If you’ve ever dreamed of a turkey that is bursting with flavor, tender beyond belief, and has the crispiest skin imaginable, then my Dry Brined Turkey with Herb and Garlic Butter Recipe is going to become your new holiday classic. This method transforms a humble bird into a juicy masterpiece with layers of savory herbs, luscious garlic butter, and that magical dry brine technique that locks in moisture and amplifies flavor. Whether you’re a seasoned home chef or just diving into cooking your first turkey, this recipe will make you feel confident and excited in the kitchen.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play an essential role in creating the perfect texture, taste, and aroma of your turkey. From fresh herbs that bring earthy brightness to the savory garlic butter that adds richness, these essentials come together effortlessly for a show-stopping bird.
- 1 lemon, halved: Adds a lovely brightness and subtle acidity when stuffed in the cavity for steam and flavor.
- Fresh herbs like rosemary, sage, & thyme: These classic herbs infuse the turkey with aromatic layers of fragrance and taste.
- 12-16 pound whole minimally processed turkey: The star of the show—choose the freshest turkey you can find for the best results.
- 1/4 cup kosher salt: The backbone of the dry brine, it draws out excess moisture and seasons the meat deeply.
- 1 teaspoon dried thyme: Blended with salt, it enhances the herbaceous flavor factor.
- 8 tablespoons unsalted butter, room temperature: Creates that irresistible herb and garlic butter that seals in moisture and adds richness.
- 1 head garlic: Minced and smashed, this brings that warm, savory punch you want in every bite.
How to Make Dry Brined Turkey with Herb and Garlic Butter Recipe
Step 1: Preparing Your Turkey for the Dry Brine
Start by removing the turkey from its packaging and patting it completely dry with paper towels. You’ll want a roasting pan or sheet pan with a wire rack for airflow. Placing the bird breast side up on the rack sets the stage for even seasoning and drying.
Step 2: Applying the Salt and Herb Mixture
Mix kosher salt with dried thyme, then gently separate the skin over the breasts to sprinkle a few tablespoons of this blend directly onto the meat. This step is crucial for deep penetration of flavor. Then, sprinkle the remaining salt mixture evenly over the entire turkey’s surface for balanced seasoning.
Step 3: Refrigerate to Dry Brine
Cover the turkey loosely if you’re prepping more than 24 hours in advance, then refrigerate. After about 24 hours, uncover the turkey to let the skin dry out—this drying phase is what gives you that crackling, crispy skin.
Step 4: Remove Turkey from the Fridge Before Roasting
One hour before roasting time, take the turkey out but don’t rinse off the brine. If you see any large salt patches or liquid pools, gently dab them away with a paper towel—this keeps all the flavor intact but prevents oversalting.
Step 5: Preheat Your Oven
Set your oven to 425ºF and position the racks low. This initial high heat jump-starts browning and crisping of the turkey skin.
Step 6: Make the Herb and Garlic Butter
Peel and mince 3 to 4 cloves of garlic to make about a tablespoon. Mix this minced garlic into your softened butter for an irresistible spread. If you want extra aromatic magic, smash the rest of the garlic cloves to add into the turkey cavity along with fresh herbs and lemon halves.
Step 7: Spread the Garlic Butter and Prepare for Roasting
Carefully lift the breast skin and spread a couple of tablespoons of garlic butter directly on the meat, then smooth the skin back down. Use the rest of the butter to generously coat the entire surface of the turkey, including legs and wings, ensuring every bite is rich and flavorful.
Step 8: Tuck in the Wings
To help the turkey cook evenly and look neat, fold the wing tips back underneath the bird. This small trick shields delicate wing tips from overcooking and gives your presentation a polished finish.
Step 9: Add Aromatics Inside the Turkey Cavity (Optional)
Fill the cavity with halved lemon, fresh herb bunches, and smashed garlic for subtle infused fragrance throughout the roasting process.
Step 10: Tie the Legs
Use kitchen twine to cross and tie the legs securely. This keeps the turkey compact for even cooking and a classic appearance once it’s rested and ready to carve.
Step 11: Begin Roasting
Pop the turkey in the oven at 425ºF for 15 minutes to jump-start the crust development.
Step 12: Lower the Heat and Continue Roasting
Turn the heat down to 325ºF and roast for about 3 hours depending on weight, until a thermometer reads 170ºF in the thickest part of the breast and thigh. This slow roast locks in juices while cooking the bird through perfectly.
Step 13: Rest, Carve, and Serve
Once out of the oven, let your turkey rest for at least 30 minutes. This resting phase is critical to allow juices to redistribute for tender, juicy slices. Then carve and get ready to savor every bite of your incredible Dry Brined Turkey with Herb and Garlic Butter Recipe!
How to Serve Dry Brined Turkey with Herb and Garlic Butter Recipe
Garnishes
Bright herbs like freshly chopped parsley, sage leaves, or a sprinkle of microgreens make for the perfect fresh garnish that complements the rich flavors of your turkey. A few lemon wedges tucked nearby add a pop of color and brightness at the table.
Side Dishes
Comforting sides like buttery mashed potatoes, roasted root vegetables, or a vibrant cranberry sauce pair beautifully with this turkey. The rich garlic butter means you can keep your sides simple yet elegant to balance the meal harmoniously.
Creative Ways to Present
For a show-stopping presentation, carve your turkey onto a large wooden board surrounded by sprigs of fresh herbs and lemon wedges. Or, serve it family-style on a platter lined with fragrant roasted garlic cloves and herb branches to wow your guests visually and aromatically.
