Dry Brine Roast Turkey Recipe
This post has been sponsored by The Diestel Family Turkey Ranch. All opinions expressed here are my own.
Cooking a turkey couldn’t be easier than this Dry Brine Roast Turkey Recipe! It’s juicy and flavorful, with golden brown, crispy skin for a show stopping holiday dinner. There’s no messy liquid to deal with and it can be dry brined up to 3 days in advance!
Thanksgiving is coming quickly, which I’m sure either excites you or makes you break out in a cold sweat.
I’m definitely excited as it’s 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.
Unlike most people, the turkey is 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 even more quickly and evenly, but I turn to this Dry Brine 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 show stopper.
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.
Diestel turkeys are slow grown with plenty of fresh air and space to roam freely, both indoors and outdoors, and they’re raised almost twice as long, which results in premium texture and flavor..
Since the Diestel Family Turkey Ranch was founded in Sonora, CA in 1949, they’ve been farmers first. They care for their turkeys humanely, and are 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.
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.
Why you’ll love this recipe:
- This roast turkey is golden brown, crispy with the flavors of orange, rosemary and smoked paprika for a hint of warm spice.
- It’s a show stopping dish that’s perfect for your holiday table.
- It’s dry brined, which results in a moist, juicy turkey without dealing with a messy wet brine.
- The turkey can be dry brined up to 3 days in advance.
Recipe ingredients
- Turkey. A 12-15 lb. turkey is the ideal size for this recipe. Be sure to remove the giblet package from the cavity of the turkey prior to dry brining it.
- Salt. For best results, use kosher salt. If you use regular table salt or sea salt, you will need half the amount of salt, or about 1 tablespoon.
- Oil. The oil promotes nice golden, brown skin.
- Smoked paprika. Adds color to the turkey skin as well as a warm smoky flavor.
- Orange. The orange pairs perfectly with the rosemary flavor. It may be substituted with lemon or eliminated altogether.
- Rosemary. Sub with thyme or your favorite fresh herbs.
- Aromatics. The onion and garlic flavor permeates into the turkey as it roasts.
How to make oven roasted turkey
Cooking a turkey doesn’t get much easier than this dry brine turkey recipe. There’s no messy wet brine to deal with, and it can be prepped up to 3 days before you plan to cook it.
A dry brine consists of salting the turkey generously, then refrigerating it uncovered for 1-3 days. It acts as a wet brine by breaking down the tough muscle proteins, which results in a juicier, more flavorful turkey.
From there, it takes about 5 minutes of prep and into the oven it goes.
Pro tip: 12-15 lb. turkeys generally take close to 3 hours to cook. All ovens vary, so I suggest checking for doneness after 2 1/2 hours of cooking time.
- Remove the giblet pouch from the turkey cavity and pat it dry. 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!
- Allow the turkey to come to room temperature for 1-2 hours prior to cooking.
- 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.
- 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 20-30 minutes covered loosely with foil before carving.
FAQS
There’s no need to rinse your turkey before roasting it. Any bacteria that’s present on the turkey will be destroyed during the cooking process.
There’s actually more of a chance of spreading bacteria by rinsing or washing your turkey in the sink as it’s hard to control messy spatters on your sink area, countertop and nearby utensils.
Do not rinse off the turkey after it has been dry brined as you don’t want excess moisture. The salt has permeated into the turkey, and the dry skin will become nice and crispy!
There’s no need to season the turkey with anymore salt…simply rub the outside with the olive oil, pepper, rosemary, orange zest and smoked paprika.
Roast turkey can be cooked at 325 or 350 degrees. I prefer roasting it at 350 degrees so that it’s done a bit more quickly, but it’s a personal preference.
Cooking a turkey uncovered is essential for golden brown, crispy skin.
If the skin has browned considerably and is not yet done, cover it loosely with foil during the remaining cooking time.
Basting your turkey is not necessary to ensure that it’s moist and juicy, and opening the oven door often lowers the temperature of the oven which will affect cooking time.
Your best best for a moist turkey is by using a dry brine and not overcooking it.
Recipe notes
- Pro tip: Turkey cook time will vary, but a 12-15 lb. turkey generally takes around to 3 hours to cook. All ovens vary, so I suggest checking for doneness after 2 1/2 hours of cooking time.
