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This was my first time dry-brining a turkey and I don’t think I’ll ever look back. It’s so much easier than a traditional wet brine and quite possibly even more delicious. Here’s 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 it to stay super moist.
To do it, you’ll rub a salt and dry spice mixture all over the turkey, then let it sit for 24 to 48 hours in the fridge. As it rests, the salt helps to draw out the meat’s juices, then the salt dissolves into the juices, creating a brine without adding any liquid. From there, the brine soaks into the meat resulting into a flavorful, moist turkey.
There’s a few important things to keep in mind as you prep your bird. If you buy a frozen turkey, make sure you give it plenty of time to defrost. I’d allocate 3 to 4 days for your turkey to thaw in the fridge, depending on the size. Once your turkey is thawed, let it dry brine for 1 to 2 days before Thanksgiving. On Thanksgiving Day, remove it from the fridge for 1 to 2 hours prior to roasting so that it roasts more evenly and has a better chance at developing perfectly crispy skin, which everyone loves.
ingredients:
- Kosher Salt
- Fresh Sage
- Fresh Rosemary
- Fresh Thyme
- Garlic Cloves
- Freshly Ground Black Pepper
- Light Brown Sugar
- Cayenne Pepper
- Lemon Zest
- Turkey
- Low-Sodium Chicken Broth
- Unsalted Butter
step-by-step:
step one: make the dry rub
In a small mixing bowl, whisk together the salt, brown sugar, sage, rosemary, thyme, garlic, black pepper, cayenne pepper, and lemon zest.
step two: prep the turkey
Pat the turkey dry with paper towels. Arrange a roasting rack on a large sheet pan and place the turkey on top of the rack.
step three: dry brine the turkey
Rub the dry brine all over the turkey, especially on the breasts. Refrigerate, uncovered, for 24 to 48 hours.
step four: get ready to roast
Remove the turkey from the fridge to let stand for 1 hour at room temperature before roasting. Meanwhile, preheat the oven to 425°F.
step five: butter the turkey
Working from the neck end of the turkey, gently loosen the skin from breasts and rub the softened butter under skin of the bird. Tie the legs together with kitchen twine.
Fill a roasting pan with the broth and place the turkey and rack in the roasting pan. Transfer to the oven and roast until the skin starts to brown, about 20 minutes.
step six: roast the turkey
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.
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.
step seven: carve and serve
Let the turkey rest for 20 to 30 minutes before carving and reserve any pan juices for my Herby Turkey Gravy.
No! That’s the beauty of a dry brine. It’s way less messy than a wet brine. For a dry-brined turkey, you don’t need to rinse the brine off since it will retain great flavor as it roasts. Instead, simply brush off any excess salt before cooking.
You should account for about 1½ pounds per person, which will be enough to feed a crowd and offer leftovers. If you’re hosting 10 people, you’ll want to buy a turkey that is about 15 pounds.
Follow these tips and and you will have a perfectly cooked Dry-Brined Thanksgiving Turkey that you’ll want to make for years to come! Oh, and don’t forget to pair it with my Herby Turkey Gravy!
looking for more Thanksgiving recipes? try these!
Dry-Brine Thanksgiving Turkey
Ingredients
For the Dry Rub:
- 1/4 cup kosher salt
- 3 tablespoons light brown sugar
- 2 tablespoons minced fresh sage leaves
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon minced fresh thyme leaves
- 4 garlic cloves, minced
- 2 teaspoons freshly ground black pepper
- ½ teaspoon cayenne pepper, optional
- 2 tablespoons lemon zest (from 2 small lemons)
For the Turkey:
- 1 (12- to 18-pound) turkey
- 2 cups low-sodium chicken broth, plus more as needed
- 6 tablespoons unsalted butter, softened
Instructions
- In a small mixing bowl, whisk together the salt, brown sugar, sage, rosemary, thyme, garlic, black pepper, cayenne pepper, and lemon zest.
- Pat the turkey dry with paper towels. Arrange a roasting rack on a large sheet pan and place the turkey on top of the rack.
- Rub the dry brine 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 the skin from breasts and rub the softened butter under skin of the bird. Tie the legs together with kitchen twine.Fill a roasting pan with the broth and place the turkey and rack in the roasting pan. Transfer to the oven and roast until the skin starts to brown, 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.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 the turkey rest for 20 to 30 minutes before carving and reserve any pan juices for my Herby Turkey Gravy.
Notes
Nutrition
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.