Dry-Brined Roast Turkey with Garlic Sage Butter Recipe | Yummly
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Dry-Brined Roast Turkey with Garlic Sage Butter

YUMMLY(8)
Vasana Keokham: "I adjusted a few things. I mixed poultry seasoni…" Read More
11Ingredients
3Hours
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Description

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 rub 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.

Ingredients

US|METRIC
10 SERVINGS
  • 16 pounds turkey (fresh or thawed frozen)
  • 5 tablespoons kosher salt (Diamond Crystal; or use 2 1/2 tablespoons Morton)
  • 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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    Reviews(8)

    Vasana Keokham 2 months ago
    I adjusted a few things. I mixed poultry seasoning 5 teaspoon, paprika 2 teaspoon, honey and agave 4 tablespoon and sautéed/ cooled down. I rubbed it all over the turkey and inside. I stuffed the cavity with 3-4 rosemary stems, thyme, a large orange sliced sling with lemon sliced inside. But they key is to brine the turkey for 24 hours with salt Luke warm water, add a whole sliced orange. The turkey was so juicy and the best I’ve ever had.
    Sofia Campbell 2 months ago
    There was absolutely nothing special about this recipe. I didn’t find the turkey being all that flavorful even though I followed the recipe. I’m not making it again. I’ve been looking for a good recipe to make the bird flavorful and, unfortunately, this is not the one. I’ll have to keep looking
    Stacie 2 months ago
    I tried this recipe on a whim. It was easy — you just need to start thawing your turkey about a week before Thanksgiving. In 30 years of making turkey this was the best bird I have ever made! So moist and flavorful! This will be my go-to turkey recipe from now on!
    Jeff Field 2 months ago
    Turned out very good
    Anette Fleet 2 months ago
    I made it last year, and it turned out amazing. I will use this recipe again this year.
    Christina 3 months ago
    very tasty and probably the best turkey I ever made!
    Kiara a year ago
    My go-to recipe for a stress-free Thanksgiving. I work for Yummly and I helped test this recipe in the office, but I have to say that this recipe was so easy that I’ve already made it twice at home myself. I had never tried a dry brined turkey before and I have to admit I was definitely intimidated that it was going to come out too dry. The flavors that infuse through the meat while it’s dry brining really brings out so much juice and herby, buttery flavor all throughout the turkey. I was also nervous when the recipe said not to baste the turkey at all, but to allow it to cook until it is done without opening the oven 😯 I have never done that and am religiously opening the oven every hour to baste a turkey usually. I trusted the recipe and followed the directions and I was pleasantly surprised. I can actually relax and let the turkey do it’s thing without having to worry about it overcooking or drying out.
    Dennis Paffel a year ago
    fabulous ,very moist and delicious flavor.

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