Name: Roasted Dry Brine Turkey With Gravy
Prep time: 24 h
Cook time: 4 h
Yield: 12
Ingredients: 1 15-pound fresh or thawed turkey ((See notes for other sizes.)); 3 tablespoons coarse kosher salt; 1 tablespoon baking powder; 3 tablespoons fresh minced herbs ((See notes for suggestions.)); 3 large carrots (roughly chopped, divided); 3 large stalks celery (roughly chopped, divided); 1 onion (roughly chopped); 8 cloves garlic (peeled, divided); 3 large sprigs each fresh sage, rosemary, and thyme; 3 bay leaves; 1 large apple (sliced into wedges); 1 large orange (sliced into wedges); ½ cup unsalted butter, cut into pats ((1 stick)); 5 cups chicken stock or bone broth (divided); 3 tablespoons butter; 2 tablespoons all-purpose flour; Salt and pepper (to taste)

Learn how to make the perfectDry Brine Turkeywith this easy recipe. Get crispy skin, juicy meat, and incredible flavor with my step-by-step guide for Thanksgiving or any holiday feast.

A dry brine turkey, roasted whole and garnished with fresh herbs and orange slices, sits in a large roasting pan on a wooden board with a striped kitchen towel underneath.

Quick Recipe Overview

A platter of sliced roasted turkey breast, garnished with fresh herbs, apple wedges, and orange slices. The turkey is golden brown and juicy, arranged on a white serving dish.

WHAT:A whole roasted turkey seasoned with a simple dry brine of salt, baking powder, and herbs for maximum flavor and crispy skin.

WHY:This method guarantees juicy meat and perfectly golden, crackling skin without the mess of wet brining or constant basting.

HOW:Rub the turkey with the brine mixture, refrigerate uncovered for 1-3 days, then roast over aromatic vegetables with butter and stock.

Why does this recipe use baking powder?

Baking powder is the secret ingredient for ultra-crispy skin! It raises the pH of the skin, helping it brown faster and crisp up beautifully. Don’t skip it – it makes a huge difference.

Why I Love Making Dry Brine Turkey

This dry brined turkey might completely change how I approach Thanksgiving! After years of wrestling with wet brines and dealing with soggy skin, I finally tried the dry brine method and it is fantastic!

The combination of kosher salt, baking powder, and fresh herbs creates thecrispiest, most flavorful turkeyyou’ve ever tasted.

What makes this recipe especially appealing is howhands-offit is. Once you’ve rubbed on the brine mixture, the fridge does all the work.

The salt seasons the meat deep inside while the baking powder helps dry out the skin for that golden, crackling finish everyone fights over. Plus, you don’t need any special equipment or complicated techniques.

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The best part? This method is actually more forgiving than traditional roasting. The dry brine keeps the turkey breast incredibly moist while the dark meat cooks through perfectly.

I love that I can prep it days ahead and just focus on the roasting pan vegetables and gravy on the big day!

This is an easy way to prepare a tasty bird for your family’s holiday meal – and I share a lot of tips below!

Ingredient Notes

Coarse kosher salt:Use a coarse kosher salt like Diamond Crystal or Morton’s salt – not table salt or fine sea salt, as the measurements won’t be the same. The coarse texture is perfect for creating the dry brine.

Baking powder:I think aluminum-free baking powder has the best flavor. Don’t skip this ingredient as it helps achieve that restaurant-quality crispy skin.

Fresh herbs:While dried herbs work in a pinch, fresh herbs really shine here. The combination of sage, rosemary, and oregano is traditional and delicious, but feel free to use what you love.

Unsalted butter:Using unsalted butter lets you control the salt level perfectly since the dry brine already seasons the turkey well.

See the recipe card below for full information on ingredients and quantities.

A whole raw turkey in a roasting pan sits next to salt, baking powder, fresh herbs, celery, carrots, an orange, garlic, an apple, and an onion, all arranged on a white surface with labels.

How To Make Roasted Dry Brine Turkey With Gravy

Step 1: Prepare and Brine (1-3 days before)
Remove giblets and neck from your turkey, then pat it completely dry inside and out with paper towels. Mix together the kosher salt, baking powder, and minced fresh herbs in a small bowl. Rub this mixture thoroughly all over the turkey, including under the wings and inside the cavity. Place the turkey on a roasting rack set in a rimmed baking sheet and refrigerate uncovered for 24-72 hours.

Step 2: Build Your Flavor Base
When ready to roast, preheat your oven to 325°F. Layer two-thirds of the chopped carrots, celery, onion, 6 garlic cloves, herb sprigs, and bay leaves in the bottom of your roasting pan. Set the roasting rack on top of these aromatic vegetables – they’ll flavor your gravy later.

A whole raw chicken in a roasting pan, coated with a layer of flour and herbs, sitting on a kitchen countertop.

Step 3: Stuff and Season
Place the brined turkey breast-side up on the rack. Stuff the cavity with remaining carrots, celery, garlic, herb sprigs, apple wedges, and orange wedges. Pack them in tightly – everything will soften and release flavor as it cooks. Tie the legs together with kitchen twine if desired, then arrange butter pats evenly over the turkey skin.

Step 4: Roast with Stock
Roast for 45 minutes, then pour half the chicken stock over the turkey. Continue roasting another 45 minutes, add the remaining stock, and roast for another 45 minutes. Keep roasting until the thigh reaches 160°F, about 4 hours total for a 15-pound bird. If the skin browns too quickly, tent loosely with foil. Let the turkey rest for at least 20 minutes before carving.

