Servings: 8 to 10, with leftovers
Dry-brining the turkey allows the spices to penetrate the meat. A compound butter of garlic, citrus zests, and fresh herbs goes under the skin just before cooking so that those flavors are vibrant. When buying a turkey, make sure it has giblets—they’re essential to the gravy.
Make Ahead Tips
The turkey broth can be made up to 1 day ahead. Keep refrigerated.
The flavored butter can be made up to 5 days ahead. Keep refrigerated and return to room temperature before using.
The roasted turkey can rest at room temperature up to 2 hours before carving and serving.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
After wet brining for years, I tried this dry bringing recipe. What a change. I only dry brine now. I add extra seasonings. It’s my go to turkey recipe.
forgot the stars, post is below!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.