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Dry Brine Turkey

Unlock the secret to an extraordinarily juicy and flavorful turkey with the dry brine method, ensuring unmatched flavor and crispy skin for your holiday feast.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 2 days
Servings: 10 servings
Course: Holiday Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the dry brine
  • 3 tablespoons Kosher salt Use slightly less if substituting with table salt.
  • 2 teaspoons fresh minced herbs (rosemary, thyme, sage) or 1½ teaspoons dried Feel free to mix and match based on your preference.
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
For the turkey
  • 1 12-15 pound thawed turkey Neck and giblets removed.
  • 8 tablespoons unsalted butter Fully softened.
  • 3 teaspoons fresh minced herbs (rosemary, thyme, sage) or 1 teaspoon dried For the butter mixture.
  • 2 tablespoons freshly chopped Italian parsley Add to butter mixture.
  • 6 cloves fresh garlic, minced Add to butter mixture.
  • 1 lemon zest of Add to butter mixture.
  • as needed Olive oil For rubbing the outside skin.
  • as needed cups chicken broth 6 to 8 cups for the pan, plus more as needed.
  • as needed Onions, celery, and lemon Chopped, for stuffing the cavity.

Method
 

Dry Brine Turkey 24-48 Hours Ahead
  1. Prepare the Dry Brine Mixture: In a bowl, combine the kosher salt, minced herbs, garlic powder, and pepper. Mix well.
  2. Apply the Dry Brine: Pat the turkey dry with paper towels. Rub the salt mixture evenly all over the turkey, both on the skin and under it. Be generous over the breast and thighs.
  3. Refrigerate the Turkey: Place the turkey on a rack or directly in a roasting pan, then refrigerate uncovered for 24 to 48 hours.
Before Roasting
  1. Prep the Butter Mixture: In a bowl, beat together the softened butter, minced herbs, garlic, lemon zest, and parsley until well combined.
  2. Preheat the Oven: Preheat your oven to 325°F (160°C).
  3. Bring the Turkey to Room Temp: Take the turkey out of the refrigerator about an hour before roasting.
Prepare the Turkey
  1. Rinse Off the Brine: Gently rinse the turkey under cold running water to remove excess salt. Pat dry thoroughly.
  2. Butter It Up: Carefully lift the skin on the breasts and thighs and spread some of the herb butter mixture underneath, then coat the exterior of the turkey with the remaining butter.
  3. Stuff the Cavity: Fill the cavity with onions, celery, and lemon.
Roast
  1. Place in the Oven: Pour chicken broth into the bottom of your roasting pan. Place the turkey breast-side up on the rack above the broth.
  2. Basting: Roast the turkey for about 13-15 minutes per pound. Baste every 30-45 minutes until the skin turns a golden brown.
  3. Rest Before Carving: Once cooked, let the turkey rest for at least 20-30 minutes before carving.

Notes

Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days. You can prepare the dry brine two days ahead.