This Dry Brine Turkey recipe creates an incredibly tender, juicy turkey with beautifully browned, crispy skin. Dry brining is an easy method that transforms your turkey into a gorgeous, flavorful centerpiece for your holiday table.
I’ve been roasting turkeys pretty much the same way for most of my life, but I was completely blown away by this dry brine method. The flavor, the tenderness, and that perfectly crisp skin make it a total game changer. This recipe has become an annual tradition in my kitchen.
I love make-ahead recipes for my holiday menus, and one of the best things about this one is that you can get all the messy turkey prep out of the way days before Thanksgiving.
Table of contents
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 is 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.
Prep-Ahead
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: Choose a 12- to 16-pound natural, minimally processed turkey. Either fresh or frozen works fine, but it’s important that the bird has not been injected with a salt solution. Avoid brands like Butterball or any Kosher turkeys that have already been pre-salted, since they can become too salty once brined. Check the label and avoid any that list salt as an ingredient. I picked up my 13-pound turkey from Whole Foods. They had the best selection of minimally processed turkeys in my area.
- Low-sodium chicken or turkey broth: Used to add moisture to the roasting pan and infuse the drippings with flavor. Stick with low-sodium so you can control the salt content.
- Coarse kosher salt and freshly ground black pepper: The most crucial component of any dry brine. Its larger crystals draw moisture from the turkey, which then gets reabsorbed to season the meat throughout.
- Dried thyme and dried rubbed sage: These herbs infuse the turkey with subtle savory flavor as it rests under the brine.
- Softened butter and olive oil: Combined with garlic, it adds richness and helps the skin brown and crisp beautifully as the turkey roasts.
- Granulated garlic or garlic powder: Blended into the butter mixture for an extra layer of buttery garlic flavor.
- Aromatics: Add any variety of 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. The aromatics add wonderful flavor to the drippings, especially important if you plan to make gravy.
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.
Approximate Turkey Thawing Times
- 4 to 12 pounds — 1 to 3 days
- 12 to 16 pounds — 3 to 4 days
- 16 to 20 pounds — 4 to 5 days
- 20 to 24 pounds — 5 to 6 days
How to Dry Brine a Turkey
- Prep the turkey.
Two to three days before roasting, remove the completely thawed turkey from its packaging and take out the giblets. Don’t rinse it with water — it’s not recommended for food safety reasons. Pat the cavity and exterior dry with paper towels. I like to work on a foil-lined board for easy cleanup. - Mix and apply the brine.
In a small bowl, combine the dry brine ingredients. Sprinkle a little inside the cavity, then gently lift the skin covering the breast and rub some directly onto the meat underneath. Coat the outside of the turkey with the rest of the mixture. - Refrigerate, covered.
Place the turkey on a rack in a roasting pan or large rimmed baking sheet and cover it tightly with plastic wrap. Refrigerate for one to two days (two is best for larger birds). - Air-dry before roasting.
Remove the plastic wrap and refrigerate the turkey uncovered for at least 8 hours, or up to 24. This helps the skin dry out so it roasts up gorgeously golden and crisp.
Set a Reminder
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!
How to Roast a Dry Brined Turkey
- Let the turkey come to room temperature.
When the big day arrives, remove the turkey from the refrigerator and let it rest on your counter for 45 minutes to 1 hour before roasting. This takes the chill off so it cooks evenly. - Don’t rinse!
Seriously, don’t do it! Rinsing will undo all the drying magic that creates that beautifully crisp skin. The salt has already been absorbed and done its job. Your turkey won’t taste salty, it’ll just be seasoned perfectly throughout. - Add aromatics.
Before roasting, fill the cavity with the aromatics (onion, carrot, and orange) to add flavor to the meat and drippings. - Apply the garlic butter rub.
In a small bowl, mix softened butter, olive oil, and granulated garlic. Gently lift the skin covering the breast meat and spread some of the mixture underneath, then slather the rest all over the outside of the turkey. This step helps the skin brown beautifully and adds rich, buttery flavor. - Add broth and roast.
Pour about 2 cups of low-sodium chicken or turkey broth into the bottom of your roasting pan. Brined turkeys release less liquid as they cook — that’s a good thing, because it means the juices stay in the meat. Roast the turkey at 325°F for about 12 to 15 minutes per pound, or until the internal temperature reaches 165°F when measured in the thickest part of the thigh. Keep an eye on it toward the end — brined turkeys can cook a little faster than expected. - Baste often.
Baste the turkey several times as it roasts to encourage even browning and crisp, golden skin. Add more broth as needed — I usually go through an entire 32-ounce carton of chicken broth. - Rest before carving.
Once it’s done, tent the roasting pan loosely with foil and let the turkey rest for 30 minutes before carving. This gives the juices time to redistribute so every slice is moist and flavorful.
