Dry-Brined Turkey
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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.
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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
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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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Is there any reason I can’t put the rub under the skin on the turkey?
I would not rub this particular dry rub underneath the skin, as it will be difficult to remove (and the sugar may cause the skin to burn). For what it’s worth, I don’t think it’s necessary to rub under the skin; the seasoning will permeate through. For the most flavor, let it rest in the fridge for the maximum amount of time.
Hi Jen,
I made your high heat turkey last year (highly recommend) so wanted to try this method this year. Can you please tell me how to adjust the ingredients for a 20lb turkey? Also approximate cooking time so I can plan accordingly? I did order the thermometer you recommended.
Hi Pam, I worry a large bird may burn at 375°F, so I’d cook it at 325°F for 3 1/2 to 4 hours.
Does the turkey need to be a room temperature prior to cooking?
Nope – hope you enjoy!
Oh no. I already have it in the fridge brining since yesterday. Any tricks you can recommend to prevent it from burning?
Hi Pam, I’m sorry I wasn’t clear! This recipe will be perfectly fine with your larger bird as long as you cook it at a lower temperature.
Hi Jenn
After I put the dry rub on the turkey Do I cover it to put it in the refrigerator ?
Cindy
Hi Cindy, No it’s best to leave it uncovered. Enjoy!
Hi Jen. Would this dry brining recipe be advisable to use with a turkey breast?Any updates on your upcoming cookbook?
Sure, I think it’s fine to use this on a turkey breast. And thanks for inquiring about my cookbook! It will be available for purchase next October. 🙂
Can you stuff the dry brined turkey? If not, how best tasting can I cook stuffing outside the bird?
Hi Corrine, You can stuff the turkey, but personally, I prefer stuffing that’s baked separately. I’d encourage you to take a peek at this cornbread stuffing, sausage and herb stuffing, or this challah, wild mushroom, and herb stuffing. Hope you enjoy whatever you try!
Thanks Jenn! I’m going to try your sausage and herb stuffing separate from the bird. I am very confident that it will be great. Happy Thanksgiving!
Hi Jen,
Love your recipes.
My bone-in 7 lb. frozen turkey breast is “basted with broth, salt, sugar”. Not injected. Can I use the dry brine on top of this?
Thanks,
Cathy
Hi Cathy, I believe it’s basically the same thing as being injected, so I worry it would end up too salty. I’d use the high-heat method instead.
I don’t think it’s necessary, but think you could get away with it. Enjoy!
Hi Jenn,
I just wanted to start off by saying me and my daughter have admired you and your recipes for while! We absolutely love your cookbook and all your recipes! Thank you so much your hard work, very much appreciated!
We would like to know if we would need to thaw the turkey before putting it in the oven. Due to my last experiences with putting meat into the oven, we would need to thaw the meat. Should the turkey be at a specific temperature?
Thanks!
-Eymy and my Daughter
So glad you both like the recipes! Yes, you do need to thaw the turkey. Here’s some guidance on how to do it. Hope you enjoy!
I am a huge fan of you and your recipes in general. If dry brining, it’s important that ppl put the brine under the skin for it to penetrate throughout the meat. That’s simply the science of it.
Otherwise it’s like putting deoderant on over your shirt and hoping enough soaks through to your body 😉
My daughter is not a fan of sage. Is there another dried herb you’d recommend?
Thank you! I love your recipes and have recommended your website and cookbooks to friends and family who rave about my yummy awesome cooking/baking!
So glad you like the recipes. You can just omit the sage, use more thyme, or use fresh rosemary instead. Enjoy!
This sounds delicious! Would you use the same temp if you were using the brine on turkey thighs (instead of the whole bird)? And do you know how long they would take to cook? Thanks and Happy Thanksgiving!
Hi Wendy, I’d keep the oven temperature the same and the timing really depends on the size of the thighs but I’d start checking them at about 45 minutes. (An instant read thermometer will take out any guesswork, so I’d suggest that.) Hope that helps and happy Thanksgiving!
Thanks, Jenn! We ended up going with a full turkey, and we used the leave-in probe thermometer, and it came out perfectly. This was such a wonderful recipe – amazing flavor, and super juicy! Thank you for sharing!