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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I love so many of your recipes and am trying this one for Thanksgiving. 2 questions…
1. I like to put stuffing inside the turkey. Should I still cook at 350?
2. I also like to put an herb butter under the skin. Can I still do that with this dry brine or will it not mesh well with the seasonings in your recipe?
Thanks and Happy Thanksgiving!
Hi Ami, So glad you liked the recipes! Yes, I’d still cook the turkey at the same temperature (which is 375°F). The turkey may take longer to fully cook with the stuffing inside, but I’d use a remote thermometer if possible so there’s no guesswork. And, in answer to your second question, that should be fine. Hope that helps and happy Thanksgiving!
Any adjustments to the brining instructions if I spatchcock the turkey?
Hi David, I don’t think any modifications are necessary for the brining if you’re spatchcocking the turkey. Enjoy!
We have a big crowd for Thanksgiving this year and have a 24 lb turkey to roast! I plan to double your recipe and dry brine it for 36-48 hrs prior to roasting. I also plan to stuff the bird, as that is a family favorite for us! Any recommendations for time and temperature for a turkey of this size? Thanks in advance for the help – I’m always impressed with the great attention to detail and thoughtfulness of your recipes that make everything turn out delicious 🙂
Hi Laurie, thanks for your nice words about the recipes – so glad you find them easy to follow! I’d guesstimate that your turkey will need about 4 1/2 hours in the oven. I’d reduce the oven temperature to 325° so the inside of the turkey can cook through without the skin getting too browned. Happy Thanksgiving!
Hi Jenn,
How should I adjust brine measurements and cooking temperature/time for an 18-20lb turkey?
Thank you for all of your excellent recipes!
Tina
Hi Tina, I’d make 1.5 times the brine, and reduce the oven temperature to 325°F so that the turkey cooks through without the skin getting too brown. Enjoy!
I am making a 22-24 lb turkey for 18 guests. How would you suggest I alter the recipe?
Hi Lisa, for that size turkey, I’d double the brine (although you may have some left over) and reduce the oven temperature to 325 degrees so the turkey is able to cook through before the skin gets too brown. Hope everyone enjoys!
I am serving a crew of 20 and have a 25-pound Butterball, which we have fondly named, “Birdzilla!” I would really like to try this dry-brine and am wondering if you have any thoughts on whether I should double the amount of seasoning to ensure an even coating and if you would adjust the roasting temperature to prevent over browning. I have a Wolf oven and used Convection Roast last year.
Yes, Diane, doubling the seasoning would be a good idea. And I’d reduce the oven temperature to 325 degrees for roasting. Hope everyone enjoys!
He’s in the oven and is a thing of beauty! Can’t wait to share how it turned out.
Hi Jenn – love your recipes! Planning on dry brining my turkey as per your recipe but am using a Mary’s Organic Turkey which doesn’t seem to be self-basted. Would the cooking instructions be different or same in this case? Thanks so much!
Hi Sona, This recipe actually works best with turkeys that are not self-basting so you’re in good shape. Hope you enjoy!
Do you rub the dry brine just on outside skin of the turkey, or do you also loosen the skin and rub it under the skin, onto the meat directly?
Thanks so much. I am looking forward to making this along with several of your other Thanksgiving dishes.
Hi Danielle, you just rub the brine on the outside of the skin and inside the cavity – no need to rub it under the skin. Hope you enjoy!
Hi Jenn,
Thanks for this lovely recipe! I can’t wait to make this. First time trying out dry brining I’ve made so many of your dishes, and it’s always been wonderful and delicious. My turkey this year will be about 16 lbs, should I add a bit more to the seasoning or leave it as is? Also, at what temp should I roast this? Hope to hear back. Happy Holidays!
Christina
Hi Christina, Glad you’ve had success with the recipes! I think you can get away with keeping the seasoning amounts as is, but would roast the turkey at 350°F. Enjoy!
Thank you so much, Jenn!
He Jenn, should the temp be 375 or 350 for roasting? Thank you for all the great recipes!
Hi Jackie, assuming your turkey is between 12 and 14 pounds, you should roast it at 375°F.
Yes mine is 14lbs. Thanks so much and Happy Holidays
Hi, Jenn. Thank you for sharing so many excellent recipes with us. I have many favorites on your site.
Last year I wet-brined and spatchcocked a turkey for the first time. I overcooked it, but it was still the best I’ve ever made. I’m tempted to do the spatchcock again, using your dry-brine method this year. Hmm.
The whole reason I resorted to spatchcocking it is because I always have a terrible time getting the thermometer probe placed correctly. I put it “deep in the thigh,” ensuring that it’s not touching a bone. But the temp always shows it’s finished well before I know it really is, so I pull out the probe, reposition it, and try again. Cycle usually repeats 3 or 4 times before I pull the turkey out and *hope* that it’s cooked enough.
So, my questions are: 1) Is there any reason I would not want to use your method with a spatchcocked turkey, and 2) If you strongly recommend traditional roasting, could you offer guidance (or a really good website or video with specific instructions) on what I might be doing wrong with my probe placement?
Thank you!
Hi Laura, so glad you like the recipes! I haven’t made this with a spatchcocked turkey, but I think this recipe should work really well. Hope you enjoy and happy Thanksgiving. 😊
Thank you for your response. Happy Thanksgiving to you and yours as well.