Skip to content

Dry-Rubbed Roasted Turkey with Honey Rosemary Glaze

  • Will Vary Depending on Size Servings
  • 24+ hrs Prep Time
  • Will vary Total Time

Ingredients

  • 1 Fresh Young Turkey
  • 1/4 cup kosher salt
  • 3 tbs light brown sugar
  • 1 teaspoon garlic powder
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 4 teaspoons Worcestershire sauce
  • 3 sprigs fresh rosemary
  • 3 garlic cloves, crushed
  • 2 2x1-inch strips orange zest

Serving Size About 3oz. cooked turkey
Amount Per Serving
Calories 280
Calories from Fat
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 1720mg 75%
Total Carbohydrates 10g 4%
Dietary Fiber 0g
Sugars 8g
Protein 24g
Calcium 2%
Iron 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Place salt, brown sugar, garlic powder and dried rosemary in a small bowl. Work with fingers until incorporated. Place turkey on a wire rack set inside a rimmed baking sheet. Sprinkle and pat brine all over outside and inside of turkey, nudging some into crevices. Chill bird, uncovered, for at least 12 hours and up to 2 days.
  • Step 2

    Remove turkey from rack and rinse baking dish. Line with 3 layers of aluminum foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Allow turkey to sit at room temperature for 2-3 hours.
  • Step 3

    Preheat oven to 450°F. Loosen skin on turkey breasts and spread 2 tablespoons of butter underneath skin atop both breasts. Smear outside of turkey with another 2 tablespoons of butter.
  • Step 4

    Tie legs with kitchen twine and transfer turkey to oven. Pour 1 cup water into baking sheet and roast, rotating pan after 15 minutes, until skin is golden brown, approximately 30 minutes.
  • Step 5

    Meanwhile, heat 4 remaining tablespoons of butter, vinegar, honey, Worcestershire sauce, rosemary, garlic, and orange zest over medium heat until bubbling and slightly thickened, about 7 minutes. Reduce heat to low to keep warm.
  • Step 6

    Reduce oven temperature to 300°F and continue to roast turkey, brushing glaze every 30 minutes and adding an additional 1/2 cup of water to the baking sheet to retain liquid. Continue until the thickest part of breast reads 150 degrees on an instant-read thermometer, about 60-90 minutes longer when skin reaches brown, crisp and shiny look.
  • Step 7

    Transfer turkey to a cutting board and allow to rest 30 minutes before carving.

Similar Recipes

View All

Hungry for More?

Sign up to get exclusive coupons, recipes, and seasonal inspiration straight to your inbox.

Join Now