Dry Brined Roast Turkey With Citrus Herb Butter Baste
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!
Servings: 20 servings
Calories: 448kcal
Equipment
- 1 roasting pan alternatively you can use a sheet pan with a wire rack
Ingredients
- 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: 448kcal | Carbohydrates: 5g | Protein: 63g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 215mg | Sodium: 1821mg | Potassium: 714mg | Fiber: 1g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 3mg
