Make the juiciest Dry Brined Roasted Turkey with a bright orange marmalade and sage glaze. Perfectly seasoned, gluten-free, and ideal for Thanksgiving dinner.

❤️ Recipe Summary

If you want an effortless, juicy, flavor-packed Thanksgiving turkey, this Dry Brined Roasted Turkey with Orange Marmalade and Sage is the recipe you’ll come back to every year. Dry brining keeps the meat incredibly tender and well-seasoned, while the citrus-sage marmalade adds brightness and warmth to every bite. Simple steps, stunning results!

Ingredient Notes and Easy Swaps:

Turkey:
Use a fresh or fully thawed whole turkey (12–16 pounds works best). Avoid self-basting or pre-brined turkeys since they contain added salt.

Salt:
Use kosher salt for the dry brine—table salt is too strong.

Herbs:
Fresh sage is ideal, but dried sage can be used in a pinch (reduce amount by half).

Orange Marmalade:
Any high-quality marmalade works, including low-sugar versions.

Butter or Ghee:
Ghee or dairy-free butter can be used if needed.

Flavor Add-Ins:
You can mix in thyme, rosemary, or orange zest for extra aromatics.

A Note From My Kitchen

Dry brining has become my go-to method for holiday turkeys because it delivers the juiciest, most evenly seasoned meat—every single time. It’s nearly foolproof. When combined with a sweet and savory citrus glaze, you get a turkey that tastes gourmet with minimal effort.

Turkey Thawing Schedule:

• 12–14 lb turkey: 3 days in the refrigerator
• 14–18 lb turkey: 4 days
• 18–20 lb turkey: 5 days
• 20–24 lb turkey: 6 days

Never thaw a turkey at room temperature.

How to Make a Dry-Brined Roasted Turkey (Step-By-Step)

1. Prepare the dry brine:
Mix kosher salt, pepper, sage, and rosemary.

2. Loosen the turkey skin:
Carefully slide your fingers under the breast and thigh skin.

3. Apply the brine:
Rub the dry brine all over the turkey, including under the skin.

4. Chill uncovered:
Refrigerate the turkey uncovered for 24–48 hours to allow the brine to work.

5. Prepare the marmalade mixture:
In a bowl, combine orange marmalade, melted butter, garlic, and sage.

6. Rinse (optional) and pat dry:
Some skip the rinse; if you do rinse, dry the turkey very well.

7. Roast:
Brush with half the marmalade mixture and roast until golden.
Brush with remaining glaze halfway through.

8. Rest:
Let the turkey rest 20–30 minutes before carving.

How to Use Pan Dripping to Make Gravy:

1. Pour drippings into a small saucepan.
2. Whisk 2–3 tablespoons gluten-free flour with broth to make a slurry.
3. Slowly pour slurry into drippings while whisking.
4. Simmer until thickened; season with salt & pepper.

Serve the Turkey with These Sides:

• Gluten-free mashed potatoes
• Maple roasted carrots
• Gluten-free cornbread stuffing
• Cranberry-orange relish
• Garlic green beans

Frequently Asked Questions:

How long should I dry brine?

Ideally 48 hours, but even 24 hours makes a big difference.

Can I dry brine a frozen turkey?

No—you must thaw fully first.

Do I need to rinse the brine off?

It’s optional. If you rinse, dry the turkey completely or the skin won’t crisp.

Can I use a roasting bag?

Not recommended; it prevents crispy skin.

What internal temperature should turkey reach?

165°F in the thickest part of the thigh.

More Gluten-Free Thanksgiving Recipes:

• Gluten-Free Stuffing with Herbs
• Maple Sweet Potato Casserole
• Gluten-Free Pumpkin Pie
• Crispy Roasted Brussels Sprouts
• Apple Cranberry Crisp

Love This Recipe?

Share it with your family and add it to your Thanksgiving menu!

Dry Brined Roasted Turkey with Orange Marmalade and Sage

Equipment

• Roasting pan
• Roasting rack
• Meat thermometer
• Small bowl
• Basting brush

Ingredients 1x • 2x • 3x

Dry Brine

• ¼ cup kosher salt
• 1 tbsp black pepper
• 1 tbsp chopped fresh sage
• 1 tsp dried rosemary

Marmalade Mixture

• ½ cup orange marmalade
• 4 tbsp melted butter or ghee
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped

Instructions

Dry Brining:

1. Mix the salt, herbs, and pepper.
2. Rub evenly under and over the turkey skin.
3. Place the turkey uncovered in the refrigerator for 24–48 hours.

Seasoning and Roasting:

1. Preheat oven to 425°F.
2. Brush turkey with half of the marmalade mixture.
3. Roast 30 minutes, then reduce heat to 350°F.
4. Brush with remaining glaze halfway through.
5. Roast until the thigh reaches 165°F.
6. Rest 20–30 minutes before carving.

Pan Dripping Gravy:

1. Pour drippings into saucepan.
2. Add slurry of gluten-free flour + broth.
3. Whisk and simmer until thickened.

Notes

For deeper flavor, add orange zest to the marmalade mixture. If your turkey skin browns too quickly, tent it with foil during roasting.

SPECIAL NOTE

Dry brining requires time, so plan ahead. The uncovered refrigeration step is essential for crisp skin and evenly seasoned meat.

Nutrition

(Per serving, approximate—based on 12 servings)

• Calories: 390
• Protein: 44g
• Fat: 20g
• Carbohydrates: 10g
• Fiber: 0g
• Sugars: 7g
• Sodium: varies based on brining

Nutrition Disclaimer

These values are estimates and can vary based on ingredients, turkey size, and cooking method. For exact nutritional information, consult a registered dietitian.