Serving and Storing
Once your turkey has rested, carve it and serve it alongside classic Thanksgiving favorites. You’ll find detailed carving instructions with step-by-step photos in my Herb Roasted Turkey post.
This Dry Brine Turkey pairs perfectly with my
- Easy Turkey Gravy
- Make-Ahead Mashed Potatoes
- and the most delicious Crock Pot Stuffing ever!
For more menu inspiration, browse my full collection of Thanksgiving recipes to round out your feast.
Leftover turkey can be refrigerated for up to 4 days or frozen for up to 3 months. Store carved meat in an airtight container with a little broth drizzled over the top to help keep it moist when reheated.
More Thanksgiving Turkey Recipes
If you don’t have time to brine this year take a gander at my detailed instructions for my Herb Roasted Turkey. It has a more traditional method of preparation that works wonderfully with the beloved Butterball Turkey.
Serving a small group? My Roasted Turkey Breast with Gravy is the perfect choice!
For more general turkey info, check out my post on How To Choose, Prep, and Roast your Turkey.
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!
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Dry Brine Turkey
Equipment
Ingredients
- 12 to 16 pound natural turkey, safely thawed
- 32 ounces low-sodium chicken or turkey broth
- kitchen twine, for tying legs together
Dry Brine (per 5 pounds of turkey weight)
- 1 tablespoon coarse ground kosher salt, (per 5 pounds of turkey)
- 1 teaspoon dried thyme, (per 5 pounds of turkey)
- 1 teaspoon dried rubbed sage, (per 5 pounds of turkey)
- ½ teaspoon freshly ground black pepper , (per 5 pounds of turkey)
Garlic Butter Rub
- ½ cup butter, softened
- 2 tablespoons olive oil
- 1 tablespoon granulated garlic or garlic powder
Aromatics
- 1 carrot, scrubbed clean and cut into chunks
- 1 small onion, peeled and cut into chunks
- 1 small unpeeled orange, sliced into wedges
Instructions
Brine the Turkey
- Remove the packaging (in or next to sink) and remove the giblets. Transfer the turkey to a large sheet of heavy duty foil for easy cleanup. Pat the cavity and exterior of the turkey dry with paper towels.
- Combine the Dry Brine ingredients in a small bowl. Sprinkle a few teaspoons of the dry brine inside the cavity and use your hand to spread it around. Gently lift skin on breast portion and carefully reach inside and coat as much of the breast meat as possible with a couple of teaspoons of the brine. Sprinkle the remaining brine all over the outside of the turkey.
- Transfer the seasoned turkey to a rack in your roasting pan (or a rimmed baking sheet). Cover it securely with plastic wrap – I used 5 or 6 sheets to cover my big roasting pan. Transfer the turkey to the refrigerator and forget about it for 24 to 48 hours.
- Remove the plastic wrap and let the bird sit uncovered in the refrigerator for an additional 8 to 24 hours.
- Remove the turkey from the refrigerator about an hour before you are ready to roast it. Stand the turkey up to pour out and discard any liquid that might have collected in the cavity and pour off or blot up any juices that have collected in the pan. Place the turkey back on the roasting rack. If you chilled your turkey on a baking sheet, transfer it to a rack in a roasting pan now.
Roast the Turkey
- Preheat oven to 325 °F. Combine the butter, olive oil, and granulated garlic in a small mixing bowl. Set aside.
- Stuff the turkey cavity with the carrot, onion, and orange.
- Scoop up some of the garlic butter mixture with your hand and spread it under the skin of both turkey breasts. Spread the remaining butter mixture over the outside of the turkey, being sure to get into all the nooks and crevices of the wings and legs. Tuck wings securely under the body and use kitchen twine to tie the legs together. Pour about 2 cups of broth into the bottom of the roasting pan.
- Transfer the roasting pan to the preheated oven. Allow the turkey to roast for about 45 minutes and then baste it once every 20 to 30 minutes or so throughout the remainder of the roasting time, adding additional broth if it begins to evaporate from bottom of pan. Rotate the pan in the oven about halfway through the cooking time to ensure even browning. Tent with foil once skin is browned to your liking.
- Roast until the internal temperature of the meatiest portion of the thigh registers a solid 165 °F. The roasting time should range from approximately 3 to 4½ hours if your turkey is between 12 to 16 pounds.
- Remove the turkey from oven, tent it loosely with foil, and allow it to rest for about 30 minutes before carving.
Notes
- 3 tablespoons coarse kosher salt
- 1 tablespoon dried thyme
- 1 tablespoon dried rubbed sage
- 1 ½ teaspoons freshly ground black pepper
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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I forgot to pat the turkey dry before applying the dry rub. It’s already wrapped and in the fridge… Should I rub it off and start again, or will it be okay?
