Dry brined roasted turkey is the easiest way to get juicy, flavorful meat without babysitting the oven.
It’s simple. It’s mostly hands-off. And it’s perfect for busy families hosting Thanksgiving or any big holiday dinner.
Dry Brined Roasted Turkey (Extra Juicy with Rosemary & Garlic)
This overnight dry brined turkey turns out tender every single time. The dry brine salt and brown sugar mixture seasons the meat all the way through. Roasting breast-side down keeps it extra moist.
The wine in the roasting pan builds natural pan flavor. And the roasted turkey with rosemary and garlic smells like the holidays the minute it hits the oven.
In this post
- How To Make This Recipe Step By Step
- Ingredient Swaps That Work
- Storage Tips
- Expert Cooking Tips
- How To Level It Up
Why This Recipe Works
This dry brined roasted turkey recipe works because of three simple things:
- Flavor balance. The dry brine salt and brown sugar seasons deeply without tasting too salty. Lemon and wine brighten the richness of the butter.
- Texture contrast. Breast-side down keeps the meat juicy. Finishing breast-side up crisps the skin.
- Why the ingredients work together. Rosemary, garlic, and wine build layered flavor from the inside and in the pan.
This overnight dry brined turkey flavors the meat throughout, not just the surface, for a truly juicy result.
🛒 Ingredients
- Turkey - A big whole turkey is the star here. An 18-pound bird works great for gatherings. Smaller ones cook faster, so adjust the timing.
- Sea salt and brown sugar – This dry brine combo locks in moisture and flavor. Kosher salt works well if sea salt is not available.
- Fresh rosemary and garlic – These make the roasted turkey with rosemary and garlic smell incredible. Thyme or sage can swap in easily.
- Butter – Melted butter keeps everything juicy and helps that golden skin. Olive oil works if butter is limited.
- White wine – Adds flavor to the roasting pan and keeps things moist. Broth works if avoiding alcohol.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Dry Brined Roasted Turkey Step By Step
- In a large stockpot, combine sea salt, brown sugar, and cold water. Stir until dissolved. Submerge the turkey, cover, and refrigerate 12 hours or overnight.
- Preheat oven to 350 degrees F 175 degrees C. Remove turkey from brine, rinse well, and pat completely dry. Dry skin equals crisp skin.
- Brush turkey inside and out with half the melted butter. Season cavity with black pepper.
- Stuff cavity with 1 chopped onion, 2 carrots, 2 celery stalks, 1 sprig rosemary, lemon quarters, and halved garlic.
- Place turkey breast-side down on a rack in a roasting pan. Scatter remaining vegetables and rosemary in the pan, add bay leaf, and pour white wine over vegetables.
- Roast uncovered for 3 ½ to 4 hours. About two-thirds through cooking, carefully turn turkey breast-side up and brush with remaining butter.
- Cook until internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Skin should be deep golden.
- Rest 30 minutes before carving so the juices stay in the meat, not on your cutting board.
👨🍳 Rita's Equipment
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ThermoPro LCD Digital Cooking Food Meat Thermometer
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Cook to temperature, not time. An instant-read thermometer is the only way to guarantee a juicy roasted turkey recipe.
📋 Tips
- Pat the turkey completely dry before roasting. Moisture ruins crispy skin.
- Do not skip rinsing after brining. Too much surface salt can make it overly seasoned.
- Roast breast-side down first for juicier white meat.
- Let it rest at least 30 minutes.
- If skin is not browning enough, increase heat to 400°F for last 15 minutes.
- For extra flavor, spoon some wine pan juices over slices when serving.
- Shortcut tip: Ask your butcher to remove the backbone and spatchcock it. Faster cooking and crispier skin.
❌ Don’t Make These Dry Brined Roasted Turkey Mistakes
- Overbrining the turkey. Overnight is perfect. Any longer and it can taste too salty.
- Skipping the breast-side flip. Turning it breast-side up near the end gives you that deep golden, crispy skin.
- Carving too soon. Let it rest at least 30 minutes so the juices stay in the meat, not on the cutting board.
- Trusting time charts alone. An 18 lb turkey roasting time is just a guide. Always check for 165°F in the thigh.
🍱 Storage Instructions
- 🍱To Store. Refrigerate in airtight containers up to 4 days.
- 🥶Freezing. Slice and freeze in portions for up to 3 months. Wrap tightly to prevent freezer burn.
- 🔥To Reheat. Reheat slices covered with a splash of broth at 325°F until warm. This keeps meat moist.
- 🧑🍳Make Ahead Tip. Brine the turkey overnight. Prep vegetables the day before and refrigerate.
What To Serve With Dry Brined Roasted Turkey
Keep the sides simple and classic.
- Creamy mashed potatoes
- Simple green beans
- Cranberry sauce
- Soft dinner rolls
- Roasted sweet potatoes
More Turkey Recipes You'll Like
📖Recipe
Dry Brined Roasted Turkey (Extra Juicy with Rosemary & Garlic)
This dry brined roasted turkey is extra juicy with rosemary, garlic, and wine pan drippings. Learn how to dry brine a turkey for the juiciest Thanksgiving turkey.
Ingredients
- 1 whole turkey, about 18 pounds, neck and giblets removed
- 1 ½ cups sea salt
- ½ cup brown sugar
- 4 quarts cold water
- ½ cup unsalted butter, melted, divided
- 2 large onions, chopped, divided
- 4 carrots, coarsely chopped, divided
- 4 stalks celery, chopped, divided
- 3 sprigs fresh rosemary, divided
- 1 lemon, quartered
- 1 head garlic, halved horizontally
- 1 bay leaf
- 1 cup dry white wine
- Freshly ground black pepper, to taste
Instructions
- Prepare brine: In a large stockpot, combine sea salt, brown sugar, and cold water. Stir until dissolved.1 ½ cups sea salt, ½ cup brown sugar, 4 quarts cold water
- Brine turkey: Submerge turkey in brine. Cover and refrigerate 12 hours or overnight.1 whole turkey
- Preheat oven: Preheat to 350 degrees F 175 degrees C.
- Rinse and dry: Remove turkey, rinse thoroughly, pat completely dry. Discard brine.
- Butter and season: Brush inside and out with half melted butter. Season cavity with pepper.½ cup unsalted butter, Freshly ground black pepper
- Stuff cavity: Add onion, carrots, celery, rosemary, lemon, and garlic inside cavity.2 large onions, 4 carrots, 3 sprigs fresh rosemary, 1 lemon, 1 head garlic
- Prepare pan: Place turkey breast-side down on rack. Scatter remaining vegetables and rosemary in pan. Add bay leaf. Pour wine over vegetables.1 bay leaf, 1 cup dry white wine, 4 stalks celery
- Roast: Roast 3 ½ to 4 hours. Two-thirds through cooking, turn breast-side up and brush with remaining butter.
- Check temperature: Cook until internal temperature reaches 165 degrees F 74 degrees C.
- Rest: Let rest 30 minutes before carving.
- Serve: Carve and serve with roasted vegetables. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!
Nutrition
Calories: 378kcalCarbohydrates: 12gProtein: 40gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 150mgSodium: 12363mgPotassium: 533mgFiber: 1gSugar: 10gVitamin A: 3226IUVitamin C: 6mgCalcium: 58mgIron: 2mg
Tried this recipe?Let us know how it was!
Looking for another easy family dinner? Try this Bacon Jalapeno Wrapped Hot Dogs, Crock Pot Jalapeno Popper Dip, or Cheesy Taco Beef Pasta next.
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