Dry Brined Turkey
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
12
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Calories
335 kcal
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Course
Main Course
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Cuisine
American
Dry Brined Turkey
Description
This dry brined turkey recipe begins by combining kosher salt, brown sugar, and dried herbs to create a flavorful brine. The turkey is patted dry and the brine applied over the surface and beneath the skin on the breast to evenly season. After resting uncovered, wrapped loosely, and then uncovered for up to three days in the refrigerator, the skin dries out for improved browning.
The bird is roasted at a high temperature initially to develop golden skin, then at a lower heat until cooked through. Aromatic quartered lemon, onion, and smashed garlic are stuffed inside the body cavity, adding subtle infused flavors. Butter mixed with black pepper is spread under and over the skin to aid browning and add moisture.
The dry brining method enhances juiciness without added salt after the process. It requires at least 2.5 days for the brine to penetrate, making timing essential. The turkey should be tied to maintain shape and ensure even cooking.
Ingredients
For the dry brine
- 3 tablespoons kosher salt
- 1 1/2 tablespoons brown sugar
- 1 1/2 teaspoons sage dried rubbed
- 1 1/2 teaspoons thyme dried
- 1 teaspoon garlic powder
For the turkey
- 12 lb turkey giblets and neck removed
- 1 lemon quartered
- 1 onion quartered
- 6 cloves garlic smashed
- 8 tablespoons butter softened
- 1 teaspoon black pepper
- herbs optional, fresh, for garnish
- Fruit optional, fresh, for garnish
Instructions
For the dry brine
- Place the dry brine ingredients by a bowl, stir to combine.
For the turkey
- Pat the turkey dry. Rub the dry brine all over the outside of the turkey. Loosen the skin on the turkey breast and place some of the dry brine under the skin.
- Place the turkey on a rack in a roasting pan and cover loosely. Let the turkey sit in the refrigerator for 48 hours.
- Uncover the turkey. Let it sit uncovered in the fridge for 12-24 hours.
- Preheat the oven to 450 degrees F.
- Tuck the wings of the turkey under the body.
- Stuff the cavity of the turkey with the lemon, onion and garlic.
- Place the butter and pepper in a bowl and stir until well combined.
- Spread the butter all over the turkey, both on top of and underneath the skin.
- Tie the turkey drumsticks together with kitchen twine.
- Cook for 30-40 minutes or until turkey has started to turn golden brown.
- Reduce the heat to 350 degrees
- Bake for another 2 hours, or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. I also check the thickest part of the breast to make sure that it's the correct temperature. If your turkey is getting too dark, you can cover the top with foil.
- Transfer the turkey to a serving platter and garnish with herbs and fruit if desired. Let the turkey rest for 20 minutes, then slice and serve.
Notes
- Allow at least 2.5 days total for the dry brine to fully season the turkey.
- Apply brine under the skin, especially on the breast, for best flavor and moisture.
- Do not add salt after brining to prevent oversalting the meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 70g | 140% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 251mg | 84% |
| Sodium | 633mg | 26% |
| Potassium | 786mg | 17% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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