This foolproof dry-brine turkey recipe produces a Thanksgiving centerpiece that is excellent in every way other whole turkeys often fall short: It’s full of flavor and juicy as heck (that’s the dry brine). And two: Cooking the turkey on a rimmed baking sheet, not in a deep roasting pan, is great for all-over browning. (Just be extra careful as you remove it from the oven so the drippings don’t slosh over the sides.)
You’ll start by administering that turkey brine, a simple mix of kosher salt and brown sugar, at least 12 hours before you plan to cook the turkey. If you can manage it, a full 2 days uncovered in the fridge will make this year’s turkey the best turkey ever (trust us). We swear by the dry-brining process, which ensures a well-seasoned, tender, succulent turkey. The wet brine method, on the other hand, can be messy, waterlogging the bird and creating a logistical nightmare (where do you store it?!). Pay attention to the type and amount of salt you use. We’ve given measurements for Diamond Crystal and Morton kosher (the two most prominent brands in America), but you can check out Epicurious’s salt conversion chart if you’re using something else—or simply measure by weight. Word of warning: Avoid table salt, which has additives that prevent clumping and can cause an unpleasant bitterness.
After the turkey goes into the oven, you’ll whip together a quick glaze with vinegar, Worcestershire sauce, honey, and a few aromatics. The recipe calls for fresh rosemary, but if you have another hearty fresh herb, like sage or thyme, on your menu, feel free to use it instead. Brushing with a glaze, rather than basting with the juices, will help ensure every inch of the bird gets an even lacquer. Translation: more crispy skin to go around.
This roast turkey recipe demands patience, so plan accordingly. Once the bird hits the optimal internal temperature (’tis the season for a meat thermometer if you don’t own one), it must rest at least 30 minutes and up to 1 hour to give the juices time to settle. Don’t cover the turkey in aluminum foil or anything else—doing so will cause all that hard-earned crackling skin to go limp. (We promise the cooked turkey will not go cold.) Use the time to put the finishing touches on your mashed potatoes, cranberry sauce, green beans, and all the other side dishes for your Thanksgiving dinner (or to consider what you’ll do with all that leftover turkey in the days to come).
Want to change up the flavor? Choose a different dry brine recipe like garlic and herb, citrusy peppercorn, or maple and fennel. And if you’re still not convinced that this is the perfect Thanksgiving turkey, try your hand at our garlicky spatchcock turkey, roast your turkey in parts for white and dark meat cooked to their particular optimal doneness, or head outside to make smoked turkey.
Recipe information
Total Time
4 hours 45 minutes, plus at least 12 hours brining
Yield
8–10 servings
Ingredients
½
1
1
12
¼
2
4
3
3
2
Preparation
Step 1
Place ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt and 1 Tbsp. light brown sugar in a small bowl and work together with your fingers until incorporated. Place one 12–14-lb. turkey, neck reserved for gravy, giblets discarded, on a wire rack set inside a rimmed baking sheet and pat dry with paper towels. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle salt mixture all over outside of the turkey as well as inside the cavity of the turkey, patting to adhere and nudging some into every crevice. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.
Step 2
Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2–3 hours.
Step 3
Place an oven rack in middle of oven; preheat oven to 450°. Using your fingers, loosen turkey skin on breast. Work 4 Tbsp. unsalted butter, room temperature, under skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. unsalted butter, room temperature.
Step 4
Tie legs together with kitchen twine and pour 1 cup water into baking sheet.
Step 5
Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
Step 6
Meanwhile, cook ¼ cup sherry vinegar or red wine vinegar, 2 Tbsp. honey, 4 tsp. Worcestershire sauce, 3 sprigs rosemary, 3 garlic cloves, crushed, two 2x1" strips orange zest, and remaining 4 Tbsp. unsalted butter, room temperature, in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.
Step 7
Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 150° (don’t worry; the temperature will continue to climb while the bird rests), 65–85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.
Editor’s note: The dry-brine turkey recipe was first printed in our November 2018 issue as ‘Dry-Rubbed Roast Turkey.’ Head this way for more of our best Thanksgiving recipes →