Dry Brine Turkey

Dry brine turkey is a fantastic method for achieving juicy, flavorful turkey with crispy, golden skin. Unlike traditional wet brining, which involves submerging the turkey in a salty solution, dry brining uses a mixture of salt and other seasonings rubbed directly onto the turkey’s skin. This process draws moisture out of the turkey, which then reabsorbs the seasoned liquid, infusing the meat with flavor and helping it retain moisture during cooking.

To dry brine a turkey, start by patting the turkey dry with paper towels. Then, rub kosher salt all over the turkey, including the cavity, wings, and under the skin of the breasts. You can also add additional seasonings like black pepper, garlic powder, herbs (such as rosemary, thyme, and sage), and a touch of sugar to balance the saltiness. The turkey should then be placed on a rack in a roasting pan and refrigerated uncovered for at least 12 hours, preferably up to 24 hours. This allows the salt to penetrate the meat and enhances the turkey’s natural flavors.

The beauty of dry brining is that it results in crispy skin, thanks to the absence of excess moisture, while still ensuring that the meat is tender and juicy. After the brining period, simply roast the turkey as you normally would – whether you choose to roast it in the oven or cook it on the grill. The result is a turkey that is incredibly flavorful with a beautifully golden, crackling skin and a moist, perfectly seasoned interior.

Dry brining is a great option for those who want to avoid the mess of wet brines while still ensuring their turkey is flavorful, juicy, and perfectly cooked for Thanksgiving or any special occasion.

Learn how to make a perfectly juicy and flavorful turkey using a dry brine method. This technique involves rubbing salt and other seasonings directly onto the turkey and letting it rest in the refrigerator, allowing the meat to absorb the flavors and retain moisture during roasting.

Dry Brine Turkey

3.61 from 91 votes

Learn how to make a perfectly juicy and flavorful turkey using a dry brine method. This technique involves rubbing salt and other seasonings directly onto the turkey and letting it rest in the refrigerator, allowing the meat to absorb the flavors and retain moisture during roasting.

Servings 10 people

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

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Ingredients

  

1x2x3x

• 1 whole turkey about 12 pounds, thawed if frozen
• 3 tablespoons kosher salt or sea salt
• 1 tablespoon sugar
• 1 teaspoon black pepper freshly ground
• 1 tablespoon dried herbs such as thyme, rosemary, or sage

Instructions

 

• In a small bowl, mix together the kosher salt, sugar, black pepper, and dried herbs.
• Pat the turkey dry with paper towels. Rub the salt mixture all over the turkey, including under the skin and inside the cavity.
• Place the turkey on a rack set in a baking sheet. Refrigerate, uncovered, for 24 to 48 hours.
• When ready to cook, preheat the oven to 325°F (165°C).
• Roast the turkey according to your preferred method, typically about 15 minutes per pound, until the meat is 165°F (74°C) in the thickest part of the breast.
• Let the turkey rest for 20 to 30 minutes before carving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 2gProtein: 65gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 720mgPotassium: 700mgSugar: 1gVitamin A: 100IUCalcium: 50mgIron: 4mg

Calories: 450kcal

Meal Type: Dinner

Cuisine: American

Keyword: cooking, dry brine, turkey

Cooking Method: Baked

Diet: Meatlovers

Time: >45 Min

Level: Easy

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