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Juicy Dry Brine Turkey

A simple dry brine of salt, a little sugar and herbs gives this roast turkey well-seasoned, juicy meat and crisp, golden skin. No bucket of brine needed.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Dry brining 1 day
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 12 servings
Calories 410 kcal

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

Make ahead: The dry brine can go on up to 3 days before roasting. Keep the turkey on a rack, uncovered, on the lowest fridge shelf.
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.
Keyword crispy skin turkey, dry brine turkey, dry brined turkey, thanksgiving turkey