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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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  • 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


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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!