If you’re craving a roast turkey that’s bursting with flavor yet simply irresistible in its juicy tenderness, then this Dry Brined Roast Turkey with Orange and Herb Rub Recipe is exactly what you need on your table. Combining the gentle magic of dry brining with a zesty orange and fragrant herb rub, this dish delivers a beautifully crisp skin alongside moist, savory meat. It’s a celebration of classic and vibrant flavors that will have everyone asking for seconds, making it your go-to for festive dinners or any special occasion worth savoring.
Ingredients You’ll Need
Simple, straightforward ingredients come together in this recipe to create something truly special. Each component plays its part, whether it’s the salt for perfect seasoning, the orange juice adding bright citrus notes, or the blend of herbs giving that earthy depth and aroma you’ll love.
- 1 (12 lb.) whole turkey (thawed): The star of the meal, fresh or properly thawed for even cooking and juiciness.
- ½ cup unsalted butter (1 stick): Adds richness under the skin, locking in moistness and flavor.
- 3 tbsp kosher salt: Essential for dry brining—draws out and then reabsorbs the moisture, making the meat tender.
- 3 tbsp smoked paprika: Brings a mild smoky warmth to the turkey’s skin and meat.
- 2 tbsp chili powder: Adds subtle heat and complexity without overpowering the other flavors.
- 3 tbsp dark brown sugar: Balances spices with a touch of sweetness that caramelizes beautifully.
- 2 tsp rubbed sage: Offers a classic herbaceous note synonymous with poultry dishes.
- 2 tsp dried thyme: Adds a slight earthiness and depth to the herb rub.
- 2 tsp ground black pepper: Provides essential peppery warmth and bite.
- 2 tsp garlic powder: Infuses subtle savory richness throughout the turkey.
- 1 onion (quartered): Placed under the turkey to enhance roasting flavors and keep the pan juices fragrant.
- 3 bay leaves: Introduce aromatic layers to the roasting process.
- ½ cup freshly squeezed orange juice: Bright, tangy, and slightly sweet, this juice elevates the herb rub and adds beautiful color and zest.
How to Make Dry Brined Roast Turkey with Orange and Herb Rub Recipe
Step 1: Prepare and Dry the Turkey
Start by ensuring your turkey is completely emptied of any giblets or packaging from inside the cavities. Pat it dry thoroughly—this step is crucial because dry skin leads to that perfect, crispy roast. Moisture on the surface will steam the skin, so take your time to get it as dry as possible.
Step 2: Butter Beneath the Skin
Next, carefully loosen the skin over the turkey breasts and legs without tearing it. Spread the unsalted butter underneath the skin in an even layer, which helps baste the meat from within during roasting. Don’t forget to rub any remaining butter over the outside of the turkey’s skin for an extra golden, luscious finish.
Step 3: Mix and Apply the Dry Brine and Rub
In a bowl, combine the kosher salt, smoked paprika, chili powder, dark brown sugar, rubbed sage, dried thyme, black pepper, and garlic powder. Reserve 3 tablespoons of this mixture to stir into the orange juice later. Rub the herb and spice blend generously over every inch of the turkey, making sure you cover the surface evenly. This mix will season the bird deeply and contribute to a complex, satisfying flavor.
Step 4: Let it Rest and Dry Brine
Place the turkey uncovered in the refrigerator for at least 2 hours, but ideally up to 2 days. This dry brining time allows the salt to work its magic by drawing moisture out, then reabsorbing it while tenderizing the meat and intensifying the seasoning. Patience here truly pays off when it comes to juiciness and taste.
Step 5: Preheat the Oven and Prepare Roasting Setup
About 30 minutes before cooking, preheat your oven to 350°F and position the rack in the lower third of the oven, where the heat is just right for roasting a large bird thoroughly without drying it out.
Step 6: Arrange the Turkey for Roasting
Place the quartered onion at the bottom of a roasting pan, then set the turkey on top. Scatter the bay leaves around the pan for aromatic enhancement. Combine the reserved 3 tablespoons of seasoning with the freshly squeezed orange juice and spoon this mixture gently across the turkey—be careful not to rinse away the dry rub.
