Very Classic Dry-Brined Roast Turkey

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This classic dry-brined roast turkey is the ultimate centrepiece for a festive Sunday roast or a traditional Christmas dinner. By brining the bird in a mixture of salt and sugar for up to two days, the seasoning deeply penetrates the meat, ensuring a succulent texture and a crisp, golden skin that is difficult to achieve with traditional methods. The addition of a savoury rosemary and garlic butter baste provides a rich, aromatic finish that elevates the natural flavours of the poultry.

Preparing your turkey in this way is a stress-free approach for home cooks, as the majority of the work is done well in advance. This dairy-free main course sits perfectly alongside seasonal root vegetables and fluffy roast potatoes. Resting the bird for at least thirty minutes after cooking is essential, allowing the juices to redistribute for a tender, easy-to-carve result that will impress every guest at the table.

Ingredients for Very Classic Dry-Brined Roast Turkey

180ml Diamond Crystal or 7 tablespoons Morton kosher salt
3 tablespoons light brown sugar
1 (12–14-pound) turkey, neck and giblets removed, patted dry
2 rametti di rosmarino
2 spicchi d'aglio, schiacciati
120ml (1 panetto) di burro non salato
2 cucchiaini di salsa di soia

How to make Very Classic Dry-Brined Roast Turkey

Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.

Place oven rack in lower third of oven; preheat to 218°C. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 240ml water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by 1/2-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes.

Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.

Reduce oven temperature to 177°C and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 66°C (temperature will continue to climb as the bird rests), 40–70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.