Dry-Brined Herb Butter Roast Turkey
A salt-rubbed turkey rested in the fridge for up to three days, roasted under sage, thyme and lemon butter for crisp skin and juicy meat.
- Prep
- 30 min
- Cook
- 3 hr
- Rest
- 45 min
- Total
- 4 hr 15 min
- Makes
- 10 to 12
- Level
- Medium
A dry brine is the least stressful route to a juicy Thanksgiving turkey. You rub the bird with salt a day or more ahead and leave it uncovered in the fridge. The salt seasons the meat all the way through and the air dries the skin, so it roasts up crisp and deeply browned. No bucket of brine required.
On the day, all you do is spread herb butter under the skin and roast. Use a digital thermometer: it is the single most useful tool for this recipe.
Method
Dry brine the turkey
One to three days before roasting, pat the turkey dry. Mix the salt, brown sugar and pepper and sprinkle evenly over all surfaces, including inside the cavity, using more on the thick breast and thighs. Set the turkey on a rack in a roasting pan and refrigerate uncovered.
Make the herb butter
On roasting day, take the turkey out of the fridge 1 hour before cooking. Mash the butter with the chopped herbs, garlic and lemon zest.
Butter under the skin
Heat the oven to 425°F (220°C) with a rack in the lower third. Do not rinse the turkey. Gently slide your fingers under the breast and thigh skin to loosen it, then spread about three quarters of the herb butter underneath. Rub the rest over the outside.
Add aromatics
Put the onion, lemon halves and herb sprigs inside the cavity. Tuck the wing tips under the body and loosely tie the legs. Pour the stock into the bottom of the pan.
Roast hot, then lower
Roast for 30 minutes at 425°F. Reduce the oven to 350°F (175°C) and continue roasting, adding water to the pan if it runs dry, until an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast and the innermost part of the thigh, about 2 to 2¾ hours more. If the breast browns too quickly, cover it loosely with foil.
Rest and carve
Transfer the turkey to a cutting board and let it rest, loosely tented with foil, for 30 to 45 minutes. Use the pan drippings for gravy while it rests. Carve and serve.
Tips for success
- Thaw a frozen turkey in the refrigerator, allowing about 24 hours for every 4 to 5 lb. A 14 lb bird needs 3 full days.
- Cook stuffing separately in a baking dish. It cooks more evenly and the turkey roasts faster.
- Every oven is different. Start checking the temperature 30 minutes before you expect the turkey to be done.
Storage and make-ahead
Refrigerate carved leftovers within 2 hours of cooking. Keep in a covered container for 3 to 4 days or freeze for up to 3 months.