Step 7: Secure the Turkey
Tie the legs together with kitchen twine and tuck the wing tips under the turkey’s body. This keeps the bird compact and helps it cook evenly while creating a neat appearance for serving.
Step 8: Roast the Turkey
Place the turkey in the oven and bake for 2 to 2½ hours, depending on your oven and bird size. Every 30 minutes, baste the turkey by spooning the pan drippings over the skin; this keeps the meat moist and the skin beautifully golden. Halfway through roasting, rotate the pan to ensure even cooking. Use a meat thermometer to check for doneness—the internal temperature should reach 165°F in the thickest part of the breast.
Step 9: Rest Before Serving
Once cooked, remove the turkey from the oven and let it rest uncovered for about 15 minutes. Resting lets the juices redistribute, ensuring every slice is juicy and tender when you carve. This final step is vital to a perfect presentation and taste experience.
How to Serve Dry Brined Roast Turkey with Orange and Herb Rub Recipe
Garnishes
Bright, fresh garnishes like sprigs of fresh thyme, sage, or rosemary add visual appeal and complement the earthy herbs in the rub. Thin slices of orange or blood orange around the carved turkey enhance the citrus notes, making every bite vibrant and inviting.
Side Dishes
This turkey pairs wonderfully with traditional sides like creamy mashed potatoes, roasted root vegetables, or buttery green beans almondine. A crisp autumn salad with pomegranate seeds or a warm wild rice pilaf can also bring contrasting textures and flavors, rounding out your meal perfectly.
Creative Ways to Present
For a beautiful presentation, carve the turkey onto a large wooden board and arrange the citrus slices and fresh herbs artfully around it. Drizzle some of the pan juices over the slices to keep them glossy and flavorful. You can also serve the turkey alongside a homemade orange-herb gravy to tie all the flavors together elegantly.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store leftover turkey in airtight containers in the refrigerator. It will stay fresh and delicious for up to 3 to 4 days. Slicing the meat before storing helps cool it quickly and makes for easy sandwiches or salads.
Freezing
If you want to keep the turkey for longer, freezing is a perfect option. Wrap sliced or whole pieces tightly in plastic wrap and then foil to prevent freezer burn. Frozen cooked turkey maintains good quality for up to 3 months, so you can enjoy it well beyond your holiday meal.
Reheating
Reheat leftover turkey gently in the oven at 300°F, covered with foil to preserve moisture. Adding a splash of broth or pan juices before covering will keep the meat juicy and tender. Alternatively, microwave slices wrapped in a damp paper towel for a quick, moist reheat.
FAQs
What is dry brining and why use it for turkey?
Dry brining involves seasoning the turkey with salt and spices and letting it rest uncovered. This method helps intensify flavor and results in juicier meat and crispy skin by allowing the salt to penetrate and tenderize the turkey.
Can I use a frozen turkey for this recipe?
You can, but be sure to fully thaw the turkey in the refrigerator beforehand. A fully thawed bird ensures even seasoning and cooking, which is especially important for the dry brine to work effectively.
Why add orange juice to the herb rub?
The orange juice adds a fresh, tangy brightness that balances the richness of the turkey and butter. It brings subtle citrus notes that elevate the overall flavor profile and help create a beautiful caramelized skin.
How do I know when the turkey is done?
The best way is to use a meat thermometer inserted into the thickest part of the breast or thigh. A reading of 165°F means your turkey is safely cooked and ready to rest before carving.
Can this recipe be made without the chili powder?
Absolutely! If you prefer a milder flavor, you can omit or reduce the chili powder. The paprika and herbs will still provide wonderful color and taste without the heat.
Final Thoughts
This Dry Brined Roast Turkey with Orange and Herb Rub Recipe is truly a game changer for your holiday or special occasion table. Its beautiful balance of zest, earthiness, and rich savoriness paired with tender, juicy meat makes every bite a delight. Once you try this method, you’ll never want to go back to ordinary roast turkey again. I can’t wait for you to share it with your loved ones and watch it become an instant classic in your kitchen.
