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When you dry brine your turkey, you end up with a beautifully browned bird with crispy skin on the outside and juicy, flavorful meat on the inside! It will for sure be one of the most flavorful, moist turkeys you’ve ever had!
Reasons You’ll Love This Recipe
- Moist & Flavorful: When you coat the turkey with salt, it draws the moisture out. Then, the juices reabsorb back into the turkey, taking the seasonings with it. It is seriously so moist and delicious.
- Simple Process: Compared to a wet brine turkey in a seasoned bath. You simply smother the turkey in salt and seasonings, which can sit uncovered in your fridge while it does its magic.
- Versatile: Dry-brined turkey is so flavorful, it goes well with all the Thanksgiving classics, including giblet gravy, stuffing, and mashed potatoes.
Ingredients for Dry Brine Turkey
The ingredients needed to make a dry brine turkey are simple pantry staples. If you aren’t sure what you are going to do with your turkey this year, you’ve got to try this simple dry brine technique. The exact measurements are in the recipe card at the bottom of the post.
Dry Brine
- 15-Pound Turkey: Give yourself three days to allow your 15-pound turkey to thaw! If you use a different size turkey, refer to my tips section for how to adjust accordingly.
- Kosher Salt: Using kosher salt is very important! It is coarser and different than regular table salt.
- Cracked Black Pepper: Adds a slight peppery heat to the turkey and enhances the flavors of the other herbs and spices.
- Herbs: Combining Dried Rosemary, Sage, and Thyme perfectly complements the turkey and gives it the classic Thanksgiving flavors.
Ingredients to Stuff the Turkey
- Onion: Gives the turkey a mild, sweet, and savory flavor.
- Carrots: Add sweetness; they add an earthy, fresh flavor while they cook.
- Lemon: Provides a bright citrus flavor that balances the savory notes.
- Fresh Herbs: Adding a few sprigs of fresh Thyme and Rosemary helps infuse the flavor while it cooks. Giving the bird an incredibly aromatic flavor.
How to Dry Brine a Turkey
This dry-brined turkey recipe is actually quite simple yet yields one of the most flavorful, moist turkeys you’ve ever had. Follow my steps below and refer to the tips section so that your turkey turns out perfect this holiday season.
Preparing and Brining
- Thaw and Prepare the Turkey: Plan to thaw the turkey ahead of time! For every 5 pounds of turkey, refrigerate for 24 hours. My 15-pound turkey took about three days in the refrigerator. Prepare the thawed turkey 1-2 days before cooking day! Remove the packaging of the giblets, the neck, and the plastic cage holding the legs together. I also remove the pop-up thermometer because I recommend using your own!
- Pat Dry: Place the turkey on a baking sheet and pat it dry using paper towels.
- Combine: Add the salt, pepper, rosemary, thyme, and sage in a small bowl and stir to combine.
- Rub on the Dry Brine: Sprinkle the dry brine mixture generously on the turkey. Rub the brine onto the meat, under the skin, and inside the cavity.
- Stuff the Turkey/ Tie the Legs: Place the turkey breast side up in a roasting pan. Stuff the inside cavity of the turkey with onion, carrot, lemon, and herbs, then tie the legs with kitchen twine.
- Refrigerate the turkey uncovered for at least 24 hours. If refrigerating for more than 1 day, lightly cover it with plastic wrap and place it in the refrigerator. Remove the plastic wrap 24 hours before cooking so the turkey has time to brine without the plastic wrap. This helps to dry out the turkey!
Cooking Instructions
- Sit at Room Temperature: Remove the refrigerated dry-brined turkey from the fridge and allow it to sit at room temperature for 1 hour before cooking.
- Cook: When ready to cook the turkey, position the oven rack in the bottom third of the oven. Preheat the oven to 425 degrees Fahrenheit. Cook the turkey for 20 minutes or until the skin starts to brown. Tent the breast with aluminum foil and reduce the heat to 350 degrees Fahrenheit. Cook for an additional 45 minutes.
- Check the Temperature: Continue cooking until an instant-read thermometer inserted into the thickest part of a breast without touching bone reads 160 degrees Fahrenheit. Check the temperature until the bird is fully cooked. Allow the turkey to rest for 15 minutes before carving and enjoying it!
