Dry-Brined Turkey with Roasted Onions

Dry-Brined Turkey with Roasted Onions bursts with deep savory flavor and crisp, golden skin. You get savory, slightly sweet notes from a simple maple-chile glaze and rich roasted onions that caramelize at the bird’s base. This dish shines for holiday tables and slow Sunday feasts because it tastes complex while you do most work ahead. It delivers crisp skin, juicy white meat, and sweet, melting onions that soak up pan juices. You can pair it with simple sides and still impress guests. For a lighter roasted-turkey idea, see this garlic herb roasted turkey breast recipe for a faster option.

Table of Contents

Why Make Dry-Brined Turkey with Roasted Onions

Easy prep, impressive results: You season once and let the fridge do the work, so the active cooking time stays reasonable.
Superior flavor and texture: Dry brining firms the meat and concentrates flavor, while high oven heat crisps the skin.
Cost-effective and versatile: A whole turkey feeds many people and you can use the leftovers in soups, salads, or sandwiches.
Crowd-pleasing comfort: The roasted onions add sweet, savory depth that pairs with classic sides.

How to Make Dry-Brined Turkey with Roasted Onions

You start by salting the turkey and letting it rest in the fridge. Salt draws moisture out, then the meat reabsorbs that seasoned liquid, which improves flavor and helps the skin dry for browning. Meanwhile, you prepare the onion bed and a simple butter-maple-chile glaze.

On roast day, you heat the oven very hot to kickstart browning, then lower the temperature to finish cooking evenly. Basting with butter and pan juices keeps the breast moist. Finish with a quick, simple gravy from pan drippings and stock. For a lighter twist, try pairing with zucchini noodles using ground turkey for a low-carb side: zucchini noodles with ground turkey bolognese.

Ingredients

For the turkey:

1 12- to 16-pound fresh turkey
Kosher salt

For the glaze and fat:

4 tablespoons maple syrup
1/2 cup unsalted butter, melted
1 tablespoon chile paste (gochujang, harissa, or chipotle)

For the onions and roast:

8 to 10 medium onions (half red, half yellow), peeled and cut into quarters
1 to 2 tablespoons sunflower, safflower, or another high-heat friendly oil

For the gravy:

8 cups turkey or chicken stock
2/3 cup all-purpose flour
2 tablespoons dry marsala or cider vinegar

Directions

1 to 2 days before serving: Remove the giblets from the turkey cavity.
1 to 2 days before serving: Sprinkle the turkey all over with kosher salt, using about 1 tablespoon per 4 pounds, including some into cavities.
1 to 2 days before serving: Place the turkey on a rack in your roasting pan.
1 to 2 days before serving: Loosely cover the turkey with plastic.
1 to 2 days before serving: Refrigerate the turkey for 1 to 2 days, and until 4 to 5 hours before serving.
1 to 2 hours before roasting: Remove the plastic and discard any juices that collected around the bird.
1 to 2 hours before roasting: Let the turkey come to room temperature for 1 to 2 hours.
2 1/2 to 3 1/2 hours before serving: Heat the oven to 450 degrees F and place a rack on the lowest level.
2 1/2 to 3 1/2 hours before serving: If you plan to stuff the turkey, do so now.
2 1/2 to 3 1/2 hours before serving: Truss the legs with kitchen twine.
2 1/2 to 3 1/2 hours before serving: Toss the quartered onions with a splash of oil.
2 1/2 to 3 1/2 hours before serving: Arrange the onions around the turkey in the roasting pan.
2 1/2 to 3 1/2 hours before serving: Combine 1 tablespoon melted butter, the maple syrup, and the chile paste in a small bowl and whisk until smooth.
2 1/2 to 3 1/2 hours before serving: Brush the glaze evenly over the turkey.
Roast: Place the turkey in the oven and roast for 25 to 30 minutes at 450 degrees F.
Roast: After initial browning, reduce the oven to 350 degrees F and continue roasting.
Roast: Roast until a thermometer in the thickest part of the breast reads 150 to 155 degrees F.
Roast: Baste the turkey periodically with melted butter and pan juices.
Roast: Cover the turkey with foil if it browns too quickly.
Roast: Rotate the pan in the oven and turn the onions occasionally for even cooking.
Roast: Remove the foil for the last 5 to 10 minutes to crisp the skin.
Rest: Remove the turkey and rest it at room temperature for 15 to 20 minutes before carving.
Carve: Use a sharp knife and place your cutting board inside a rimmed sheet pan to collect juices.
Serve: Slice the turkey, arrange the roasted onions around it, and pour some pan juices over the slices. Season with salt and pepper.
Gravy: Melt 1/4 cup butter in a pot or the roasting pan, add the flour, and cook while whisking for 3 minutes.
Gravy: Add the dry marsala or cider vinegar and cook for another minute.
Gravy: Gradually add the stock while whisking to prevent lumps.
Gravy: Simmer until slightly thickened, then season with salt and pepper.

How to Serve Dry-Brined Turkey with Roasted Onions

Classic plate: Serve slices with mashed potatoes, cranberry sauce, and green beans for a traditional meal.
Light and bright: Pair with a tangy slaw and lemony roasted carrots to cut richness.
Family-style: Arrange sliced turkey and onions on a large platter and spoon gravy over the top for a dramatic centerpiece.
Presentation tip: Carve in even slices and fan them on the platter. Scatter roasted onions and a few fresh herbs for color.

How to Store Dry-Brined Turkey with Roasted Onions

Refrigerator: Store sliced turkey and onions in airtight containers for up to 4 days.
Freezer: Freeze turkey slices in sealed freezer bags for up to 3 months; thaw in the fridge overnight.
Reheat: Warm slices in a low oven (300°F) covered with foil for 10–15 minutes, or reheat gently in a skillet with a splash of stock to keep meat moist.

Tips to Make Dry-Brined Turkey with Roasted Onions

Substitution: Use coconut oil if you need a dairy-free option instead of butter for basting.
Salt guide: Weigh your bird and use 1 tablespoon kosher salt per 4 pounds for reliable seasoning.
Time-saver: Dry-brine overnight for smaller birds; use full 48 hours for best flavor on larger turkeys.
Browning tip: Start in a very hot oven to render fat and get crisp skin, then lower heat to finish cooking.
Troubleshoot: If the breast over-browns, tent foil loosely and continue roasting until thermometer reads target temp.

Variations

Citrus-Herb Version: Add orange zest and chopped rosemary to the glaze for bright citrus notes.
Spicy-Sweet Glaze: Increase chile paste and add extra maple syrup for a bolder sweet-heat profile.
Herb-Butter Roast: Mix chopped thyme, sage, and parsley into melted butter and rub under the skin for herb-forward meat.

FAQs

Q: Can I rinse the turkey after dry-brining?

A: No. You should not rinse; the salt sits to season and the skin benefits from staying dry for crisping.

Q: Can I use kosher or sea salt instead?

A: Use kosher salt for the best measurement reliability; if you use fine sea salt, reduce the amount because it packs denser.

Q: How do I know when the turkey is safe to eat?

A: Insert an instant-read thermometer into the thickest part of the breast and remove at 150–155°F; carryover heat will finish to a safe range.

Q: Can I make the gravy without pan drippings?

A: Yes. Use butter and flour to make a roux, then add stock and a splash of cider vinegar for brightness.

Q: Can I brine for less time?

A: Yes. You can brine 12–24 hours for smaller birds, but 24–48 hours yields fuller flavor and better texture.