Dry Brined Turkey With Garlic Sage Butter

whole turkey  kosher salt brown sugar pepper butter  fresh sage leaves fresh thyme leaves garlic  onion  apple  celery  rosemary fresh sage leaves

what you'll need:

prepare turkey

pat the turkey dry. remove the giblet and neck, and set aside for making gravy or stock (if desired). place the turkey on a rack in a roasting pan.


prepare dry brine

mix together the dry brine, including the salt, brown sugar, and pepper.


apply dry brine

rub the dry brine all over the turkey skin (breast & back) and inside the cavity. Let the turkey sit uncovered overnight in the fridge.


remove brine

remove the dry brined turkey from the fridge and rinse off the brine (don't forget to rinse the cavity, too). pat turkey and roasting pan dry.


garlic sage butter

stir together the garlic sage butter ingredients. rub the garlic sage butter all over the turkey breast, wings & back.



stuff the cavity of the turkey with the 'cavity' ingredients. pre-heat oven to 450ºF. place turkey in the pre-heated oven, then reduce the temperature to 325°F.


roast turkey

roast for 2 hours, basting with pan juices every 45 minutes, before taking the temperature.



When turkey is cooked through, remove from oven and allow to rest for 30 minutes.


Check out my make ahead Thanksgiving meal plan which comes with a handy printable shopping and prep list!

Thanksgiving Meal Plan + Shopping List!

on the blog

get the full recipe