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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Jen,
This is a fantastic recipe and is the second year of use. I have a couple of presentation questions. First, it seems like the vegetables are always burned. Second, could one wash off the salt/sugar mix before applying the butter? Third, should I go into the oven with the vent then remove it or wait until the skin is dark and cover (your recommendation)? If the former, at what internal temperature should I remove the foil? Fourth, the butterball turkeys I have purchase do not have 100% skin coverage, so the brine goes on the skin. Do you have a recommended turkey?
Thank you again for making me a good cook.
Best, Keith
Hi Keith, so glad you liked the turkey! In answer to your questions:
-The vegetables are there only to serve as aromatics and add flavor to the drippings. They are not intended to be served.
-While you could wash the brine off the turkey prior to applying the butter, it would moisten up the skin and keep it from getting quite as crispy.
-I don’t put the turkey in the oven covered with foil. I recommend doing that only if the skin is getting darker then you’d like before the turkey is fully cooked.
-Regarding brand of turkey, I’ve honestly used every brand out there including Butterball. If I had to pick, I’d say I like any brand of kosher turkey best.
Hope that helps!
So the veggies are just for aromatics, not for eating, correct? Thank you!
Correct!
Hi Jenn! Love all your recipes.
I’m making a 17lb turkey and am wondering what to adjust the temperature and cook time to if I plan on stuffing it? I know you recommended lowering the heat to 325F for a larger turkey.
Thank you!
Hi Lindsey, so glad you like the recipes! At 325°F, I guesstimate it will take 3¾ – 4½ hours.
I’m curious if drying out the skin allows for good pan drippings? Any less than not brining? I NEED all those pan dripping for the gravy and stuffing!
Hi Shay, the brining doesn’t have any impact on the pan drippings, but if you need a fair amount of drippings, you may want to add a little broth or wine to the pan. This cooking method doesn’t include liquid to allow the skin to get nice and crispy.
We have a milk allergy. Could I use Olive Oil instead of butter, or opt for coconut, canola?
Sure, I’d go with olive oil. Enjoy!
Hello ! I have a 10.5 lb turkey. Any benefit of using a bag ? How will this size effect cooking time? Thank you !!!
Hi Julie, while I’ve never used a bag myself, I don’t suggest it because it may keep the skin from getting that beautiful golden brown color and crispy texture. Timing wise, I’d guesstimate that it will take approximately 1.5 hours. 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. Hope you enjoy!
Cooking my 17 pound turkey (using your dry brine method!) a day ahead, then reheating on Thanksgiving day. Since I will not be making gravy, what should I put in the bottom of the roasting pan under my carved turkey pieces when refrigerating, and then when reheating the next day? TIA!
You can use chicken broth 🙂
I have a 16.5 lb Turkey. How long and what temperature should I cook the Turkey? I have used your recipes and they are spot on. Happy thanksgiving.
Hi Marian, Happy Thanksgiving to you! For a 16 lb turkey, I’d roast it at 350°F. I guesstimate it will take 3 to 3 1/2 hours, but to remove any guess work, I’d check it instant-read thermometer.
Hi Jenn, just wondering why you suggested 350 instead of 375 degrees for a 16 lb turkey. Mine is just about 15 lbs. Should I roast it at 350 as well? Thanks! 🙂
Hi Terri, I’d go with 350°F. It doesn’t make a huge difference; I’m making a judgment call, but I think after the turkey gets over a certain weight, reducing the temperature can help to keep the skin from over-browning before it’s fully cooked through.
I have a 10# turkey for the two of us. Would love your advice on any adjustments to the recipe. I plan to start the dry brine on the bird tomorrow afternoon and am looking forward to putting the (you know) turkey in the oven! Appreciate your expertise and advice…and loved the video!
Hi Karen, you could reduce the brine ingredients by 1/4 if you feel like doing the math.😊 And I anticipate it will take about 1.5 hours in the oven. Hope you enjoy!
Hi Jenn- I absolutely love your recipes as you trick everyone into thinking I am an excellent cook :). Question – I was going to make your dry brined recipe, but noticed the turkey I bought was already “pre-brined” with a water and salt/seasoning solution (and I don’t recall seeing this before on turkeys I have purchased). Is it still ok to use this recipe or no longer necessary? Thanks!
Hi Jodi, so glad you like the recipes! Yes, you can still use the dry brine in this recipe; just halve the amount of salt in the dry brine to avoid over-salting. Hope you enjoy!