If you’ve ever worried about serving a dry turkey at Thanksgiving, this recipe is your new best friend. A simple dry brine transforms the bird into something spectacular—crispy golden skin, juicy meat infused with citrus and herbs, and flavors so deep you’ll wonder why you ever bothered with messy wet brines. Best of all, it’s easy: just a salt rub, a night in the fridge, and a roast that practically cooks itself.
🌟 Why You’ll Love This Recipe
- Crispy golden skin that stays crisp thanks to the dry brine.
- Juicy, flavorful meat infused with oranges, lemon, thyme, and rosemary.
- Low effort, high reward—the fridge does most of the work.
- Holiday‑worthy presentation without complicated techniques.
🛒 Ingredients
- 1 whole turkey (12–14 lbs), patted dry
- ¼ cup kosher salt (Diamond Crystal preferred)
- 2 tbsp brown sugar
- 1 tbsp freshly ground black pepper
- 2 oranges, thinly sliced (peels on)
- 1 lemon, thinly sliced (peel on)
- 10 sprigs fresh thyme
- 10 sprigs fresh rosemary
- 4 tbsp unsalted butter, softened (or olive oil)
👩🍳 Step‑by‑Step Instructions
Step 1: Dry Brine the Turkey
- Pat the turkey thoroughly dry with paper towels.
- Mix salt, brown sugar, and pepper.
- Gently loosen the skin over the breast and thighs, rub two‑thirds of the mixture under the skin, and the rest over the outside.
- Place on a rack in a roasting pan, uncovered, and refrigerate 12–24 hours.
Step 2: Prep and Roast
- Remove turkey from fridge 1 hour before roasting. Preheat oven to 325°F (165°C).
- Stuff the cavity with orange and lemon slices, thyme, and rosemary.
- Rub softened butter over the skin.
- Roast for 3–3.5 hours (for 12–14 lbs), until breast reaches 165°F (74°C).
- Rest for 30 minutes before carving.
💡 Tips for Success
- Pat the bird very dry before brining for crisp skin.
- Always use a roasting rack for even cooking.
- Tent with foil if skin browns too quickly.
- Resist over‑basting—every oven peek slows cooking.
🍴 Serving Suggestions
Pair this turkey with:
- Creamy mashed potatoes
- Tangy cranberry sauce
- Roasted carrots or Brussels sprouts
- Warm dinner rolls
Scatter extra herbs over the platter for a festive touch.
🧊 Storage & Reheating
- Store leftovers in airtight containers for 3–4 days.
- Reheat slices in a baking dish with a splash of broth, covered with foil at 300°F.
- Save pan drippings for gravy or next‑day turkey sandwiches.
❓ FAQs
- Can I brine a frozen turkey? No—always thaw completely first.
- Can I use only lemons? Yes, but add extra sugar to balance tartness.
- How long can it brine? Up to 24 hours; 18 hours is ideal.
📊 Nutrition (per 6 oz serving)
- Calories: 320
- Fat: 12g (4g saturated)
- Protein: 48g
- Carbs: 3g
🏆 Final Thoughts
This Dry Brined Turkey with Citrus and Herbs is the holiday centerpiece you’ll make year after year. With minimal effort, you’ll serve a bird that’s juicy, flavorful, and beautifully golden. Forget the stress of wet brines—this simple method delivers legendary results every time.
