Dry Brine Turkey

A Turkey Tale: Dry Brine and My Slightly Chaotic Kitchen

Okay, before I lose my train of thought (it happens), let me tell you about the first time I dry brined a turkey. It was Thanksgiving, I was dead set on not serving a turkey that bordered on jerky. Picture me wielding kosher salt like a magic wand and, to my shock, there was actual flavor in every bite. My dad even went back for seconds, and he usually considers turkey just a vehicle for gravy. There was a near miss involving the dog trying to steal the turkey off the counter, but that’s a story for another day. Let’s just say: dry brine turkey is my go-to when I want applause—plus, it’s pretty forgiving, even if you forget what you’re doing halfway through making it.

Why Would You Love This? (Warts and All)

I tend to make this whenever I’m feeling a little lazy but still want maximum turkey juiciness. My family practically demolishes the whole bird (bones and all… okay, not really). It saves me from the mad basting dash every half-hour—let’s be real, who actually enjoys that part? Also, if you’ve ever felt like turkey was just a bit bland (I hear you), this method brings actual flavor right into the meat. Sometimes the skin gets crispier than I’d like—kind of depends on how scatterbrained I am with the oven temp. But you know what? Even the slightly burnt bits get eaten by someone around here.

My (Sometimes Haphazard) Ingredient List

• One whole turkey (10–14 lbs is my happy place, but use whatever you’ve got; smaller birds work too, and I’ve even done just a breast when I’ve only got a few mouths to feed)
• 1/3 cup kosher salt (Diamond Crystal, maybe, but honestly whatever is on sale—my grandma insists on Morton, but she also says you shouldn’t brine at all, so…)
• 1.5 tbsp sugar (optional, but I like a bit of sweetness; you could use brown sugar if that’s what you’ve got, or leave it out entirely—no crime there)
• 2 tsp cracked black pepper (sometimes I get fancy and add Aleppo pepper or even a little ground coriander, but that’s just me messing around)
• 2 tbsp chopped fresh thyme, rosemary, or sage (or heck, use dried if you’ve only got dusty jars at the back of your cupboard—been there)
• Zest of 1 lemon or orange (only if I remember to buy citrus, not required)

How I Make Dry Brine Turkey (Plus Tangents)

1. Clear a fridge shelf and mentally apologize to your leftovers. Or your roommate.
2. Pat your turkey dry, inside and out. I use too many paper towels, every time. Remove that little baggie of giblets—seriously, I’ve forgotten before. It didn’t end well.
3. Mix up the dry brine: Stir salt, sugar, pepper, the herbs, and citrus zest (if you’re in a zesting mood) in a bowl.
4. Rub it all over the turkey—inside the cavity too. Don’t fret if some falls on the counter. I usually pretend it’s on purpose.
5. Set the turkey on a rack in a rimmed sheet pan, or use a roasting pan (with a rack is great, but straight in the pan works in a pinch). If you don’t have a rack, roll up some foil into snake shapes and use those underneath—works for me.
6. Now, the waiting game: Pop the bird (uncovered) in the fridge for at least 24 hours, or up to 3 days. Somewhere around hour 18 I tend to peek at it and worry it’s drying out, but trust me, it’s fine. In fact, this is where the magic happens.
7. When you’re ready to roast: Let the turkey rest at room temp for 30–60 minutes. Preheat your oven to 425°F (220°C)—if you remember to, otherwise 400 is okay. Pat the skin with a bit more kitchen towel. It looks kind of weird at this stage—cold, dry, slightly wrinkled—but don’t sweat it.
8. Roast it, breast side up: I start with 30 minutes at 425°F to crisp the skin, then drop to 325°F (165°C) and finish roasting. My bird (12 lbs) usually takes about 2.5 hours give or take. I use a thermometer in the thickest part of the thigh (not touching bone)—it should say 160–165°F when you pull it.
9. Rest it, even though you want to dive in: Give the turkey at least 30 minutes before carving. This is where I sneak a little crispy skin—it’s the cook’s privilege.