Roast turkey in a large pan, garnished with fresh herbs like rosemary and parsley, and halved oranges; set on a wooden surface with a striped towel nearby.

Step 5: Make the Gravy
Pour the pan drippings into a fat separator or measuring cup and let the fat rise to the top. Measure out 3 cups of the broth portion. In a saucepan, melt butter over medium heat, whisk in flour, and cook until golden (about 3 minutes). Slowly whisk in the broth and cook until thickened (about 5 minutes). Season with salt and pepper to taste.

Step 6: Carve and Serve
Transfer your beautifully browned turkey to a cutting board. Remove the twine and carve the breast meat, thighs, and drumsticks. Arrange on a platter and serve with the homemade gravy alongside all your favorite Thanksgiving sides.

A platter of carved roasted turkey is garnished with fresh herbs, green apple slices, and orange wedges, set on a wooden cutting board with a striped kitchen towel underneath.

Substitutions and Variations

Turkey Size

This recipe is written for a 15-pound turkey, but you can easily scale it. Use 1 tablespoon kosher salt, 1 teaspoon baking powder, and 2 tablespoons fresh minced herbs per 5 pounds of turkey.

Herb Variations

Try mixing fresh thyme and parsley, or go bold with a combination of oregano and marjoram. Just keep the total amount of herbs the same.

Stock Alternatives

If you don’t have chicken stock, turkey stock or even vegetable broth works beautifully. You can also use bone broth for extra richness.

Butter Alternatives

Substitute with olive oil or ghee if you prefer. Just brush it on before roasting instead of using pats.

Citrus Swap

Switch the orange for lemon or grapefruit, or use all apples instead. The fruit adds moisture and subtle sweetness to the cavity aromatics.

FAQs for How to Dry Brine a Turkey

Do I need to rinse off the dry brine before roasting?

No! Never rinse off the dry brine. It’s perfectly seasoned and will create that beautiful crispy skin you’re after. Simply pat the turkey dry if there’s any excess moisture, then proceed with roasting.

How long should I dry brine my turkey?

Ideally 72 hours (3 days) for the best results, but you can get away with 24 hours minimum. The longer brine time allows the salt to penetrate deeper into the meat for more even seasoning throughout.

Can I use a frozen turkey for this recipe?

Yes, but it must be completely thawed first. Plan 1 day of thawing time in the refrigerator for every 4-5 pounds. A 15-pound turkey needs about 3-4 days to thaw before you can start the dry brine process.

What temperature should my turkey reach?

The thickest part of the thigh should reach 165°F when measured with a meat thermometer. Make sure the thermometer isn’t touching bone for an accurate reading.

What to Serve With Roasted Dry Brined Turkey & Gravy

This dry brined turkey is the star of any holiday table! Serve it with classic Thanksgiving sides likecreamy mashed potatoes,green bean casserole, andsweet potato casserole. Don’t forget thecranberry sauce– homemade or canned both work beautifully.

For stuffing lovers, try atraditional sage and onion dressingorcornbread stuffingbaked alongside the turkey.Roasted Brussels sproutswith bacon andhoney-glazed carrotsadd color and flavor to your spread.

Round out your feast withwarm dinner rolls, acrisp autumn salad, andmake-ahead turkey gravy. And of course, save room forpumpkin pieandpecan piefor dessert!

My Best Tips for Making This Dry Brine Turkey Recipe

🍗Start early:Give yourself plenty of time for both thawing and brining. A well-planned timeline is your secret weapon for stress-free holiday cooking.

🍗Keep it uncovered:Store your brined turkey uncovered in the fridge. This dries out the skin, which is exactly what you want for that crispy, golden finish. If you’re worried about fridge space, you can loosely tent it with a lid but avoid tight wrapping.

🍗Use a roasting rack:Elevating your turkey on a rack allows hot air to circulate all around the bird and keeps the bottom from getting soggy. Layer aromatic vegetables underneath for bonus flavor in your gravy.

🍗Baste with stock, not drippings:Adding chicken stock during roasting keeps the bird moist without washing away the seasoned exterior. Pour it carefully over the turkey at 45-minute intervals.

🍗Let it rest:This is crucial! Allow at least 20 minutes of resting time after roasting. This lets the juices redistribute throughout the meat, ensuring every slice is moist and tender.

Storage & Reheating Tips

Room Temperature

Don’t leave cooked turkey at room temperature for more than 2 hours. Carve any leftover meat off the bones and store properly to keep it fresh.

Refrigerator Storage

Store carved turkey in an airtight container in the refrigerator for up to 4 days. Pour a little turkey broth over the meat before sealing to keep it moist.

Keep white meat and dark meat separate if possible, as they reheat differently.

Freezer Storage

Freeze turkey in portion-sized containers or freezer bags for up to 3 months. Label with the date and remove as much air as possible to prevent freezer burn.

Reheating Roast Turkey

For best results, reheat turkey gently in a covered dish with a splash of chicken stock or turkey broth at 325°F until warmed through. Alternatively, microwave individual portions with a damp paper towel over top to retain moisture. Avoid overheating, which can dry out the meat.

Make Ahead Dry Brine Turkey

The beauty of this recipe is the dry brine itself is make-ahead!Complete the brining process1-3 days before cooking. You can also chop your vegetables and prep the herb mixture the night before roasting day to save time.