Homemade Dry Rub Roasted Turkey

Dry rub roasted turkey is the secret to creating a tender, juicy bird with golden, crispy skin — no brining or fancy prep required. Whether you’re hosting Thanksgiving dinner or simply craving a comforting roasted meal, this dry rub method is foolproof. Using pantry-staple herbs and spices, this recipe delivers rich flavor and a beautiful presentation without the stress of complicated steps. Ready to impress your guests (and yourself)? Let’s make turkey magic.

Why You’ll Love This Recipe

• No brining needed – Skip the mess and go straight to roasting.
• Crispy, flavorful skin – The dry rub seals in moisture and creates a golden crust.
• Simple ingredients – Everything is likely already in your kitchen.
• Perfect for holidays – It looks and tastes impressive with minimal fuss.
• Great leftovers – Juicy meat that reheats beautifully for sandwiches or soups.

Ingredients

For the Turkey:

• 1 whole turkey (10–12 lbs), fresh preferred
• 3 tbsp olive oil (or melted butter)
• 1 onion, quartered
• A few sprigs of fresh thyme (or rosemary, sage)

For the Dry Rub:

• 1 ½ tbsp kosher salt
• ½ tsp ground black pepper
• 1 tbsp dried sage
• 1 tsp dried rosemary
• 1 tsp dried thyme

Instructions

1. Prep the Turkey
   Remove giblets and neck. Rinse the turkey inside and out, then pat dry thoroughly with paper towels.
2. Mix the Dry Rub
   Combine salt, pepper, sage, rosemary, and thyme in a small bowl. Stir until well blended.
3. Season the Turkey
   Preheat oven to 375°F (190°C). Place the turkey on a rack inside a roasting pan. Rub olive oil over the skin, then apply dry rub all over, including under the skin and inside the cavity.
4. Stuff the Cavity
   Insert quartered onion and herb sprigs into the body cavity for added aroma and flavor.
5. Truss and Roast
   Tuck wings under and tie legs if needed. Roast at 375°F for 30 minutes.
6. Lower Heat and Continue Roasting
   Reduce oven to 325°F (165°C). Roast for an additional 2–2½ hours, or until internal temperature reaches 165°F at the thickest part of the thigh.
7. Rest and Carve
   Let the turkey rest uncovered for 20 minutes before carving. This helps keep the juices locked in.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 2.5–3 hours
• Total Time: ~3.5 hours
• Servings: 8–10
• Difficulty: Medium

Nutrition Facts (Estimated, per serving)

• Calories: 500–600
• Protein: 80–95 g
• Fat: 20–25 g
• Carbohydrates: 2–4 g

Note: Based on a 10–12 lb turkey divided into 10 servings. Values may vary.

Tips & Variations

• Frozen Turkey? Thaw in the fridge: 24 hours per 4–5 lbs.
• Oil Options: Swap olive oil for butter, avocado oil, or vegetable oil.
• Herb Swaps: Use rosemary or sage instead of thyme — fresh or dried both work.
• Avoid Soggy Skin: Pat the bird completely dry before applying oil or seasoning.
• Rest Time Is Crucial: Resting the turkey after roasting keeps it juicy.

FAQs

Can I make this turkey ahead of time?

Yes! Roast the turkey a day ahead, then reheat covered at 325°F with a splash of broth.

Do I need to baste it?

Basting isn’t necessary, but using pan drippings once or twice can enhance moisture and flavor.

Can I use this rub on turkey breast only?

Absolutely. Halve the rub for a 4–6 lb breast and adjust cook time accordingly.

Dry Rub Roasted Turkey

An easy dry rub roasted turkey recipe with crispy skin and juicy meat — no brining, no fuss. Perfect for holidays or a weekend family dinner.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 630 kcal

Equipment

• – Roasting pan with rack
• – Meat thermometer
• – Kitchen twine
• – Small bowl (for rub)

Ingredients

  

• **For the Turkey:**
• – 1 whole turkey 10–12 lbs, fresh preferred
• – 3 tbsp olive oil
• – 1 onion quartered
• – A few sprigs of fresh thyme
• **For the Dry Rub:**
• – 1 ½ tbsp kosher salt
• – ½ tsp ground pepper
• – 1 tbsp dried sage
• – 1 tsp dried rosemary
• – 1 tsp dried thyme

Instructions

 

• Remove giblets, rinse and dry the turkey thoroughly.
• Mix all dry rub ingredients in a bowl.
• Preheat oven to 375°F. Place turkey in a roasting pan.
• Rub olive oil and dry rub over and under the skin.
• Stuff with onion and herbs. Tie legs and tuck wings.
• Roast for 30 minutes, then reduce oven to 325°F.
• Continue roasting for 2–2½ hours, until internal temp hits 165°F.
• Rest for 20 minutes before carving.

Notes

– Fresh herbs boost flavor but dried works fine.
– For deeper flavor, rub seasoning under the skin.
– Don’t skip resting after roasting!

Keyword dry rub roasted turkey

Conclusion

This dry rub roasted turkey recipe proves you don’t need a long prep list or fancy tricks to make a standout holiday main. Just simple ingredients, smart technique, and lots of flavor. Pair it with classic sides like mashed potatoes, roasted veggies, or stuffing for a meal that brings everyone to the table — and keeps them coming back for seconds.