Dry Rub Roasted Turkey
A juicy, flavorful turkey with crispy skin and no brining needed—perfect for any holiday feast.
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
- For extra crispy skin, air-dry the turkey uncovered in the fridge overnight.
- You can use melted butter instead of olive oil for richer flavor.
- You can use melted butter instead of olive oil for richer flavor.