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Dry-Rubbed Roasted Turkey with Honey Rosemary Glaze

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


  • 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 18 g 23 %
Saturated fat 8 g 40 %
Trans fat 0 g
Cholesterol 105 mg 35 %
Sodium 1720 mg 75 %
Total Carbohydrates 10 g 4 %
Dietary Fiber 0 g
Sugars 8 g
Protein 24 g
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.

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