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Dry-Brine Thanksgiving Turkey
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5 from 18 votes

Dry-Brine Thanksgiving Turkey

Prep Time2 days 1 hour 15 minutes
Cook Time2 hours 30 minutes
Resting Time30 minutes
Total Time2 days 4 hours 15 minutes
Course: Main Course
Cuisine: American
Author: Alex Snodgrass

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

The cook time will vary depending on the size of your turkey. Plan for 12 to 14 minutes per pound.
 

Nutrition

Calories: 884kcal | Carbohydrates: 55g | Protein: 13g | Fat: 72g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 181mg | Sodium: 28462mg | Potassium: 736mg | Fiber: 5g | Sugar: 36g | Vitamin A: 2940IU | Vitamin C: 32mg | Calcium: 276mg | Iron: 5mg