Description
This recipe delivers a perfectly oven-roasted turkey with a flavorful dry-brine spice rub, ensuring juicy, tender meat with crispy skin. The turkey is seasoned deeply under the skin and inside the cavity with a blend of kosher salt, pepper, baking powder, herbs, and spices. Aromatics like shallot, garlic, lemon, and fresh herbs are placed inside the cavity to infuse the bird with classic savory flavors. Slow roasting at a high initial temperature followed by a lower oven temperature yields a beautifully browned turkey, ideal for holiday dinners serving 8 to 10 guests.
Ingredients
Scale
Turkey and Dry-Brine Ingredients
- 1 (12-lb.) frozen turkey, thawed, neck and giblets removed
- 1/4 cup kosher salt
- 2 tbsp freshly ground black pepper
- 1 tbsp baking powder
- 1 tbsp dark brown sugar
- 1 tbsp garlic powder
- 2 tsp dried thyme
- 2 tsp onion powder
- 2 tsp smoked paprika
Aromatics and Seasoning
- 1 shallot or small yellow onion, quartered
- 1 head of garlic, halved through the equator
- 1 lemon, quartered
- 1 small bunch fresh sage
- 1 small bunch fresh thyme
- 1/4 cup neutral oil (such as vegetable or canola oil)
Instructions
- Prepare the roasting setup: Line a roasting pan with heavy-duty foil and place a roasting rack inside the pan to elevate the turkey for even heat circulation.
- Remove wishbone and prepare turkey: Pat the turkey dry inside and out with paper towels. Remove any plastic pop-up thermometers and trussing. Locate the V-shaped wishbone inside the neck opening and use a sharp boning knife to cut it out carefully, then discard. Separate the turkey breast from the skin using your fingers.
- Make the dry-brine seasoning: In a spice grinder or mortar and pestle, combine kosher salt, black pepper, baking powder, brown sugar, garlic powder, dried thyme, onion powder, and smoked paprika. Grind until finely ground and well mixed, about 5 seconds.
- Apply seasoning to turkey: Rub the seasoning all over the turkey, making sure to get under the breast skin and inside the cavity, pressing firmly to adhere the spice mixture. Refrigerate the uncooked turkey uncovered for at least 12 hours and up to 2 days for optimal dry-brining.
- Prepare for roasting: Arrange a rack in the lower third of the oven and preheat oven to 450°F (230°C). Remove excess moisture from the turkey with paper towels. Stuff the cavity and neck opening with quartered shallot, lemon, halved garlic head, and fresh thyme and sage, avoiding overcrowding to maintain airflow. Drizzle the turkey with neutral oil.
- Roast the turkey: Insert a leave-in probe thermometer into the thickest part of the breast, if using. Place the turkey on the roasting rack and roast at 450°F for 30 minutes.
- Lower temperature and continue roasting: Reduce oven temperature to 350°F (175°C) and continue roasting until the breast temperature reaches 155°F (68°C) and the thigh reaches 165°F (74°C), approximately 1 hour 30 minutes to 2 hours more, depending on oven and turkey size.
- Rest before carving: Remove the turkey from the oven and let it rest uncovered for 45 minutes to allow juices to redistribute for moist, tender meat.
Notes
- Dry-brining with the homemade spice rub is crucial for flavorful, juicy turkey with crispy skin.
- Removing the wishbone simplifies carving the breast meat.
- Do not overstuff the turkey cavity to ensure even cooking and airflow.
- A leave-in probe thermometer provides the most accurate guide for doneness.
- Resting the turkey after roasting is essential for optimal juiciness.
Nutrition
- Serving Size: 1 serving (about 6 oz cooked turkey)
- Calories: 340
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
