Dry brining is a simple way to get a flavorful, moist roast turkey without the hassle of a large container of salt water. The process involves rubbing a salt and spice mixture directly onto the bird and letting it rest before roasting.
While the brining takes at least 8 hours, the active preparation is straightforward. The result is a turkey with deeply seasoned meat and wonderfully crisp skin, perfect for a holiday centerpiece.
Why You’ll Love Dry Brined Roast Turkey
- Crispier Skin: Applying the brine directly to the skin and letting it air-dry in the fridge draws out moisture from the surface, which helps it brown and crisp beautifully in the oven.
- Juicier Meat: The salt in the brine alters the proteins in the meat, helping them retain more moisture during cooking. This means you get a juicier result.
- Deeper Flavor: The salt and spices penetrate the meat over the long brining period, seasoning the turkey from the inside out for more flavor in every bite.
Dry Brined Roast Turkey Ingredients
- Turkey: A fresh, not frozen, turkey is ideal for this recipe. If you use a frozen turkey, make sure it is completely thawed in the refrigerator before you begin.
- Dry Brine: You can use a store-bought dry brine mix or make your own with kosher salt, brown sugar, black pepper, and dried herbs like thyme or rosemary.
- Kosher Salt: If making your own brine, use kosher salt. Its coarse texture is easier to apply evenly than fine table salt. Do not substitute table salt one-for-one, as it is much saltier by volume.
- Unsalted Butter: Using unsalted butter allows you to control the final seasoning of the turkey, as the brine already adds a significant amount of salt.
Exact quantities are in the recipe card below.
How to Make Dry Brined Roast Turkey
Step 1: Brine the Turkey
Pat the turkey dry and place it on a wire rack over a baking sheet. Rub the dry brine mixture all over the surface. Cover loosely and refrigerate for 8 to 24 hours.
Step 2: Prep for Roasting
After brining, rinse the turkey very well under cold water to remove all the salt from the surface. Pat it completely dry with paper towels, then let the turkey stand at room temperature for one hour.
Step 3: Roast the Turkey
Place the turkey in a roasting pan and start it in a hot 400°F (200°C) oven for 30 minutes. Reduce the heat to 325°F (165°C), baste with melted butter, and continue to roast, basting periodically, until it’s cooked through.
Step 4: Rest and Carve
Once the turkey reaches a safe internal temperature of 165°F (74°C), transfer it to a cutting board. Let the turkey rest for at least 20 minutes before carving to ensure the meat is juicy.
Storage Tips for Dry Brined Roast Turkey
Store leftover carved turkey in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in an oven-safe dish with a splash of broth, cover with foil, and warm in a 325°F (165°C) oven until heated through.
Expert Tips for Dry Brined Roast Turkey
- Food Safety: Poultry is safe to eat when cooked to a minimum internal temperature of 165°F (74°C). Use an instant-read thermometer to check the temperature in both the breast and thigh.
- Drying the Skin: Patting the skin completely dry after rinsing is a key step for achieving a brown, crispy skin during roasting.
- Resting is Important: Don’t skip the resting period. It allows the juices to redistribute throughout the meat, resulting in a moister turkey that’s easier to carve.
- Brining Time: For a more deeply seasoned flavor, aim for a brining time closer to 24 hours. Do not brine for longer than 24 hours.
What to Serve with Dry Brined Roast Turkey?
Serve the carved turkey with classic sides like mashed potatoes, gravy made from the pan drippings, and roasted vegetables.
Dry Brined Roast Turkey Recipe FAQs
Do I have to rinse the turkey after dry brining?
Yes, rinsing is an important step. It removes the excess salt from the surface of the skin, preventing the final dish from being too salty and ensuring the skin can brown properly.
Can I use this method on a smaller turkey or a turkey breast?
Yes, this method works well for smaller birds or just a breast. You will need to reduce the amount of brine and shorten the cooking time significantly. Always cook based on internal temperature, not time alone.
What’s in a typical dry brine?
A basic dry brine is made of kosher salt and sugar (white or brown). Many recipes also include black pepper, dried herbs like thyme, sage, and rosemary, and sometimes spices like paprika or garlic powder.
Dry Brined Roast Turkey
Ingredients
- 1 whole turkey 18 to 20 pounds , neck and giblets removed, 8 to 9 kg
- 2 cups dry brine mix (kosher salt sugar, and spices), about 10 oz / 280 g
- 8 tablespoons unsalted butter melted, 1 stick / 113 g
Instructions
- Set a wire rack inside a large, rimmed baking sheet. Pat the turkey completely dry with paper towels and place it on the rack.
- Sprinkle the dry brine all over the outside of the turkey. Use about half for the breast side and the rest for the back, legs, and wings. Gently rub it into the skin.
- Cover the turkey loosely with plastic wrap or place it in a large brining bag. Refrigerate for at least 8 hours, or preferably up to 24 hours.
- Remove the turkey from the refrigerator. Unwrap it and rinse it thoroughly inside and out with cold water to remove all the brine. Pat the entire surface and cavity completely dry with paper towels.
- Let the turkey sit at room temperature for 1 hour to take the chill off. Position a rack in the lower third of your oven and preheat to 400°F (200°C).
- Place the turkey, breast-side up, on a roasting rack set inside a large roasting pan. Put it in the oven and roast for 30 minutes.
- Reduce the oven temperature to 325°F (165°C). Brush the turkey all over with some of the melted butter.
- Continue roasting, brushing the turkey with melted butter and any pan drippings every 30-45 minutes. Roast for an additional 2.5 to 3 hours.
- The turkey is done when an instant-read thermometer inserted into the thickest part of the breast and thigh (avoiding bone) registers 165°F (74°C). If the skin darkens too quickly, tent the breast area loosely with aluminum foil.
- Carefully transfer the turkey to a large carving board. Let it rest for 20 to 30 minutes before carving and serving.
