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Dry-Brined Herb-Infused Whole Turkey Recipe

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4.2 from 78 reviews

This dry-brined turkey recipe yields a juicy, flavorful bird with herb-infused meat and perfectly crisp skin. The turkey is seasoned with fresh rosemary, sage, and thyme mixed into olive oil, then generously salted and refrigerated for three days to enhance moisture retention and depth of flavor. Roasting low and slow ensures tender meat while basting creates a beautifully golden exterior, perfect for holiday feasts or special occasions.

Ingredients

Turkey

  • 1 fresh organic turkey, 20 pounds

Herb Mixture

  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 tablespoons extra virgin olive oil

Dry Brine

  • ½ cup kosher salt

Instructions

  1. Prepare the Turkey: Remove extra parts including neck, heart, kidney, and liver and set aside. Rinse the turkey inside and out thoroughly, then pat dry using paper towels. Gently slide your hands underneath the skin separating it from the meat around the shoulders, breast, thighs, and drumsticks to allow seasoning to penetrate.
  2. Mix and Apply Herb Rub: Finely chop the rosemary, sage, and thyme. Combine them with olive oil to create a herb blend. Rub this mixture evenly beneath the skin over the meat, then carefully pat the skin back into place to seal in the flavor.
  3. Salt the Turkey: Generously rub kosher salt inside the turkey cavity and over the skin. Tie the legs together or tuck them under the flap of skin at the cavity opening, and tuck the wings behind the back to keep everything compact.
  4. Bag and Refrigerate: Place the turkey in a large plastic bag and tie it securely. Insert this bag into a second bag and secure tightly again to prevent leakage. Refrigerate the turkey for three days, turning it each time you open the fridge to ensure even brining.
  5. Dry Overnight: The night before cooking, remove the turkey from the bags and discard the bags and any juices. Pat the turkey dry with paper towels and place it into a roasting pan. Refrigerate it uncovered overnight to let the skin dry for crispier roasting.
  6. Preheat Oven and Prepare for Roasting: Position the oven rack in the bottom third of the oven and preheat to 425°F (220°C). Take the turkey out of the refrigerator an hour before roasting to reach room temperature. If using stuffing or dressing, prepare it now and place it inside a poultry bag before inserting it into the turkey cavity.
  7. Roast the Turkey: Place the turkey in the preheated oven and roast for 30 minutes at 425°F. Then reduce the heat to 375°F (190°C) and continue roasting for an additional 2 hours. Baste the turkey every 20-30 minutes during this time to build a golden, flavorful crust.
  8. Check for Doneness: The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 180°F (82°C), or when the drumstick moves easily when pulled.
  9. Rest the Turkey: Remove the turkey from the oven and tent it loosely with foil. Let it rest for 30 minutes to allow juices to redistribute, ensuring a moist and tender final result before carving.

Notes

  • For best results, use a fresh or fully thawed turkey; dry brining will not work properly on a frozen bird.
  • Turning the turkey during the brining process helps the salt evenly penetrate all parts of the bird.
  • Refrigerate the turkey uncovered on the final night to promote dry, crisp skin.
  • If desired, you may add aromatics such as onions, garlic, or citrus inside the cavity along with the dressing for extra flavor.
  • Make sure your roasting pan is large enough to hold the 20-pound turkey comfortably.
  • Basting helps achieve an evenly browned skin but avoid opening the oven too frequently to maintain temperature.
  • Allow the turkey to rest before carving to keep juices locked in and prevent dryness.

Find it online: https://recipethrive.com/dry-brined-herb-infused-whole-turkey-recipe/