Dry-Brined Roast Turkey with Garlic Sage Butter

Dennis Paffel: "fabulous ,very moist and delicious flavor." Read More


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 two to three days for the ru…

to penetrate the meat. To put it over the top for 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.

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  • 16 pounds turkey (fresh or thawed frozen)
  • 5 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons dried sage
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/3 cup unsalted butter (softened)
  • 4 garlic cloves (finely grated or pressed)
  • 2 tablespoons fresh sage (chopped, for rub)
  • 2 cups water (or unsalted chicken broth)
  • fresh sage (sprigs, optional, for serving)
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    1. Pat turkey dry inside and out with paper towels. Combine salt, sugar, dried sage, black pepper, and cayenne in a bowl. Rub mixture over outside of entire turkey (top, bottom, sides) and inside cavity. (Pro Tip: For dry brining use 3/4 tsp. to 1 tsp. kosher salt per pound of turkey. We used 3/4 tsp.)
    2. Set turkey on a V-shaped rack in a roasting pan and refrigerate, uncovered, 48 to 72 hours. (Pro Tip: Refrigerating for 72 hours creates the most flavorful meat and crispest skin. If you don't have room in your fridge for a roasting pan, set the turkey on a cooling rack in a sheet pan.)
    3. Remove turkey from refrigerator and let stand at room temperature for 1 hour. Preheat oven to 425°F.
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    Dennis Paffel 2 months ago
    fabulous ,very moist and delicious flavor.