Dry Brine Turkey

Name: Dry Brine Turkey
Prep time: 30 min
Cook time: 1 d 3 h 50 min
Total time: 1 d 4 h 20 min
Yield: 8 to 10 servings
Ingredients: 3 cups packed light brown sugar; 1 1/2 cups Diamond brand kosher salt*; One (13-to-15-pound) fresh turkey; 1 bunch fresh thyme; 3 tablespoons Mild vegetable oil

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4.9

21 reviews

Excellent

Prep Time
30 mins
Cook Time
1 d 3 hrs 30 mins
Total Time
1 d 4 hrs 20 mins
Servings
8 to 10 servings
Calories
843 kcal
Course
Main Course
Cuisine
American

Dry Brine Turkey

Iris Warren

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This dry brine turkey gets blanketed in a salt and sugar rub overnight and is then rinsed and roasted until golden. The result? Perfectly moist and tender turkey. No basting required.

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Ingredients

Servings

3 cups packed light brown sugar
1 1/2 cups Diamond brand kosher salt* (if you are using a different brand of kosher salt, you’ll need to weigh out 270 g)
One (13-to-15-pound) fresh turkey
1 bunch fresh thyme parsley or sage, or a combination
3 tablespoons Mild vegetable oil

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Instructions

In a medium bowl, combine the brown sugar and kosher salt. Place the turkey in a large plastic bag and place the bag in a roasting pan.
Pack the sugar mixture all over the turkey's breast, legs, and wings, pressing firmly so as much of the mixture sticks as possible. Carefully close the bag, just for neatness’ sake, and then pop it into the fridge for 24 to 36 hours. Flip the turkey halfway through the brine.
About 4 hours before you plan to serve the turkey, preheat the oven to 325°F (165°C).
Take the turkey out of the bag and rinse it under cold running water, gently rubbing it until every last speck of the brining mixture comes off. Don’t forget to rinse out the inside, too. It’s okay if the turkey looks a little dry. Trust us on this one.
Place the turkey on a rack in a roasting pan and dry it with paper towels. Place the thyme in the cavity and tie the legs together with twine. Bend and tuck the wing tips under the back. Brush the turkey all over with the oil.
Roast until a thermometer inserted into the thickest part of the thigh reads 175°F (80°C), 3 to 3 1/2 hours. Transfer the turkey to a carving board and tent loosely with foil. Let rest at least 30 minutes and as much as an hour before carving.

Notes

Scaling--If you're making this with a turkey under 9 pounds, use half of the dry brine.
Thaw your turkey--For best results, always start with a fully thawed turkey before brining it.
Storage--Leftover turkey can be stored in a sealed container in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition Information

Show Details

Serving 1serving Calories 843kcal (42%) Carbohydrates 27g (9%) Protein 113g (226%) Fat 30g (46%) Saturated Fat 8g (40%) Monounsaturated Fat 10g Trans Fat 1g Cholesterol 377mg (126%) Sodium 7667mg (319%) Fiber 1g (4%) Sugar 27g (54%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 843 kcal

% Daily Value*

Serving	1serving
Calories	843kcal	42%
Carbohydrates	27g	9%
Protein	113g	226%
Fat	30g	46%
Saturated Fat	8g	40%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	377mg	126%
Sodium	7667mg	319%
Fiber	1g	4%
Sugar	27g	54%