Name: Dry Brine Turkey Recipe
Prep time: 15 min
Cook time: PT-486744H11M48S
Total time: PT-486744H11M48S
Cuisine: American
Ingredients: 1 whole turkey (12-14 pounds), thawed if frozen; 1/4 cup kosher salt; 1 tablespoon brown sugar; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme, finely chopped; 1 tablespoon fresh sage, finely chopped; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; Olive oil or melted butter

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If you’re searching for a foolproof way to serve a beautifully juicy Thanksgiving centerpiece, look no further—the secret is in Dry Brine Turkey. This simple yet transformative method seasons and tenderizes the bird before it even hits the oven. With crisp, golden skin and succulent, flavorful meat throughout, Dry Brine Turkey is an easy technique that produces showstopping results every time, making you the hero of your holiday table.

Ingredients You’ll Need

The magic of this recipe lies in its few, thoughtfully chosen ingredients. Each one has a specific job to make your Dry Brine Turkey both mouthwatering and memorable, contributing to intricate layers of flavor, subtle aromatics, and perfect texture.

Whole turkey (12-14 pounds): The main event! Make sure it’s fully thawed for the brining magic to work its wonders.
Kosher salt (1/4 cup): Essential for drawing out moisture and infusing the meat with flavor; don’t substitute with table salt, which is much saltier by volume.
Brown sugar (1 tablespoon): Adds a lovely caramelized note and helps the skin brown beautifully in the oven.
Fresh rosemary, finely chopped (1 tablespoon): Contributes piney, woodsy aromatics that pair perfectly with savory turkey.
Fresh thyme, finely chopped (1 tablespoon): Its earthiness lifts the overall flavor profile and makes the bird taste vibrant.
Fresh sage, finely chopped (1 tablespoon): This herb delivers unmistakable holiday flavor, bringing warmth and depth.
Black pepper (1 teaspoon): Adds a gentle kick and grounds the herbal notes.
Garlic powder (1 teaspoon): Supplies savory, umami-rich flavor that penetrates deep into the meat.
Onion powder (1 teaspoon): Offers a mild sweetness and depth that complements both the turkey and herbs.
Olive oil or melted butter (for roasting): Brushed on before roasting, it helps develop that irresistible, crisp golden skin.

How to Make Dry Brine Turkey

Step 1: Prep the Turkey

Start by removing the giblets from your turkey and patting the entire bird dry with paper towels. Getting the surface as dry as possible sets the stage for a crispy finish when roasting, and helps the brine mixture adhere better.

Step 2: Mix and Apply the Dry Brine

Combine the kosher salt, brown sugar, chopped herbs, black pepper, garlic powder, and onion powder in a small bowl. Gently work your hand under the skin of the turkey breast to loosen it. Carefully massage some of the dry brine mixture directly under the skin—this intimately flavors the meat. Then, liberally rub the rest all over the surface and inside the cavity for maximum flavor infusion.

Step 3: Refrigerate to Dry Brine

Place your seasoned turkey on a rimmed baking sheet or in a roasting pan, uncovered. Slide it into the refrigerator for 24 to 48 hours. This chilling step is where the Dry Brine Turkey shines! Not only does it season deeply, but leaving the turkey uncovered also dries out the skin, ensuring that irresistible, shattery crispness once roasted.

Step 4: Bring to Room Temperature

Before roasting, remove your turkey from the fridge and let it rest at room temperature for about an hour. This simple pause helps the bird cook more evenly, so you’ll have perfectly juicy meat throughout.

Step 5: Roast and Rest

Preheat your oven to 325°F (165°C). Brush the turkey generously with olive oil or melted butter to promote browning. Place it in the oven and roast according to its weight (about 13-15 minutes per pound), until the thickest part of the thigh reads 165°F (74°C) on a meat thermometer. Take the turkey out and let it rest, uncovered, for 20-30 minutes before carving—this step keeps all the luscious juices right where they belong.

How to Serve Dry Brine Turkey

Garnishes

Set off your Dry Brine Turkey with a scattering of fresh herbs (like rosemary sprigs, sage leaves, and thyme), wedges of roasted lemon, or even pomegranate seeds for a pop of festive color. Not only do these touches add aromatic appeal, but they make every platter a true celebration.

Side Dishes

The savory richness of Dry Brine Turkey pairs especially well with classic holiday fare—think buttery mashed potatoes, herb stuffing, roasted vegetables, and vibrant cranberry sauce. For extra comfort, drizzle with homemade gravy made from those flavorful pan drippings.

Creative Ways to Present

If you want to wow your guests, try carving the turkey tableside for a bit of holiday theater. Or, arrange slices on a wooden board, interspersed with herbs and citrus slices. For a more casual buffet, shred leftover turkey and showcase it in soft rolls for easy sliders, complete with cranberry relish.

Make Ahead and Storage

Storing Leftovers

Once your feast is finished, promptly store any leftover Dry Brine Turkey in airtight containers. Sliced meat will keep for up to four days in the refrigerator. Keeping the meat separated from the bones helps it cool faster and stay moist.

Freezing

Turkey freezes beautifully! Let the meat cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in freezer-safe bags. Label and date your packages, and freeze for up to three months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat Dry Brine Turkey gently. Place slices in a baking dish with a splash of broth, cover with foil, and warm in a 300°F oven until hot. This method helps the meat stay juicy and fresh-tasting, almost as good as when you first carved it.

FAQs

What is a dry brine, and how does it differ from a wet brine?

A dry brine is simply a salt-based seasoning rubbed directly onto the bird, often with added sugar and spices. Unlike a wet brine, which involves soaking the turkey in salted water, dry brining yields crispier skin while still ensuring juicy, flavorful meat without the mess of a large brining container.

Can I dry brine a turkey for longer than 48 hours?

Absolutely! Brining for up to three days is safe and can add even more flavor to your Dry Brine Turkey. Just make sure not to go past four days, as the texture can start to change.

Is it okay to stuff the turkey if I’m dry brining?

Yes, you can stuff the cavity with aromatics like onions, lemons, and herbs before roasting. However, avoid bread stuffing, as it can increase roasting time and affect how the bird cooks through.

Do I need to rinse off the dry brine before roasting?

No need to rinse! In fact, wiping or rinsing could undo some of the delicious flavor and moisture you’ve worked so hard to infuse. Any surface salt will dissolve and blend into the meat as it roasts.

Can I use this method for turkey breasts or other poultry?

Definitely. Dry brine is a wonderful technique for any poultry cut—from whole chickens and turkey breasts to even duck. Just adjust the salt and seasoning amounts according to the size of your bird.

Final Thoughts

If you want to guarantee compliments and empty plates at your next gathering, give Dry Brine Turkey a spot in your kitchen arsenal. This method transforms a simple bird into a centerpiece worthy of celebration, every single time. Once you taste the juicy, seasoned meat and hear that crackle of golden skin, you’ll never go back!

Dry Brine Turkey Recipe

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4.7 from 23 reviews

Author: Emma
Total Time: 27-52 hours (includes brining and resting)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make a delicious Dry Brine Turkey that is flavorful, juicy, and perfectly seasoned. This easy recipe requires just a handful of ingredients and some patience for the best results.