- Total time includes 1 day to dry brine the turkey, but the turkey may be dry brine for a total of 3 days before you plan to cook it.
- 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.
More Thanksgiving recipes you’ll love:
- Cranberry orange sauce
- Slow cooker stuffing
- Green bean casserole
- Pecan pie from Food Network
- Pumpkin pecan pie
- Pumpkin pie bars
- Pumpkin pie from scratch
- Roasted boneless turkey breast
- Sweet potato casserole
- Thanksgiving recipes
- Yukon gold mashed potatoes
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Dry Brine Roast Turkey Recipe
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
Equipment
Instructions
- 1-3 days prior to cooking, remove the giblet pouch from the turkey and pat it dry with paper towels. Place it on a rimmed baking sheet and sprinkle it evenly with the kosher salt on the outside, inside the cavity, and under the skin over the breast meat. Refrigerate uncovered for up to 3 days.
- When you're ready to cook the turkey, remove it from the refrigerator and let stand at room temperature for 1-2 hours.
- 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: Turkey cook time will vary, but a 12-15 lb. turkey generally takes around to 3 hours to cook. All ovens vary, so I suggest checking for doneness after 2 1/2 hours of cooking time.
- Total time includes 1 day to dry brine the turkey, but the turkey may be dry brine for a total of 3 days before you plan to cook it.
- 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 3-5 days in the refrigerator.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
59 Comments on “Dry Brine Roast Turkey Recipe”
I am still in awe that we’re just about two weeks away from Thanksgiving! Where has the time gone?! I am not making the turkey this year, but I definitely need to remember this. Looks so good, Marcie! I’ve never brined a turkey before, so I’m loving the flavors in here, especially the rosemary!
It’s crazy how fast Thanksgiving is coming, right?? Thanks, Gayle!
My family is half vegetarians and the other half will only eat white meat. Can dry brine turkey breasts?
Hi Sharon! Yes, you certainly can dry brine a turkey breast. Just sprinkle evenly with kosher salt!
This is turkey is perfection! Love the flavors!
Thank you so much, Julie!
Orange rosemary???? My goodness that combo sounds good! I only recently learned about Diesel after seeing it on another blog but I am totally thinking about it this holiday .. we can’t get good turkeys where we moved – online it is!
I’m adding orange and rosemary to everything lately so I went for broke here! You’ll love Diestel turkeys Ashley and they have so many wonderful products. It’s so nice they have an online store now!
This turkey is just gorgeous, Marcie! I loved your spatchcock tureky last year and this orange rosemary combo sounds amazing too! This Diestel turkey would totally take the star of any Thanksgiving table!
You’re so sweet — thank you, Kelly! I thought I was only spatchcocking my turkeys from now on and then I tried this — I’ll be making it again in 2 weeks. 🙂
My mouth is watering – you did a fantastic job with this turkey Marcie!
Thank you for the nice compliment Bethany! I’m definitely making this one again for Thanksgiving. 🙂
Hi Marcie, have not heard of dry-brining before, will try this method myself this year. my husband loves the skin crispy, thanks!!
I’m hooked on the dry brine, Cheri — it’s so easy! It will definitely give your husband that crispy skin that he loves!
Hi Marcie, just an update. Over the week-end I followed your dry brined recipe and it was one of the prettiest and tastiest turkeys I have made, thanks!!!!!
I’m SO happy to hear this Cheri — thank you so much for the feedback! You’ve just made my day. 🙂
Time is seriously flying by like CRAZY! I swear it was just July… like, yesterday! 😉 This turkey is GORGEOUS, Marcie!!!! I am ALL about the dry brine, so I love that’s what you used here! The orange and rosemary combination is genius! I bet this turkey is off the charts delicious! Pinned! Cheers, girlfriend!
It does seem like it was just July — I don’t know where the time goes! I’m glad to hear you’re into the dry brine too, Cheyanne, and I hope you’re having a lovely weekend! 🙂
I’ve never tried dry brining – this looks like a fantiastic recipe to start with! I can already imagine all the flavor!
Thank you, Jamie, and I hope you try the dry brine — it’s so easy!
interesting flavors and method of cooking Marcie! Can’t believe Thanksgiving is so close!!
