Lemon Pepper Roasted Turkey With Butter and Citrus

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus optional 12–24 hours dry brine)
• Cook Time: 2 hours 45 minutes to 3 hours 15 minutes
• Total Time: About 3 hours 30 minutes (plus brining time)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 3 tbsp kosher salt (reduce to 1 1/2 tbsp if using table salt)
• 2 1/2 tsp freshly ground black pepper, divided
• Zest of 3 lemons + juice of 2 lemons
• 3–4 whole lemons, quartered (for cavity and roasting pan)
• 3/4 cup unsalted butter, melted (1 1/2 sticks), divided
• 1 large onion, quartered; 1 head garlic, halved; fresh herbs (thyme, rosemary)
• 1 cup low-sodium chicken broth
• 1 tsp each garlic powder and onion powder; 1 tsp dried thyme (or 2 tsp fresh)

Do This

• 1. Pat thawed turkey very dry. Season all over (and inside) with kosher salt and 1 1/2 tsp pepper. Dry-brine uncovered in the fridge 12–24 hours if you have time.
• 2. Heat oven to 425°F (220°C), rack in lower third. Let turkey sit at room temperature 30–45 minutes while you prep.
• 3. Mix 1/2 cup melted butter, lemon zest, remaining pepper, garlic powder, onion powder, and dried thyme. Rub over turkey, getting as much as you can under the skin.
• 4. Stuff cavity with onion, garlic, a few lemon wedges, and herb sprigs. Place remaining lemon wedges and any extra onion in the roasting pan with 1 cup broth.
• 5. Roast turkey 30 minutes at 425°F, then reduce to 350°F (175°C). Mix 1/4 cup melted butter with lemon juice and baste turkey every 30 minutes.
• 6. Roast until thickest part of thigh is 175°F and breast is 160–165°F, about 2 hours 45 minutes to 3 hours 15 minutes total for a 12–14 lb turkey.
• 7. Rest turkey 30–45 minutes before carving. Strain pan juices to serve alongside or turn into quick gravy.

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Why You’ll Love This Recipe

• Bright, fresh lemon and punchy black pepper keep this turkey from ever tasting bland.
• Buttery basting and high-heat roasting give you beautifully golden, crisp skin.
• Simple, familiar ingredients and homestyle flavors please just about everyone at the table.
• Clear, step-by-step instructions make roasting a whole turkey feel totally manageable for home cooks.

Grocery List

• Produce: 4–5 lemons, 1 large onion, 1 head garlic, optional carrots and celery, fresh thyme, fresh rosemary, fresh parsley (for garnish, optional)
• Dairy: 3/4 cup (1 1/2 sticks) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), kosher salt, black pepper, garlic powder, onion powder, dried thyme (if not using all fresh), low-sodium chicken broth, all-purpose flour (if making gravy)

Full Ingredients

For the Lemon-Pepper Roasted Turkey

• 1 whole turkey (12–14 lb), completely thawed (remove giblets and neck)
• 3 tbsp kosher salt (use about half if using regular table salt)
• 2 1/2 tsp freshly ground black pepper, divided
• Zest of 3 lemons (use the lemons you will juice and roast)
• 1/2 cup unsalted butter (1 stick), melted and slightly cooled
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme or 2 tsp finely chopped fresh thyme leaves
• 1 large yellow onion, peeled and quartered
• 1 head garlic, halved crosswise (no need to peel cloves)
• 3–4 lemons:
  • Use the zest for the butter rub
  • Juice of 2 lemons for basting mixture
  • Remaining lemon halves/quarters for the cavity and roasting pan
• 6–8 sprigs fresh thyme
• 3–4 sprigs fresh rosemary

For the Roasting Pan & Basting

• 1 cup low-sodium chicken broth (plus extra as needed to keep the pan from drying out)
• 1–2 carrots, cut into large chunks (optional, to act as a “vegetable rack”)
• 2 ribs celery, cut into large chunks (optional)
• 1/4 cup unsalted butter (1/2 stick), melted (for basting)
• Juice of 2 lemons (about 1/3–1/2 cup), for basting mixture

Optional Simple Pan Gravy

• 2–3 tbsp fat from turkey drippings (skimmed from the roasting pan)
• 2–3 tbsp all-purpose flour
• 2–3 cups combined turkey drippings and chicken broth (low-sodium)
• Salt and black pepper, to taste
• Fresh lemon juice, to taste (start with 1–2 tsp for a bright finish, optional)

Step-by-Step Instructions

Step 1: Dry-brine and prep the turkey

If your turkey is frozen, thaw it completely in the refrigerator (about 3 days for a 12–14 lb bird). Remove the turkey from its packaging, pull out the giblets and neck from the cavity, and pat the turkey very dry with paper towels, inside and out. Dry skin is key for crisp, golden results.

Sprinkle the kosher salt evenly all over the turkey, including the back, legs, and under the wings. Lightly season the cavity as well. Use 2 tbsp if you prefer a bit less salt; use the full 3 tbsp for a well-seasoned bird. Place the turkey breast-side up on a rack set in a roasting pan (or on a bed of chopped carrots and celery if you do not have a rack).

If you have time, refrigerate the turkey uncovered for 12–24 hours. This dry-brining step seasons the meat all the way through and helps the skin crisp up beautifully. If you are short on time, even 1–2 hours in the fridge helps, but you can also skip directly to the next step.

Step 2: Bring to room temperature and preheat the oven

About 45 minutes before roasting, take the turkey out of the refrigerator to take the chill off. Leaving it on the counter while you prep the butter mixture helps it cook more evenly. Adjust an oven rack to the lower third position so the turkey has plenty of space above it.

Preheat the oven to 425°F (220°C). This initial blast of high heat will help set the skin and give you a beautiful golden color before you reduce the temperature for gentle, even roasting.

