Sour Cream and Onion Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus 12–24 hours brining time, recommended)
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes (plus brining time)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 3 Tbsp kosher salt (Diamond Crystal) or 2 Tbsp Morton
• 2 tsp sugar
• 3 1/2 Tbsp onion powder (divided)
• 1 1/2 Tbsp garlic powder (divided)
• 3 tsp dried chives (divided)
• 1 tsp dried dill
• 1 tsp dried parsley
• 1 cup full-fat sour cream (plus 1/2 cup for gravy)
• 4 Tbsp unsalted butter, melted (plus 3 Tbsp for gravy roux, if needed)
• 2 Tbsp olive oil (plus 2 Tbsp for pan)
• 1 Tbsp lemon juice
• 1 large onion, 2 carrots, 2 celery ribs, 1 head garlic
• 3–4 cups low-sodium turkey or chicken broth (divided)
• 3 Tbsp all-purpose flour
• 1 1/2 cups crushed sour-cream–and-onion potato chips (optional crunchy topping)

Do This

• 1. Dry-brine turkey 12–24 hours: mix kosher salt, sugar, 1 Tbsp onion powder, 1 tsp garlic powder; pat turkey dry and rub all over, including under skin; refrigerate uncovered.
• 2. Make rub: whisk 1 cup sour cream, melted butter, olive oil, remaining onion and garlic powder, chives, dill, parsley, lemon juice, salt, and pepper. Reserve 1/3 cup for gravy.
• 3. Preheat oven to 425°F (220°C). Stuff turkey cavity with onion, celery, carrot, and garlic; rub sour-cream rub under breast skin and a thin layer over outside.
• 4. Set turkey on rack in roasting pan with 1 cup broth in pan. Roast 20 minutes at 425°F, then reduce to 325°F (165°C) and roast 2–2 1/2 hours more, adding broth as needed and tenting with foil if browning too fast.
• 5. Optional crunch: toss crushed sour-cream–and-onion chips with 2 Tbsp melted butter and a pinch of onion powder; press lightly onto breast and legs for last 10–15 minutes of roasting.
• 6. Turkey is done at 160°F in breast and 170°F in thigh. Rest 30 minutes, loosely tented.
• 7. Make gravy: skim 3 Tbsp fat from pan, whisk with flour, then add 2 cups broth and drippings; simmer until thickened, then whisk in reserved rub and 1/2 cup sour cream. Adjust seasoning and serve with carved turkey.

---

Why You’ll Love This Recipe

• All the nostalgic flavor of sour-cream–and-onion chips, wrapped around juicy, perfectly roasted turkey.
• A flavorful dry brine and tangy sour-cream rub keep the meat moist and deeply seasoned.
• Optional crunchy chip topping makes the skin crackly and fun without feeling like a gimmick.
• Includes a silky sour-cream–and-onion gravy that ties everything together for a cozy family meal.

Grocery List

• Produce: 1 large onion, 2 carrots, 2 celery ribs, 1 head garlic, 1 lemon (or bottled juice), optional fresh chives or parsley for garnish
• Dairy: 1 1/2 cups full-fat sour cream, 7 Tbsp unsalted butter (or more as needed)
• Pantry: 1 whole turkey (12–14 lb), kosher salt, sugar, black pepper, white pepper (optional), olive oil, onion powder, garlic powder, dried chives, dried dill, dried parsley, Dijon mustard (optional), all-purpose flour, 3–4 cups low-sodium turkey or chicken broth, sour-cream–and-onion flavored potato chips (optional for topping)

Full Ingredients

For the Turkey and Dry Brine

• 1 whole turkey, 12–14 lb, fully thawed if previously frozen
• 3 Tbsp kosher salt (Diamond Crystal; use 2 Tbsp if using Morton)
• 2 tsp granulated sugar
• 1 Tbsp onion powder
• 1 tsp garlic powder
• 1 tsp freshly ground black pepper

For the Sour-Cream–and-Onion Rub

• 1 cup full-fat sour cream
• 4 Tbsp unsalted butter, melted and slightly cooled
• 2 Tbsp olive oil
• 2 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 2 tsp dried chives
• 1 tsp dried parsley
• 1 tsp dried dill
• 1 Tbsp fresh lemon juice (or 2 tsp white wine vinegar)
• 1 tsp Dijon mustard (optional, for depth)
• 1 tsp fine sea salt (reduce to 1/2 tsp if you brine on the heavy side)
• 1/2 tsp freshly ground black or white pepper

