Dry Brined Turkey Recipe
Learn how to roast a dry brined turkey for Thanksgiving using kosher salt, pepper, brown sugar, dried herbs, and butter.
Servings: 12 servings
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
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.
My Top Tip: Loosen the skin slowly. Work with your fingertips rather than pulling upward. Keeping the skin intact helps hold the seasoning against the breast.
Storage: Store leftover turkey in an airtight container in the fridge for 3 days. Reheat 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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