Thank you, Manali, and I can’t believe it either!
Time is just flying — we are only a couple of weeks away from Thanksgiving. Orange and rosemary sound like a lovely pairing. And this turkey looks mouth-watering good, Marcie. This Diestel turkey would be perfect for Thanksgiving dinner! Yummy.
It really is flying, Anu — I can’t believe how fast time is going by! Thank you so much and I hope you’re having a great weekend!
My son is doing the meal this year, I’m doing desserts and homemade rolls. We’ve never brined a turkey because it’s so messy and this is so simple~ Put it on a tray in the fridge for two days. DUH!! I’ll let you know how it is!!
Sounds like you’ve got everything covered Judy! This really is easy and I can’t wait to hear how it turns out for you!
Wow what a stunning bird! Do you deliver? 🙂
LOL! Sure, I’ll deliver to you, Nancy. 🙂
Thank you so much, Akhila!
Love the orange rosemary combination! This turkey looks perfect! I’ve tried dry brined turkey before and actually prefer this method. Pinning and sharing!
Thank you Mira! Isn’t dry brining the best?
Thank you so much, Mira!
Such a gorgeous Turkey! Brined turkey is always the best!
Thank you, Rachael! 🙂
SUCH a gorgeous turkey, Marcie! I definitely NEED to try this!
Thank you, Cathy! 🙂
Do you need to add the salt under the skin or will it just penetrate through the skin into the meat? I have dry brined before and the recipe called for separating the skin and apply the salt mixture directly to the meat.
If that is not needed it will save a lot of work.
It’s not necessary to apply the salt under the skin. While I have done that in the past, I didn’t do it for this turkey and this was my favorite turkey ever!
Have you made a gravy from the drippings using this recipe?
Yes I have, and it was wonderful!
Hi Vanessa! Butter under the skin would not defeat the purpose. In the recipe I’ve used olive oil all over, and oftentimes I rub it under the skin, but I chose not to this time and it still came out great. It’s completely up to you! I hope your first turkey is a huge success. ?
I made two turkeys this way and they were excellent!!
I’m so glad to hear that John! Thank you so much for leaving your feedback! ?
Hey Marcie!
I believe this will be my Turkey recipe this year! It looks amazing, and must taste really good!
This recipe was so amazing both times I made it last year. I hope you get to try it! 🙂
I want to try this recipe this year. I always dry brine my turkey but haven’t done it with orange and rosemary. Do you think I should still baste the turkey with butter and olive oil while it is cooking?
Hi Christina! I didn’t baste my bird at all and it came out perfectly. You can certainly do it if you like but it’s really not necessary.
Hi! I will be making my first turkey ever…. Ahhhh! ? This looks great, but, I am concerned about not covering the turkey while roasting. I always saw my mom tent it with foil up until the last hour when she would remove foil to brown the skin. I am afraid of drying out the bird if I don’t cover while roasting.
Hi Michelle! I didn’t baste this turkey once — it was the easiest thing ever and everyone loved it! I normally let my turkey brown first then when it reaches the right color I tent it with foil until it’s finished cooking. If you’re worried you can certainly baste it too!
Looks great! Are the droppings too salty to use for gravy? I want to try this…better get it ready tonight!
Hi Kathleen! The drippings aren’t too salty at all — I make gravy with them all the time. 🙂
I noticed you brined an 11lb turkey. In the case of a 20lb turkey, is it safe to assume the ingredients should be doubled? Brine sounds delicious and we’re really excited to try.
Hi Nancy! Yes, you’ll definitely need more ingredients for a 20 lb. turkey. Dry brining is the best and I hope you love your turkey!
One more question, so you DO tent with foil towards the end of the cook?
I tent with foil when the turkey gets a nice, deep golden brown color. Just keep an eye on it towards the end!
How long would you suggest for a 16lb turkey?
A rule of thumb is 13 minutes per lb or so, but oven temperatures vary. You’re looking for a time frame of 3.5 hours, so I’d suggest checking the temperature after 3 hours and going from there.
Can you cook the dry brine turkey in a roaster or is the oven best?
I’ve only ever used an oven, but I don’t see why a roaster wouldn’t work.