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Alright, this was my first time dry-brining a turkey and I do not think I will ever look back. So here is how to make my Dry-Brine Thanksgiving Turkey!
As we all know, Thanksgiving turkey can often get a bad rep. Flavorless, overcooked, dry…it can really go bad pretty quickly. Enter: dry-brining! This technique not only helps inject the turkey with flavor, but also helps with the moisture. You’ll simply rub the salt + seasoning dry-rub all over the turkey then let it sit for 24-48 hours in the fridge. During this time, the salt helps to draw out the meat’s juices then the salt dissolves into the juices, making a brine without adding any liquid. From there, the brine soaks into the meat resulting into a flavorful, moist turkey.
Now, for a few Dry-Brine Thanksgiving Turkey tips ahead of cooking:
- If you buy a frozen turkey, make sure you give it plenty of time to defrost. It will take a few days! I’d allocate 3-4 days just for your turkey to thaw in the fridge.
- Once you are working with a thawed turkey, I recommend dry brining it 2 days before Thanksgiving.
- On Thanksgiving, remove it from the fridge 1-2 hours prior to roasting so that it roasts more evenly and has a better chance at crispy skin — what we all love.
Follow these tips and the additional in the recipe below and you will have a perfectly cooked turkey and a recipe you will want to use for years to come! And don’t forget to pair it with my Herby Turkey Gravy!
Dry-Brine Thanksgiving Turkey
Ingredients
For the Dry Rub:
- 4 tbsp kosher salt
- 2 tbsp minced fresh sage leaves
- 1 tbsp minced fresh rosemary leaves
- 1 tbsp minced fresh thyme leaves
- 4 cloves garlic minced
- 2 tsp coarsely ground black pepper
- 3 tbsp light brown sugar
- ½ tsp cayenne pepper optional
- 2 tbsp lemon zest from 2 small lemons
For the Turkey:
- 1 turkey 12-18 pounds
- 2 cups low-sodium chicken broth plus more as needed
- 6 tbsp unsalted butter optional
Instructions
- Pat dry your turkey. Place a roasting rack on a sheet pan and place the turkey on top of the rack.
- Rub the dry rub all over the turkey, especially on the breasts. Refrigerate, uncovered, for 24 to 48 hours.
- Remove the turkey from the fridge to let stand for 1 hour at room temperature before roasting.
- Meanwhile, preheat the oven to 425°F.
- Working from the neck end of the turkey, gently loosen skin from breasts and rub butter under skin of the bird. Tie legs together with kitchen twine. *You do not have to do the butter under the skin. I’ve done it both ways and it turns out flavorful and delicious either way. Obviously, butter is always a delicious touch, but if you are having trouble getting it under the skin just move along.
- Fill a roasting pan with 2 cups of broth and place the turkey (which should still be on the rack) into the roasting pan. Transfer to the oven and roast until the skin starts to brown in spots, about 20 minutes.
- Reduce the oven temperature to 325°F and continue roasting, basting the turkey every 20 to 30 minutes with the broth/juices from the turkey (if there are no juices and the bottom looks dry, pour 1 cup of chicken broth over the breasts/body of the turkey).
- When the turkey is starting to look golden brown all over, tent with foil. Continue to roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 160°F. It will continue to cook once you remove it from the oven.
- Let it rest for 20 to 30 minutes before carving and reserve pan juices if planning on making my Herby Turkey Gravy.
Notes
- Cook time greatly varies depending on the size of your turkey
- For reference, my 16 lb turkey took 2 hours and 10 minutes in the oven to roast once I lowered the temperature
- A thermometer is key when cooking your turkey to ensure your turkey is cooked through
Nutrition information is automatically calculated, so should only be used as an approximation.
Would the dry rub be ok if you didn’t use fresh herbs?
Would you mind clarifying. I took my Turkey out of the freezer on Sunday like you recommended to thaw in the fridge. Your instructions say “once working with a thawed turkey” to dry brine it 2 days before. I don’t know that my turkey will have thawed by tomorrow. Do I have to wait until thawed to dry brine or can it do it tomorrow (2 days before Thanksgiving) ? Please advise. First timer here! Thank you in advance!
I would wait until it is thawed out, ideally! and even if you dry brine for only 1 day– it will still be great!
Hi Alex,
Thinking of doing this recipe for Christmas dinner. I don’t have a roasting rack. Would it work to put the turkey directly in the roasting pan with the 2 cups of broth?
Thanks!
Yes!! It’ll be just fine (the only difference is the bottom of your turkey will be submerged in the liquid so it won’t be crisp all around).
First time making a turkey this week and I’m so excited to try this recipe, especially after all the great reviews! When roasting, breast up or down? Thanks!
good luck!!! and breast up!
Do you continue basting every 20-30 minutes until the end, or just until you tent it? Thanks!
until the end (even after you tent)
I’d like to cover the turkey with tin foil while it’s in the refrigerator. Will covering it change the flavor or texture of the final dish?
Hi Alex,
We have always cooked our turkey with the stuffing inside the bird (I know some people poo poo this but this is what I grew up eating). Do you think the outcome of this recipe will be affected if I stuff and cook? Obviously I will have to cook longer but other than that what do you think?
Yes! you can defintiely stuff it with stuffing
I’m going to try this this Thanksgiving. Can I substitute coconut or maple sugar for the brown sugar?
I find that coconut sugar burns more easily — so i don’t recommend using that. I’ve honestly never cooked with maple sugar- so I can’t say for sure on that one.
When I put the brine seasonings on the Turkey after drying off, they didn’t stick. Lots fell off to the side. Should I do another round and try to stick more on? Also, when I cook Turkey, should I rinse out baking Pan before I add broth? Thanks so much!!!
It’s ok if some falls off– and yes– if its oveerly salted in the baking pan that’s a good idea.
Can I use this dry brine recipe-but spatchcock the turkey instead of leaving it whole? We loved your spatchcock turkey last year !!!!
Can I use a turkey breast roast for this recipe? I have no idea how it would need to be altered so i was wondering if you had any tips! Thanks
Hi! I know a dry brine would work well on it; however, I don’t have tips on roasting time! Also– depending on how large the Turkey Roast is, you’ll likely need to half the amount of salt in the dry brine.
Where do I find the Herby Gravy recipe?
Here you go! https://thedefineddish.com/herby-turkey-gravy/
Why does it need to be uncovered in the refrigerator?
This helps to make sure it is all dried out so you get crispy skin.