Dry-Brined Roast Turkey with Herbed Butter and Pan Juices

Why You’ll Love This Recipe

• Dry-brining seasons the meat throughout and guarantees crisp, deeply bronzed skin.
• Herbed butter under the skin delivers big flavor and succulent, tender slices.
• The turkey roasts over carrots, onions, and celery, so your “rack” becomes a built-in side.
• Simple pan juices (no flour) let the turkey juices shine—pour and enjoy.

Grocery List

• Produce: 4 large carrots, 3 celery ribs, 2 large yellow onions, 1 head garlic, 4 garlic cloves, 1 lemon, fresh thyme, rosemary, sage, parsley
• Dairy: Unsalted butter (12 tbsp + 1 tbsp optional for finishing jus)
• Pantry: Whole turkey (12–14 lb; from butcher counter), kosher salt, black pepper, olive oil, low-sodium chicken broth, bay leaf (optional), kitchen twine

Full Ingredients

Turkey & Dry Brine

• 1 whole turkey, 12–14 lb (5.4–6.4 kg), giblets removed
• 30 g kosher salt (about 3 tbsp Diamond Crystal or 1 tbsp + 2 tsp Morton)
• 2 tsp freshly ground black pepper

Herbed Butter

• 12 tbsp (170 g) unsalted butter, softened
• 2 tbsp finely minced fresh thyme
• 1 tbsp finely minced fresh rosemary
• 1 tbsp finely minced fresh sage
• 2 tbsp finely minced fresh parsley
• 4 garlic cloves, finely grated or minced
• 1 tbsp finely grated lemon zest
• 1 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Roasting Bed & Pan

• 4 large carrots, cut into 2-inch chunks
• 3 celery ribs, cut into 2-inch chunks
• 2 large yellow onions, cut into 8 wedges each
• 1 head garlic, halved crosswise
• 1 bay leaf (optional)
• 1 tbsp olive oil
• 2 cups low-sodium chicken broth (plus more as needed)

Pan Juices for Serving

• 1–1.5 cups low-sodium chicken broth (as needed to deglaze)
• 2 tsp fresh lemon juice
• 1 tbsp unsalted butter (optional)
• Kosher salt and black pepper to taste

Step-by-Step Instructions

Step 1: Dry-brine the turkey (24–48 hours ahead)

Pat the turkey dry, inside and out. Stir together 30 g kosher salt and 2 tsp black pepper. Sprinkle and rub the mixture evenly over the entire turkey, including a light sprinkle inside the cavity. If you’re able, gently loosen the skin over the breasts and thighs and season a little under the skin as well. Set the turkey breast-side up on a rack set over a rimmed sheet pan. Refrigerate uncovered for 24–48 hours to both season and dry the skin. Note: If your bird is labeled “enhanced” or “kosher,” reduce the salt by half or skip the brine.

Step 2: Make the herbed butter

In a bowl, mix the softened butter with thyme, rosemary, sage, parsley, garlic, lemon zest, 1 tsp pepper, and 1/2 tsp salt until uniformly green-flecked and fragrant. Cover and refrigerate if making ahead, then bring back to room temperature before using. Reserve about 2 tbsp separately for basting and touch-ups during roasting.

Step 3: Build the roasting bed

Heat the oven to 450°F (232°C) with a rack in the lower third. In a large roasting pan, toss the carrots, celery, onions, and halved garlic with 1 tbsp olive oil and a pinch of salt. Add 2 cups broth and the bay leaf. Set a V-rack over the vegetables (or nestle the turkey directly on the vegetables if you don’t have a rack).

Step 4: Butter and truss the turkey

Remove the turkey from the fridge 45–60 minutes before roasting. Pat the skin dry again if needed. Gently loosen the skin over the breasts and thighs. Rub about two-thirds of the herbed butter under the skin, spreading it as evenly as possible. Rub the remaining butter all over the outside. Tuck the wing tips behind the shoulders and tie the legs together with kitchen twine. Place the turkey breast-side up on the rack over the vegetables.

Step 5: Start hot to bronze the skin

Roast at 450°F (232°C) for 20 minutes to jump-start browning. If the pan looks dry, add 1/2 cup hot water to keep the vegetables from scorching.

Step 6: Reduce heat and roast to temperature

Reduce the oven to 325°F (163°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C) and the thigh reads 175°F (79°C). Rotate the pan halfway through for even browning and quickly baste once or twice with the pan juices or the reserved butter. Tent loosely with foil if the skin is getting too dark. Estimated timing after the initial 20-minute blast: 2–2¾ hours (plan about 13–15 minutes per pound at 325°F).

Step 7: Rest and make the pan juices

Transfer the turkey to a carving board, tipping it first so any cavity juices run back into the pan. Rest, tented loosely with foil, for 30–45 minutes. Meanwhile, skim off most of the fat from the roasting pan. Place the pan over medium heat (or pour into a saucepan), add 1–1.5 cups broth to deglaze, and scrape up the browned bits. Simmer 5–7 minutes to concentrate, then stir in 2 tsp lemon juice and 1 tbsp butter (optional) for a glossy finish. Taste and season with salt and pepper.

Step 8: Carve and serve

Remove the legs, thighs, and wings. Slice the breast meat across the grain into 1/4–1/2 inch slices. Arrange on a warm platter with some of the roasted carrots, onions, and celery. Spoon warm pan juices over the slices and pass the rest at the table.

Pro Tips

• Salt conversions matter: Diamond Crystal is lighter than Morton. Use the gram amount (30 g) for accuracy.
• Air-chilling the turkey uncovered in the fridge dries the skin for superior crispness and color.
• Trust temperature, not time. Pull the bird when breast hits 160°F and thigh 175°F for juicy meat.
• If your pan juices taste too rich, brighten with a splash more lemon juice or a few tablespoons of broth.
• Let the turkey rest at least 30 minutes; slices stay juicy and carving is easier.

Variations

• Spatchcock for speed: Dry-brine as directed, then spatchcock and roast at 425°F (218°C) for 80–100 minutes total.
• Citrus-herb: Add orange zest to the butter and swap some of the roasting bed for sliced fennel and extra thyme.
• Classic gravy instead of jus: After skimming fat, whisk 3 tbsp fat with 3 tbsp flour, cook 2 minutes, then whisk in 2–3 cups broth to desired thickness.

Storage & Make-Ahead

Dry-brine 1–2 days ahead. The herbed butter can be made 3 days ahead (refrigerate) or 1 month ahead (freeze). Leftover turkey keeps 4 days refrigerated or 3 months frozen; store with a little pan juice to prevent drying. Reheat slices covered at 300°F (149°C) with a splash of broth until warm. The carcass and wing tips make excellent stock—simmer 3–4 hours with the leftover roasted vegetables.

Nutrition (per serving)

Approximate per serving (12 servings): 430 calories; 48 g protein; 22 g fat (10 g saturated); 6 g carbohydrates; 1 g fiber; 3 g sugar; 190 mg cholesterol; 820 mg sodium. Values will vary based on portion size, broth, and how much pan juice you enjoy.