Dry rub roasted turkey is the secret to achieving crispy, golden skin and tender, juicy meat without the hassle of wet brining. This herb-packed blend delivers bold, savory flavor in every bite, making it the perfect centerpiece for Thanksgiving, Christmas, or any festive gathering. Skip the mess and keep it simple with this foolproof dry rub method that even beginner cooks can master. Whether you’re hosting a holiday feast or just craving a classic roast turkey dinner, this recipe guarantees showstopping results with minimal prep and maximum flavor.
Table of Contents
Why You’ll Love This Recipe
- No brining needed – the dry rub locks in moisture naturally.
- Crispy skin guaranteed – patting the bird dry and using olive oil makes all the difference.
- Classic holiday flavor – with sage, thyme, and rosemary in every bite.
- Flexible & forgiving – swap oils or herbs depending on what you have.
- Meal prep-friendly – leftovers reheat beautifully and freeze well.
Ingredients
For the Turkey:
- 1 whole turkey (10–12 lbs, fresh preferred)
- 3 tbsp olive oil
- 1 onion, quartered
- A few sprigs of fresh thyme
For the Dry Rub:
- 1½ tbsp kosher salt
- ½ tsp ground black pepper
- 1 tbsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
Instructions
- Prep the Turkey
Remove neck and giblets. Rinse the turkey inside and out with cold water, then pat completely dry with paper towels. - Make the Dry Rub
In a small bowl, combine salt, pepper, sage, rosemary, and thyme. - Preheat & Season
Preheat oven to 375°F (190°C). Rub olive oil all over the turkey. - Stuff the Bird
Place onion and thyme sprigs into the cavity. Sprinkle some dry rub inside the cavity. - Apply Dry Rub
Coat the entire outside of the bird evenly with the dry rub. For more flavor, rub some seasoning under the skin. - Truss & Roast
Tuck wings under and tie legs if needed. Roast for 30 minutes at 375°F. - Lower Temp & Continue Roasting
Reduce temperature to 325°F and roast for another 2–2.5 hours. Turkey is done at 165°F internal temp. - Rest & Carve
Let turkey rest uncovered for 20 minutes before carving.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Total Time: 210 minutes
- Servings: 8–10
- Difficulty: Medium
Nutrition Facts (Approx. per serving)
- Calories: 650–730
- Protein: 90–105g
- Fat: 28–34g
- Carbohydrates: 2–4g
Tips & Variations
- Oil swaps: Use butter or avocado oil instead of olive oil.
- Herb subs: Fresh herbs can replace dried (use 3x the amount).
- Crispy skin: Make sure the turkey is fully dry before seasoning.
- Flavor boost: Rub seasoning under the skin for extra punch.
- No thermometer?: Get one! It’s key for doneness and safety.
FAQs
Can I use a frozen turkey?
Yes, just thaw fully in the fridge (24 hrs per 4–5 lbs).
What if I don’t have thyme or rosemary?
Use other woody herbs like oregano or marjoram, or skip.
How do I store leftovers?
Refrigerate up to 4 days, or freeze up to 3 months in portions.
What goes with dry rub roasted turkey?
Try it with savory stuffing, creamy mashed potatoes, or herb gravy.
Dry Rub Roasted Turkey
Ingredients
Equipment
Method
- Remove neck/giblets and pat turkey dry.
- Combine dry rub spices in a bowl.
- Preheat oven to 375°F (190°C).
- Rub turkey with olive oil.
- Stuff with onion and thyme.
- Apply dry rub inside and out.
- Tuck wings, tie legs, and roast for 30 mins.
- Reduce oven to 325°F and roast 2–2.5 hrs.
- Remove when internal temp hits 165°F.
- Rest for 20 mins before carving.
Notes
– Use a thermometer for perfect doneness.
– For richer flavor, baste once or twice with pan juices.
Conclusion
This dry rub roasted turkey recipe delivers everything you want from a roast bird—moist meat, crispy skin, and big flavor—without the mess or stress. Whether you’re planning a holiday feast or just a Sunday roast, this turkey will impress every guest at your table.