With just a few days of dry-brining in the refrigerator, this Roast Turkey with Citrus & Sage stays moist and develops bright, unexpected flavor. The orange zest in the dry-brine delivers a fresh pop that complements the herbs and butter.
This preparation is ideal for a smaller Thanksgiving bird or the bonus turkey you found at the market. It works especially well with a 12–13 pound turkey, but the method can be adapted for bone-in pieces if you prefer. See the Recipe Notes for guidance on roasting smaller portions.
Ingredients for the dry-brine and turkey
- Whole turkey – Preferably 12 to 13 pounds. Organic turkey is a good option if available.
- Orange – Zest only for the dry-brine; reserve the fruit for stuffing the cavity.
- Fresh thyme – Finely chopped for the brine.
- Coarse kosher salt – Recommended. If substituting table salt, reduce the quantity (use about two-thirds the amount).
- Freshly ground black pepper
Two to three days before roasting
- Remove the neck and giblets from the thawed turkey.
- Reserve them for giblet gravy or discard if not needed.
- Pat the turkey dry with paper towels.
- Zest the orange and keep the fruit for stuffing.
- Make the dry-brine: combine orange zest, chopped thyme, kosher salt and black pepper in a small bowl.
- Loosen the turkey skin gently and rub the dry-brine all over the bird, including under the skin and inside the cavity.
- Place the turkey in a large pan or a sealed 2-gallon plastic bag and refrigerate for at least 24 hours and up to 48 hours, turning occasionally.
- One day before roasting, remove the turkey from the bag and pat it dry thoroughly with paper towels.
- Gently tuck chopped fresh sage and parsley under the skin for extra herb flavor.
- Return the turkey to the pan and refrigerate uncovered overnight for 8–12 hours so the skin can dry for crisping.
Remaining ingredients for roasting
- Chopped fresh sage and fresh flat-leaf parsley – Finely chopped and tucked under the skin.
- Small onion, peeled and quartered
- Small apple, unpeeled and quartered
- Reserved orange, quartered
- Celery stalks with leaves, cut into large chunks
- Fresh thyme sprigs
- Salted butter at room temperature
- One hour before roasting, remove the turkey from the refrigerator and preheat the oven to 425°F (220°C).
- Stuff the cavity with the quartered orange, apple and onion, plus celery and thyme sprigs. Position the turkey breast-side up on a rack in a shallow roasting pan.
- Tuck wing tips under the back and tie the drumsticks with kitchen twine. Brush the turkey all over with softened butter.
- Optionally insert an oven-safe meat thermometer into the thick part of a thigh without touching bone.
- Roast at 425°F for 30 minutes to jump-start browning.
- Lower the oven temperature to 325°F (165°C) and continue roasting for about 2½ hours more, or until the thigh reaches at least 175°F (79°C) and the juices run clear.
- About 40 minutes before the end of roasting, rotate the pan and, if needed, loosely cover the turkey with foil to prevent over-browning.
- When done, the drumsticks should move freely at the joints and pan juices should be clear.
- Transfer the turkey to a cutting board and reserve the drippings from the roasting pan for gravy.
- Cover the turkey and let it rest at least 15 minutes before carving to allow juices to redistribute.
- For a beautiful presentation, arrange the rested turkey on a bed of leafy greens such as kale or chicory and garnish with fresh herb sprigs and sliced fruit.
- Use the pan drippings to make a traditional gravy, or pair the turkey with a cider- or brandy-based pan gravy for complementary flavors.
Roast Turkey with Citrus & Sage
Enjoy a bright, herb-forward roast turkey thanks to an orange-scented dry-brine and savory herb butter.
Ingredients
- 12 to 13-pound turkey
- 1 orange (zest reserved for brine; fruit quartered for stuffing)
- 1 tablespoon chopped fresh thyme
- 3 tablespoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh sage (or rosemary)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 small onion, peeled and quartered
- 1 small apple, quartered
- 2 celery stalks with leaves, cut into large chunks
- 4 sprigs fresh thyme
- 3 tablespoons salted butter, at room temperature
Instructions
- Dry-brine (2–3 days before): Remove neck and giblets, pat turkey dry, and zest the orange. Mix orange zest, chopped thyme, kosher salt and black pepper. Loosen the skin and rub the mixture under the skin and inside the cavity. Place in a pan or sealed bag and refrigerate 24–48 hours, turning occasionally.
- Dry overnight: One day before roasting, remove the turkey, pat dry, and tuck sage and parsley under the skin. Return to the pan and refrigerate uncovered 8–12 hours to dry the skin for crisping.
- Prep to roast: One hour before roasting, remove from the fridge and preheat the oven to 425°F. Stuff the cavity with orange, apple, onion, celery and thyme. Tuck wing tips, tie legs, and brush with softened butter. Insert a thermometer into the thigh if desired.
- Roast: Roast at 425°F for 30 minutes, then reduce to 325°F and roast about 2½ hours more or until thigh registers at least 175°F. Rotate the pan about 40 minutes before the end and tent with foil if needed to avoid over-browning. When juices run clear, transfer to a cutting board and reserve drippings for gravy. Rest 15 minutes before carving.
Recipe Notes
If you prefer smaller pieces instead of a whole turkey: Use about 8 pounds of skin-on, bone-in turkey pieces (breast, thighs, drumsticks). For pieces, skip the multi-day brine and make a flavorful rub: mix thyme, sage, parsley, orange zest, 2 teaspoons kosher salt and 1/4 teaspoon black pepper. Rub under the skin and over the meat. Preheat oven to 425°F, brush pieces with 2 tablespoons olive oil or melted butter, and let stand 30–60 minutes at room temperature. Roast uncovered 20 minutes, reduce oven to 325°F, then roast an additional 1–1¼ hours or until pieces reach safe internal temperatures (165°F for breast; about 175°F for thighs and drumsticks). Cover with foil as needed, let rest, and serve.
Serving suggestions
- Serve the turkey with pan gravy made from the reserved drippings.
- Pair with classic sides such as roasted vegetables, mashed potatoes, or a simple green salad to balance the citrus and herb flavors.
- Garnish the platter with fresh herb sprigs and thinly sliced citrus for a bright, festive presentation.