For Roasting the Turkey

• 1 large yellow onion, peeled and quartered
• 2 medium carrots, cut into large chunks
• 2 celery ribs, cut into large chunks
• 1 head garlic, halved crosswise
• 2 Tbsp olive oil (for the pan and any dry spots on the turkey)
• 3–4 cups low-sodium turkey or chicken broth, divided (1 cup for the pan to start, more as needed, and 2 cups for gravy)

Optional Sour-Cream–and-Onion Chip Crunch

• 1 1/2 cups sour-cream–and-onion flavored potato chips, lightly crushed
• 2 Tbsp unsalted butter, melted
• 1/2 tsp onion powder

For the Sour-Cream–and-Onion Gravy

• 3 Tbsp fat from the roasting pan (or unsalted butter if needed)
• 3 Tbsp all-purpose flour
• 2 cups low-sodium turkey or chicken broth (plus any flavorful pan drippings)
• Reserved 1/3 cup sour-cream–and-onion rub (from above)
• 1/2 cup full-fat sour cream
• 1/2 tsp onion powder (or to taste)
• Salt and freshly ground black pepper, to taste
• 1–2 Tbsp finely chopped fresh chives or parsley, for finishing (optional)

Step-by-Step Instructions

Step 1: Dry-brine the turkey

Pat the turkey dry inside and out with paper towels. Remove the neck and giblets from the cavities and reserve for stock or discard, as you prefer. In a small bowl, mix together the kosher salt, sugar, onion powder, garlic powder, and black pepper.

Sprinkle this mixture evenly all over the turkey: over the breast, legs, thighs, and wings, and inside the main cavity. Gently loosen the skin over the breasts by sliding your fingers between the skin and meat; try not to tear the skin. Rub a little of the seasoning directly on the breast meat under the skin as well.

Place the turkey on a rimmed baking sheet or in a roasting pan on a rack. Refrigerate, uncovered, for at least 12 hours and up to 24 hours. This dry brine seasons the meat deeply and helps the skin roast up bronzed and crisp.

Step 2: Mix the sour-cream–and-onion rub

Up to a few hours before roasting, make the rub. In a medium bowl, whisk together the sour cream, melted butter, olive oil, onion powder, garlic powder, dried chives, dried parsley, dried dill, lemon juice, Dijon mustard (if using), fine sea salt, and pepper until smooth and creamy.

Taste a tiny dab; it should remind you of sour-cream–and-onion chips, but a little more savory and tangy. Adjust with a pinch more onion powder or salt if needed. Scoop out about 1/3 cup of this mixture into a small airtight container and refrigerate it for the gravy later. Leave the rest at cool room temperature so it spreads easily.

Step 3: Prepare the turkey for roasting

Remove the turkey from the refrigerator 45–60 minutes before you plan to roast so it can take the chill off. Preheat your oven to 425°F (220°C) with a rack in the lower third position.

Pat the turkey dry again with paper towels; the surface should be as dry as possible for good browning. Arrange the onion, carrot, celery, and garlic in the bottom of a large roasting pan. Drizzle the vegetables with 2 Tbsp olive oil and pour 1 cup of broth into the pan.

Place the turkey breast-side up on a roasting rack set over the vegetables. Gently loosen the skin over each breast again and massage several spoonfuls of the sour-cream–and-onion rub directly onto the breast meat under the skin. Smooth the skin back into place. Spread a thin, even layer of the rub all over the outside of the turkey, including legs and wings; do not cake it on too thick or it can scorch. If you like, tuck the wing tips under and tie the legs loosely with kitchen twine.

Step 4: Roast the turkey to juicy perfection

Transfer the pan to the oven and roast at 425°F (220°C) for 20 minutes to set the coating and start browning the skin. Without opening the oven too often (to maintain heat), check that the rub is not burning; it should be taking on light color.

After 20 minutes, reduce the oven temperature to 325°F (165°C). Continue roasting, basting the turkey lightly with pan juices every 45 minutes. If the pan looks dry, add another 1/2–1 cup broth as needed to prevent scorching.

If any spots on the turkey are browning too quickly, tent them loosely with a small piece of foil. For a 12–14 lb turkey, plan on a total roasting time of roughly 2 1/2 to 3 hours, or until an instant-read thermometer inserted into the thickest part of the breast registers about 150°F (66°C) and the thigh is around 165°F (74°C).

Step 5: Add the nostalgic chip-style crunch (optional but fun)

While the turkey roasts, prepare the optional crunchy topping. In a small bowl, combine the lightly crushed sour-cream–and-onion chips, melted butter, and onion powder. Toss until the crumbs are evenly coated and slightly clumpy.

