Description
This Dry-Brined Roast Turkey delivers juicy, deeply seasoned meat and crispy skin with zero fuss—no basting, no gadgets, just perfect results every time.
Ingredients
Scale
- 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
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 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.
Notes
Skip the basting marathons. The dry-brine seasons deeply, while the two-stage roast ensures crispy skin and juicy meat every time. Make easy gravy from the pan drippings or pair with bright sides like cranberry bites.
- Prep Time: 20 minutes (plus brine time)
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 410
- Sugar: 0g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 145mg
Keywords: turkey, roast turkey, dry-brined, holiday, Thanksgiving