Dry-Brined Turkey

How to Make Dry-Brined Turkey

1. 1

   Step 1: Mix and apply the dry brine

   Combine the kosher salt, granulated sugar, and chopped thyme in a small bowl. Pat the turkey very dry with paper towels, then loosen the skin over the breast by sliding your fingers between skin and meat. Sprinkle and rub roughly two-thirds of the salt mixture under the skin over the breasts and the remainder all over the exterior and inside the cavity, working to coat evenly. Place the turkey on a rack set in a sheet pan or roasting pan to catch any drips.

   For this step

   • 12 lbWhole turkey (neck and giblets removed)
   • 3 tbspKosher salt (Diamond Crystal preferred)
   • 1 tbspGranulated sugar (optional)
   • 2 tbspFresh thyme leaves, chopped (or substitute rosemary)
   
2. 2

   Step 2: Refrigerate uncovered to brine and dry the skin

   Transfer the uncovered turkey on its rack to the refrigerator and leave it to dry-brine for 24 to 48 hours; 24 hours is recommended for a 12-pound bird. Leaving the skin exposed to the cold air concentrates flavor and helps the skin dry, which is essential for crisp roasting. Do not rinse the turkey after brining; pat it dry again with paper towels before roasting. If space is tight, place the bird in a shallow pan to catch condensation but keep it uncovered.
3. 3

   Step 3: Preheat oven and finish prepping the bird

   About 1 hour before roasting, remove the turkey from the fridge and let it sit at room temperature for 30 minutes while you preheat the oven to 325°F (163°C). Tuck the wing tips behind the shoulders and tie the legs together with kitchen twine if desired. Rub the skin all over with olive oil and season lightly with freshly ground black pepper; work the softened butter under the breast skin and over the thighs for added richness. Stuff the cavity with the prepared aromatics and position the turkey breast-side up on the rack in the roasting pan.

   For this step

   • 6 tbspUnsalted butter, softened
   • 2 tbspOlive oil
   • 1 tspBlack pepper, freshly ground
   • 1 batchAromatics: 1 onion (quartered), 1 lemon (halved), 4 garlic cloves (crushed)
4. 4

   Step 4: Roast until the proper internal temperature

   Place the turkey in the preheated oven and roast at 325°F (163°C). Estimate about 13–15 minutes per pound; a 12-pound turkey will take roughly 2.5–3 hours, but start checking internal temperature after about 2 hours. Roast until the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (79°C); use an instant-read thermometer for accuracy. If the skin is browning too quickly, tent the breast loosely with foil for the last portion of cooking.
   
5. 5

   Step 5: Rest, carve, and serve

   Remove the turkey from the oven and transfer it to a cutting board, tenting loosely with foil; let it rest undisturbed for 20–30 minutes so the juices redistribute. While it rests, pour the pan drippings into a fat separator or a saucepan to make gravy if desired. Carve the bird and serve warm, or reserve sliced meat for make-ahead platters; the dry-brine keeps the meat flavorful even if served slightly later.

1. Combine the kosher salt, granulated sugar, and chopped thyme in a small bowl. Pat the turkey very dry with paper towels, then loosen the skin over the breast by sliding your fingers between skin and meat. Sprinkle and rub roughly two-thirds of the salt mixture under the skin over the breasts and the remainder all over the exterior and inside the cavity, working to coat evenly. Place the turkey on a rack set in a sheet pan or roasting pan to catch any drips.
2. Transfer the uncovered turkey on its rack to the refrigerator and leave it to dry-brine for 24 to 48 hours; 24 hours is recommended for a 12-pound bird. Leaving the skin exposed to the cold air concentrates flavor and helps the skin dry, which is essential for crisp roasting. Do not rinse the turkey after brining; pat it dry again with paper towels before roasting. If space is tight, place the bird in a shallow pan to catch condensation but keep it uncovered.
3. About 1 hour before roasting, remove the turkey from the fridge and let it sit at room temperature for 30 minutes while you preheat the oven to 325°F (163°C). Tuck the wing tips behind the shoulders and tie the legs together with kitchen twine if desired. Rub the skin all over with olive oil and season lightly with freshly ground black pepper; work the softened butter under the breast skin and over the thighs for added richness. Stuff the cavity with the prepared aromatics and position the turkey breast-side up on the rack in the roasting pan.
4. Place the turkey in the preheated oven and roast at 325°F (163°C). Estimate about 13–15 minutes per pound; a 12-pound turkey will take roughly 2.5–3 hours, but start checking internal temperature after about 2 hours. Roast until the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (79°C); use an instant-read thermometer for accuracy. If the skin is browning too quickly, tent the breast loosely with foil for the last portion of cooking.
5. Remove the turkey from the oven and transfer it to a cutting board, tenting loosely with foil; let it rest undisturbed for 20–30 minutes so the juices redistribute. While it rests, pour the pan drippings into a fat separator or a saucepan to make gravy if desired. Carve the bird and serve warm, or reserve sliced meat for make-ahead platters; the dry-brine keeps the meat flavorful even if served slightly later.