Dry-Brined Turkey

4.45 from 9 votes

This method for dry brining a turkey begins 36 hours before you’re ready to roast the bird. A dry brine of salt and fresh herbs infuse the meat with flavor and keep it moist while cooking.

Prep Time1 12

Cook Time3

Total Time1 15

Course: Main Dish

Cuisine: American

Keyword: Christmas, entertaining, Holiday recipe, how to, Thanksgiving, turkey

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $16.00

Equipment

Roasting Pan
Knife
Cutting Board
Mixing Bowl

Ingredients

1 14 - 16 pound Whole Turkey, fully defrosted (see note)
3 - 4 Tablespoons Morton’s Kosher Salt (see note)
1 teaspoon Black Pepper
3 Tablespoons Fresh Herbs, finely chopped (any mix will work - I like a combination of sage and thyme)
4 Tablespoons Butter, softened (see note)
1 Lemon, sliced in half

Instructions

36 hours before roasting: Starting 36 hours before you plan to roast the turkey, take the fully defrosted turkey and rinse it well under cool tap water. Remove the neck from the cavity of the turkey and the bag of giblets (reserve for making gravy).
Place turkey breast-side up on a raised rack inside a roasting pan (see note). Pat dry with paper towels.
Loosen the skin from the breast and legs of the turkey to create some space for the butter. (Note: I like to use a spoon to help gently separate the skin.)
Combine salt, black pepper, and herbs. Rub salt mixture evenly over the turkey, including inside the cavity and under and on top of the skin, concentrating more salt where the meat is thickest (like the breast). Turn turkey so the breast is facing down.
Cover turkey with foil or plastic wrap. Refrigerate for 36 hours, turning it to face breast-side up about halfway through brining time.
1 hour before roasting: About an hour before cooking, take turkey out of the refrigerator and uncover it. Allow it to come to room temperature (do not rinse off the brine).
Arrange oven rack so that one rack is in the lower third of the oven.
Preheat oven to 425°F / 218°C.
Rub softened butter evenly under the skin of the turkey.
Place lemon halves inside the cavity.
Tie / truss the legs of the turkey together (optional).
Transfer the turkey to the lower rack in the oven and roast for 90 minutes to 2 1/2 hours. Start checking the turkey on the lower end of the cook time and continue checking until the thickest part of the breast registers 160°F / 71°C and the thickest part of the thigh registers 165°F / 73°C.) If the breast is cooking much faster than the thigh (or if the skin on the breast gets more brown than you’d like it to be, lightly cover that part of the turkey with a piece of foil.)
Once turkey is done transfer it to a cutting board and let rest for 30 to 40 minutes (you can tent it with foil to keep it warm).
Slice and serve.

Notes

Use a fresh, non-brined turkey for this method. Do not use any turkey that is pre-brined, “enhanced”, or kosher (because those are often treated with salt before you buy them).

For even cooking, be sure that the turkey is fully defrosted before roasting. Estimate 1 day per 4 lbs of turkey to fully defrost in the refrigerator. For example, for a 16-pound turkey, allow 4 days.

Roasting Pan - If you don't have a large roasting pan, you can also use an oven-safe cooling rack on top of a sheet pan which will raise the turkey and allow air to circulate all around it as it cooks.

Salt - Use 1 Tbsp of Morton’s Kosher salt for each 4 lbs of turkey. (if using Diamond Crystal Kosher Salt, use 1 Tbsp per each 3 lbs of turkey). It will seem like a lot of salt, but the dry brining method gives the salt plenty of time to infuse all the way into the meat.

Nutrition