How to Dry Brine a Turkey
This easy dry brine turkey method seasons the meat all the way through for a juicy, flavorful Thanksgiving turkey with crisp, golden skin. No bucket or messy wet brine needed—just a simple herb and salt mixture and time in the refrigerator.
- Prep Time: 15 minutes
- Dry Brine Time: 24-48 hours
- Cook Time: varies by method
- Total Time: 0 hours
- Yield: 12-14 servings 1x
- Category: Thanksgiving
- Method: Dry Brine
- Cuisine: Holiday Recipes
Ingredients
Scale
- 1 thawed whole turkey, 12 to 14 pounds
- 3 tablespoons Diamond Crystal kosher salt
or 2 tablespoons Morton kosher salt - 1 tablespoon light brown sugar
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon zest, optional
- 4 tablespoons unsalted butter, softened, optional for roasting
Instructions
- Remove the neck and giblets from the fully thawed turkey. Pat the turkey very dry inside and out with paper towels.
- In a small bowl, mix together the kosher salt, brown sugar, black pepper, rosemary, thyme, sage, garlic powder, onion powder, and lemon zest.
- Gently loosen the skin over the turkey breast with your fingers. Rub about one-third of the dry brine mixture directly over the breast meat underneath the skin.
- Rub the remaining seasoning mixture evenly over the outside of the turkey, including the legs, thighs, wings, and inside the cavity.
- Place the turkey breast-side up on a roasting rack set inside a rimmed baking sheet or roasting pan.
- Refrigerate the turkey uncovered for at least 24 hours and up to 48 hours. This gives the salt time to season the meat and dries the skin for a crispier finish.
- When ready to cook, remove the turkey from the refrigerator. Do not rinse it. Rub with softened unsalted butter if desired.
- Roast, smoke, or fry the turkey using your preferred method until the thickest part of the breast and thigh reaches 165°F. Rest for at least 30 minutes before carving.
Notes
- Do not use a turkey labeled pre-brined, self-basting, enhanced, or containing a solution, as it may become too salty.
- Do not rinse the turkey after dry brining.
- For a larger turkey, use the same ratio of 1 tablespoon Diamond Crystal kosher salt per 4 to 5 pounds of turkey.
- Dry brine a turkey for 24 to 48 hours for the best balance of flavor, juicy meat, and crisp skin.
- Use unsalted butter before roasting since the turkey is already seasoned.
- Always cook turkey to temperature, not strictly by time.
Find it online: https://www.firsthomelovelife.com/how-to-dry-brine-a-turkey/