Dry-Brined Roast Turkey Recipe for a Juicy Holiday Dinner

Cooking a turkey is simpler and more rewarding than you might think with this Dry Brine Roast Turkey Recipe. The dry brine method yields a moist, flavorful bird with beautifully golden, crispy skin — perfect for Thanksgiving and other holiday meals. This version features bright orange and fragrant rosemary, complemented by smoked paprika for a subtle warm note. Best of all, the turkey can be dry brined up to three days ahead, so you can spread out your preparation and reduce last-minute stress.

Thanksgiving often brings excitement and a bit of anxiety. Over the years I’ve streamlined the process by prepping several components in advance — and the dry brine roast turkey is one of the best make-ahead moves. Unlike a wet brine, the dry brine is tidy and easy: you simply salt the bird and let it rest uncovered in the refrigerator. The salt penetrates the meat and gently breaks down muscle proteins, which results in improved texture and juiciness once roasted.

Why you’ll love this recipe:

• This dry brined roast turkey develops golden brown, crispy skin with bright orange and aromatic rosemary notes and a hint of smoked paprika for warmth.
• It presents beautifully at the table and serves as a show-stopping centerpiece for holiday meals.
• Dry brining delivers a moist, flavorful turkey without the hassle and mess of a wet brine.
• You can dry brine the turkey up to three days in advance, giving you flexibility on the day you roast it.

Recipe ingredients

• Turkey: A 12–15 lb. turkey is an ideal size for this recipe. Remove the giblet package from the cavity before dry brining.
• Salt: Use kosher salt for best results. If using fine table salt, use about half the amount.
• Oil: Olive oil helps the skin brown evenly and crisp up.
• Smoked paprika: Adds color and a gentle smoky warmth to the skin.
• Orange: Navel orange or clementines add citrus brightness that pairs well with rosemary; you may substitute lemon or omit if preferred.
• Rosemary: Fresh rosemary brings woody, fragrant notes; thyme or other fresh herbs can be used instead.
• Aromatics: Onion and garlic in the cavity add savory depth as the turkey roasts.

See the recipe card below for the full list of ingredients with quantities and the complete instructions.

How to make dry brine turkey

This dry brine roast turkey requires minimal hands-on time and a bit of patience while the salt does its work. The process is straightforward: season generously with kosher salt, refrigerate uncovered for 1–3 days, then finish with a quick herb and oil rub and roast. The dry, exposed skin after brining is what allows it to crisp beautifully during roasting.

Pro tip: A 12–15 lb. turkey typically requires close to 3 hours at 350°F, but ovens vary. Start checking for doneness around 2 1/2 hours and rely on an internal thermometer for best results.

1. Remove the giblet pouch from the turkey cavity and pat the turkey dry. Sprinkle kosher salt evenly over the outside, inside the cavity and underneath the skin over the breast meat. Place the turkey on a rimmed baking sheet and refrigerate uncovered for 1–3 days. The skin will appear dry — this is normal and desired.
2. When ready to roast, allow the turkey to come to room temperature for 1–2 hours.
3. Preheat the oven to 350°F. In a small bowl whisk together olive oil, chopped rosemary, smoked paprika, freshly ground black pepper, orange juice and orange zest. Rub this mixture evenly over the outside of the turkey. Place quartered orange, smashed garlic cloves, onion and two rosemary sprigs inside the cavity. Truss the legs with kitchen twine and tuck the wing tips underneath.
4. Roast the turkey in the oven. Total cook time for a 12–15 lb. bird is roughly 2 1/2–3 hours; check for doneness with a thermometer inserted into the thickest part of the breast — aim for about 160°F. Let the turkey rest loosely tented with foil for 20–30 minutes before carving to allow juices to redistribute.

Recipe FAQs

Recipe notes

• Pro tip: Start checking a 12–15 lb. turkey at 2 1/2 hours; most will finish by 3 hours at 350°F, but oven temperatures vary.
• Total time accounts for one day of dry brining, though the turkey may be dry brined for up to 3 days before cooking.
• The skin will appear dry after brining — that dryness is what produces especially crispy skin when roasted.
• If you use a frozen turkey, be sure it is fully thawed and patted dry before applying the dry brine.
• Leftover roast turkey will keep for up to 3–5 days in the refrigerator; use within that time for best flavor and safety.

More Thanksgiving recipes you’ll love:

• Cranberry orange sauce
• Slow cooker stuffing
• Green bean casserole with crispy shallots
• Pumpkin pie bars with oat crust
• Pumpkin pie from scratch
• Roasted boneless turkey breast
• Maple orange sweet potato casserole with oat pecan streusel
• Yukon gold garlic mashed potatoes

Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see what you made.