Dry Rub Roasted Turkey
This herb-packed dry rub roasted turkey is a no-brine, no-fuss way to deliver juicy, flavorful meat with golden, crispy skin—perfect for holiday gatherings.
Equipment
- - Roasting pan with rack
- - Kitchen twine
- - Meat thermometer
- Mixing bowl
- - Paper towels
Ingredients
- **For the Turkey:**
- - 1 whole turkey 10–12 lbs, fresh
- - 3 tbsp olive oil
- - 1 onion quartered
- - A few sprigs of fresh thyme
- **For the Dry Rub:**
- - 1½ tbsp kosher salt
- - ½ tsp black pepper
- - 1 tbsp dried sage
- - 1 tsp dried rosemary
- - 1 tsp dried thyme
Instructions
- 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
- Let turkey come to room temp for 1 hour before roasting.
- Use a thermometer for perfect doneness.
- For richer flavor, baste once or twice with pan juices.
- Use a thermometer for perfect doneness.
- For richer flavor, baste once or twice with pan juices.