I’m sure it will be fine as long as the salt mixture stuck to the outside and the turkey was not sopping wet. The skin is going to dry out further when you remove the plastic wrap today. I hope I caught you in time!
Hi! This is my first time making a turkey…little nervous…22 lbs and 15 people. Mine says it’s 8% with sodium, sugar, broth and other ingredients. Do I still brine it this morning? My sister suggested we try this recipe.
Hi Teresa. I don’t recommend brining (dry or wet) a turkey that has been injected with a salt solution. If you see salt listed as an ingredient that means that your turkey has in essence already been brined and salting it again is not necessary. Don’t fret! I love Butterballs (and similarly processed turkeys) but they are delicious with a more basic roasting technique like my Herb Roasted Turkey.
I found this recipe on Pinterest and was so excited to make it!! But I totally missed the part about not using a butterball for it and that’s what I bought!
What would you recommend now? Would the rest of your recipe work ok without brining it? I don’t want to end up with a dry unflavored turkey so I’m not quite sure what to do!
Hi Jamie. Read the packaging. If your Butterball says that it has been injected with a salt solution it has in essence already been brined. I would opt for a simple roasting method like my Herb Roasted Turkey.
Do you tent the turkey while cooking?
If you feel it is getting too dark, it’s fine to tent it lightly with a piece of foil towards the end of the cooking time.
I just bought my turkey today (11 pounds); I missed the part about it being completely thawed before brining. Is it safe to keep the turkey in a cold water bath to thaw it? About how long should it take to thaw?
Thank you in advance!
Hi Kimberly. First, relax 🙂 Your turkey is small so if you’ve got it in the fridge now it should be fully thawed and ready to brine by Tuesday which is just fine for an 11 pound turkey. However, there are safe ways to thaw a turkey more quickly. Check out this article on Epicurious for all the details. I hope you love the recipe and happy holidays!
I am wanting to dry brine my turkey this year, but I am concerned. Aside from the label saying “Free Range”, “Non-GMO” & “Organic”, it also says “May contain up to 5% retained water due to processing”. Does this mean I shouldn’t dry brine?
You’re fine with water. You want to look for something that indicates salt was added. Typically it will say a salt solution or something similar. If you see that salt is listed in the ingredients then there is no need to brine the turkey.
Doesn’t the oil/butter/garlic mixture remove the dry brine while you are rubbing it in?
By the time you are rubbing the turkey down with the garlic butter rub the dry brine will have done its job to tenderize the turkey. Don’t be worried about disturbing the seasonings, just massage away!
I’m a turkey oven bag girl. Do you recommend placing a dry rub turkey in a bag? Also, I like to stuff my turkey with stuffing. Recommendations please. Thanks!
Hi Anita. Nope! I would not recommend putting a dry brine turkey in a bag. Tightly wrapping the pan with plastic wrap is a better option. You can give it a try if you’d like but be sure to remove the bag for the last bit so the turkey is exposed to the air (as stated in the recipe). As far as stuffing a brined bird, I’ve heard some have great success with this but I recommend cooking the stuffing separately. There is great amount of seasoning inside the cavity which is great for the gravy but I don’t want it interfering with my already perfectly seasoned stuffing. I also like that the turkey cooks more quickly without the stuffing. I can’t say enough good things about this Crock-Pot Stuffing – if you’ve got a slow cooker, I highly recommend giving it a try.
I’m wondering if Anita meant to roast the turkey in an oven bag? I’m also an oven bag user. Can I roast the brined turkey in an oven bag?
I wouldn’t recommend it. Part of the beauty of a dry brined turkey is the lovely, crisped skin. Oven bags trap moisture and basically steam the contents which is not the effect we want here.
what if you want to make stuffing or stuff the turkey.
Hi Glenn. Unlike a wet brine, you don’t rinse the turkey after brining and prior to roasting so there could still be a significant amount of the seasoning inside the cavity. I think it’s best to cook the stuffing separately with a dry brined bird. There are varying opinions on this, however. Since I always do my Crock-Pot Bread Stuffing I haven’t tried it.
I’ll never roast a chicken differently after using this recipe. It was fantastic, my wife and grandkids devoured the entire bird. THANKS!!
Fantastic!!! Thanks, Rodger ?
I had already bought my turkey before seeing your dry brine recipe. It says a 9.25 percent broth, salt, water content. How would I adjust the kosher salt and still dry brine the turkey with your recipe? Thanks
Hi Amy. Your turkey has already been injected with a salt solution and does not need brining. I would recommend going with my Herb Roasted Turkey or another similar recipe.
This turkey looks and sounds AMAZINGLY delicious, Valerie! Beautiful!
Thank you, Amy! It’s on my Thanksgiving menu this year. Such a great method!