Perfect Dry Brined Roasted Turkey Recipe for Holidays
This Perfect Dry Brined Roasted Turkey Recipe is a show-stopping centerpiece that’s juicy, flavorful, and ridiculously easy to make. The dry brine method ensures tender meat and crispy skin, perfect for any holiday feast.
- Prep Time: 15 minutes
- Cook Time: 3–3.5 hours
- Total Time: 3 hours 45 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 12–14 pounds turkey, fresh or thawed (make sure to remove the giblets)
- 3 tablespoons kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 4 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 1 onion, quartered
- 1 lemon, halved
- Fresh rosemary sprigs
Instructions
- Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
- In a mixing bowl, combine 3 tablespoons of kosher salt, 1 tablespoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1 teaspoon of dried thyme to make the dry brine.
- Rub the dry brine mixture all over the turkey, including the underside and inside the cavity. Place the turkey on a rack in your roasting pan, cover loosely with foil, and refrigerate for 24–48 hours.
- Remove the turkey from the fridge about 1 hour before roasting to bring it to room temperature. Preheat your oven to 325°F (165°C).
- Rub 4 tablespoons of softened unsalted butter under the turkey’s skin. Brush olive oil over the outside of the turkey to promote crispy skin.
- Place the quartered onion, halved lemon, and sprigs of rosemary inside the turkey cavity for added flavor.
- Roast the turkey in the preheated oven for about 3–3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
- If the skin starts to get too dark during roasting, tent the turkey loosely with aluminum foil.
- Let the turkey rest for at least 20–30 minutes before carving to allow the juices to redistribute.
Notes
[‘Allow the dry brine to work for at least 24 hours for maximum flavor.’, ‘Ensure the turkey is as dry as possible before roasting for crispy skin.’, ‘Use a meat thermometer to avoid guesswork and ensure perfect cooking.’, ‘Let the turkey rest before carving to retain juices.’]
Nutrition
- Serving Size: 4 ounces per serving
- Calories: 250
- Sodium: 500
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 1
- Protein: 35
Keywords: Dry brined turkey, roasted turkey, holiday turkey, Thanksgiving turkey, Christmas turkey