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A whole roasted turkey and a glazed ham on a holiday platter with vegetables
Marinating and Brining

Dry-brined roast turkey with herb butter

Prep 30 min Cook 3 hr 15 min Total 3 hr 45 min Servings 12

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Dry brining salts the meat deep inside while drying the skin; leaving the bird uncovered in the fridge is the secret to crisp skin.

Techniques in this recipe

Ingredients

Method

  1. 01

    Two to three days ahead, mix salt, sugar, pepper and thyme; rub all over and inside the turkey. Refrigerate uncovered on a rack.

  2. 02

    Take turkey out 1 hour before roasting. Heat oven to 425°F. Mix butter, herbs and garlic and spread under the breast skin.

  3. 03

    Stuff the cavity with onion, lemon and garlic. Tuck wings, set on a rack in a roasting pan and add broth to the pan.

  4. 04

    Roast 30 minutes, then lower to 325°F and roast about 2 1/2 hours more (about 13 minutes per lb total), until the breast reads 160°F and thigh 170°F. Tent breast with foil if it darkens too fast.

  5. 05

    Rest at least 30 minutes before carving; use the drippings for gravy.

Notes & swaps

  • Dry brining salts the meat deep inside while drying the skin; leaving the bird uncovered in the fridge is the secret to crisp skin.

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