Looking for a dish that wows your guests without stressing you out? This dry brine turkey is the perfect solution for your holiday feast. It delivers amazing flavor with very little hands-on work.
There is nothing like the smell of a roasting turkey on a crisp fall afternoon. You can achieve professional results right in your own kitchen. This method ensures your bird is the star of the show.
Why This Recipe Is a Winner
This method is a total game-changer for busy holiday hosts. You do most of the work a day or two in advance. This leaves you more time for sides and guests. Your turkey will have incredibly crispy skin and moist meat.
Unlike wet brining, you do not need a giant bucket of water. It saves a lot of precious space in your refrigerator. This recipe uses simple pantry staples to create deep, savory flavor. It is a foolproof way to avoid a dry holiday bird.
Simple Method
Preparing this turkey is much easier than you might think. You simply rub a seasoned salt mixture over the bird. Then, you let the refrigerator do the hard work for you. The air dries the skin while the salt seasons the meat.
Even if you are a beginner, you can master this technique. There is no messy splashing or heavy lifting of liquid. You just need a little bit of patience and a roasting pan. The result is a beautifully golden turkey every single time.
What You Need
This recipe relies on simple, fresh ingredients that highlight the natural flavor of the bird.
- 1 (12 lb) whole turkey, thawed and giblets removed
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1/2 cup unsalted butter, softened
- 1 tablespoon garlic powder
Step-by-Step
- Pat the turkey skin and cavity completely dry with paper towels to ensure effective salt adherence.
- In a small bowl, combine the kosher salt, black pepper, thyme, sage, and garlic powder to create the dry brine mixture.
- Carefully loosen the skin over the breast and thighs, then rub approximately one-third of the salt mixture directly onto the meat underneath.
- Apply the remaining salt mixture evenly over the entire exterior surface of the bird.
- Place the turkey on a rack in a roasting pan and refrigerate uncovered for 24 to 48 hours to facilitate skin dehydration.
- Remove the turkey from the refrigerator 60 minutes prior to roasting to allow it to reach ambient temperature.
- Apply softened butter over the entire exterior of the bird to aid in Maillard browning.
- Preheat oven to 325 degrees Fahrenheit and roast until the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit.
- Remove from the oven and allow the turkey to rest for at least 30 minutes before carving to allow for juice redistribution.
Best Ways to Enjoy It
Serve this stunning turkey on a large platter with fresh herbs. Pair it with creamy mashed potatoes and a savory herb gravy. It also goes perfectly with a bright cranberry sauce. Gather your family around the table and enjoy the feast.
For a beautiful presentation, surround the bird with roasted root vegetables. Set the table with your favorite linens and light a candle. This meal is all about creating warm memories with loved ones. It makes every holiday feel extra special and cozy.
How to Store Leftovers
Leftover turkey is a gift that keeps on giving. Store the meat in an airtight container in the fridge. It will stay fresh for up to four days. You can also freeze it for up to three months. This is perfect for easy post-holiday lunches.
To reheat, place slices in a baking dish with some broth. Cover with foil and warm at 300°F until heated through. This keeps the meat from drying out during the second round. Use the leftovers for sandwiches, soups, or even turkey pot pie.
Recipe Tips
- Don’t skip the step of patting the turkey dry initially.
- Use kosher salt rather than table salt for the best texture.
- Avoid covering the turkey while it is in the refrigerator.
- Let the turkey sit at room temperature before it goes in the oven.
- For Thanksgiving, double the herb mixture for a larger bird.
- Always use a meat thermometer to check for perfect doneness.
- Allow the bird to rest so the juices stay in the meat.
- Rub butter under the skin too for extra richness and flavor.
Ways to Switch It Up
- Swap the dried sage for rosemary for a different earthy flavor.
- Add a teaspoon of smoked paprika for a hint of color.
- Mix some lemon zest into the butter for a bright finish.
- Use ghee instead of butter for a dairy-free roasting option.
- Add a pinch of cayenne pepper if you like a little heat.
Common Questions
Can I make this ahead of time?
Yes, you actually must start this at least 24 hours early. This makes your holiday morning much more relaxed and organized. You can even prep the salt mixture days in advance.
Do I need to rinse the turkey?
No, do not rinse the turkey after the dry brine process. Rinsing would make the skin soggy and lose that great flavor. The salt absorbs into the meat, so it is not too salty.
Will the turkey be too salty?
It will not be too salty if you use kosher salt. Kosher salt has larger grains than standard table salt. It seasons the meat deeply without making it taste like brine.
I hope this cozy recipe brightens your holiday table this year. Give this dry brine turkey a try and watch your family smile. Happy cooking!
— Lidia
Dry Brine Turkey
Ingredients
- 1 (12 lb) whole turkey, thawed and giblets removed
- 3 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1/2 cup unsalted butter, softened
- 1 tablespoon garlic powder
Instructions
- Pat the turkey skin and cavity completely dry with paper towels to ensure effective salt adherence.
- In a small bowl, combine the kosher salt, black pepper, thyme, sage, and garlic powder to create the dry brine mixture.
- Carefully loosen the skin over the breast and thighs, then rub approximately one-third of the salt mixture directly onto the meat underneath.
- Apply the remaining salt mixture evenly over the entire exterior surface of the bird.
- Place the turkey on a rack in a roasting pan and refrigerate uncovered for 24 to 48 hours to facilitate skin dehydration.
- Remove the turkey from the refrigerator 60 minutes prior to roasting to allow it to reach ambient temperature.
- Apply softened butter over the entire exterior of the bird to aid in Maillard browning.
- Preheat oven to 325 degrees Fahrenheit and roast until the internal temperature of the thickest part of the thigh reaches 165 degrees Fahrenheit.
- Remove from the oven and allow the turkey to rest for at least 30 minutes before carving to allow for juice redistribution.
