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+ servings

Dry-Brine Roasted Turkey

This dry-brined roasted turkey is the only turkey recipe you'll ever need! It's full of incredible flavor, it's super juicy, and it has the most beautiful crispy skin.


Dry Rub

  • 6 tablespoons coarse salt
  • 3 tablespoons light or dark brown sugar
  • Zest of 1 lemon
  • 1 teaspoon ground mustard

For the Turkey

  • 12-15 lb turkey , neck and giblets removed
  • 1 onion , peeled and quartered
  • 1 lemon , halved
  • 1 small bunch fresh herbs , such as rosemary, thyme and sage


  • 1/4 cup butter , softened to room temperature
  • 2 tablespoons honey
  • 1/4 cup sherry vinegar or red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic , minced
  • A few herb stems , such as rosemary, thyme and sage


To apply dry rub

  • Place turkey on a sheet pan lined with a wire rack and pat dry.
  • Combine salt, brown sugar, lemon zest and ground mustard in a small bowl. Use your hands to apply rub all over the bird. There should be plenty, and it's okay if some of it falls off onto the pan.
  • Place in the fridge, uncovered, for about 24 hours.

To roast the turkey

  • Preheat oven to 450°F. Lower the center rack so that the turkey will fit and rest in the middle of the oven.
  • Leave the turkey on the wire rack and sheet pan. Rub the butter all over the turkey and stuff the cavity with the onion, lemon, and herbs. Tie legs together with kitchen twine.
  • Transfer the turkey to the oven and pour 1 cup of water into the pan to prevent the drippings from burning.
  • Roast for 30 minutes, rotating the pan halfway through.
  • Meanwhile, prepare the glaze. Add butter, honey, vinegar, Worcestershire sauce, garlic, and herbs to a saucepan. Cook over medium high heat until bubbling and thickened. Keep warm.
  • Reduce oven temperature to 325°F and bake until a thermometer inserted into both the thickest part of the thigh and breast registers 160°F. (The temperature will continue to rise as the bird rests.) This will take about 60-90 minutes. Skin should be golden brown, crisp, and shiny.
  • While turkey is roasting, brush every 30 minutes with the glaze. Add more water to pan as needed to maintain an even level of water.
  • When turkey has reached 160°F carefully remove it from the oven, making sure not to let the juices spill from the pan.
  • Transfer turkey to a cutting board or serving platter and let rest for 30 minutes before carving.
  • Make homemade turkey gravy from the drippings and serve!
  • To thaw turkey, place in fridge for 24 hours per 4-5lbs of turkey. Depending on the size of turkey you use, this could take 2-3 days. It's okay if turkey is not completely thawed when you start the dry brine, but it should be mostly defrosted.
  • Nutrition information is an estimation.
Recipe adapted from Bon Appetit.


Calories: 525kcal, Carbohydrates: 9g, Protein: 70g, Fat: 22g, Saturated Fat: 7g, Cholesterol: 242mg, Sodium: 3901mg, Potassium: 804mg, Fiber: 1g, Sugar: 7g, Vitamin A: 699IU, Vitamin C: 17mg, Calcium: 57mg, Iron: 3mg
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