If you’re dreaming of a turkey that is bursting with flavor, juicy on the inside, and has a perfectly crisp skin, this Dry Brine Turkey with Herbs and Citrus Recipe is your new best friend in the kitchen. The magic lies in that simple but powerful dry brining process combined with aromatic herbs and bright citrus notes that infuse the bird deeply, transforming it into the star centerpiece of any meal. Whether it’s for a holiday feast or a special weekend dinner, this recipe brings together classic and fresh flavors in the most satisfying way.
Ingredients You’ll Need
Don’t let the length of the ingredient list intimidate you—each item is straightforward and plays a vital role in building layers of savory, herbal, and citrusy goodness. These simple ingredients work together to enhance the turkey’s natural flavor, enrich its texture, and give it that irresistible golden hue.
- 12 to 16 pound natural turkey: Make sure it’s fully thawed and natural for the best results and flavor absorption.
- 32 ounces low-sodium chicken or turkey broth: Adds moisture without overpowering the turkey’s own taste.
- Kitchen twine: Essential for tying the legs together to ensure even cooking and a neat presentation.
- 1 tablespoon coarse ground kosher salt (per 5 pounds): The backbone of the dry brine – it draws out moisture and helps the bird stay juicy.
- 1 teaspoon dried thyme (per 5 pounds): A fragrant herb that pairs beautifully with poultry and adds warmth.
- 1 teaspoon dried rubbed sage (per 5 pounds): Brings earthy, slightly peppery notes for that classic turkey flavor.
- ½ teaspoon freshly ground black pepper (per 5 pounds): Adds a subtle kick and balances the saltiness.
- ½ cup butter (softened): For basting and to help develop golden skin while keeping the meat tender.
- 2 tablespoons olive oil: Helps the herbs stick and promotes a crispy, beautiful skin.
- 1 tablespoon granulated garlic or garlic powder: Introduces a mild, aromatic garlic flavor that complements the herbs.
- 1 carrot (scrubbed clean and cut into chunks): Used to add natural sweetness and flavor to the roasting pan juices.
- 1 small onion (peeled and cut into chunks): Adds depth to the broth and overall aroma.
- 1 small unpeeled orange (sliced into wedges): The citrus zest brightens the dish with fresh, tangy notes that cut through the richness.
How to Make Dry Brine Turkey with Herbs and Citrus Recipe
Step 1: Prepare Your Turkey
Begin by patting your thawed turkey dry with paper towels. This step is crucial because moisture on the skin can prevent the dry brine from penetrating properly and may hinder that gorgeous crisp skin we’re aiming for. Once dry, use kitchen twine to tie the legs together, helping the bird maintain its shape for even cooking.
Step 2: Mix Your Dry Brine
In a small bowl, combine kosher salt, dried thyme, rubbed sage, and freshly ground black pepper. This flavorful dry mix is what works its magic. Each element blends perfectly to season the turkey deeply without needing any complicated steps or extra ingredients, creating an irresistible savory base.
Step 3: Apply the Dry Brine
Generously sprinkle the dry brine mixture all over the turkey, making sure to season inside the cavity and under the skin where possible. Don’t be shy here — this is how all those incredible flavors get inside the meat, ensuring every bite is seasoned through and through.
Step 4: Refrigerate the Turkey
Place the turkey uncovered on a rack set over a rimmed baking sheet or in a roasting pan. Pop it into the refrigerator for at least 24 hours, ideally 48, allowing the salt and herbs to work into the meat while drying the skin for that perfect roast. This step transforms your turkey from good to great with minimal effort.
Step 5: Prepare for Roasting
Take your turkey out about an hour before roasting to come to room temperature. Meanwhile, rub the softened butter, olive oil, and granulated garlic all over the skin, focusing on places that weren’t covered by the dry brine. Tuck the orange wedges, carrot chunks, and onion inside the cavity to release aromatic steam and add subtle layers of flavor as the bird roasts.
Step 6: Roast to Perfection
Preheat your oven and roast the turkey, basting occasionally with the broth to keep things moist. The low-sodium broth enhances the turkey’s natural juices while supporting a deliciously tender finish. You’ll know it’s done when the internal temperature reaches 165°F in the thickest part of the breast, and the skin is golden and crisp.
How to Serve Dry Brine Turkey with Herbs and Citrus Recipe
Garnishes
To amp up the presentation, fresh herb sprigs such as thyme or sage scattered around the platter add a pop of color and a fragrant touch. Additional citrus slices can brighten the look and invite your guests to enjoy the fresh, zesty notes that complement each savory bite.
Side Dishes
This turkey pairs wonderfully with classic sides like creamy mashed potatoes, roasted Brussels sprouts with balsamic glaze, or a fresh cranberry sauce. The herbs and citrus flavors open up a world of side dish possibilities that balance richness and brightness perfectly.
Creative Ways to Present
Consider carving the turkey at the table to show off the juicy, flavorful meat or serving slices atop a festive salad with toasted nuts and pomegranate seeds. You can even create a stunning sandwich station for leftovers, showcasing the depth of flavor from this magical dry brine and herb infusion.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover turkey in airtight containers in the refrigerator. This way, the moist, herb-and-citrus infused meat stays tender and flavorful for up to 3-4 days, perfect for quick sandwiches or reheated plates throughout the week.