When the breast temperature reaches about 150°F (66°C), pull the pan out carefully and close the oven door to keep it hot. Gently press the chip mixture over the top of the breasts and the upper thighs in a fairly even layer. It is fine if some crumbs fall into the pan.

Return the turkey to the oven and continue roasting at 325°F (165°C) for another 10–20 minutes, until the chip crust is lightly golden and the turkey reaches 160°F (71°C) in the breast and 170°F (77°C) in the thigh. If the chip crust threatens to overbrown, tent it loosely with foil for the last few minutes.

Step 6: Make the sour-cream–and-onion gravy

Transfer the finished turkey to a carving board and tent loosely with foil. Let it rest for at least 30 minutes; this is when you will make the gravy.

Carefully pour the pan juices and vegetables through a strainer into a heatproof measuring cup or bowl. Let the fat rise to the top, then skim off 3 Tbsp of the fat and add it to a medium saucepan. If you do not have enough fat, supplement with butter. Discard the vegetables or save them for stock.

Place the saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for 1–2 minutes until the roux is smooth and lightly bubbling. Gradually whisk in 2 cups of broth along with any remaining flavorful (non-greasy) pan juices, scraping up any browned bits stuck to the pan for extra flavor.

Simmer the gravy for 5–8 minutes, whisking often, until it thickens slightly. Reduce the heat to low and whisk in the reserved 1/3 cup sour-cream–and-onion rub and the 1/2 cup sour cream until completely smooth. Do not let it boil hard or the dairy can split; just keep it steaming. Season with onion powder, salt, and pepper to taste. Stir in chopped chives or parsley, if using.

Step 7: Rest, carve, and serve

After at least 30 minutes of resting, remove the foil from the turkey. The juices will have redistributed, giving you moist slices. Use a sharp carving knife to remove the legs and thighs, then slice the breast meat across the grain into thick, juicy slices with bits of the sour-cream–and-onion crust attached.

Arrange the sliced turkey on a warm platter, spooning a little of the gravy over some of the meat and serving the rest in a gravy boat. If you like, sprinkle with extra chopped chives or parsley for a fresh green pop. Serve alongside your favorite sides, letting the nostalgic, chip-inspired flavor carry the whole meal.

Pro Tips

• Mind the salt: Dry brining seasons the turkey deeply, so go lighter with the added salt in the rub and gravy, then adjust at the end after tasting.
• Keep the rub thin on the outside: A thin, even film of sour-cream rub crisps nicely; a thick layer can burn. Put extra under the skin instead of on top.
• Watch the chip crust: The chip topping browns quickly. Add it only near the end of roasting and be ready to tent with foil if it darkens too fast.
• Thermometer over time: Oven temperatures and turkey sizes vary. Rely on an instant-read thermometer for doneness instead of strictly following the clock.
• Whisk gravy off the boil: When adding sour cream, keep the gravy just below a simmer and whisk constantly for a silky, lump-free finish.

Variations

• No-chip version: Skip the potato chip topping and simply roast with the sour-cream–and-onion rub for a more classic, elegant presentation with the same nostalgic flavor.
• Herb-forward twist: Add 1 Tbsp finely chopped fresh rosemary and 1 Tbsp thyme leaves to the rub for a more traditional holiday herb profile layered with the sour-cream–and-onion notes.
• Weeknight shortcut (turkey breast only): Use a 4–5 lb bone-in turkey breast, scale the rub and dry brine by half, and roast at 350°F (175°C) for about 75–90 minutes.

Storage & Make-Ahead

Leftover turkey keeps well in an airtight container in the refrigerator for up to 4 days. Store the meat separately from the gravy when possible. Reheat slices gently in a covered dish with a splash of broth at 300°F (150°C) until just warmed through, or in the microwave at 50–60 percent power to avoid drying them out. The gravy will thicken in the fridge; rewarm it slowly in a saucepan over low heat, whisking in a bit of broth or water to loosen as needed. You can dry-brine the turkey up to 24 hours before roasting, and you can mix the rub (and reserve the portion for gravy) up to 1 day ahead; store it covered in the refrigerator and let it soften slightly before spreading.

Nutrition (per serving)

Approximate per serving (for 1/10 of a 12 lb turkey, with some skin, chip topping, and gravy): 460 calories; 40 g protein; 24 g fat; 9 g saturated fat; 12 g carbohydrates; 1 g fiber; 3 g sugar; 920 mg sodium. Values will vary based on the exact size of your turkey, how much skin and gravy are eaten, and the brand of broth and chips you use.