Dry Brine Turkey
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Discover the secret to a perfectly juicy and flavor-packed bird with this easy dry brine turkey recipe—it’s a holiday game-changer!
This fantastic dry-brined turkey recipe was shared with me by the talented food stylist Rebecca Jurkevich, who styled my second cookbook. Rebecca told me it was the best turkey she’d ever made—and she’s made her fair share! Adapted from Jeff Mauro and featured in Rachel Ray Magazine, the recipe’s biggest draw is its simplicity.
You start by rubbing a salt and seasoning mixture—the dry brine—onto the turkey’s skin, then let it rest in the fridge overnight. The salt not only deeply seasons the meat but also draws out the turkey’s natural juices, creating a self-brine that the meat reabsorbs, guaranteeing flavorful, juicy, tender results from the inside out. Plus, the overnight rest in the fridge dries out the skin, so when you cook it, you end up with the most beautifully crispy, golden-brown exterior. Whether you’re a seasoned cook or tackling Thanksgiving turkey for the first time, this dry-brine method is a must-try for its ease and reliability.
Table of Contents
“My husband just declared this is the best turkey we’ve made in 40 years!!!! I concur!!”
Wet Brining vs. Dry Brining
Dry brining involves rubbing salt, herbs, and spices onto the turkey skin and letting it rest in the fridge overnight (or longer). In contrast, wet brining requires soaking the turkey in a seasoned saltwater solution, which often means dealing with a large cooler or bag—a process that can be quite cumbersome. Both methods enhance flavor and juiciness, but dry brining is much simpler and produces beautifully crisp skin.
What You’ll Need To Make A Dry-Brined Turkey
- Turkey – For the best results with this dry-brining method, avoid kosher turkeys, injected turkeys, or self-basting turkeys. These birds have already been treated with salt or a brining solution. However, if you can only find one of these, you can still use this recipe—just halve the amount of salt in the dry brine to avoid over-salting.
- Light brown sugar – Adds a touch of sweetness to balance the salt in the brine and enhances the turkey’s natural flavors.
- Kosher salt – The essential component of the dry brine; it draws moisture out of the skin for extra-crispy results while seasoning the meat throughout. I use Morton brand kosher salt; if you’re using Diamond Crystal kosher salt, which has lighter, flakier grains, you’ll need to increase the amount to ¼ cup to achieve the same level of seasoning. The difference is due to the way the salts are processed: Morton has denser, more compact granules, so it measures saltier per tablespoon than the lighter Diamond Crystal.
- Herbs (dried thyme and sage) – Infuse the turkey with earthy, savory flavors and bring that quintessential holiday flavor.
- Freshly ground black pepper – Provides a mild, peppery bite to balance the other seasonings.
- Unsalted butter – Coats the turkey for baking, enhancing richness and helping to brown the skin.
- Aromatics (yellow onion, carrots, and celery) – Add depth and sweetness to the drippings, creating a flavorful base for the gravy.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine.
Place the turkey breast side up 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. The longer you allow the turkey to brine, the more flavorful and moist it will be, but don’t go past the max recommended time.
Using damp paper towels, brush the dry brine off the turkey’s exterior (keep the brine as-is in the turkey’s cavity).
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 (silicone grilling gloves or mitts work well), 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. Serve with stuffing and cranberry sauce.
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Dry Brine Turkey
Discover the secret to a perfectly juicy and flavor-packed bird with this easy dry brine 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's exterior (keep the brine as-is in the turkey's cavity).
- 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 Using clean oven mitts that you don't mind getting dirty (silicone grilling gloves or mitts work well), 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
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- 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.
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Comments
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Jenn – I’m an avid follower of your recipes and I look forward to trying this one. I noticed with Tante Marie’s recipe, she includes 1 cup of white wine to her roasting pan (but seems no vegetables, and yours includes vegetables but no liquid. I was thinking of doing both. Do you have guidance on whether to include wine or any liquid or keep the pan “dry” with veg only. Along these same lines, how much pan juices do you usually get with this recipe?
Hi Nicole, so glad you like the recipes! I don’t add any liquid to the pan as it creates steam and the skin tends to be less crispy. And the turkey will generate 1/2 to 3/4 of pan juices. Hope that helps!
Thank you! That helps.
Hi Jenn,
We’ve always wet brined, but this year I’m going to try dry brining our turkey. I’ve looked at several recipes and this one looks the best to me. That being said, I was wondering why you wipe the rub off prior to roasting. Every other recipe has you keep the rub on including the recipe this was adapted from. I am thinking about not removing it, but know that you always have a good reason for everything. Why do you remove it and would it be okay not to? The only thing I could come up with was that the sugar may make it brown to quickly.
Thanks!
Hi Katy, You’re exactly right – it prevents the skin from getting too dark.
Coming to this recipe late! Don’t judge me lol but I always cook my turkey in a Reynolds’s bag- turns out great. Can I do this dry brine and still use the bag? Thank you- love this site. People actually think I’m a good cook when I make your recipes!
Hi Kathy, No judgement here! You can definitely cook it in a bag but you won’t get the crispy skin. Enjoy!
Hi, what size turkey is this, please, and what temperature did you use for roasting? I hope you can convince me that the white and dark meat are going to roast til done at the same time??, thanks!
Hi Mary Ann, I recommend a 12 to 14 pound turkey for this recipe and it should be roasted at 375°F. Using a thermometer to test both the thickest part of a breast and a thigh will ensure that the turkey is cooked through.
Thanks, Jenn, for responding so faithfully to our requests for help, including mine above. Somewhere (where?) I thought I read to roast the turkey at 325, not 375?!? Is one or the other a typo, thanks!
I’ve recommended to people that have significantly larger turkeys to roast them at 325°F as opposed to 375°F (to give the inside of the turkey time to fully cook without overly browning the outside). Hope that clarifies!
Perfect clarificaton, thank you!
Will I still get the same results if I grill the bird? I grill over indirect heat on my Weber charcoal grill. Thanks!
Hi Jill, I’d be concerned that the outside of the turkey would burn before the inside is cooked through. Sorry!
Hi Jenn,
I’m considering doing the dry brine this year (have always done the wet brine)… I’ve seen a few recipes that adds baking soda to the mix? Is this something you would do? Thanks!
Hi Christina, Yes sometimes it is added to help brown and crisp the skin, but it is not needed in this recipe.
What do you do with the cavities of the turkey? Do you place the onions, carrots and celery inside? Just don’t see anything addressing this. Thanks
Hi Donna, for this recipe I don’t put anything in the cavity of the turkey, but feel free to add what you’d like.
Jen,
I am doing your stuffed boneless turkey breast. I plan on doing the dry brine on the outside. My question: should I slather butter on the skin before I roll the breast? Also, do I need to rest the breast on top of the vegetables or just process as per your recipe?
Hi Joni, sure, instead of using the olive oil as indicated in the recipe, feel free to use butter. And, no, you don’t need to rest the breast on top of the vegetables; just proceed as the recipe indicates. Hope you enjoy!
HI Jenn – I”m excited to make this!
If I stuff the bird does that change anything about the recipe?
Do you have a recipe for stuffing that is cooked in the turkey?
Thx so much!
Eve
Hi Eve, the cooking time should be about the same, but I’d use a thermometer to be sure. And, no, I don’t have a stuffing recipe that’s intended to go in the turkey – Sorry!
Excellent turkey. I have almost given up on serving turkey because my family wasn’t thrilled to eat it. This is a game changer. I did use oil instead of butter and cut back on the quantity (maybe a few tablespoons). Thanks for all your great recipes. I have made quite a few!
Hi Jenn! My grocer ran out of bone in turkey breasts so I have a boneless breast. Can I still use the dry brined method? Do I keep the netting on the bird? Many thanks for the help! Your recipes always turn out perfectly!
Hi Maggie, Yes you can absolutely still dry brine it — and keep the netting on. Hope that helps and everyone enjoys!