The recipe that hundreds of families trust

Andy Baraghani developed this dry-brined turkey with tangy honey glaze for Bon Appétit's 2018 Thanksgiving menu, and it's been the go-to for editors ever since.

Dry-brine beats wet-brine

Massage the turkey with kosher salt and brown sugar, then refrigerate uncovered for 12 to 48 hours. The salt seasons the meat throughout while helping it retain moisture, without the mess of a water bath.

“It's a pain, it's a mess, and that bucket takes up way too much refrigerator real estate.”

Don't skip the brown sugar

Brown sugar caramelizes in the oven and helps the skin develop a deep golden brown color. It's a small step that makes a big difference in the final result.

Butter under the skin is key

Rub unsalted butter over and underneath the turkey skin while the oven preheats. This keeps the meat juicy and encourages the exterior to turn golden brown.

“Loosening the skin lets you get the butter directly onto the meat, helping keep it juicy while encouraging the exterior to turn golden brown.”

Glaze, don't baste

Brush a sweet-tart glaze of vinegar, honey, Worcestershire sauce, rosemary, garlic, orange zest, and butter every 30 minutes. Basting with stock reintroduces moisture and sabotages crispy skin.

“If crispy skin is your goal, and when has it ever not been?, basting can sabotage your mission.”

Use a sheet pan, not a roasting pan

Roast the turkey on a wire rack set inside a rimmed sheet pan instead of a high-sided roasting pan. This gives more of the exterior exposure to heat for even browning.

Start hot, then lower the heat

For a 12 to 14 pound bird, roast at 450 degrees for 30 minutes, then reduce to 300 degrees and continue for 65 to 85 minutes, glazing every 30 minutes. Total time is just under 2 hours.

Pull it at 150 degrees

Insert a meat thermometer into the thickest part of the breast and remove the turkey when it reaches 150 degrees. It will continue rising to 160 degrees during the 30-minute rest.

“When the internal temperature registers 150°, remove the bird from the oven. We know that sounds low, but don't be alarmed.”

Let it rest for 30 to 60 minutes

Rest the turkey on a cutting board for at least 30 minutes and up to 1 hour. This allows juices to redistribute throughout the meat. Skip the foil to keep the skin crispy.

“The bird's been through a lot. Let it rest.”