Dry Brined Roast Turkey With Citrus Herb Butter Baste

If you've ever wondered why restaurant turkey tastes different from homemade, dry brined roast turkey is your answer. A dry brine pulls moisture out, then lets it reabsorb back in, concentrating flavor and locking in juiciness at the same time.

Add a citrus butter baste with orange, lemon, rosemary, and thyme, and you've got a roasted turkey that looks and tastes like it came from a professional kitchen. This is the turkey I come back to every single year because the dry brine does the heavy lifting on flavor and moisture.

This recipe is low stress and high payoff, because Thanksgiving already has enough going on. If you want to keep that same spirit going through the whole meal, my Sourdough Stuffing is built to be prepped ahead.

A Glance At This Dry Brined Roast Turkey Recipe

Why This Recipe Works

• The dry brine does two jobs - it draws moisture out of the turkey first, then the salt and sugar dissolve into that liquid and get reabsorbed back into the meat. The result is seasoned all the way through, not just on the surface.
• Uncovered in the fridge - leaving the turkey uncovered while it dry brines dries out the skin. Dry skin = crispier skin in the oven.
• The citrus herb baste builds in layers - orange juice, lemon juice, butter, Worcestershire, garlic, shallot, rosemary, and thyme cook down together into something bright, savory, and deeply flavorful. Basting every 20 to 25 minutes keeps the skin glossy and builds color as it roasts.
• Starting at 425°F then dropping to 350°F - the high heat jump-starts browning and crisps up the skin fast. Then the lower temp gives the turkey time to cook through without drying out.
• Resting 30 to 45 minutes before slicing - carryover cooking brings the turkey from 160°F up to 165°F while it rests. Slicing too early pushes all the juices out onto the cutting board instead of staying in the meat.

Recipe Ingredients

• Diamond Crystal Kosher Salt - the grain size matters. Diamond Crystal is lighter and less salty by volume than Morton kosher salt or table salt. Subbing in a different salt without adjusting the amount will over-salt the bird.
• Brown Sugar - balances the salt in the dry brine and helps the skin caramelize beautifully in the oven. Light or dark both work here.
• Butter - room temperature so it spreads easily over the skin and under it. Cold butter tears the skin. Half goes on before roasting, half goes into the baste.
• Shallot - Shallots add a mild onion flavor and savory depth to the citrus butter baste. If you love the flavor of shallots, my Glazed Shallots are a sleeper addition to your Thanksgiving menu.
• Fresh Herbs - rosemary and thyme in the baste bring a woodsy, earthy flavor that hold up to the bright citrus. Dried herbs will not give you the same result here.
• Oranges + Lemons - you want the juice only. The citrus adds brightness that cuts through the richness of the butter, and it helps the skin develop that deep golden color.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• A 12 to 15 lb turkey works with this same method, reduce roasting time and start checking the internal temperature earlier. Reduce dry brine by 30%.
• 3-4 leaves of Fresh sage can be added to the baste alongside the rosemary and thyme.
• Worcestershire can be swapped for soy sauce in a pinch, same salty, savory depth.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How To Make Dry Brined Roast Turkey With Citrus Butter Baste

Step 1: Dry Brine Combine the Diamond Crystal kosher salt and brown sugar. Rub the mixture all over the turkey - on the outside, inside the cavity, between the skin and breast, and between the skin and leg. Place on a sheet tray or roasting rack that fits in your fridge and leave uncovered for 24 to 48 hours.

Step 2: Prep for Roasting Preheat your oven to 425°F. Rinse the turkey to remove the brine and rinse the pan too if you're using the same one. Pat the turkey completely dry. Rub half the room temperature butter all over the skin and underneath on the breast and leg. Truss the turkey with butcher's twine for even cooking and a better final presentation. Note - Sink will need to be thoroughly scrubbed out with soap and water after rinsing raw turkey in it. Be careful not to splash any raw turkey juice on anything else.

Step 3: Start Roasting + Make Baste Add 1 cup of water to the bottom of the roasting pan. Roast at 425°F for 35 minutes. Check the pan every 30 minutes throughout the full roast, adding more water as needed so the drippings don't burn. While the turkey roasts at 425°F, combine the remaining butter, orange juice, lemon juice, rosemary, thyme, smashed garlic, shallot, Worcestershire, and salt in a small saucepan. Set a small amount of the baste aside to use at the end. Heat until boiling, then remove from heat.

Step 4: Drop the Temp and Baste After the first 35 minutes, reduce the oven to 350°F and continue roasting for approxiately100 to 120 more minutes. Begin basting every 20 to 25 minutes once the heat drops. Stop basting 25 minutes before the turkey is done. Rotate the pan 180° a couple of times during roasting for even browning. Use a meat thermometer to check for 160°F in the center of the thigh and the thickest part of the breast. Remove from the oven at 160°F. Let the turkey rest 30 to 45 minutes before slicing. The temperature will continue rising to 165°F during rest. After slicing, pour the reserved glaze over the top and serve warm.

