This post has been sponsored by The Diestel Family Turkey Ranch.  All opinions expressed here are my own.

The star of your Thanksgiving gathering is the turkey, so make it the best! This Roast Turkey recipe is tender and juicy with golden brown, crispy skin and the flavors of orange and rosemary. It’s dry brined so there’s no messy liquid to deal with and it’s so easy to make!

Dry Brined Orange Rosemary Roasted Turkey is the easy way to brine your turkey with no messy liquid! Roast it to perfection for a juicy, flavorful turkey with the crispiest skin ever. @FlavortheMoment

Thanksgiving is only two weeks away!  That phrase is probably either exciting you or making you break out in a cold sweat.  

I’m definitely excited — Thanksgiving is my favorite holiday.  Over the years I’ve found ways to make it easier by making things ahead of time like pie crust, turkey stock and even turkey gravy.  

But I digress….let’s talk turkey because it is the star of the Thanksgiving show. 🙂

I’m very serious about my turkey — it’s my favorite part about Thanksgiving. Most years I cook a whole turkey and a roast turkey breast because I want leftovers for sandwiches and turkey wild rice soup.

Typically I make my spatchcock turkey recipe because it cooks quickly and evenly, but I turn to this Orange Rosemary Roast Turkey recipe when I want to present it in a beautiful, traditional way.

It’s tender and juicy with the bright, woody flavors of orange and rosemary, and the golden brown, crispy skin makes it a real showstopper.

front shot of trussed legs on dry brined roasted turkey

What really sets this apart is the fact that it’s a Diestel brand turkey. The Diestel Family Turkey Ranch has been my go-to since I discovered it several years ago, and it’s the only turkey that I serve on Thanksgiving.  

Sure, you can get organic and natural turkeys anywhere, but you’re not going to have the same experience that you’d have with a Diestel turkey.

Diestel turkeys are slow grown with plenty of fresh air and space to roam freely, both indoors and outdoors.  

The turkeys are given time to be turkeys because they’re raised almost twice as long.  This results in turkeys with premium texture and flavor.

Since the Diestel Family Turkey Ranch was founded in Sonora, CA in 1949, they’ve been farmers first.  Not only do they care for their turkeys humanely, but Diestel is one of the last turkey producers in the Western United States to mill their own grain.  

The turkeys are fed the way nature intended, with a 100% vegetarian diet, and the grain never includes antibiotics, growth enhancers, hormones, gluten, animal by-products, etc.  

close up of trussed legs on dry brined roasted turkey

Lastly, Diestel is a sustainable ranch, which is very important to me.  They work hard to improve and preserve the environment by composting, eliminating the use of toxic chemicals, fertilizers, and inorganic substances.  Composting results in soil that retains moisture, which helps conserve water as well.

Turkey isn’t just for Thanksgiving either!  The Diestel family has a wonderful selection of year-round turkey products like deli slices, chorizo and sausage.

For this particular recipe, I used Diestel’s Organic Young Turkey.  It boasts that it’s tender and juicy with real old fashioned flavor, and it really is.

Diestel Organic Young Turkey

How to roast a turkey

This roast turkey recipe is extremely easy, and there’s no messy liquid brine to deal with.

I chose to dry brine this turkey, which includes one ingredient — salt. The dry brine acts as a wet brine by breaking down the tough muscle proteins, which results in a juicier more flavorful turkey.

How to roast a turkey collage
  1. Pat the turkey dry and salt it generously all over, inside the cavity and underneath the skin over the breast meat. Place in the refrigerator uncovered for 1-3 days. The skin will look dry but that’s completely normal!
  2. Allow the turkey to come to room temperature for 1-2 hours prior to cooking.
  3. Place the olive oil, chopped rosemary, orange juice, zest, smoked paprika and black pepper in a small bowl and whisk until combined. Coat the outside of the turkey with the olive oil mixture evenly. Place the onion, orange, garlic cloves, and remaining 2 sprigs of rosemary inside the cavity of the turkey, then truss the turkey legs using the kitchen twine, and tuck the wing tips underneath the turkey.
  4. Place the turkey in the oven and cook for around 3 hours (check for doneness after 2 1/2 hours to be sure), or until a thermometer inserted into the thickest part of the breast registers 160 degrees. Let the turkey stand for 20 minutes covered loosely with foil before carving.

Recipe notes

  • Pro tip:  12-14 lb. turkeys generally take close to 3 hours to cook, so I suggest checking for doneness after 2 1/2 hours as all ovens vary.
  • Total time includes 1 day to dry brine the turkey, but the turkey may dry brine for a total of 3 days prior to cooking.  
  • The skin will look dried out after dry brining which is normal — that’s what makes the skin so crispy.
  • If using a frozen turkey, make sure to thaw completely and pat dry before dry brining.
  • Leftover roast turkey will keep for up to 5 days in the refrigerator.
dry brined roasted turkey on white platter with rosemary and orange

More Thanksgiving recipes you’ll love:

If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

Dry brine roasted turkey on a serving platter

Orange Rosemary Roast Turkey

Orange Rosemary Roast Turkey is tender and juicy with golden brown, crispy skin and the bright, woody flavors of orange and rosemary. It's dry brined so there's no messy liquid and it's so easy to make!
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Ingredients

  • 13 lb. Diestel Organic Young Turkey
  • 2 tablespoons kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh rosemary plus two large sprigs, divided
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 small onion peeled and quartered
  • 1 small navel orange or two clementines, quartered
  • 4 cloves garlic smashed and peeled

Instructions 

Dry brine the turkey:

  • 1-3 days prior to cooking, pat the turkey dry with paper towels and place on a rimmed baking sheet. Sprinkle evenly with the kosher salt on the outside, inside the cavity, and under the skin over the breast meat, then refrigerate uncovered.
  • When you're ready to cook the turkey, remove it from the refrigerator and let stand for 1-2 hours at room temperature.
  • Preheat the oven to 350 degrees. Place the olive oil, chopped rosemary, orange juice, zest, smoked paprika, and black pepper in a small bowl and whisk until combined. Coat the outside of the turkey with the olive oil mixture evenly.
  • Place the onion, orange, garlic cloves, and remaining 2 sprigs of rosemary inside the cavity of the turkey. Truss the turkey legs using the kitchen twine, and tuck the wing tips underneath the turkey.
  • Place the turkey in the oven and cook for 2 1/2 – 3 hours, depending on the size, or until a thermometer inserted into the thickest part of the breast registers 160 degrees.
  • Let the turkey stand for 20 minutes covered loosely with foil, then place on a cutting board. Carve and enjoy!

Notes

  • Pro tip:  12-14 lb. turkeys generally take close to 3 hours to cook, so I suggest checking for doneness after 2 1/2 hours as all ovens vary.
  • Total time includes 1 day to dry brine the turkey, but the turkey may dry brine for a total of 3 days prior to cooking.  
  • The skin will look dried out after dry brining which is normal — that’s what makes the skin so crispy.
  • If using a frozen turkey, make sure to thaw completely and pat dry before dry brining.
  • Leftover roast turkey will keep for up to 5 days in the refrigerator.

Nutrition

Serving: 1g, Calories: 434kcal, Carbohydrates: 1g, Protein: 64g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 212mg, Sodium: 1028mg, Potassium: 682mg, Fiber: 1g, Sugar: 1g, Vitamin A: 232IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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