Dry Brine Turkey with Garlic Butter Rub

The process of dry brining creates this incredibly tender, juicy turkey with beautifully browned, crispy skin. This Dry Brine Turkey with Garlic Butter Rub will make a gorgeous centerpiece for your holiday table.

I’m so excited about this dry brine method, guys.

I’ve been roasting my turkeys in pretty much the same fashion for most of my life and yesterday I decided to give this dry brine method a try and I was seriously blown away by the result. I know I’m a bit late getting this out to you but if you don’t have a definite plan for your bird yet, I highly recommend you give this method a try.

I’m super attracted to make-ahead recipes for my holiday menus and one of the most exciting aspects of this recipe is that you will get all the messy turkey prep out of the way up to 3 days in advance of Thanksgiving Day.

What is Dry Brining?

Dry brining is the process of applying a dry rub consisting of coarse salt and seasonings to a cut of meat, in this case a whole turkey, and then allowing it to rest in the refrigerator for two or three days.

The salt works to draw out the turkey’s juices and then the salt dissolves in the juices. It’s all reabsorbed back into the turkey to help break down the tough muscle proteins. A little scientific but a lot AMAZING. The result – a bird that is succulent, juicy, tender, and flavorful. Resting uncovered for at the last part of the chilling time dries out the skin a bit, resulting in that beautifully browned, crispy skin you see in the images in this post.

The dry brine method is SO much cleaner and easier than a wet brine and I believe the result is at least as good if not better. Plus, it eliminates the need to hunt down a container large enough to accommodate gallons of water and a big turkey. Not to mention the refrigerator space. 

You can start the dry brine process up to 3 days in advance of Thanksgiving and when the big day arrives, your turkey will require only a minimal amount of remaining prep before you pop it in the oven to roast.

Ingredient Notes

• Turkey – A 12 to 16 pound natural, minimally processed turkey. See more details below on choosing the correct turkey.
• Low-sodium chicken or turkey broth
• Coarse ground kosher salt – This is the most crucial component to any dry brine.
• Freshly ground black pepper
• Dried thyme, dried rubbed sage – I like to add this trio of dried herbs to the dry brine to infuse some herb-y flavor.
• Softened butter
• Olive oil
• Granulated garlic or garlic powder – Combined with softened butter, it adds another layer of buttery-garlic flavor to the turkey.
• Carrot, onion, orange – The aromatics that add wonderful flavor to the drippings. Especially important if you plan to make gravy. Many recipes for dry brine include citrus zest but instead, I like to add fresh orange with the other aromatics in the cavity of the turkey.

The Best Turkey for a Dry Brine

Either a fresh or frozen turkey will work but it is important to select a natural turkey that has not been injected with a salt solution. As much as I love Butterball turkeys, they should not be brined. You also want to avoid Kosher turkeys which have been pre-salted. Read the package and select a natural turkey that has been minimally processed. If salt is listed as an ingredient, keep looking.

If you are unsure, talk to the butcher at your local grocery store and they should be able to steer you in the right direction.

I picked up my 13-pound turkey from Whole Foods. They had the best selection of minimally processed turkeys in my area.

How to Safely Thaw Turkey Before Brining

It takes approximately 1 day (24 hours) per 4 pounds to thaw in the refrigerator, so, for instance, if you have a 16 pound turkey, it will take 4 full days to thaw completely. Place it on a rimmed baking sheet before placing it in your fridge in case any juices escape the packaging while thawing. You can get more safe thawing tips on the USDA website.

How to Dry Brine Turkey

At least two and up to three days before you plan to roast your turkey, remove the completely thawed bird from the packaging and remove the giblets. There is no need to rinse the turkey with water and in fact, it is not recommended for food safety concerns. Just pat the cavity and outside of the turkey dry with paper towels. I like to work on a foil lined board for easy cleanup.

Combine the dry brine ingredients in a small bowl.

Sprinkle some of the dry brine inside the cavity and use your hands to spread it around. Then carefully lift up the skin covering the breast meat and spread some of the brine directly on the meat under the skin. The remaining brine should be spread over the exterior of the bird.

Chill Out, Man

Transfer the seasoned bird to a rack in your roasting pan or a large rimmed baking sheet (whatever fits best in your fridge). Cover it tightly with plastic wrap, transfer it to the fridge, and go about your life! It should be refrigerated, covered, for one to two days. Two days is better if you have enough time, especially if you are roasting a larger bird.

At this point you’ll remove the plastic wrap and let it chill in the fridge for at least an additional 8 hours or for up to 24 hours. This helps the skin dry out a bit and will result in that gorgeous browned, crispy skin. If you are like me, you’ll need to set a reminder on your phone to remove the plastic wrap. I am seriously overloaded the day before Thanksgiving so my brain is not exactly running on all cylinders.

Prepare the Turkey for Roasting

When the big day arrives be sure to remove the turkey from the refrigerator and let it rest for 45 minutes to an hour on your kitchen counter before roasting to take the chill off.

Don’t rinse the turkey before roasting. Don’t do it! This will defeat the whole drying process and you won’t get that nice crisped skin. The salt will have been absorbed and done it’s job and the turkey will not taste salty.

The Aromatics

Add any variety of aromatics you’d like to the cavity of the turkey before roasting. I went with onion, carrot, and a quartered orange. Lemon, fresh herbs, and celery are also wonderful options.

Garlic Butter Rub

The last step before roasting is to slather the bird with a mixture of softened butter, olive oil, and granulated garlic. The garlic butter rub goes both under the skin of the breast portion and all over the exterior of the turkey.

Roasting the Dry Brined Turkey

Roast the turkey at 325 degrees F for about 12 to 15 minutes per pound, to an internal temperature of 165 degrees F when measured in the thickest part of the thigh. Brined turkeys can have a tendency to cook a bit faster so watch it closely towards the end of the cooking time.

Add Broth

You will need to have plenty of broth on hand since brined turkeys will not let off as much cooking liquid while roasting. This is a good thing because the juices stay in the bird! Add a couple of cups of chicken or turkey broth to the roasting pan before it goes in the oven.

Baste the turkey often during the roasting process to encourage the skin to brown and crisp, adding additional broth when needed. I used an entire 32 ounce carton of chicken broth.

Let it Rest

Once you pull it from the oven, tent the roasting pan with foil and let the turkey rest for 30 minutes before carving to help the turkey retain as much of the juice as possible.

For more general turkey info, check out my post on How To Choose, Prep, and Roast your Turkey.

If you don’t have time to brine this year take a gander at my detailed instructions for my Herb Roasted Turkey – a more traditional method of preparation that works wonderfully with the beloved Butterball Turkey.

Serving Suggestions

This recipe works perfectly with my recipe for Easy Turkey Gravy, Buttermilk Mashed Potatoes and the most delicious Crock Pot Stuffing ever!

Check out my entire collection of Thanksgiving Recipes to complete your feast.

I wish you all a festive Thanksgiving and a fabulous feast. I’d love to hear what you’re making so feel free to comment or drop me a line.

Happy cooking and Happy Thanksgiving!