Juicy Dry Brine Turkey (Crispy Skin, No Bucket Needed)
If you want the juiciest turkey with the crispiest skin, a dry brine is the easiest way to get there. You simply rub the turkey with a seasoned salt mix and let it rest in the fridge for a day or more.
There is no giant bucket of salt water, no cooler and no mess. The salt seasons the meat deep down and helps it hold on to its juices, while the uncovered rest in the fridge dries the skin so it roasts up golden and crackly.
Once I tried dry brining, I never went back. It takes five minutes of work a couple of days before Thanksgiving, and it makes the biggest difference.
Why You’ll Love This Dry Brine Turkey
- Juicy meat. The salt helps the turkey stay moist as it roasts.
- Crispy skin. Air-drying in the fridge gives the best golden skin.
- Seasoned all the way through. Not just on the surface.
- No mess. No bucket or big pot of brine to deal with.
- Hands-off. Five minutes of prep, then the fridge does the work.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Whole turkey: A 12 to 14 pound fully thawed turkey. Do not use a pre-brined, kosher or self-basting turkey, because it already has salt added.
- Kosher salt: Brands are different sizes. Use 3 1/2 tablespoons of Diamond Crystal or about 2 tablespoons of Morton. Do not swap in table salt.
- Brown sugar: Just a little, for flavor and browning.
- Herbs and spices: Dried thyme, rosemary, garlic powder and black pepper.
- Baking powder: Optional, but it helps the skin get extra crispy. Use baking powder, not baking soda.
How to Make Dry Brine Turkey
- Mix the brine. Stir together the salt, sugar, herbs, spices and baking powder.
- Rub it in. Pat the turkey dry and rub the mix under the breast skin, all over the outside and inside the cavity.
- Chill. Set on a rack over a sheet pan and refrigerate uncovered for 24 to 72 hours. Do not rinse.
- Roast. Brush with melted butter. Roast 30 minutes at 425°F (220°C), then about 2 to 2 1/2 hours at 325°F (165°C).
- Check and rest. Pull it out at 165°F (74°C) in the breast and thigh. Rest 30 to 40 minutes before carving.
My Tips for the Best Dry Brine Turkey
- Measure the salt carefully and use the right brand amount. Too much salt is the only way to ruin this.
- Keep the turkey on the lowest shelf of the fridge, away from ready-to-eat foods.
- Do not add more salt before roasting. It is already seasoned.
- Taste the drippings before using them for gravy. They can be salty, so use low-sodium broth to balance.
- Start checking the temperature early. Dry-brined turkeys often cook a little faster.
Variations to Try
- Citrus: Add the zest of one orange to the salt mix.
- Smoky: Add 2 teaspoons of smoked paprika.
- Sage: Swap the rosemary for ground sage.
- Herb butter finish: Rub softened herb butter on the skin right before roasting.
Make-Ahead, Storage and Reheating
- Make ahead: Apply the dry brine up to 3 days before roasting.
- Storage: Refrigerate leftovers within 2 hours. Keep up to 4 days or freeze up to 3 months.
- Reheating: Warm slices with a splash of broth, covered, at 325°F (165°C) for 15 to 20 minutes.
What to Serve With It
Serve this turkey with all the classic sides. My Southern Cornbread Dressing and Sweet Potato Casserole With Marshmallows are always on my table next to it. If you want a simpler, no-brine method, see my Easy Roast Turkey for Beginners.
Frequently Asked Questions
Do I rinse the salt off before roasting? No. The salt has soaked in. Rinsing adds moisture to the skin and spreads germs in your sink.
How long should I dry brine? At least 24 hours and up to 72 hours. Longer gives deeper seasoning and drier, crispier skin.
Will the turkey taste too salty? Not if you measure correctly. The amount is based on the size of the bird and the type of kosher salt.
Can I dry brine a turkey breast? Yes. Use about 1 teaspoon of Diamond Crystal kosher salt per pound and brine for 12 to 24 hours.
One Last Thing
I hope this dry brine turkey gives you the juicy, crispy-skinned bird of your dreams. If you make it, please leave a comment and a star rating below. And save it to your Thanksgiving board on Pinterest!
Juicy Dry Brine Turkey
Ingredients
Turkey:
- 1 whole turkey (12 to 14 lb) fully thawed, neck and giblets removed
- 4 tbsp unsalted butter melted, for roasting
Dry brine:
- 3 1/2 tbsp Diamond Crystal kosher salt or 2 tbsp Morton kosher salt
- 2 tsp brown sugar
- 2 tsp black pepper
- 2 tsp dried thyme
- 1 tsp dried rosemary crushed
- 1 tsp garlic powder
- 1 tsp baking powder optional, for extra crisp skin (not baking soda)
For the pan:
- 1 onion quartered
- 2 carrots cut in chunks
- 2 celery stalks cut in chunks
- 2 cups low-sodium chicken broth
Instructions
- 1 to 3 days before roasting: Pat the thawed turkey very dry. Mix the salt, brown sugar, pepper, thyme, rosemary, garlic powder and baking powder.
- Rub about one third of the mix under the breast skin and the rest all over the outside and inside the cavity. Set the turkey on a rack over a sheet pan. Refrigerate uncovered for 24 to 72 hours. Do not rinse it off.
- On roasting day, take the turkey out of the fridge 1 hour ahead. Preheat the oven to 425°F (220°C). Put the onion, carrots, celery and broth in a roasting pan and set the turkey on a rack above them, breast side up. Brush with melted butter.
- Roast 30 minutes at 425°F, then lower the oven to 325°F (165°C). Keep roasting about 2 to 2 1/2 hours more. Tent the breast with foil if it browns too fast.
- The turkey is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast and thigh (not touching bone).
- Rest the turkey 30 to 40 minutes, loosely tented with foil, before carving. Use the drippings for gravy, tasting before you add any salt.
Notes
Storage: Refrigerate leftovers within 2 hours, up to 4 days. Freeze up to 3 months.
Reheat: Warm slices covered with a splash of broth at 325°F (165°C) for 15 to 20 minutes.
Variations: Add orange zest, smoked paprika or ground sage to the brine. Do not use a pre-brined, kosher or self-basting turkey, because it is already salted.
