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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.
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Prep Time 30 minutes
Cook Time 4 hours
Brining Time 12 hours
Total Time 16 hours 30 minutes
Course Main Course
Servings 14
Calories 378 kcal

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
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