This Dry-Brined Lemon-Sage Turkey Will Become a Thanksgiving Favorite

Brining a turkey can feel intimidating, but when it pertains to dry-brining, it’s much simpler than it sounds. It’s just salting the turkey with aromatics and letting it rest, which results in seasoned, juicy meat. The existing moisture of the turkey absorbs back into the meat and keeps the parts vulnerable to drying, like turkey breasts, juicy.


The procedure of dry-brining keeps the surface of the meat reasonably dry after resting and while in the oven, which produces the desired golden, crispy skin. It’s a win-win. Plus, the classic whiffs of sage and lemon in this dry-brined turkey recipe make this focal point utterly tempting.
1 12-to-14-lb fresh or frozen whole turkey, thawed if required

2 1/2 Tbsp kosher salt

1 Tbsp rubbed or ground-dried sage

1 Tbsp lemon zest (from 2 lemons).

2 tsp newly ground black pepper.

1 lemon, halved.

1 yellow onion, cut in half.

Thyme sprigs and/or sage sprigs, for stuffing.

2 Tbsp olive oil.

3 cups chicken broth, plus more if required.

The day before roasting, eliminate turkey from product packaging. Dry inside and outside of turkey with paper towels.

Stir together salt, sage, lemon zest, and pepper in a small bowl. Rub seasoning all over turkey. Cool turkey, uncovered, for at least 12 hours and up to 24 hours.

Stuff lemon halves, onion halves, and herb sprigs in turkey cavity. Drizzle turkey equally with oil.

Place turkey in oven and minimize oven temperature to 350 ° F. Roast up until an instant-read thermometer inserted in thickest part of thigh checks out 165 ° F to 170 ° F, 2 to 2 1/2 hours. (Check temperature after about 1 hour and 45 minutes of roasting time. Add water or more broth if pan appears dry at any point.).

Let turkey stand in pan for 15 minutes, then carefully transfer to a big cutting board. Let rest, exposed, for 30 to 45 minutes before carving. (If utilizing drippings for gravy, put juices from roasting pan through a fine-mesh strainer into a heatproof measuring cup with a spout; refrigerate, covered, up until ready to use.).

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