Name: Juicy Dry Brine Turkey Roast Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1 (12 to 14-pound) turkey, patted dry; ¼ cup (packed) light brown sugar; 3 tablespoons Morton kosher salt (or ¼ cup Diamond kosher salt); 2 teaspoons dried thyme; 2 teaspoons dried sage leaves or ground sage; 1 teaspoon freshly ground black pepper; 6 tablespoons unsalted butter, at room temperature; 1 large yellow onion, cut into wedges; 2 carrots, cut into 2-inch pieces; 2 stalks celery, cut into 2-inch pieces

If you’re on the lookout for a show-stopping turkey that’s bursting with flavor and stays incredibly moist, then you’ve got to try this Juicy Dry Brine Turkey Roast Recipe. I absolutely love how this recipe brings out the best in the bird — the skin gets perfectly crisp while the meat inside feels tender and succulent every single time. Whether you’re cooking for a holiday feast or a special family dinner, stick around because I’m about to share the full details so you can nail this turkey roast like a pro!

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Why You’ll Love This Recipe

Juicy and Tender Meat: The dry brine technique deeply seasons the turkey, locking in moisture for juicy slices every time.
Perfectly Crisp Skin: Letting the turkey air dry uncovered in the fridge ensures skin that crisps up beautifully in the oven.
Simple Ingredients: Using classic herbs and kosher salt lets the natural flavor of the turkey shine.
Easy Prep, Big Payoff: The hands-off dry brine means less fuss on cooking day, so you can focus on enjoying the moment.

A whole roasted chicken with dark golden-brown and slightly charred skin is placed on a black metal rack inside a shiny white roasting pan with handles on each side. The chicken is centered with legs extended out, showing a textured, crisp surface with some uneven browning. The pan sits on a white marbled surface, giving a clean and bright background to the rich, roasted colors of the chicken. photo taken with an iphone --ar 2:3 --v 7 - Juicy Dry Brine Turkey Roast, dry brine turkey, moist turkey roast, crispy skin turkey, holiday turkey recipe

Ingredients You’ll Need

These ingredients pair perfectly to create a harmonious blend of savory, herbal, and subtly sweet notes that enhance the turkey’s natural flavor. When shopping, opt for fresh herbs if you can, and pick a turkey that matches the notes in my tips below for the best results.

Flat lay of a whole raw turkey with pale pink skin, a small white ceramic bowl of packed light brown sugar crystals, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl with dried thyme leaves, a small white ceramic bowl with dried sage leaves, a small white ceramic bowl of freshly ground black pepper, a soft mound of unsalted butter at room temperature on a simple white ceramic plate, a whole large yellow onion cut into wedges arranged neatly on a white ceramic plate, two fresh whole carrots cut into 2-inch pieces displayed on a white ceramic dish, two fresh celery stalks cut into 2-inch pieces placed on a white ceramic dish — all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Juicy Dry Brine Turkey Roast, dry brine turkey, moist turkey roast, crispy skin turkey, holiday turkey recipe

Whole Turkey: I recommend a 12 to 14-pound bird; if possible, get one without injections or self-basting for ideal dry brining.
Light Brown Sugar: Adds a hint of sweetness that balances the salt and herbs wonderfully.
Kosher Salt: Morton kosher salt is my go-to for its ideal flake size that seasons evenly.
Dried Thyme: This herb adds a subtle earthiness that complements turkey beautifully.
Dried Sage: Whether ground or leaves, sage adds that classic poultry flavor that feels just right.
Freshly Ground Black Pepper: Brings a bit of warmth and depth to the seasoning.
Unsalted Butter: Room temperature butter helps baste the bird and locks in moisture while roasting.
Yellow Onion: Gives a sweet aroma and flavor to the roasting pan drippings.
Carrots: Adds natural sweetness and serves as a flavorful roasting bed.
Celery: Brings savory notes that lift the pan juices for later gravy making.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Juicy Dry Brine Turkey Roast Recipe is how adaptable it is. I love changing up the herbs or seasoning to suit the season or my mood—feel free to make it your own!

Herb Swaps: I’ve swapped out sage and thyme for rosemary and marjoram, and it adds a lovely piney aroma that’s just as comforting.
Spicy Kick: Adding a pinch of smoked paprika or cayenne to the dry brine gave my family a surprising but delicious twist.
Brining Time: If you’re short on time, a 24-hour brine works well, but I find 48 hours takes the flavor and juiciness to the next level.
Smaller Bird: This dry brine can be scaled down for a smaller turkey or even a large chicken—just adjust the seasoning proportions accordingly.

How to Make Juicy Dry Brine Turkey Roast Recipe

Step 1: Prep Your Turkey for Brining

Start by removing any trussing and trimming excess fat around the neck area. Keep or set aside the giblets and neck if you plan to make stock later—otherwise, toss them. Pat the turkey dry really well with paper towels. This drying step is vital because a dry surface helps the brine stick and promotes crispy skin later on.

Step 2: Mix and Apply the Dry Brine

In a small bowl, combine the brown sugar, kosher salt, dried thyme, dried sage, and freshly ground black pepper. Rub this mixture all over the turkey, making sure to get inside the cavity, too. Resist the urge to skip the cavity—seasoning there helps the entire bird absorb flavor. Then place your turkey on a rack set inside a rimmed baking sheet lined with foil for easy cleanup. Pop it uncovered into the fridge for at least 24 hours or up to 48.

Pro tip: If you’re going beyond 24 hours, cover the turkey loosely with plastic wrap for the first day, then uncover it for the last 24 hours. This helps dry out the skin for that coveted crispness!

