Dry rub roasted turkey is the ultimate no-fuss holiday centerpiece that delivers big flavor with minimal effort. This recipe uses a simple blend of pantry herbs and spices to create a crispy, golden-brown skin while keeping the meat incredibly juicy. Unlike brined birds that require days of prep, this dry rub method gets you from prep to plate with ease—and absolutely no sacrifice in taste. Whether you’re roasting for Thanksgiving, Christmas, or just a cozy weekend meal, this dry rub roasted turkey will become your go-to favorite.
Table of Contents
Why You’ll Love This Recipe
- No brining required — just rub and roast!
- Crispy, golden skin with deep herb flavor
- Juicy and tender meat, even the white meat
- Perfect for holidays or weeknight celebrations
- Foolproof method — ideal for beginners and pros alike
Ingredients
For the Turkey:
- 1 whole turkey (10–12 lbs), thawed if frozen
- 3 tablespoons olive oil (or melted butter)
- 1 onion, quartered
- Fresh thyme sprigs (3–4)
For the Dry Rub:
- 1 ½ tablespoons kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions
1. Prepare the Turkey
- Remove giblets and neck. Pat the turkey completely dry with paper towels.
- Trim excess fat or leftover feathers. Let sit at room temperature for 1 hour.
2. Make the Dry Rub
- In a small bowl, combine all dry rub ingredients. Mix until uniform.
3. Preheat and Season
- Preheat oven to 375°F (190°C).
- Place turkey breast-side up on a rack in a roasting pan.
- Rub olive oil all over the turkey, including under the skin.
4. Stuff and Apply Dry Rub
- Stuff the cavity with onion and thyme sprigs.
- Sprinkle some rub inside the cavity, then coat the exterior completely.
5. Truss and Roast
- Tuck wings under and tie legs with kitchen twine.
- Roast uncovered for 30 minutes at 375°F.
6. Lower Temperature and Finish
- Reduce oven to 325°F (165°C). Continue roasting for 2–2.5 hours.
- Baste with pan juices once or twice if desired.
- Turkey is done when internal thigh temp reaches 165°F.
7. Rest and Carve
- Remove from oven and let rest 20 minutes before carving.
- Slice and serve with pan drippings or homemade gravy.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: ~3 hours
- Servings: 8–10
- Difficulty: Medium
Nutrition Facts (Per Serving)
- Calories: ~640
- Protein: 90–100g
- Fat: 30–35g
- Carbohydrates: 2–4g
(Estimates based on a 10-lb turkey, skin on)
Tips & Variations
- Frozen turkey? Thaw in the fridge (24 hrs per 4–5 lbs).
- No olive oil? Use melted butter for richer flavor.
- Fresh vs. dried herbs: Fresh rosemary = 1 tbsp chopped
- Crispy skin tip: Always pat turkey dry before seasoning.
- Don’t skip the thermometer: It’s the only way to be sure!
- Resting is crucial: It prevents dry meat and locks in juices.
FAQs
Q: Can I prep this turkey the night before?
Yes! Rub the turkey with seasoning, cover it loosely, and refrigerate overnight.
Q: How do I store leftovers?
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months.
Q: How do I reheat without drying out?
Add broth and cover with foil. Reheat in oven at 325°F until warm.
Q: What sides go best with this turkey?
Mashed potatoes, stuffing, roasted Brussels sprouts, and cranberry sauce.
Dry Rub Roasted Turkey
Equipment
- – Roasting pan with rack
- – Kitchen twine
- – Food thermometer
- – Basting brush (optional)
Ingredients
- **For the Turkey:**
- – 1 whole turkey 10–12 lbs
- – 3 tbsp olive oil
- – 1 onion quartered
- – 3–4 sprigs fresh thyme
- **Dry Rub:**
- – 1½ tbsp kosher salt
- – ½ tsp black pepper
- – 1 tbsp dried sage
- – 1 tsp dried rosemary
- – 1 tsp dried thyme
Instructions
- Remove giblets and pat turkey dry. Let sit at room temperature for 1 hour.
- Mix dry rub ingredients in a bowl.
- Preheat oven to 375°F. Place turkey in roasting pan.
- Rub olive oil over the bird, including under the skin.
- Stuff with onion and thyme. Apply dry rub inside and outside.
- Tuck wings, tie legs, roast for 30 minutes at 375°F.
- Lower heat to 325°F, roast for 2–2.5 hours (to 165°F internal).
- Rest for 20 minutes before carving and serving.
Notes
– You can use melted butter instead of olive oil for richer flavor.
Conclusion
This dry rub roasted turkey is proof that simple really can be spectacular. With just a few common herbs and no complicated prep, you’ll have a stunning main dish that’s both flavorful and fuss-free. Whether you’re hosting a holiday feast or just love classic roasted turkey, this recipe will never steer you wrong.