Chef Tips

• Don't skip the dry brine window. A minimum of 24 hours works, but 48 hours is noticeably better. The longer rest gives the salt more time to work back into the meat and the skin more time to dry out completely.
• Truss the turkey. Trussing a turkey pulls the legs and wings close to the body so the turkey cooks more evenly. It also makes for a much better-looking bird when it's time to dig in. Go ahead and leave the string on when you begin slicing the breast.
• Keep water in the bottom of the pan. Check it every 30 minutes. If the drippings dry out and burn, your roasting pan will smoke and your drippings are ruined for gravy. Not to mention the fire detector will probably go off and embarrass you with a house full of guests.
• Rotate the pan. Most ovens have hot spots. Turning the pan 180° a couple of times during roasting evens out the browning so you don't end up with one side darker than the other.
• A meat thermometer is non-negotiable. Cooking time varies with turkey size and oven, so the only reliable way to know your turkey is done is to check the temperature. Target 160°F - carryover cooking while the turkey rests handles the rest.
• Don't baste in the last 25 minutes. Stopping the baste before the end lets the skin firm up and get that final crispness instead of steaming and softening from the liquid.
• This same approach - building flavor in layers - is exactly what I do in my Roasted Half Chicken with Chimichurri, and both recipes reward the same patient technique.

What To Serve With Dry Brined Roast Turkey

Thanksgiving turkey might be the centerpiece, but we all know the side dishes are just as important! I love serving this turkey with Cheesy Cauliflower Casserole, buttery Old Fashioned Candied Sweet Potatoes, and alongside a Thanksgiving Charcuterie Board for a little sweet and savory balance.

If you're looking for something extra comforting, Homemade Sweet Potato Au Gratin is another great addition to the holiday table.

📖Recipe

Dry Brined Roast Turkey With Citrus Herb Butter Baste

Krista Stechman

Dry Brined Roast Turkey is the secret to achieving juicy turkey with crispy golden brown skin. A simple kosher salt and brown sugar brine soaks into the turkey for 24-48 hours before the turkey is roasted with butter, fragrant citrus and herbs. This turkey makes the perfect centerpiece to your Thanksgiving table!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 hours hrs

Dry Brining 2 days d

Total Time 2 days d 2 hours hrs 25 minutes mins

Course dinner, Main Course

Cuisine american

Servings 20 servings

Calories 448 kcal

Equipment

• ▢
  1 roasting pan alternatively you can use a sheet pan with a wire rack

Ingredients

  

1x2x3x

• ▢ ¾ cup kosher salt Diamond Crystal brand specifically
• ▢ ¼ cup brown sugar
• ▢ 18-22 lbs whole turkey remove any giblets, juice packs + neck
• ▢ ½ cup unsalted butter room temp + divided
• ▢ 2 oranges juice only
• ▢ 2 lemons juice only
• ▢ 3 sprigs rosemary fresh
• ▢ 8 sprigs thyme fresh
• ▢ 5 cloves garlic smashed
• ▢ 1 shallot cut in half + peeled
• ▢ 2 tablespoon worcestershire sauce
• ▢ ½ teaspoon kosher salt Diamond Crystal

Instructions

 

• Place turkey on a sheet tray or roasting rack large enough to hold the turkey but that will also fit in your fridge. Combine ¾ cup Diamond Crystal kosher salt with ¼ brown sugar then rub the mixture all over the turkey, including the back, inside the cavity, and between skin and breast and skin and leg. Allow to rest in the fridge uncovered for 24-48 hours
• Preheat oven to 425°F then rinse turkey to remove brine. Rinse the pan as well if it's the same one you're using for roasting. Note - Sink will need to be thoroughly scrubbed out with soap and water after rinsing raw turkey in it. Be careful not to splash any raw turkey juice on anything else.
• Pat the turkey dry then rub with half of the butter all over the skin as well as underneath on the breast and leg. Truss turkey with butchers twine for even cooking and more appealing appearance
• Add 1 cup water to the bottom of the pan when beginning to roast and check every 30 minutes, adding more if needed so that the drippings don't burn. Roast turkey for 35 minutes then turn oven down to 350°F and roast approximately an additional 100-120 minutes. Turn the pan 180° a couple times during cooking to ensure even browning. Cooking time varies based on size of turkey and individual ovens. Use a meat thermometer and check for a temperature of 160°F in the center of the thigh as well as the thickest part of the breast.
• While turkey is roasting for the first 35 minutes, add the other half of the butter, juice from the oranges + lemons, rosemary, thyme, smashed garlic, shallot, worcestershire + salt to a small sauce pot. Reserve a small amount to the side. Heat until boiling then remove from heat and begin to baste turkey every 20-25 minutes starting when the heat goes down to 350°F and ending 25 minutes before turkey is done
• Remove turkey at 160°F and allow to rest 30-45 minutes - temperature will continue to rise as it rests to hit 165°F
• After slicing the turkey, pour glaze mixture that was set aside over the top. Serve warm

Notes

Allow turkey to dry brine for a minimum of 24 hours, but allow for 48 hours if possible, uncovered in the fridge.

Note - Sink will need to be thoroughly scrubbed out with soap and water after rinsing raw turkey in it. Be careful not to splash any raw turkey juice on anything else.

Trussing your turkey is important for even cooking as well as appearance.

Cooking time will vary based on turkey weight and individual ovens. The only way to know for certain if your turkey is cooked to the proper temp is to use a meat thermometer. The turkey should read 160°F in the center of the thigh as well as the thickest part of the breast.

Cook turkey in a roasting pan with a rack or place a wire rack on a half sheet tray to hold turkey off the bottom of the pan.

Allow turkey to rest for 30 minutes after cooking. This is important because it will allow time for carryover cooking as well as juices settling into the meat

Nutrition

Calories: 448kcalCarbohydrates: 5gProtein: 63gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 215mgSodium: 1821mgPotassium: 714mgFiber: 1gSugar: 4gVitamin A: 286IUVitamin C: 14mgCalcium: 48mgIron: 3mg

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