Dry-Brined Turkey with Butter Herb Rub
Experience the ultimate holiday centerpiece with this dry-brined turkey featuring a savory butter herb rub. The dry-brining process ensures juicy, flavorful meat while the aromatic herb rub creates a beautiful golden-brown skin that dazzles at any gathering. Perfect for novice cooks and seasoned chefs alike, this recipe guarantees a feast that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: Approximately 3 hours
- Total Time: 39 minute
- Yield: Serves about 12 1x
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 12 lb whole turkey
- 1 cup kosher salt
- 3 cups cold water
- 1/2 cup unsalted butter (softened)
- 2 tbsp fresh thyme (chopped)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh sage (chopped)
- 1 tsp black pepper
Instructions
- Thaw and pat the turkey dry with paper towels.
- In a large bowl, dissolve kosher salt in cold water. Submerge the turkey and refrigerate overnight.
- Mix softened butter with chopped herbs and black pepper until combined.
- Remove turkey from brine, pat dry, and gently separate skin from breast meat.
- Rub half of the herb butter under the skin and all over the turkey's surface.
- Preheat oven to 325°F (165°C) and roast for 13-15 minutes per pound until juices run clear.
- Let the turkey rest for 20-30 minutes before carving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 0g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Customize your herb mix based on availability or preference; consider adding citrus zest for a zesty twist.