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

Scale

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)

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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.