Dry-Brined Roast Turkey (Crispy Skin, Juicy Meat)

Tired of dry, high-stress holiday birds? This Dry-Brined Roast Turkey uses a no-fuss salt rest and smart, two-stage roasting for shatteringly crisp skin and succulent meat— no water bath, no constant basting, no special gear. For an easy party board while the turkey rests, set out this charcuterie board.

Why You’ll Love It

Dry-brine = deep seasoning: Salt draws out moisture that reabsorbs, carrying flavor through the meat for juicy, well-seasoned turkey to the bone.
High heat, then gentle finish: Start hot for golden, glassy skin; drop the temp to cook evenly without drying out.
Minimal babysitting: No basting marathons or complicated schedules.
Restaurant-level results: Crisp skin, plush slices, and a pan full of drippings for gravy.

Ingredients

1 (12–14 lb) whole turkey, thawed
3 tbsp kosher salt
2 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp smoked paprika
1 cup (2 sticks) unsalted butter, softened
1 large yellow onion, quartered
4 ribs celery, roughly chopped
2 carrots, roughly chopped
1 bunch fresh thyme
1 lemon, halved

Step-by-Step Instructions

Dry-Brine (1–2 Days Before): Pat the turkey very dry with paper towels. Mix salt, pepper, garlic powder, and paprika. Rub all over the turkey, including under the skin and inside the cavity. Set on a rack over a rimmed baking sheet and refrigerate uncovered 24–48 hours.
Bring to Room Temp & Preheat: Remove turkey from the fridge 2 hours before roasting so it warms slightly for even cooking. Preheat oven to 425°F.
Herb Butter & Truss: Combine softened butter with leaves from half the thyme. Gently loosen skin over breasts and thighs; spread half the butter underneath. Rub the rest over the skin. Stuff the cavity with onion, celery, carrots, the remaining thyme, and lemon halves. Tie legs with kitchen twine.
Roast Hot: Position turkey breast-side up on a rack in a roasting pan. Roast at 425°F for 45 minutes to set a deep golden crust.
Finish Low & Slow: Without opening the door, reduce oven to 325°F. Continue roasting until an instant-read thermometer in the thickest part of the thigh (not touching bone) reads 165°F. For a 12–14 lb bird, expect about 2 to 2 1/2 more hours.
Rest (Non-Negotiable): Transfer turkey to a carving board. Tent loosely with foil and rest at least 30 minutes so juices redistribute.

Slices of dry-brined turkey breast and thigh with gravy — Rested slices stay tender and glossy.

Tips & Variations

Spice swaps: Not into smoked paprika? Use onion powder or a poultry seasoning blend.
Dairy-free option: Replace butter with good extra-virgin olive oil for a silky finish.
Short on time? Even a 12-hour dry-brine beats none—still juicy and flavorful.
For the grill crew: If you prefer the smoker on another day, see how long to smoke turkey breast and how to keep turkey breast from drying out for time and moisture tips.
Easy gravy idea: Deglaze the roasting pan with 1 cup low-sodium stock and 1/2 cup dry white wine, simmer, then whisk in a cornstarch slurry to thicken.

Serving Suggestions

Slice the Dry-Brined Roast Turkey and arrange on a warm platter with pan juices. Pair with bright, festive sides like these Cranberry Phyllo & Goat Cheese Bites for pop and texture. For soup alongside or for leftovers, keep this creamy roasted tomato basil soup handy; it loves a dunk of carved turkey.

Storage & Leftovers

Fridge: Carve remaining meat and store airtight 3–4 days.
Freeze: Up to 3 months. Thaw overnight in the fridge.
Stock gold: Simmer the carcass with water, onion, celery, carrots, peppercorns, and thyme for a rich turkey stock—perfect for weeknight soups.

Common Mistakes to Avoid

Skipping the dry-brine: It’s the key to deep flavor and juicy meat—don’t skip it.
Oven with a cold bird: Always give the turkey 2 hours at room temp for even cooking.
Carving too soon: Rest at least 30 minutes so juices stay in the meat, not the board.

FAQ

Do I have to use unsalted butter?

Yes. The dry-brine provides salt. Unsalted butter keeps seasoning balanced.

Can I stuff the turkey with dressing?

You can, but it risks overcooking the breast. Bake dressing separately for food safety and better texture.

How do I know when it’s done?

Use an instant-read thermometer in the thigh’s thickest part (avoid bone). At 165°F, it’s done. Ignore pop-up timers.

What if my turkey is still frozen?

Thaw in the refrigerator—about 24 hours per 4–5 lb. A 12 lb bird needs roughly 3 days.

More to Try

Conclusion

This Dry-Brined Roast Turkey is simple, reliable, and holiday-crowd approved: crisp skin, juicy slices, and built-in pan drippings for quick gravy. Salt it, rest it, roast smart, and let it rest. That’s the whole playbook—and it wins every time.