Crispy, juicy, garlicky, and full of herby flavor — this turkey turns out perfect every time. The secret? A simple dry brine and a buttery lemon-herb rub.

Step by step video tutorial: https://youtube.com/shorts/UU1PiI4503U?si=hQxnA-9ID0-PgBag

What You’ll Need (for a 6.5 kg turkey):

✨ 2½ tbsp Himalayan salt
✨ 1 tbsp each chopped fresh rosemary, thyme, and sage
✨ ½ cup unsalted butter, softened
✨ Zest of 2 lemons
✨ 3 cloves garlic, minced
✨ ½ tsp black pepper
✨ Olive oil, for rubbing
✨ Optional: lemon slices and extra herbs for the cavity

How to Make It:

1️⃣ Dry Brine the Turkey

• Pat the turkey completely dry with paper towels.

• Rub the salt and chopped herbs all over the bird — under the skin, over the skin, and inside the cavity.

• Place the turkey uncovered in the fridge for 2 days to dry-brine. This helps the skin get extra crispy when roasting.

2️⃣ Prepare the Butter Mixture

• In a small bowl, mix together the butter, lemon zest, minced garlic, black pepper, and a bit more chopped herbs.

• Spread this mixture generously under the skin of the turkey (especially over the breasts).

3️⃣ Oil & Roast

• Rub the outside of the turkey with olive oil and sprinkle with a little extra black pepper.

• Roast at 425°F (220°C) for 30 minutes, then reduce to 325°F (165°C) and continue roasting until the internal temperature reaches 165°F (74°C) (about 3–3½ hours total).

4️⃣ Rest & Serve

• Let the turkey rest 30–40 minutes before carving to keep all those juices locked in.

Result: Crispy skin, juicy meat, and the perfect balance of lemon, garlic, and fresh herbs.