Step 3: Make the lemon-pepper butter

In a medium bowl, combine 1/2 cup melted butter, lemon zest from 3 lemons, 1 tsp of the black pepper, garlic powder, onion powder, and dried thyme (or finely chopped fresh thyme). Stir until well mixed. The mixture should be pourable but not scorching hot; let it cool for a minute or two if needed so it is not too thin.

Pat the turkey dry again if any moisture has appeared on the surface. Using your fingers, gently loosen the skin over the breast and the top of the thighs, being careful not to tear it. Spoon some of the lemon-pepper butter under the skin and use your hands on top of the skin to massage it into an even layer over the meat. Brush or spoon the remaining butter all over the outside of the turkey, coating it as evenly as you can. Sprinkle the remaining 1 1/2 tsp black pepper over the skin.

Step 4: Add aromatics and get the turkey into the oven

Stuff the turkey cavity loosely with the quartered onion, halved head of garlic, a few lemon wedges, and several sprigs of thyme and rosemary. Do not pack it tightly; air should still be able to circulate inside. If you like, tuck the wing tips under the body and tie the legs together with kitchen twine for a tidy shape that cooks evenly.

Scatter any remaining onion pieces, lemon wedges, carrots, and celery in the bottom of the roasting pan. Pour 1 cup chicken broth into the pan. Place the turkey breast-side up on the roasting rack (or on top of the vegetables). Slide the pan into the preheated 425°F (220°C) oven and roast for 30 minutes to start browning and crisping the skin.

Step 5: Lower the heat, baste with lemon butter, and roast until done

While the turkey roasts for the first 30 minutes, stir together 1/4 cup melted butter with the juice of 2 lemons. After the first 30 minutes, reduce the oven temperature to 350°F (175°C). Carefully pull out the rack and baste the turkey generously with the lemon-butter mixture, using a spoon or baster to coat the breast and legs. If the pan looks dry, add a splash more broth or water to prevent scorching.

Continue roasting at 350°F (175°C), basting with the lemon-butter mixture and pan juices every 30 minutes. Rotate the pan halfway through if your oven has hot spots. For a 12–14 lb unstuffed turkey, total roasting time (including the initial high-heat stage) will usually be 2 hours 45 minutes to 3 hours 15 minutes. Start checking the internal temperature after about 2 1/2 hours total cook time.

The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads about 175°F (79°C) and the thickest part of the breast reads 160–165°F (71–74°C). If the skin is browning too quickly before the meat is done, tent the breast loosely with a piece of foil.

Step 6: Rest, carve, and serve with pan juices or gravy

Once the turkey reaches temperature, carefully transfer it to a cutting board or serving platter. Tent loosely with foil and let it rest for 30–45 minutes. This rest time allows the juices to redistribute so the meat stays moist when carved.

Meanwhile, pour the drippings from the roasting pan through a fine-mesh strainer into a fat separator or heatproof measuring cup. Skim off excess fat if serving as simple jus. For gravy, spoon 2–3 tbsp of the fat back into the roasting pan or a saucepan, whisk in an equal amount of flour, and cook for 1–2 minutes. Gradually whisk in 2–3 cups of the remaining drippings and broth, simmering until thickened. Season with salt, pepper, and a squeeze of lemon juice to brighten, if you like.

Carve the turkey: remove the legs and thighs, then the breasts, slicing the breast meat crosswise into thick slices. Arrange on a warm platter, spoon some of the lemony pan juices over the top, and garnish with fresh herbs and extra lemon wedges. Serve with additional jus or gravy on the side.

Pro Tips

• Dry the turkey thoroughly. Moisture is the enemy of crisp skin. Pat the bird dry before salting, and again before rubbing on the butter.
• Do not skip the rest time. Resting at least 30 minutes keeps the turkey juicy and makes carving much easier.
• Use a thermometer, not just time. Every oven and turkey is different. Internal temperature is the only reliable way to know when it is done.
• Get flavor under the skin. Gently loosening the skin and spreading the lemon-pepper butter underneath gives you deeply seasoned, moist breast meat.
• Adjust lemon to taste. For extra brightness, finish carved slices with a light squeeze of fresh lemon just before serving.

Variations

• Garlic-herb lemon turkey: Add 3–4 minced garlic cloves and 1 tbsp chopped fresh rosemary and thyme to the butter rub for a more herbal, aromatic profile.
• Spicy lemon-pepper turkey: Add 1/2–1 tsp crushed red pepper flakes or cayenne pepper to the butter mixture for a gentle heat that plays well with the citrus.
• Herb butter under and over the skin: Make a thick paste by using softened (not melted) butter with the lemon zest and seasonings, then smear it under the skin and all over for an even richer, more traditional holiday style.

Storage & Make-Ahead

To get ahead, dry-brine the turkey with salt up to 24 hours before roasting and leave it uncovered in the fridge. You can also mix the lemon-pepper butter up to 2 days in advance and refrigerate it; gently rewarm or let it soften at room temperature before using. After roasting, carve any leftover turkey off the bone within 2 hours and store it in airtight containers in the refrigerator for 3–4 days. For best results, spoon some of the pan juices over the slices before chilling to keep them moist. To freeze, wrap portions tightly and freeze for up to 2–3 months. Reheat gently in a covered dish with a splash of broth at 300°F (150°C) until warmed through, or warm individual portions in a skillet with a bit of butter and broth.

Nutrition (per serving)

Approximate values for 1/10 of the turkey plus some skin and basting butter (without gravy): about 420 calories, 55 g protein, 0 g carbohydrates, 20 g fat, 9 g saturated fat, 180 mg cholesterol, 520 mg sodium. Actual values will vary based on the exact size of your turkey, how much skin is eaten, and how much butter and pan juices you serve.