Name: Dry-Brined Roast Turkey with Garlic Sage Butter
Cook time: 3 h
Total time: 3 h
Yield: 10 Servings
Cuisine: American

OnlineCook Verified

April 29, 2025

11 Ingredients

HARD

If you're looking for turkey with beautiful crisp skin and tender, juicy meat that's seasoned all the way through, try a dry brine. All you do is coat the bird with a mixture of salt, sugar, and spices, and then chill it for two to three days to allow the rub to penetrate the meat. To put it over the top on flavor, we've added a garlic-sage butter. Be sure your turkey is thawed before applying the dry brine to the skin; otherwise, as the turkey thaws, the seasoning blend will weep. The recipe is a Yummly original created by David Bonom.

Dry-Brined Roast Turkey with Garlic Sage Butter

Dry-Brined Roast Turkey with Garlic Sage Butter cover

From the Cook

1/2

Dry-Brined Roast Turkey with Garlic Sage Butter

OnlineCook Verified

Ingredients

Servings

WarningMilk and 4 other allergens identified

Instructions

Pat the turkey dry inside and out with paper towels. Combine the salt, sugar, dried sage, black pepper, and cayenne in a bowl. Rub the mixture over outside of entire turkey (top, bottom, sides) and inside the cavity.

Set the turkey on a V-shaped rack in a roasting pan and refrigerate, uncovered, for 48-72 hours.

Remove turkey from refrigerator and let stand at room temperature for 1 hour. Preheat the oven to 425°F.

Meanwhile, combine the butter, garlic, and chopped sage in a bowl. Rub the butter mixture all over turkey, including inside the cavity.

Tuck the wing tips back under breasts and tie legs together with twine. Set the turkey back on the rack in the roasting pan with the breast side up.

Pour the water or broth into bottom of roasting pan.

Place the turkey on rack in lower third of oven, and reduce oven temperature to 325°F. Roast until an instant-read thermometer inserted into thickest part of thigh registers 170°F, 2 3/4 to 3 hours.

Check to see that turkey is done. Remove from oven or add time as needed.

Set the turkey on a platter and let stand for 30 minutes before carving. Tuck fresh sage sprigs around turkey for serving, if desired.

Video Tutorial Bite Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Dry Brine Precision 🧂
Apply the dry brine mixture evenly under and over the turkey skin, using about 1 tablespoon of salt mixture per 4 pounds of turkey for optimal seasoning penetration.
Butter Massage Magic 🧈
Gently separate the turkey skin from the meat and carefully work the garlic-sage butter underneath to ensure maximum flavor infusion and incredibly moist meat.
Thawing Technique 🌡️
Always completely thaw the turkey in the refrigerator before dry brining, and pat the skin thoroughly dry with paper towels to help achieve that crispy, golden exterior.
Sage Butter Intensity 🌿
Toast the dried sage briefly in a dry pan before mixing into the butter to amplify its aromatic compounds and deepen the herb's flavor profile.
Rack Positioning Pro 🍗
Use a V-rack in your roasting pan and start roasting the turkey breast-side down for the first 45 minutes to help distribute juices and ensure more even cooking.