Rosemary Citrus Dry Brine Turkey
This easy dry brine turkey uses kosher salt, fresh rosemary, orange zest and allspice for the juiciest Thanksgiving turkey with crispy, golden skin. No buckets, no mess!
Equipment
- Microplane Ultimate Citrus Tool Ideal for zesting, grating and juicing lemons, limes and oranges!
- Disposable Aluminum Turkey Roasting Pan Excellent for cooking a turkey during the holidays. Makes clean-up a breeze!
- Instant Read Digital Meat Thermometer Excellent to have on hand for roasting, grilling and more!
Ingredients
Dry brine (for a 16–20 lb turkey)
- 1/4 cup Diamond Crystal kosher salt (or 2¼ Tbsp Morton kosher salt)
- 1 1/2 Tablespoons orange zest (about 2 oranges)
- 1 Tablespoons fresh rosemary finely minced
- 1 Tablespoon ground black pepper
- 1/2 teaspoon allspice
- 1 Tbsp. + 1 tsp. aluminum-free baking powder (optional, for crispier skin)
Ingredients: For roasting
- 1 whole turkey (16–20 lb) thawed, neck and giblets removed
- 3 Tablespoons butter, melted (or olive oil)
- 1 orange, sliced for garnish (optional)
- fresh rosemary sprigs for garnish (optional)
Instructions
- Mix: In a small bowl, stir together the salt, rosemary, orange zest, pepper, allspice and baking powder (if using). Rub the zest and rosemary into the salt with your fingers.
- Prep the turkey: Pat the thawed turkey dry with paper towels. Gently loosen the skin over the breasts and thighs.
- Season under the skin: Rub about one-third of the brine directly onto the meat under the skin. Press the skin back in place.
- Season the outside and cavity: Sprinkle the remaining brine evenly over the outside of the turkey, plus 1–2 tsp inside the cavity.
- Refrigerate: Set the turkey breast-side up in the roasting pan. Refrigerate uncovered for 1 to 3 days (24 hours minimum).
- Roast: Remove from the fridge 30–60 minutes before cooking. Heat the oven to 350°F. Do not rinse. Brush with melted butter, tuck the wings under and add the orange and rosemary to the cavity if using. Roast about 13 minutes per pound, until 165°F in the thickest part of the breast and thigh. Tent with foil if the skin browns too quickly.
- Rest: Cover loosely with foil and rest 20–30 minutes before carving.
Notes
- Using a different size turkey? See the salt chart in the post. Keep the herbs and spices the same.
- Kosher, enhanced or self-basting turkey? Cut the salt about in half, or skip it.
- Don't use table salt. It's much saltier by volume.
Tried this recipe?Let us know how it was!