Notes From My Mistakes & Triumphs

• Don’t worry if the skin looks a little leathery after its fridge time; it crisps up nicely in the oven. (Honestly, I panicked about this the first time.)
• If you over-brine (like, 4 days instead of 3), I find it’s a touch saltier but still edible—just don’t add any more salt anywhere else on the bird.
• On second thought, don’t trust your smoke alarm—it always goes off at 425°F, no matter what. Crank open a window just in case (learned that the hard way).

Variations I’ve Tried (and One Epic Fail)

• Swapped out all the herbs for Za’atar once—pretty tasty! You could try Cajun spices if you want a bit of a kick.
• Once tried to dry brine a fully frozen turkey. Uh, don’t. It doesn’t absorb the brine and was kind of a sad, soggy ordeal.
• Have sprinkled a little smoked paprika in the salt mix—actually really nice if you like smokiness.

What You Need (and What I Do If You Don’t Have It)

• Roasting pan with a rack (or that crazy foil snake)
• Lots of paper towels—or a clean dish towel if you hate waste (just be ready to bleach it after… turkey is messy, mate)
• Meat thermometer (I used to go by the leg-wiggle method, but after one undercooked situation, now I use a digital one—this one is what I use)

How I Keep or Store Leftover Turkey

Store leftovers in airtight containers in the fridge—for up to 4 days, allegedly. Though, honestly, in my house the next morning it’s already mysteriously vanished, usually into sandwiches or sneaky fridge raids at midnight.

How I Serve This—and Little Traditions

I like to serve it with homemade cranberry sauce (or, sometimes, just the can if I’m frazzled—don’t judge). Carve at the table for dramatic effect. Also, my uncle insists turkey tastes better with a splash of hot sauce, so maybe give that a try? Oh, and leftovers make ridiculous turkey ramen—just toss some broth and noodles in. (I got the idea here—worth a look.)

Pro Tips (Or “Don’t Do What I Did”)

• I once tried skipping the resting step because everyone was hungry. Result: juices everywhere. Lesson learned—be patient, your carving board will thank you.
• If you’re short on time, brine for at least 12 hours. I’ve done less, but it’s just not as juicy.
• Actually, don’t obsess over perfect salt amounts; a bit extra won’t hurt, but rinsing the brine off? Unnecessary, in my opinion.

FAQ—Because Friends Always Have Questions

• Can I dry brine a turkey that’s already brined? Nah, it’ll prob’ly be way too salty. Maybe just add a spice rub when you bake?
• What if my turkey’s too big for the fridge? Been there. Pop it inside a big clean cooler (with ice and the lid cracked open)—just keep checking it’s way below room temp.
• Can I use table salt? You can—just use less (maybe a quarter less), ‘cos it’s finer and packs more punch. Ask me how I know. Oof.
• Is the skin always extra crispy? Not every time. If your fridge is extra humid or you cover the bird, it’s sometimes less dramatic. Still delicious.
• Do I need all those herbs? Nah, honestly, salt is really the main thing. Throw on whatever you’ve got, or skip the green bits if the kids protest.

If you want more turkey ideas (or just a slice of life from someone who’s always a little frazzled at the holidays), try Serious Eats’ Thanksgiving guides—they’re honestly a lifesaver.

★★★★★ 4.80 from 120 ratings

Dry Brine Turkey

yield: 10-12 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A succulent, flavorful roast turkey prepared with a simple dry brine, resulting in crispy skin and juicy meat. Perfect for holiday gatherings and special occasions.

🖨️ Print Pin Recipe

Ingredients

• 1 whole turkey (12-14 lbs), thawed and giblets removed
• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon garlic powder
• 2 tablespoons olive oil

Instructions

1. 1
   In a small bowl, combine kosher salt, brown sugar, black pepper, thyme, rosemary, and garlic powder.
2. 2
   Pat the turkey dry with paper towels. Rub the dry brine mixture all over the turkey, including under the skin and inside the cavity.
3. 3
   Place the turkey on a rack over a baking sheet and refrigerate uncovered for 24 hours.
4. 4
   Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 325°F (165°C). Brush the turkey with olive oil.
5. 5
   Roast the turkey for about 3 hours, or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Let rest for 20 minutes before carving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 53gg

Fat: 21gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 2gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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