The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Recipe information
Yield
8 servings
Ingredients
¾
3
1
2
2
½
2
Preparation
Step 1
Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
Step 2
Place oven rack in lower third of oven; preheat to 425°. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by ½-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes.
Step 3
Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.
Step 4
Reduce oven temperature to 350° and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150° (temperature will continue to climb as the bird rests), 40–70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.
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Reviews (41)
Back to TopI have been cooking my Thanksgiving turkey using this recipe for a free years now. It is always juicy, gorgeous, and delicious! Stop looking for recipes….you’ve found the perfect one!
Sarah Daniele
Fairfax, VA
11/21/2022
Does anyone have a tips for adjustments needed for a 20lb turkey?
MR Howard
11/12/2022
I have cooked this turkey 3 times, and the second time it ended up undercooked. I think you should make sure it is completely defrosted before brining. Other than that, I have found the turkey best when you cook until 160 degrees. Yes, the turkey continues to cook, but it has still been juicy but without any potentially undercooked parts.
Catherine Webb
Southern California
12/26/2021
Can someone please explain step 4 since it does not read clearly? After it reaches 150 degrees, are you supposed to cook it for another 40-70 minutes? That is what I am assuming since it doesn't actually say but then says rest it for 30-60 minutes on a cutting board after.
Ashley
New York, NY
12/23/2021
It looks like you baste the turkey with the butter mixture in step 4... This is my first time dry brining a turkey, fingers crossed!
Calicake
Laguna Niguel, CA
11/24/2021
Ok people, help me out. What do I do with the butter sauce infinitely warming in Step 3?
Kelcey Ann
Spokane, WA
11/24/2021
I used this recipe for the first time 3 years ago, it was my first turkey. My parents and husband proclaimed it was the best turkey they ever had. I've used this ever since and I am now always responsible for the turkey. It usually only takes an hour to an hour and a half to cook it this way and it's great for time planning for the day. I had an issue last year where I underestimated the defrost time and found out that your turkey should be 100% defrosted BEFORE you dry brine it. It threw off the cooking time and it cooked unevenly, but it was completely user error.
Heather
Sahuarita, AZ
11/10/2021