Description
This dry brine turkey recipe ensures juicy meat with crisp skin and classic holiday flavors. The turkey is seasoned generously with a blend of brown sugar, kosher salt, and herbs, then refrigerated uncovered for up to 48 hours to allow the flavors to penetrate deeply and the skin to dry out for optimal roasting results. The bird is roasted to golden perfection alongside aromatic vegetables, producing a moist and flavorful centerpiece perfect for Thanksgiving or any festive occasion.
Ingredients
Scale
Turkey and Dry Brine
- 1 (12 to 14-pound) turkey, patted dry
- ¼ cup packed light brown sugar
- 3 tablespoons Morton kosher salt (or ¼ cup Diamond kosher salt)
- 2 teaspoons dried thyme
- 2 teaspoons dried sage leaves or ground sage
- 1 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, at room temperature
Vegetables for Roasting
- 1 large yellow onion, cut into wedges
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
Instructions
- Prepare the Turkey: Line a rimmed baking sheet with aluminum foil and place a rack on top. Remove the truss holding the turkey legs together, discard excess fat and giblets, then pat the turkey dry thoroughly with paper towels to ensure proper brining.
- Make and Apply Dry Brine: In a small bowl, combine brown sugar, kosher salt, thyme, sage, and black pepper. Rub and pat this mixture all over the turkey, including inside the cavity, ensuring even coating for optimal seasoning.
- Dry Brine in Refrigerator: Place the turkey on the prepared rack and refrigerate uncovered for at least 24 hours and up to 48 hours. If exceeding 24 hours, loosely cover with plastic wrap for the initial period, then uncover for the last 24 hours to allow the skin to dry.
- Preheat the Oven and Prepare for Roasting: Preheat oven to 375°F and position oven rack in the lower third. Brush off the dry brine from the turkey’s exterior with a damp paper towel while keeping the cavity seasoning intact.
- Arrange Vegetables and Turkey: Scatter onion, carrots, and celery in a large roasting pan. Place a roasting rack inside the pan and situate the turkey on it. Tuck wings underneath the bird and rub the softened butter all over the skin.
- Roast the Turkey: Roast for 1¾ to 2½ hours until the skin is deep golden and an instant-read thermometer reads 165°F in the thickest breast and 175°F in the thigh. Check at around 1½ hours, covering loosely with foil if the skin browns too fast.
- Rest and Drain Juices: Using oven mitts, carefully tilt the turkey to drain juices from the cavity into the roasting pan. Transfer the turkey to a platter or cutting board, tent with foil, and rest for 20 to 30 minutes. Remove vegetables from pan and discard or save for serving. Reserve the pan drippings for gravy.
- Make Gravy and Serve: Prepare gravy using the reserved drippings (reference provided). Carve the turkey and serve warm alongside the gravy.
- Make-Ahead Option: Roast and carve the turkey ahead of time if desired, arranging the slices over a thin layer of gravy in an ovenproof dish. Cover tightly and refrigerate for up to two days. Reheat uncovered in a 325°F oven for 20 to 30 minutes and warm gravy separately before serving.
Notes
- For best results, use a digital leave-in probe thermometer to monitor turkey temperature without opening the oven.
- Select a fresh, un-injected turkey without self-basting to avoid over-salting; if using pre-brined birds, reduce salt in the dry brine by half.
- The dry brine method enhances natural flavors and promotes crisp, golden skin.
- Vegetables under the roasting rack add flavor to drippings but can be discarded or served depending on texture after roasting.
- Resting the turkey allows juices to redistribute for moist meat.
Nutrition
- Serving Size: 1/8 of prepared turkey (approximately 8 oz meat)
- Calories: 1075
- Sugar: 5 g
- Sodium: 1619 mg
- Fat: 47 g
- Saturated Fat: 15 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 147 g
- Cholesterol: 513 mg
