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Dry-Brined Roast Turkey

4 hr 30 min8 ingredientsDinner · Gluten-free · Make-ahead

Ingredients12 servings

  • 1 whole turkey (12–14 lb), thawed, giblets removed
  • 3 tbsp Diamond Crystal kosher salt (or 2 tbsp Morton kosher)
  • 1 tsp black pepper
  • 1 tsp baking powder
  • 4 tbsp butter, softened
  • 1 onion, quartered
  • 1 lemon, halved
  • a few sprigs fresh thyme, sage or rosemary
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Steps

  1. 1–3 days ahead: pat the turkey very dry inside and out. Mix salt, pepper and baking powder and rub it all over, including under the breast skin.
  2. Set the turkey on a rack over a sheet pan and refrigerate uncovered until roasting day. The skin will look dry and tight — that's what makes it crisp.
  3. Take the turkey out 1 hour before roasting. Heat oven to 425°F with a rack in the lowest position.
  4. Don't rinse. Rub butter over the skin, put the onion, lemon and herbs in the cavity, and tuck the wing tips under.
  5. Roast 30 minutes at 425°F, then lower to 325°F and roast about 2½–3 hours more, until the thickest part of the breast and the inner thigh both read 165°F. Tent the breast with foil if it browns too fast.
  6. Rest at least 30 minutes before carving. Save the pan drippings for gravy.
Tip: Thawing takes longer than people expect: allow 24 hours in the fridge for every 4–5 lb. A 14 lb bird needs about 3 days.

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