Description
This dry brine turkey recipe results in a flavorful, juicy roast perfect for holiday gatherings or any special occasion. Using a kosher salt-based dry brine combined with aromatic herbs and butter, the turkey develops enhanced moisture and a beautifully crisp skin after roasting. The method involves a thoughtful preparation with herb-infused butter and a slow roasting process to ensure tender meat throughout.
Ingredients
Turkey and Brine
- 12 to 16 pound natural turkey, safely thawed
- 1 tablespoon coarse ground kosher salt (per 5 pounds of turkey)
- 1 teaspoon dried thyme (per 5 pounds of turkey)
- 1 teaspoon dried rubbed sage (per 5 pounds of turkey)
- ½ teaspoon freshly ground black pepper (per 5 pounds of turkey)
Butter Mixture
- ½ cup butter, softened
- 2 tablespoons olive oil
- 1 tablespoon granulated garlic or garlic powder
Vegetables and Aromatics
- 1 carrot, scrubbed clean and cut into chunks
- 1 small onion, peeled and cut into chunks
- 1 small unpeeled orange, sliced into wedges
Other
- 32 ounces low-sodium chicken or turkey broth
- Kitchen twine (for tying legs together)
Instructions
- Prepare the dry brine: In a small bowl, combine the coarse kosher salt, dried thyme, dried rubbed sage, and freshly ground black pepper. This mixture is based on the weight of the turkey, applying one tablespoon of salt and corresponding amounts of herbs per five pounds of turkey.
- Apply the dry brine to the turkey: Pat the turkey dry with paper towels. Rub the dry brine mixture evenly all over the turkey, including under the skin where possible, to ensure deep seasoning. Place the turkey on a rack set in a roasting pan and refrigerate uncovered for at least 24 hours or up to 48 hours to allow the salt and herbs to penetrate the meat.
- Prepare the herb butter mixture: In a bowl, mix softened butter with olive oil and granulated garlic or garlic powder until well combined. This mixture will add flavor and help achieve a golden, crisp skin.
- Preheat the oven: About 30 minutes before roasting, preheat your oven to 325°F (163°C).
- Stuff the cavity and tie the legs: Place the carrot chunks, onion pieces, and orange wedges inside the turkey cavity to infuse aromatic flavors during roasting. Use kitchen twine to tie the turkey legs together securely for even cooking and better presentation.
- Apply butter to the turkey: Rub the herb butter mixture evenly over the outside of the turkey, covering the breast, legs, and wings for a rich crust.
- Add broth to roasting pan: Pour the 32 ounces of low-sodium chicken or turkey broth into the bottom of the roasting pan; this will keep the environment moist and baste the turkey as it cooks.
- Roast the turkey: Place the roasting pan in the preheated oven and cook the turkey for approximately 3 hours and 30 minutes (210 minutes), or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste occasionally: Every 45 minutes, baste the turkey with the pan juices to keep the meat moist and enhance flavor.
- Rest the turkey: Once fully cooked, remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for 20 to 30 minutes before carving to allow juices to redistribute, ensuring moist meat.
Notes
- Dry brining the turkey enhances the flavor and produces juicier meat by drawing moisture inside the meat during the resting period.
- Be sure the turkey is completely thawed before beginning the brining process to ensure even seasoning and cooking.
- Use a meat thermometer to ensure safe and perfect doneness; avoid overcooking to prevent dryness.
- The citrus and vegetables placed inside the cavity add subtle aromatic notes during roasting but are not typically served.
- Adjust roasting time based on turkey size and oven calibration; plan for approximately 13 to 15 minutes per pound at 325°F.
