Description
Learn how to make a delicious Dry Brine Turkey that’s juicy and well-seasoned with crisp skin, perfect for your Thanksgiving feast or any special occasion.
Ingredients
Scale
For the Dry Brine:
- 1 whole turkey (12 to 14 pounds, thawed if frozen)
- 1/4 cup kosher salt
- 1 tablespoon brown sugar
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon black pepper
- 1 tablespoon lemon zest (optional)
Instructions
- Prepare the Dry Brine: Combine kosher salt, brown sugar, herbs, black pepper, and lemon zest.
- Season the Turkey: Pat the turkey dry, rub the brine under the skin and inside the cavity.
- Chill the Turkey: Refrigerate for 24-72 hours.
- Roast the Turkey: Preheat oven, roast at 425°F, then reduce to 325°F until cooked.
- Rest and Carve: Let the turkey rest before carving.
Notes
- For extra flavor, stuff the cavity with aromatics like onion, garlic, lemon, and fresh herbs before roasting.
- A dry brine gives you a juicy, well-seasoned bird with crisp skin—no basting needed!
- Prep Time: 15 minutes (plus brining time)
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 ounces cooked turkey
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 140mg
