---
title: Whole-Roasted Turkey with Molasses Butter Glaze
author: Sohla El-Waylly
servings: 10
prep_time: 45m
cook_time: 4.5h
tags:
  - mains
  - thanksgiving
  - turkey
  - holiday
  - roast
source: https://sohla.substack.com/p/im-a-whole-roasted-turkey-person
---

[-- Dry Brining (1-2 Days Ahead) --]

Rub a @whole turkey{10%to 14%lbs} all over (inside cavity and under/over skin) with generous @kosher salt. Place on a #wire rack on a rimmed sheet pan{} and refrigerate uncovered to dry-brine for ~dry brine{24%to 48%hours}.

[-- Low & Slow Roasting --]

Preheat oven to 300°F (150°C).

On a #rimmed baking sheet{} fitted with a wire rack, arrange sprigs of @fresh sage{1%bunch} and @fresh thyme{1%bunch} to create an aromatic herb bed.

Place turkey breast-side up on the herb bed. Stuff cavity with quartered @yellow onion{1%large} and smashed cloves from @garlic{1%head}. Secure legs with butcher's twine or foil.

Smear entire bird with a thin coating of @softened butter and scatter more thyme and sage over top.

Pour @water into the bottom of the sheet pan to 1/4-inch depth to catch drippings. Insert a #digital meat thermometer{} into the thickest part of the breast or thigh without touching bone.

Tent foil over the turkey and crimp tightly around the sheet pan edges (keep foil from touching skin).

Roast covered at 300°F until internal temperature reaches 160°F, ~slow roast{3.5%to 4.5%hours} (approx. 4 hours for an 11-lb bird).

[-- Glazing & Crisp Browning --]

Increase oven temperature to 425°F (220°C).

In a small bowl, stir together melted @melted butter{3%tbsp} and @molasses{3%tbsp} (or honey/maple syrup).

Unwrap foil from turkey, discard herb sprigs on top, and brush bird with a thin coating of the molasses butter glaze.

Roast uncovered at 425°F until skin is deeply lacquered and golden brown, ~glaze{8%to 10%minutes}.

Rest turkey uncovered on a #carving board{} for ~rest{30%minutes} before carving.