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 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.
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. Serve with stuffing and cranberry sauce.
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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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This recipe was awesome! I had my doubts, but followed the instructions and was rewarded with a juicy, flavorful bird with deliciously crispy skin. The white meat was moist all the way through and not dry. I will be trying this on chicken and cornish game hens as well. Bon Appetit!
Jenn … I cant say enough about this recipe. I had a 24lb turkey, doubled the brine mix, rubbed it outside, inside as well as under the skin. In frig uncovered for 48 hrs. Followed your instructions for dusting off the brine but mixed lemon zest to the butter. Rubbed that under the skin as well as all over outside. Used electric roaster and started at 450 degrees for 1st hour then reduced to 275 degrees until it reached 160 degrees at 3 1/2 hrs. Did not add any liquid to the roaster pan. This was wonderful because it freed up the oven for the sides. In the roaster it browned nicely from wings/legs down, the top didnt really brown. I have hosted Thanksgiving for abut 20 family/friends for yrs and have usually wet brined turkey. This is the first time that I did the dry brine. There was about 2 cups of turkey drippings. We had very scaled down Thanksgiving this year, only 4 but EVERYONE said over and over that this was the best turkey and gravy ever. Thank you Jenn!
Everyone loved this Turkey recipe! We had someone for dinner who can’t have dairy. After cleaning off the rub, I rubbed olive oil all over and then rubbed a bit of Dairy free butter on top. Amazing!
Hi Jenn. Just wanted to thank you for this delicious recipe. I used it on a 7lb. turkey breast that I purchased frozen. The label said it had been “pre-brined”, but I did it anyway. The results were great! My daughter took a bite and said “this is great turkey!” She later said it was the best turkey that she had ever had. All of my family loved it. I’m not usually a fan of turkey and I even ate seconds. For reference, I followed your brining directions exactly. I brined the turkey breast for 48 hours, cooked it at 325 degrees for 1 hour 15 minutes, then increased the temperature to 350 degrees for another 30 minutes. I used a thermometer and took the turkey out when it reached 170 degrees (this took about 5 more minutes). Before I put the turkey in the oven I also added two cups of chicken broth to the roaster to use to make gravy once the turkey was done. Thank you again for this wonderful recipe!
This was the best turkey I’ve ever made. There was extra butter so I put it under the skin. I stuffed it as well. I used a turkey bag for easy clean-up. I roasted it in my convection oven according to the oven’s recommendations temperature. This will be my go-to from now on!
HELP! delivered a 19.5 pound turkey- can we still cook at 375 degrees, and for how long?
most other recipes call for lower temp but assume this higher is to keep skin crisp-
Hi Susan, For 19 to 20-lb bird, I’d roast at 325°F for 3.5 to 4 hours. Hope that helps!
Have you used this technique with a smoked Turkey? I’d appreciate any suggestions.
Hi Juliane, I haven’t used this on a smoked turkey so I don’t have a lot of guidance to share, but I think it would work. Please LMK how it turns out if you try it@
We made this with an injected bird (mainly what we can find around here!) and we let it brine for almost two days. The osmosis really helped pull the liquid out. We cooked if for about two hours, and were amazed with how juicy it was. Crispy skin. Delicious. Wonderful first ever turkey for us to make!
I am making this recipe with a 10 pound turkey. Do you think it would be done at more like 1 1/2 hours? Or should I check it before that? Thank you!
Yes that sounds about right, Amy. Enjoy!
hello Chef Jenn,
I am trying this turkey recipe this Thanksgiving and our turkey is in the fridge with the dry brine…
just wanted to know if I rub off all dry brine from both inside and outside or just the outer skin? How clean do we wipe ALL the dry brine?
thank you!
Hi JooJoo, Just rub the brine off of the outer skin, and don’t make yourself crazy trying to get every last bit — a few swipes with a wad of paper towels should do it. Hope it turns out well!
HI Jen,
My 12 lb frozen turkey says it “contains up to 6% retained water. Contains no artificial ingredients and is minimally processed”.
Does this mean it’s already salted? Would this recipe work for my turkey?
Thanks!
Hi Terri, That does mean it’s already salted. I have made this with that kind of turkey and while I did find it to be a bit salty, it was still delicious.
Hi Jen,
Reading ideas what other have done to save refrigerator room with wet brining, I saw someone emptied and cleaned their bottom vegetable crisper. Do you think this would be acceptable for dry brining my turkey as well? Thank you!
Sure, Anne – as long as you can fit it in there.