Make Ahead and Storage
Storing Leftovers
After a big feast, let your turkey cool completely before storing. Wrap slices or leftover pieces tightly in foil or an airtight container, and chill in the fridge for up to four days to keep flavor and moisture intact.
Freezing
If you want to save extra turkey for future meals, freezing is a great option. Place turkey pieces in freezer-safe bags or containers, removing as much air as possible. Frozen turkey is best used within three months for optimal tenderness and taste.
Reheating
Reheat leftovers gently in the oven at 325ºF covered with foil, or warm slices in a skillet over medium-low heat with a splash of broth to keep them juicy. Avoid microwaving if you can; it tends to dry out the meat.
FAQs
What is the difference between dry brining and wet brining?
Dry brining uses salt and seasonings applied directly to the turkey’s surface, pulling moisture out and then reabsorbing it for concentrated flavor and crispy skin. Wet brining involves soaking the bird in a saltwater solution, which can sometimes make the skin less crispy.
Can I dry brine the turkey too long?
While dry brining up to 48 hours is excellent, going beyond that can overly salt the meat or change its texture. Stick to one to two days for the best balance of flavor and juiciness.
Do I have to rinse the turkey after dry brining?
No, rinsing is not necessary and can actually wash away the seasoning. Instead, gently brush off any large salt deposits with a paper towel if needed.
Is it necessary to stuff the turkey with aromatics?
Stuffing is optional but adds a wonderful fragrance and subtle flavor from inside the bird. If you prefer, you can skip it, and your herb and garlic butter will still do all the flavor work.
How do I know when the turkey is fully cooked?
The most reliable method is using a meat thermometer. The turkey is done when the internal temperature reaches 170ºF in the deepest parts of the breast and thigh. This ensures safety and juicy tenderness.
Final Thoughts
There is something truly special about enjoying a turkey that has been lovingly dry brined and roasted with herb and garlic butter to perfection. This Dry Brined Turkey with Herb and Garlic Butter Recipe brings all the flavors and textures you want, with an easy method that feels manageable even for beginners. I can’t wait for you to make this recipe your own and share it with the people you love—because good food always tastes better together.
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Dry Brined Turkey with Herb and Garlic Butter Recipe
- Prep Time: 2 days
- Cook Time: 3 hours
- Total Time: 2 days 3 hours
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Dry Brined Turkey recipe delivers a flavorful and juicy roasted turkey using a simple dry brine technique. The turkey is salted and seasoned up to two days in advance to enhance moisture retention and deepen flavor, then roasted to golden perfection with garlic butter and fresh herbs for added aroma. Ideal for holiday dinners or special occasions, this method ensures a tender, delicious bird with crispy skin.
Ingredients
Turkey and Brine
- 1 whole minimally processed turkey, 12-16 pounds
- 1/4 cup kosher salt
- 1 teaspoon dried thyme
Butter Mixture and Aromatics
- 8 tablespoons unsalted butter, room temperature
- 1 head garlic
- 1 lemon, halved
- Fresh herbs like rosemary, sage, & thyme
Instructions
- Prepare Turkey for Brining: Up to 2 days before roasting (at least the night before), remove the turkey from packaging and pat it dry. Place it breast side up on a wire rack set inside a sheet pan or roasting pan to catch drippings.
- Apply Dry Brine: Mix kosher salt and dried thyme. Gently loosen the skin over the breasts and rub a few tablespoons of salt mixture directly onto the meat. Lay the skin back down and sprinkle the rest of the salt mixture evenly over the entire bird.
- Refrigerate for Brining: If brining more than 24 hours ahead, cover turkey and pan with plastic wrap and refrigerate. About 24 hours pre-roast, uncover to allow the skin to dry out but keep refrigerated.
- Remove from Fridge: One hour before cooking, take the turkey out of the fridge. Do not rinse off the dry brine; if there’s excess liquid or salt, gently pat off with paper towels.
- Preheat Oven: Set oven temperature to 425ºF and position racks low in the oven.
- Make Garlic Butter: Peel and mince 3-4 garlic cloves (about 1 tablespoon). Mix with softened butter in a small bowl. Smash remaining cloves from garlic head if planning to add aromatics inside the cavity.
- Butter the Turkey: Transfer turkey to roasting rack. Open skin over breasts and spread a couple of tablespoons of garlic butter under the skin onto the meat. Replace skin and spread remaining butter evenly over the breast, legs, and wings.
- Tuck Wings (Optional): Fold each wing tip behind the bird to help it cook evenly and keep the wings compactly tucked.
- Add Aromatics (Optional): Place halved lemon, garlic cloves, and herb bunches inside the turkey cavity for extra flavor.
- Truss the Legs: Tie the legs together with kitchen twine or use a plastic holder if included to secure for even cooking.
- Start Roasting: Place turkey in the oven and roast at 425ºF for 15 minutes to start browning the skin.
- Finish Cooking: Reduce heat to 325ºF and continue roasting. Cooking time varies by weight; a 13-pound bird typically takes just under 3 hours. The turkey is done when an internal meat thermometer reads 170ºF in the deepest part of breast and thigh.
- Rest and Carve: Remove turkey from oven and let it rest for at least 30 minutes before carving to allow juices to redistribute. Serve and enjoy your flavorful roast turkey!
Notes
- Do not rinse off the dry brine before roasting to preserve flavor and texture.
- Dry brining helps produce crispier skin and juicier meat than wet brining.
- Resting the turkey after roasting is crucial for moist slices.
- Use a meat thermometer to ensure safe and perfectly cooked poultry.
- Adjust aromatics and herbs to your preference for customized flavor.
