Dry Brine Turkey

dry brined turkey for thanksgiving on a decorated platter

5 from 2 votes

This dry brine turkey is my trusted method for cooking a Thanksgiving turkey! Always juicy, tender, moist, and full of flavor. The dry brine is not messy at all and it is prep-ahead friendly.

Prep Time30

Cook Time3

Dry brining1

Total Time1 3 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 717kcal

Author: Tania

Equipment

Roasting pan with rack

Ingredients

For the turkey and dry brine:

1 (12-15 pound) turkey, thawed see notes, neck and giblets removed
3 tablespoons Kosher salt
2 teaspoons fresh minced herbs I use rosemary, thyme and sage (or 1 ½ tsp dried)
2 teaspoons garlic powder
1 teaspoon ground black pepper

For the herbed butter and roasting:

8 tablespoons unsalted butter fully softened, don't use salted
3 teaspoon fresh minced herbs I use rosemary, thyme and sage (or 1 tsp dried)
2 tablespoons freshly chopped Italian parsley
6 cloves fresh garlic, minced
Zest of 1 lemon
Olive oil for rubbing the outside skin
Onions, celery, lemon chopped, for stuffing the cavity
6 to 8 cups chicken broth for the pan, plus more as needed

Instructions

Dy Brine turkey 24-48 hours ahead:

Pat the turkey dry with paper towels thoroughly.
Make the dry brine: In a small bowl, mix the Kosher salt, dried herbs, garlic powder and black pepper.
Rub the mixture all over the turkey, including inside the cavity and under the skin (use a spoon to carefully separate the skin from the meat).
Place the turkey on a large baking pan (it may release some juices, so make sure the pan is not shallow). Refrigerate, uncovered, for at least 24 hours and up to 48 hours.

Before roasting:

Preheat the oven to 425 degrees F. Remove the turkey from the fridge 1 hour before roasting to bring it closer to room temperature, and discard any water that may have pooled underneath. Do NOT rinse the turkey (that will wash away all the seasoning), but you can gently pat dry any areas with excessive moisture.

Prepare the turkey:

Make the herb butter: In a bowl, mix the softened butter with fresh herbs, parsley, lemon zest, and minced garlic until well combined.
Gently loosen the skin over the breast and legs. Rub the herbed butter mixture under the skin only. Do not rub the butter over the skin - instead, rub olive oil all over the top skin. Season with black pepper. Tip: Since oil doesn’t contain moisture (butter does), rubbing the top with oil only will help crisp up the skin nicely.
Stuff the cavity with onion, celery, lemon wedges, and a few sprigs of herbs. Tie the legs together with kitchen twine.

Roast:

Place the turkey on top of the rack inside a large roasting pan, and add a layer of broth to the bottom of the pan. If not using a pan with a rack, use a regular large baking pan and sit the turkey on top of a light bed of vegetables plus a splash of broth.
Roast at 425 degrees F for 20 minutes, uncovered, to help the skin start to brown better initially. Remove from the oven and then turn down the oven to 350 degrees F.
Tent or cover certain spots of the turkey with aluminum foil squares, especially on the areas that are browned. If needed, refill the bottom of the roasting pan with more broth.
Return to the oven and roast at 350 F for another 2 hours and 20 minutes or so, but it really depends on the size. Give it 12 minutes per pound total, or until a thermometer inserted in the center of the breast registers 165 F (180 F for thighs). You may need to refill the bottom of the pan as needed so it doesn't burn.
Important: A dry-brined turkey tends to cook a little faster, so start checking about 20 minutes before it’s supposed to be done. My 12.72 pound turkey took 2 hours and 40 minutes total roasting time.
Let the turkey rest for 20-30 minutes, covered with foil to keep it warm. It will rise by another 5 degrees while resting. Carve your turkey and enjoy! Happy Thanksgiving!

Notes

Thawing turkey: Allow 24 hours per 4 pounds of turkey. Thaw in the fridge, never t room temperature.
How long to dry brine a turkey: 24 to 48 hours.
Let the turkey brine uncovered.
A dry brined turkey roasts a little faster, give it about 12 minutes per pound. My 12.72-pound turkey took 2 hours and 40 minutes to roast. Always use an instant read thermometer. It should read 165F in the thickest part of the breast.
Remember that the temperature will rise by another 5 degrees while the turkey is resting.
Let it rest before carving! This will allow the juices to redistribute and give you juice results.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition