Dry-Brined Turkey
This post may contain affiliate links. Read my full disclosure policy.
Discover the secret to a perfectly juicy and flavor-packed bird with this easy dry-brined turkey recipe—it’s a holiday game-changer!
This fantastic dry-brined turkey, adapted from a Jeff Mauro recipe featured in Rachel Ray Magazine, was passed on to me by the talented food stylist Rebecca Jurkevich, who styled my second cookbook. What I particularly love about this recipe is its simplicity. You start by rubbing a mixture of salt and seasonings—the dry brine—onto the turkey’s skin, then let it rest in the fridge overnight. The salt not only thoroughly seasons the meat but also draws out the bird’s natural juices, creating a self-brine that the meat reabsorbs, guaranteeing a turkey that’s flavorful and juicy from the inside out. Plus, the rest in the fridge dries out the exterior of the bird, so when you cook it, you end up with the most beautifully crispy, golden-brown skin. Whether you’re a seasoned cook or a turkey first-timer, this dry-brined turkey recipe is a must-try for its ease and dependable results.
“My husband just declared this is the best turkey we’ve made in 40 years!!!! I concur!!”
What You’ll Need To Make A Dry-Brined Turkey
Step-by-Step Instructions
In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine.
Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.
Using damp paper towels, brush the dry brine off the turkey.
Scatter the onion, carrots, and celery in the bottom of a large roasting pan. Place a roasting rack inside the pan and place the turkey on the rack. Tuck the wings underneath the bird.
Using your hands, smear the butter all over the turkey.
Roast the turkey until the skin is deep golden and an instant-read thermometer registers 165°F when inserted into the thickest part of the breast and the thigh, 1-3/4 to 2-1/2 hours. Check the turkey after 1-1/2 hours. If it’s getting too dark, cover it loosely with foil.
Note: The cooking time will depend on the size of your turkey. For best results, I recommend using a digital thermometer with a leave-in probe and remote monitor, like the one shown below. That way, you can monitor the temperature of the turkey without ever opening your oven.
Using clean oven mitts (that you don’t mind getting dirty), carefully tilt the turkey so any juices from the cavity pour into the roasting pan. Transfer the turkey to a platter or cutting board. Tent with foil and let rest for 20 to 30 minutes. Remove the vegetables from the pan and discard (or if they aren’t too soft/brown, save them and arrange on the serving platter with the turkey). Reserve the drippings in the pan for the gravy. While the turkey rests, make the turkey gravy.
Carve the turkey and serve with the gravy on the side.
Frequently Asked Questions
A: Dry brining involves rubbing salt, herbs, and spices onto the turkey skin and letting it sit in the fridge overnight (or longer). Wet brining, in contrast, requires soaking the turkey in a seasoned saltwater solution, often necessitating a large cooler or bag and can be quite cumbersome. While both methods enhance flavor and juiciness, dry brining is much simpler and produces crisper skin.
A: The recommended time for dry brining is at least 1 day and up to 3 days. The longer you allow the turkey to brine, the more flavorful and moist it will be. However, even just 24 hours of brining can make a significant difference. You can adjust the salt quantity based on the brining duration to avoid over-salting.
A: If your turkey has been pre-injected with a solution (as is common with many store-bought turkeys), you can still use this dry-brined recipe effectively. These types of turkeys still benefit from additional seasoning for enhanced flavor. However, since they already contain some salt, you should reduce the amount of salt used in the dry brine by half to prevent the turkey from becoming overly salty.
You May Also Like
- 24 Best Thanksgiving Side Dishes
- 18 Thanksgiving Desserts Worth Saving Room For
- Rolled Turkey Breast with Sausage & Herb Stuffing
- Fresh Cranberry Sauce
- Creamy Make-Ahead Mashed Potatoes
- Easy Sausage & Herb Stuffing
Dry-Brined Turkey
Discover the secret to a perfectly juicy and flavor-packed bird with this easy dry-brined turkey recipe—it’s a holiday game-changer!
Ingredients
- 1 (12 to 14-pound) turkey, patted dry (see note)
- ¼ cup (packed) light brown sugar
- 3 tablespoons Morton kosher salt (or ¼ cup Diamond kosher salt)
- 2 teaspoons dried thyme
- 2 teaspoons dried sage leaves or ground sage
- 1 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, at room temperature
- 1 large yellow onion, cut into wedges
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
Instructions
- Line a rimmed baking sheet with aluminum foil for easy clean up, and set an oven rack on top.
- Remove and discard the truss that holds turkey legs together (if the legs are held together with turkey skin, cut the skin to release them). Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock. Rinse the turkey inside and out with warm water. Pat dry with paper towels.
- In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of the prepared baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. (For food safety, ensure the turkey remains in the refrigerator at 40°F or lower during the entire brining period. If brining for longer than 24 hours, you can cover the turkey loosely with plastic wrap for the first part of the brining process and then uncover it for the final 24 hours to allow the skin to dry.)
