- 1 cup kosher salt
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 large orange, zested
- 1 large lemon, zested
- 10-12 pound turkey, thawed completely
- 1 large lemon, quartered
- 1 large yellow onion, cut into eighths
- 1 handful fresh herbs: rosemary, thyme, sage
- kosher salt to taste
- fresh ground pepper to taste
- 4 tablespoons unsalted butter, melted
Dry Brine- 3 days ahead of serving
Day 1 (Monday before Thanksgiving)
Place all dry brine ingredients in a large bowl and combine together.
Rinse and dry the turkey. Make sure you remove any giblets inside and get any leftover feathers that were missed. I use paper towels to dry the bird. Place your turkey in a roasting pan (you don't need the rack yet), and rub all over with brine mix. Make sure you get all the nooks and crannies and the inside too! Wrap the entire pan with a large roasting bag or cover with plastic wrap and place in the refrigerator. I found a roasting bag at the dollar store and it worked perfectly!
Day 2 (Tuesday before Thanksgiving)
Day 3 (Wednesday before Thanksgiving)
Day 4 (Thanksgiving day!)
Roasting the Turkey
Preheat your oven to 425°F and move rack all the way to the bottom of the oven. Pat turkey dry one more time and place lemon pieces, onion pieces and fresh herbs inside the cavity. Tie legs together with twine and place on roasting rack breast side up. Make sure legs are all tightly snug next to the turkey. Brush the turkey with melted butter and sprinkle with salt and pepper.
Place roasting pan in the oven and cook for 30 minutes at 425°F. This is how you get crispy skin!
Lower oven temp to 325°F and continue to cook for 2-21/2 more hours. Check internal temp at the thickest part of the thigh, it's ready at 165°. My 10 lb. turkey took just 2 more hours to cook.
Remove the turkey from the oven and place the rack on a baking sheet (you are going to use drippings from roasting pan for gravy). Cover with foil and allow it to rest for at least 20-30 minutes before carving. This is the perfect amount of time to make the delicious gravy!
- I strongly suggest using FRESH herbs and kosher salt.
- This mix was enough for a 10 lb. turkey but could probably cover up to about 14 lbs.
- Remember this is a recipe for a few days of brining and drying so plan ahead! For Thanksgiving, I started with a thawed-out turkey on Monday morning and everything was ready to go by Thursday morning.
Serving: 1lb | Calories: 559kcal | Carbohydrates: 4.8g | Protein: 68g | Fat: 28.1g | Saturated Fat: 9.8g | Cholesterol: 209mg | Sodium: 11514mg | Potassium: 750mg | Fiber: 1.3g | Sugar: 2.6g | Calcium: 96mg | Iron: 5mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.