Print
Dry Brined Roast Turkey with Orange and Herb Rub Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes plus 2 hours to 2 days brining time
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Dry Brined Turkey Recipe delivers a flavorful, juicy turkey with a perfectly crispy skin. The turkey is seasoned generously with a dry rub of smoked paprika, chili powder, brown sugar, and herbs, then butter is rubbed under the skin and on the outside for moist meat and rich taste. After resting with the dry brine in the refrigerator, the turkey is oven-roasted at 350°F to achieve tender, succulent meat infused with aromatic spices and a subtle hint of orange juice. Ideal for holiday feasts or special occasions, this method elevates traditional turkey with simple ingredients and careful technique.
Ingredients
Turkey and Butter
- 1 (12 lb.) whole turkey (thawed)
- ½ cup unsalted butter (1 stick)
Dry Rub Seasoning
- 3 tbsp kosher salt
- 3 tbsp smoked paprika
- 2 tbsp chili powder
- 3 tbsp dark brown sugar
- 2 tsp rubbed sage
- 2 tsp dried thyme
- 2 tsp ground black pepper
- 2 tsp garlic powder
Additional Ingredients
- 1 onion (quartered)
- 3 bay leaves
- ½ cup freshly squeezed orange juice (from about 2 oranges, blood orange or grapefruit also work)
Instructions
- Prepare the turkey: Remove all contents from the inside of the turkey cavities and pat the turkey dry with paper towels to ensure the skin will crisp nicely.
- Butter under the skin: Gently loosen the skin over the turkey breasts and rub half of the butter underneath. Use the remaining butter to rub all over the outside skin of the turkey for rich flavor and moist meat.
- Make and apply the dry rub: In a bowl, combine kosher salt, smoked paprika, chili powder, dark brown sugar, rubbed sage, dried thyme, ground black pepper, and garlic powder. Reserve 3 tablespoons of this mixture to add later to the orange juice. Rub the remaining seasoning mixture thoroughly over the entire turkey, covering all surfaces.
- Dry brine the turkey: Place the seasoned turkey in the refrigerator for a minimum of 2 hours and up to 2 days to allow the flavors to penetrate and the skin to dry for crispness.
- Preheat the oven: About 30 minutes before roasting, preheat your oven to 350°F (175°C), positioning the oven rack in the lower third to accommodate the roasting pan and promote even cooking.
- Prepare to roast: Place the quartered onion in the bottom of a roasting pan. Set the turkey on top of the onions. Add the bay leaves to the pan. Mix the reserved 3 tablespoons of seasoning into the freshly squeezed orange juice, then carefully spoon this mixture around the turkey and into the pan without washing off the dry rub.
- Truss the turkey: Tie the legs together with kitchen twine and tuck the wing tips under the body to ensure even cooking and neat presentation.
- Roast the turkey: Place the turkey in the oven and bake for 2 to 2½ hours. Every 30 minutes, baste the turkey by spooning drippings over the skin, and rotate the turkey halfway through cooking to promote even roasting. Use a meat thermometer inserted into the thickest part of the thigh; the turkey is done when it reaches an internal temperature of 165°F (74°C).
- Rest before serving: Remove the turkey from the oven and let it rest uncovered for 15 minutes to allow the juices to redistribute, resulting in moist, tender meat before carving.
Notes
- Dry brining enhances flavor and creates crispier skin compared to wet brining.
- Butter under the skin adds richness and helps keep the meat moist.
- Resting the turkey after roasting is crucial for juices to redistribute and prevent dryness.
- Using a meat thermometer is essential to ensure the turkey is safely cooked without overcooking.
- Orange juice adds a subtle citrus acidity that balances the smoky and spicy flavors of the dry rub.
- You can brine the turkey for anywhere from 2 hours up to 48 hours depending on your schedule and desired flavor intensity.
- Adjust seasonings to taste, especially if you prefer less salt or a milder spice level.