- Preheat the oven to 375°F and set an oven rack in the lower third of the oven. Using damp paper towels, brush the dry brine off the turkey.
- Scatter the onion, carrots, and celery in the bottom of a large roasting pan. Place a roasting rack inside the pan and place the turkey on the rack. Tuck the wings underneath the bird. Using your hands, smear the butter all over the turkey.
- Roast the turkey until the skin is deep golden and a leave-in or instant-read thermometer registers 165°F when inserted into the thickest part of the breast and the thigh, 1¾ to 2½ hours (see note). Check the turkey after 1½ hours. If the skin is getting too browned, cover it loosely with foil.
- Using clean oven mitts (that you don't mind getting dirty), carefully tilt the turkey so any juices from the cavity pour into the roasting pan. Transfer the turkey to a platter or cutting board. Tent with foil and let rest for 20 to 30 minutes. Remove the vegetables from the pan and discard (or if they aren't too soft/brown, save them and arrange on the serving platter with the turkey). Reserve the drippings in the pan for the gravy.
- While the turkey rests, make the gravy.
- Carve the turkey and serve with the gravy on the side.
- Make-Ahead Instructions: If you don't mind losing the crispy skin, the turkey can be roasted and carved ahead of time. Pour a thin layer of the gravy into an ovenproof serving dish. Arrange the carved turkey nicely on top of the gravy; cover tightly with plastic wrap and refrigerate for up to two days. Refrigerate the remaining gravy in a separate container. To reheat: remove the plastic wrap and cover the platter with aluminum foil. Place in a 325°F-oven for 20 to 30 minutes, until the turkey is hot. Reheat the gravy in the microwave or on the stovetop.
- Note on Selecting Your Turkey: For the best results with this dry-brining method, look for a turkey that is not kosher, injected, or labeled as "self-basting." These types of turkeys have already been treated with salt or a brining solution. However, if you can only find a kosher, injected, or self-basting turkey, you can still use this recipe, as these birds do still benefit from additional seasoning. Just halve the amount of salt in the dry brine to avoid over-salting.
- Note: I've given a range for the cooking time, which will depend on the size of your turkey. For best results, I recommend using a digital thermometer with a leave-in probe and remote monitor (like this one). That way, you can monitor the temperature of the turkey without ever opening your oven.
Pair with
Nutrition Information
Powered by 
- Per serving (8 servings)
- Calories: 1,075
- Fat: 47 g
- Saturated fat: 15 g
- Carbohydrates: 6 g
- Sugar: 5 g
- Fiber: 0 g
- Protein: 147 g
- Sodium: 1,619 mg
- Cholesterol: 513 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn,
Could you use this dry brine on a capon?
Hi Lynda, I don’t see why not. Hope you enjoy1
What is the purpose of the carrots etc, in the pan? Do they flavor the turkey? Or is it for flavoring the gravy? Also, would canola oil work instead of butter?
Yes, the veggies add flavor to the drippings. And canola oil will work here. Hope you enjoy!
Hi Jenn. Have you ever made it this way with a spatchcocked turkey, and if so, what adjustments did you (or would you) make?
Thanks
Hi Scott, I haven’t made this with a spatchcocked turkey, but I think this recipe should work really well. The cooking time would definitely be less; I’m guessing 6 to 8 minutes per pound (but always check with a thermometer). I’d love to hear how it turns out!
Thanks for taking the time to reply! First time trying one of your recipes, looking forward to it! Happy Thanksgiving!!
For a 20 lb. turkey, do I double the brine amount? TIA
Hi Susan, you can get away with making 1.5 times the brine.
I wanted to pop on and say I made my turkey this way last year and it was fantastic! Thank you Jenn!🦃
For a 7lb bone in turkey breast would you just cut the ingredients by half? Thank you!
That sounds about right. 🙂
Hi there! If I am going to use Turkey breast, should I use bone in or boneless, in your opinion? Thank you!
Hi Emily, I’d use bone-in. Enjoy!
Thank you!
Hi Jenn,
If I use ground sage instead of dried sage leaves, should I use less than 2tsps?
Yes, I’d use 1 teaspoon ground sage. Enjoy!
Can you use this dry brine and then cook turkey in big easy?
Hi Terra, That will work, but you need to make a few tweaks to the recipe – I’d omit the sugar and use vegetable or peanut oil in place of the butter. Both of these tweaks are to keep the exterior from burning. I’d love to hear how it turns out if you try it!
Can I brine a frozen Turkey ? Buying a frozen turkey on 11/18 and I want to start to brine it 11/21
Hi Mary, It’s fine to brine and thaw the turkey simultaneously. I’d just briefly rinse the turkey under room temperature running water to start the thawing process.
Any suggestions on a brand of turkey that is not injected with salt. Ty!
Unfortunately, while they’re out there, I don’t know of a brand to suggest that’s not injected. If you can only find a self-basting/injected turkey, you can still use this recipe; just cut the salt in half.