Best Dry-Brined Thanksgiving Roast Turkey Recipe

My favorite brined roasted turkey recipes give me a two-day head start on Thanksgiving. I dry-brine the bird with bay leaves, black pepper, and kosher salt, then baste it with white wine and olive oil as it roasts until the skin is golden and crisp.

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Post last updated November 5, 2026.

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If you’re roasting your first turkey, I’ll walk you through it. If you’ve roasted dozens, I still think you’ll want to try the bay leaf rub. Bay leaves usually get fished out of a pot of soup and forgotten, but here you can actually taste them.

I give the whole turkey a day or two in the refrigerator, uncovered, before roasting. That’s the trick to getting the skin crisp. It also takes up considerably less refrigerator space than the large pot I’d need for wet brining.

My other Thanksgiving trick is to roast and carve the turkey the day before. I like carving when no one is standing at the kitchen counter asking when we’re eating.

Ingredients For Making the Best Thanksgiving Turkey Recipe

One of the best things about this recipe, is the short ingredients list. Plus no butter makes this a dairy-free turkey which is a plus for some of us. That being said, if you want to use butter instead of the olive oil, go for it.

• Kosher salt. I always use Morton Kosher Salt unless otherwise specified.
• Dried bay leaves. You’ll crush 10 for the rub and simmer 4 more in the basting liquid.
• One 12- to 16-pound whole turkey. Buy the best turkey you can afford, fresh or completely thawed. Check the label and choose one that hasn’t already been brined.
• Freshly ground black pepper. I grind whole peppercorns in a spice grinder or coffee grinder so the pepper is especially fragrant.
• Dry white wine. It gives the basting liquid a little brightness and makes its way into the pan juices.
• Olive oil. Some goes in the basting liquid and a little more gets drizzled over the bird before roasting.
• Onion and a head of garlic. Both go into the cavity of the turkey.
• Fresh herbs. I like thyme or sage. Use whatever you’ve already bought for the rest of Thanksgiving dinner.

Equipment

• Wire rack
• Rimmed baking sheet
• Roasting pan with rack
• Instant-read meat thermometer
• Cutting board with a moat
• Quart-sized liquid measuring cup

How To Make The Best Thanksgiving Turkey Recipe

Okay, here we go. You ready for this? Yes! Yes you are!

step one

Make the salt rub. This is the plan-ahead step: 24-48 hours in advance you need to brine the turkey. I like to give it 48 hours but 24 hours in advance in fine if you forgot or your turkey wasn’t thawed yet.

Crush 10 dried bay leaves and place them in a small bowl. Add the salt and pepper and mix together.

step two

Prep the turkey. Place the completely thawed turkey on a wire rack set over a rimmed baking sheet. Pour off any excess juices. Remove the giblets (the bagged heart, kidneys and liver, and the neck) from the cavity. Save these for making stock and gravy. Pat the turkey dry inside and out with paper towels. If the wings are not tucked behind the turkey’s back do that now. This exposes, what I like to call, the turkey’s triceps so they brown evenly.

step three

Brine the turkey. Rub the salt mixture all over the turkey, inside and out, back and front. You don’t need to worry about getting it under the skin though. Place the turkey, uncovered, in the refrigerator for at least 24 hours and up to 48 hours in advance.

step four

Remove the turkey from the refrigerator. Take the turkey out of the refrigerator an hour before you plan on roasting it and let it sit at room temperature. Heat oven to 325°F and arrange rack to the bottom of the oven.

step five

Make the basting elixir. Combine 1/2 cup olive oil, the white wine, and 4 more bay leaves in a small saucepan. Bring to a simmer, remove from the heat but keep near the oven.

step six

Prep the turkey for roasting. Transfer turkey to a rack inside a roasting pan. You don’t need to rinse off the brine. Drizzle with a couple tablespoons of olive oil. Don’t brush it on or you’ll lose a lot of the bay leaf and pepper. Stuff the cavity with onion, garlic, and herbs. Tie the legs together if they aren’t already. If you have extra aromatics like onion, carrots, celery, etc. you can scatter those into the bottom of the roasting pan, this will flavor the pan drippings.

step seven

Roast the turkey. Place the turkey into the oven and roast for 30 minutes. Spoon some of the basting liquid over the top of the turkey and the legs and return to the oven, rotating the pan. Continue basting and rotating every 30 minutes for 3 hours or until the temperature on an instant read thermometer reaches 165°F. If you run out of basting elixir just use the juices from the bottom of the pan.

step eight

Let it rest. Remove the turkey from the oven and let it rest at least 15 minutes and up to 30 minutes before carving.

step nine

Carve. Before you ever carve a turkey make sure you transfer it to a cutting board with a moat to collect the juices. Remove the breast meat as a whole piece then slice the turkey breast into individual slices. Remove the thigh and drumstick as two whole pieces. Slice the thigh meat and leave the drumstick whole or slice that as well if large.

step ten

Serve! Arrange all the pieces on a warm platter, spoon up any sauce from the cutting board and spoon over the turkey and serve with Whiskey Cream Gravy or make a simple gravy from the drippings.

