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
Scale
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.