Step 3: Get Your Oven Ready and Prepare to Roast

Preheat your oven to 375°F and position the rack in the lower third of your oven. Just before roasting, gently brush off any excess dry brine from the turkey’s skin with a damp paper towel—but leave the seasoning inside the cavity untouched. Scatter chopped onion, carrots, and celery on the bottom of a large roasting pan, and place a roasting rack on top. Then carefully place your turkey on that rack and tuck the wings underneath. Smear softened unsalted butter all over the skin for extra richness and beautiful browning.

Step 4: Roast and Monitor for Perfect Results

Place the turkey into the oven and roast until the skin turns a lovely deep golden brown and the internal temperature hits 165°F in the thickest part of the breast, and 175°F in the thigh—typically between 1¾ and 2½ hours. I like to check around 1½ hours; if the skin is browning too fast, a loose foil tent can save it from burning. Using a leave-in digital thermometer with a remote monitor changed the game for me—I never have to open the oven and lose precious heat.

Step 5: Rest and Carve

When your thermometer signals you’re done, carefully tilt the turkey (using oven mitts!) so any flavorful juices inside the cavity drip into the roasting pan. Transfer the bird to a platter or cutting board, tent it with foil, and let it rest for 20 to 30 minutes — this rest time is what helps lock in all those gorgeous juices. Remove the veggies from your roasting pan; if they’re still firm and nicely browned, I like to save and serve them alongside. Don’t forget to save the pan drippings for making a luscious gravy.

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Pro Tips for Making Juicy Dry Brine Turkey Roast Recipe

Choose the Right Turkey: I learned it’s best to pick a bird without injections to avoid over-salting, but if yours is pre-brined, just reduce the salt in your dry brine.
Don’t Skip the Air-Dry: Leaving the turkey uncovered in the fridge for at least 24 hours is guaranteed to help achieve that crispy skin we all dream about.
Butter is Your Best Friend: Slathering with room-temperature butter right before roasting locks in moisture and adds golden color.
Use a Leave-In Thermometer: Avoid guesswork, and prevent overcooking by monitoring internal temps without opening the oven door constantly.

How to Serve Juicy Dry Brine Turkey Roast Recipe

A large white oval plate holds a cooked turkey sliced into layers, with a golden-brown skin and tender white meat showing inside. There are two large turkey legs with crispy skin placed on the right side of the plate, and two turkey wings with a lighter brown color on the upper left side. Around the turkey pieces, there are bright green rosemary sprigs and sage leaves along with red cranberries scattered evenly. Orange slices are placed around the edges of the plate, adding bright color contrast. Next to the plate, there is a white bowl with brown gravy and a small white bowl filled with cranberry sauce, all set on a white marbled surface. A woman's hand is partially visible holding a piece of turkey on the lower left edge. photo taken with an iphone --ar 2:3 --v 7 - Juicy Dry Brine Turkey Roast, dry brine turkey, moist turkey roast, crispy skin turkey, holiday turkey recipe

Garnishes

I like to garnish the platter with fresh thyme sprigs and a few tart cranberries to add color contrast and a hint of brightness. The herbs also bring a lovely fragrant touch to the table without overpowering the bird’s flavor.

Side Dishes

This turkey roast pairs incredibly well with classic mashed potatoes, green bean almondine, and a sweet potato casserole with a crunchy pecan topping. For a fresh contrast, a crisp autumn apple salad balances the richness beautifully.

Creative Ways to Present

For holiday dinners, I love arranging slices of turkey on a wooden board surrounded by roasted root vegetables and colorful herbs—makes for a rustic, inviting look your guests will admire. Adding edible flowers or pomegranate seeds is another unexpected way to jazz up the presentation.

Make Ahead and Storage

Storing Leftovers

After carving, I store leftover turkey in a shallow airtight container and refrigerate it promptly. That way, it stays juicy and can be enjoyed the next day without drying out—a must for turkey sandwiches!

Freezing

I’ve frozen leftover turkey slices by layering parchment paper between them in a freezer-safe bag; this prevents sticking and makes thawing just the right amount easy. It reheats wonderfully for up to three months if wrapped tightly.

Reheating

To reheat without drying the meat, I cover the turkey slices with gravy or a splash of broth, cover with foil, and warm in a low 325°F oven for about 20 minutes. This gently brings back that moist texture you love in freshly roasted turkey.

FAQs

What is a dry brine, and how is it different from a wet brine?

A dry brine uses salt and seasonings rubbed directly on the turkey’s skin and cavity, without any water. It helps the bird retain moisture and flavor by drawing out juices that then get reabsorbed. Wet brining involves soaking the turkey in a saltwater solution. I find dry brining easier and less messy, with equally amazing results.
Can I dry brine a frozen turkey?

No, the turkey needs to be fully thawed before applying the dry brine. Thawing usually takes a few days in the fridge depending on size, so plan ahead to ensure the dry brine can work its magic properly.
How do I know when the turkey is done?

The best way is to use a digital leave-in thermometer and check that the thickest part of the breast reaches 165°F and the thigh hits 175°F. This guarantees safe cooking while keeping the meat juicy.
Can I prepare the turkey ahead of time and reheat it later?

Absolutely! If you don’t mind sacrificing some crispiness, you can roast and carve your turkey ahead, layer it with some gravy in an oven-safe dish, and refrigerate up to two days. Reheat covered, low and slow, for the best texture.

Final Thoughts

This Juicy Dry Brine Turkey Roast Recipe has become my go-to for any time I want that perfect balance of crisp skin and mouthwatering moist meat. When I first tried this method, I was amazed how much simpler it was than traditional brining—less work, no mess, yet the flavor feels so rich and homey. I can’t recommend it enough if you want a turkey that makes your family go crazy with delight. So go ahead, give it a try and enjoy the thrill of carving into a bird that’s bursting with juice and flavor — you really can’t go wrong!