How To Make A Simple Gravy

To make a simple gravy from the pan drippings, pour all the juices from the roasting pan through a fine mesh strainer into a 4-cup-sized heatproof liquid measuring cup. You should have 4 cups, add more turkey or chicken stock to make 4 cups if it is under.

Melt 4 tablespoons of unsalted butter or 1/4 cup of oil in a medium saucepan. Add 1/4 cup of all purpose flour and whisk until combined. Keep whisking for a few minutes to give the flour a chance to brown slightly. Slowly add the liquid little by little while whisking. It will be clumpy at first and then get smooth as you go, just keep whisking.

The gravy will be thin at first but will thicken up as it simmers. Now you can flavor it with a bit of sage or thyme, maybe a spoonful of Dijon mustard, or even a splash of wine. Taste and adjust the seasonings to your liking. Let simmer until it is as thick as you’d like it.

Why This Is The Best Thanksgiving Turkey Recipe

1. It produces a super flavorful and juicy turkey without being overly complicated. Simple ingredients list, delicious bird!
2. Dry-brining and leaving to cure in the refrigerator uncovered, results in shatteringly crisp skin.
3. The flavor is tasty without being overpowering. Bay leaf and black pepper go seamlessly with everything else on the table.
4. You can even make it ahead! See below for more on that.

Chef’s Tips

I promised tips and I deliver.

• The best tip I can give you is to roast and carve the turkey up to a day in advance. Everyone always leaves carving the turkey and making the turkey gravy for the very end but that’s actually the worst time to make it. Make the turkey all the way through, carve it then put the pieces back in the roasting pan, add a bit of turkey stock or chicken broth, cover and refrigerate until you’re almost ready to eat. Rewarm for 30 minutes at 400°F right before dinner, arrange on a platter and serve.
• The meat thermometer is your best friend. Don’t rely on that thing that pops up on the breast to know when the turkey is done. Insert the thermometer where the breast meets the thigh but without hitting any bone. It should read 165°F.
• Don’t buy a gigantic turkey. If you are feeding a lot of people opt for two smaller turkeys instead of one large one. The meat gets tougher the larger the bird. I like to have leftovers so I also figure 1 1/2 pounds of turkey per person.
• Make sure that turkey is thawed! If using a frozen turkey it must be thawed completely before roasting. I like to have my frozen turkey thawing in the refrigerator starting the Saturday or Sunday before Thanksgiving to give it plenty of time.

Thanksgiving Turkey FAQs

What’s the difference between dry brining and wet brining?

A wet brine recipe uses salt dissolved in cold water, sometimes with brown sugar or allspice berries. For my dry brine, I rub a mixture of salt, crushed bay leaves, and freshly ground black pepper directly onto the turkey.

Do I need a brining bag?

I skip the brining bag and pat the skin dry before adding the rub. Refrigerate the turkey uncovered on a wire rack over a rimmed baking sheet for crisp skin on turkey day.

Can I use a probe thermometer to roast the turkey?

Yes. Use an oven-safe probe thermometer to monitor the breast while the turkey roasts. Before serving, use an instant-read thermometer to make sure the thickest part of the breast and the innermost parts of the thigh and wing all reach 165°F.

How do I keep the turkey moist when reheating?

Add a splash of turkey broth to the carved meat, cover the pan with aluminum foil, and reheat at 400°F until the meat reaches 165°F. Spoon the warm juices over the slices to serve.

More Thanksgiving Recipes To Try!

• Kate’s Best Holiday Salad (simple and goes with everything)
• Brown Rice with Scallions and Dried Cranberries (soaks up all the gravy)
• Turkey Spice Rub (especially good with smoked turkey)
• Soft Pumpkin Cookies with Walnuts (like pumpkin pie but so much easier)
• Cranberry Jello Salad (a nostalgic classic)
• Buttermilk Pumpkin Pie with Bourbon Whipped Cream (a tart twist)
• Waldorf Salad with Creamy Yogurt Dressing (make-ahead friendly)

Watch The Video!

Relax. Turkey Will Be Perfect This Year

Just follow this recipe! When you try them, let me know how it goes by snapping a pic and tagging me on Instagram @katesbestrecipes so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)!