Dry Brined & Herb Roasted Thanksgiving Turkey
Impress your guests with this Dry Brined & Herb Roasted Turkey, packed with flavor and juiciness! This Thanksgiving centerpiece starts with a simple dry brine, infusing the turkey with Kosher salt for tenderness. Roasted with fresh lemon, thyme, rosemary, and a butter rub, each bite is aromatic and savory. A hint of white wine adds depth, while frequent basting keeps it beautifully golden and moist. Perfect for a memorable holiday feast!
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Equipment
- Chef Knife Visit STUDENT DISCOUNTS for the 20% off PROMO CODE
Ingredients
DRY BRINE
- 1 10 – 12 lb Turkey fresh or if frozen, thawed
- 3/4 cup Kosher salt
HERB ROASTED TURKEY
- 1 10 – 12 lb Brined Turkey
- 1 Lemon
- 1 bunch Thyme
- 1 bunch Rosemary
- 4 oz Unsalted Butter at room temp
- 1 cup Water
- 1 cup Pinot Grigio or a dry White Wine of your choice
Instructions
DRY BRINE
- This can be done up to 2 days and no less than 12 hours prior to roasting your turkey.
- Pat your turkey dry on the inside and out.
- Rub the salt all over the skin of the turkey, as well as under the skin, and directly onto the meat. Rub salt inside the cavity of the turkey.
- Let the turkey rest in the refrigerator, uncovered or loosely covered in plastic wrap. This step allows the salt to work its magic, drawing out moisture from the turkey muscles for ultimate tenderness and flavor.
- Take the turkey out of the fridge one hour before roasting and let it come to room temperature to ensure even cooking.
HERB ROASTED TURKEY
- Preheat oven to 425° and place the oven rack on the bottom shelf.
- Rub room-temperature butter all over your turkey – make sure to get it under the skin directly on the meat, as well as all over the top of the skin.
- Cut garlic and lemon in half (across the equator), and tie rosemary and thyme together with butcher's twine. Stuff the cavity with garlic, lemon, and herbs.
- Place turkey, breast side up, on a roasting pan, and place into the oven.
- Place about 1 cup of water and 1 cup of white wine in the pan.
- Roast for approximately 45 minutes until skin is browned.
- Turn oven down to 350° and continue roasting. Using a turkey baster, baste with liquid in the roasting pan every 15 minutes. Rotate the pan as needed (approximately every 30 minutes) for even browning.
- Roast until the internal temperature of the bird is 150°, then let the bird rest for 30 minutes before cutting into it.
