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.
Ingredients
- 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
I don’t get why people put salt on turkey. Isn’t it already salty? 🤷♂️ But, I guess if it works for you!
I tried this recipe and it was okay, but honestly, the skin didn’t get crispy as I hoped. Maybe I did something wrong?
This dry brine method is a game changer! The turkey turned out super juicy, way better than my usual approach. Thanks for sharing!
Cooks too long if you ask me, I just put it in the oven until it looks good.
I don’t have time for this, but I this looks great! Maybe for Christmas??
You should definitely give this a try! It’s worth the time for a holiday feast.
Is 3 tablespoons of salt really necessary? My turkey was super salty. Maybe I did something wrong.
3 tablespoons sounds like a lot, but it’s actually recommended to help the turkey stay juicy. Maybe try less next time? You won’t make the same mistake! 😄
Salt is salt, I reckon. I usually just sprinkle on what feels right. Maybe your turkey needed a lil’ wash before cooking? Just sayin’!
I don’t see the big deal. It was just a turkey, tasted like any other to me. Might not try again.
This recipe is wrong!!! Turkeys don’t need salt! You can just cook it straight.
Not for me. I prefer to wet brine my turkey. This just didn’t give it enough flavor!
Made this last Thanksgiving, and it was a hit! Best turkey ever! The salt really helped keep it moist.
Dissapointment. I thought the sugar would caramelize but just didn’t happen 🙁
Is 24 hours really necessary? Sounds like a long time to wait for turkey… but might try it anyway.
Easy to follow and the turkey turned out beautifully! My family loved it. Thanks for sharing!
Y’all r gonna love this. I did it last year, and it was delish. Just remember, let it rest before carved, it’ll be better!
Best turkey ever!!! Gonna use this every Thanksgiving from now on!
Honestly, I don’t know if it’ll be that good every time. Can’t trust just salt, you know?
So glad you loved it! It really is a game changer! 🦃❤️
Yummm!! Next time I’ll add some garlic too! Gonna make this again for Christmas!
My grandma always said dry brining is the way to go! She would love this recipe!
First time brining a turkey! It turned out soooo juicy and flavorful! Definitely a 5!
Yum yum! Baked at 375 not 325 and it worked great. Gotta love experimenting!
Glad it worked for you! The experimenting is what makes cooking fun. I’ve always thought higher temp gives a crispier skin!
This turned out amazing! So juicy and flavorful. Thanks for the recipe!
I’m so glad it worked for you! Juicy turkey is the best! Did you serve it with anything special?