Dry Brine Turkey

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.

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.

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 Dry Brine a Turkey

1. 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.
2. 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.
3. 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).
4. 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.

How to Roast a Dry Brined Turkey

1. 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.
2. 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.
3. Add aromatics.
   Before roasting, fill the cavity with the aromatics (onion, carrot, and orange) to add flavor to the meat and drippings.
4. 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.
5. 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.
6. 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.
7. 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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