Dry Brine Turkey Tips
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- Thaw the Turkey: Be sure to fully thaw the turkey before adding the dry brine. Place the turkey in the refrigerator 24 hours in advance for every five pounds of turkey. A 15-pound turkey will take 3 days!
- Plan Ahead: Once thawed, allow 1-2 days for the turkey to refrigerate with the dry brine.
- Kosher Salt: Using kosher salt is very important! It is coarser and is different than regular table salt. I recommend using Morton’s brand.
- Turkey Size: This dry brine recipe is specific to a 15-pound turkey. If you use a different size, you will need one tablespoon of kosher salt for every 5 pounds of turkey.
- Herbs: I prefer dried herbs for roasting turkeys. Fresh herbs seem to burn and darken quickly. However, use fresh herbs to stuff the inside cavity of the bird! You can substitute one tablespoon of finely chopped fresh herbs instead of the dried herbs.
- Cooking Options: Cook the dry brine turkey using your favorite method — roasted, grilled, smoked, or slow cooker.
Why Dry Brine?
Dry-brined turkey doesn’t use any water! It’s just salt and herbs to season and brine your turkey. As your turkey sits uncovered in the fridge, it dries out the skin. The result is a beautifully browned bird with crispy skin on the outside and juicy, flavorful meat on the inside!
Leftover Turkey Tips
Extra turkey makes the BEST leftovers! Here is how you can store leftover turkey to save for later!
- In the Refrigerator: Wait until your turkey has cooled. Then, place it in an airtight container and put it in your fridge. It can last there for 3 to 5 days.
- To Reheat: To reheat in the oven, then place in a baking dish at 350 degrees Fahrenheit for 12 to 15 minutes or until warm. When reheating in a microwave, heat for 1 to 2 minutes at a time until warm. Try not to overheat. This will leave your leftover turkey dry and hard.
- In the Freezer: After your turkey has cooled down, place it in a freezer bag. Lay your turkey flat in the bag, then zip or suction out all the air. Label your bag with the date, and then keep it frozen for up to 1 month in the freezer. When ready to reheat, place in the refrigerator overnight to thaw.
What to Serve With Dry Brine Turkey
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Ingredients to Stuff the Turkey
Prepare the Turkey/ Dry Brine
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Plan to thaw the turkey ahead of time! For every 5 pounds of turkey, refrigerate for 24 hours. My 15-pound turkey took about 3 days in the refrigerator.
-
Prepare the thawed turkey 1-2 days before cooking day! Remove the packaging of the giblets, the neck, and the plastic cage holding the legs together. I also remove the pop-up thermometer because I recommend using your own!
-
Place the turkey on a baking sheet and pat it dry using paper towels.
-
Add the salt, pepper, rosemary, sage, and thyme in a small bowl and stir to combine.
-
Sprinkle the dry brine generously on the turkey. Rub the brine onto the meat, under the skin, and inside the cavity.
-
Place the turkey breast-side up in a roasting pan. Stuff the inside cavity of the turkey with onion, carrot, lemon, and herbs, then tie the legs with kitchen twine.
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Refrigerate the turkey uncovered for at least 24 hours. If it is refrigerating for more than 1 day, lightly cover it with plastic wrap and place it in the refrigerator. Remove the plastic wrap 24 hours before cooking. This helps the dry brine absorb better into the turkey.
Cooking Instructions
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Remove the refrigerated dry-brined turkey from the fridge and allow it to sit at room temperature for 1 hour before cooking.
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When ready to cook the turkey, position the oven rack in the bottom third of the oven. Preheat the oven to 425 degrees Fahrenheit. Cook the turkey for 20 minutes or until the skin starts to brown. Tent the breast with aluminum foil and reduce the heat. Then, lower the oven temperature to 350 degrees Fahrenheit and cook for an additional 45 minutes.
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Continue cooking until an instant-read thermometer inserted into the thickest part of a breast without touching bone reads 160 degrees Fahrenheit. Check the temperature until the bird is fully cooked.
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Allow the turkey to rest for 15 minutes before carving, and enjoy!
Calories: 967kcalCarbohydrates: 4gProtein: 193gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 570mgSodium: 3626mgPotassium: 2065mgFiber: 1gSugar: 1gVitamin A: 1616IUVitamin C: 9mgCalcium: 136mgIron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
