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Dry brined turkey recipe on a platter.
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Dry Brined Turkey Recipe

This dry brined turkey is made with a herb-loaded salt rub, resulting in a moist turkey with browned, crispy skin.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Brining Time2 days
Total Time2 days 3 hours 50 minutes
Course: Dinner, Entree, Main Course
Cuisine: American
Servings: 12 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 1 (12-14 pounds) whole turkey thawed if frozen
  • 3 tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage leaves
  • 4 tablespoons softened butter for roasting
US Customary - Metric

Instructions

  • Remove turkey from its packaging and place on a wire rack set over a large rimmed sheet pan. Remove giblets and neck to use for gravy or discard. Pat inside cavity and outside of the turkey dry with paper towels. Working from the neck end, gently loosen the breast skin.
  • In a small bowl, mix together the kosher salt, brown sugar, black pepper, and dried herbs.
  • Sprinkle about 1 teaspoon of the mixture inside the cavity, then rub the remaining seasoning all over the turkey, including under the lifted breast skin.
  • Refrigerate the turkey uncovered on the sheet pan for 24 to 48 hours.
  • Remove the turkey from the fridge 1 hour before ready to cook and allow to sit at room temperature.
  • Adjust the oven rack to the lower-middle position and preheat the oven to 325°F. Tuck wings and neck skin under and tie legs together with kitchen twine and then transfer turkey breast-side up to a roasting pan. Rub the softened butter all over the skin.
  • Roast until the thickest part of the thigh reaches 165°F, about 3 to 3½ hours for a 12–14 pound turkey, or 15 minutes per pound.
  • Remove from the oven and let the turkey rest for 30 minutes before carving.

Notes

Nutrition: The sodium for this recipe is calculated using an estimated absorption rate from the dry brine (about 30 to 50 percent of the salt actually makes it into the turkey). Please note that Metric conversions are estimates only.
    1. Pat the turkey dry before starting. For the best dry brined turkey, you want to remove as much moisture as possible as the first step! That way, the salt rub sticks to the turkey.
    1. If you don't own a roasting pan, use a sheet pan and a wire rack. I like a roasting pan because its handles make it easy to move into and out of the oven, but you'll get the same results with a sheet pan and a wire rack!
  • Storage: Kept in an airtight container in the fridge, any leftover turkey will last 3 days. You can reheat the turkey in the microwave for a few minutes until warmed through.

Nutrition

Calories: 568kcal | Carbohydrates: 1g | Protein: 81g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 281mg | Sodium: 943mg | Potassium: 848mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 0.05mg | Calcium: 47mg | Iron: 3mg

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