Freezing
If you want to keep turkey longer, slice the meat and freeze it in freezer-safe bags or containers. It freezes well for up to 3 months, and thawing it slowly in the fridge before reheating preserves the juicy texture and wonderful flavor gained from the dry brine process.
Reheating
Reheat your turkey gently in the oven at a low temperature with a splash of broth to keep it moist. Covering the dish with foil traps steam, preventing the meat from drying out while revitalizing those delicious herb and citrus notes you worked so hard to develop.
FAQs
What is a dry brine, and how is it different from a wet brine?
A dry brine involves rubbing salt and seasonings directly onto the turkey without submerging it in water. This method enhances flavor, improves texture, and dries the skin for crispier roasting, unlike wet brining which can add extra moisture but sometimes dilutes flavor.
Can I use fresh herbs instead of dried in this Dry Brine Turkey with Herbs and Citrus Recipe?
Absolutely! Fresh herbs can add a vibrant herbaceous flavor, but because they contain more moisture, it’s best to finely chop them and use a bit more in the brine to achieve the same intensity.
How long should I dry brine the turkey for best results?
At least 24 hours is recommended, but 48 hours is ideal for deep seasoning and maximizing moisture retention. If short on time, even 12 hours will improve flavor and texture significantly.
Can I prepare this Dry Brine Turkey with Herbs and Citrus Recipe in advance for a big celebration?
Yes, this recipe is perfect for prepping ahead of time. The dry brine step can be done a couple of days in advance, and you can even roast the turkey partially and finish it just before serving to save time on the day of your event.
Why is it important to let the turkey rest before carving?
Resting allows the juices to redistribute throughout the meat, ensuring every slice stays moist and tender. Carving too early can cause valuable juices to spill out, leaving the turkey dry.
Final Thoughts
Trust me, once you try this Dry Brine Turkey with Herbs and Citrus Recipe, your turkey game will never be the same. It’s a straightforward method that rewards you with incredibly flavorful, juicy meat and unforgettable aromas that fill your kitchen with warmth and comfort. Gather your loved ones, and let this turkey become the delicious tradition you look forward to every year.
Print
Dry Brine Turkey with Herbs and Citrus Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 8 to 12 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Dry Brine Turkey recipe provides a flavorful and juicy turkey by using a simple salt and herb brine that enhances the natural taste of the meat. The turkey is seasoned ahead of time, allowing the flavors to penetrate deeply, and then roasted to perfection for a delicious holiday centerpiece.
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)
For Roasting
- 32 ounces low-sodium chicken or turkey broth
- 1 carrot, scrubbed clean and cut into chunks
- 1 small onion, peeled and cut into chunks
- 1 small unpeeled orange, sliced into wedges
- ½ cup butter (softened)
- 2 tablespoons olive oil
- 1 tablespoon granulated garlic or garlic powder
- kitchen twine (for tying legs together)
Instructions
- Prepare the Dry Brine: Measure kosher salt, dried thyme, dried rubbed sage, and freshly ground black pepper according to the weight of the turkey (1 tablespoon salt, 1 teaspoon thyme, 1 teaspoon sage, and ½ teaspoon pepper per 5 pounds). Mix these seasonings in a bowl.
- Apply the Dry Brine: Pat the turkey dry with paper towels. Gently loosen the skin from the breast meat with your hands but do not remove it completely. Rub the seasoning mixture evenly under the skin and all over the surface of the turkey to ensure full flavor infusion.
- Let the Turkey Rest: Place the seasoned turkey uncovered on a rack in the refrigerator for at least 24 to 48 hours. This resting allows the brine to penetrate the meat and helps dry out the skin for crispiness during roasting.
- Prepare for Roasting: Remove the turkey from the refrigerator about 1 hour before cooking to bring it to room temperature. Preheat the oven to 325°F (163°C). Tie the turkey legs together with kitchen twine to ensure even cooking.
- Make the Aromatic Roasting Base: In a roasting pan, combine the broth, carrot chunks, onion chunks, and orange wedges. This mixture will keep the turkey moist and infuse subtle flavors.
- Prepare the Butter Mixture: In a small bowl, combine the softened butter, olive oil, and granulated garlic or garlic powder. Brush this mixture evenly over the turkey skin to promote browning and add richness.
- Roast the Turkey: Place the turkey breast side up on a rack over the roasting pan and roast in the oven at 325°F (163°C). Allow about 13 to 15 minutes per pound of turkey, totaling approximately 3 hours and 30 minutes for a 16-pound bird. Baste occasionally with pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
- Rest the Turkey: Remove the turkey from the oven and tent loosely with foil. Let it rest for 20 to 30 minutes to allow juices to redistribute for moist and tender meat.
- Carve and Serve: Untie the legs, carve the turkey, and serve with your favorite sides. Optionally, use the pan juices for a flavorful gravy.
Notes
- Ensure the turkey is fully thawed before applying the dry brine for even seasoning.
- Dry brining the turkey overnight or up to 48 hours yields the best flavor and texture.
- Do not rinse the turkey after dry brining; cooking it directly helps develop crispy skin.
- Use a meat thermometer to avoid under or overcooking the turkey.
- For extra crispy skin, increase oven temperature to 425°F for the last 20 minutes of roasting, keeping a close eye to prevent burning.
