This dry brined turkey is coated in a blend of salt, herbs and spices, then roasted to golden brown perfection. A super easy method to put a beautiful and delicious holiday turkey on the table with minimal effort!
The holidays are not complete without a turkey, and this dry brined turkey is simple to put together, but full of flavor. Serve your turkey with cranberry orange sauce and Southern cornbread dressing for a memorable meal.
I always recommend brining a Thanksgiving turkey. A good brine adds tons of flavors, and is the best way to keep a turkey from getting too dry. That being said, sometimes a wet brine can be a pain. You need to clear a huge space in your fridge and find a container big enough to hold the turkey and brine. This dry brined turkey has the same great flavors, with a lot less hassle. Simply rub the brine on your turkey, let it sit for a few days, and you’ll be ready to go.
This turkey goes perfectly with some of my other favorite Thanksgiving recipes like corn pudding, sweet potato casserole with pecans and pumpkin cheesecake. When you have leftover turkey make sure to check out these leftover turkey recipes.
Table of Contents
Dry Brined Turkey Ingredients
To make this dry brined turkey you will need kosher salt, brown sugar, rubbed sage, dried thyme, garlic powder, a turkey, a lemon, an onion, garlic, butter, black pepper and herbs or fruit for a garnish.
How To Make A Dry Brined Turkey
To make a this turkey recipe, the first step is to prepare your dry brine. In a small bowl mix together salt, garlic powder, brown sugar, rubbed sage and dried thyme. Pat your turkey dry with paper towels. Next, coat your turkey with the dry brine mixture. Let the turkey sit covered with the salt mixture in the refrigerator for 48 hours. Uncover the turkey, and let it sit for an additional 12-24 hours in the fridge so that the skin can dry out and get crispy in the oven. Stuff the turkey with a quartered lemon, a quartered onion and smashed garlic cloves. Coat the turkey in butter mixed with pepper. Roast the turkey until golden brown and cooked through. Serve decorated with garnishes and enjoy!
Tips For The Perfect Turkey
- The dry brine needs at least 2 1/2 days to do its job, so plan accordingly with your timing of purchasing a turkey.
- Don’t add any more salt to the turkey after you brine it so that the end result is not overly salty.
- This recipe will not work on a kosher or pre-brined turkey. Read the label to make sure the turkey you purchase does not contain any added salt.
- If you’re using a frozen turkey, make sure to thaw it completely before you start the brining process. The dry brine will not penetrate a frozen turkey.
- Be sure to use kosher salt; table salt does not measure the same and will make your turkey too salty.
- Serve this roast turkey with my delicious turkey gravy made with drippings.
Quick Tip
Be sure to get some of the dry brine underneath the skin of the turkey, especially the turkey breast.
Recipe FAQs
A dry brine is a blend of salt and seasonings that is rubbed onto the skin and meat of a thawed turkey. A dry brine always contains salt, and other common ingredients include sugar, garlic, dried herbs and paprika.
You do not need to wash off the dry brine. If you rinse the turkey, you’ll actually hinder the cooking process as adding more water to the mix will re-hydrate the turkey skin, and it won’t get browned and crispy in the oven.
Generally speaking, a turkey needs to cook at 350 degrees F for 15 minutes per pound of bird. This assumes that you’re starting with a fresh or fully thawed turkey. Make sure to check the temperature of your turkey to ensure that it properly cooks through.
A turkey is done when a thermometer inserted into the thickest part of the turkey registers at least 165 degrees F. The thickest part of the turkey is typically in the bottom of the thigh, or at the thickest part of the breast. I usually check the temperature in both spots to be sure it’s correct. Make sure to avoid touching bone as this will give you an inaccurate temperature.
A dry brined turkey is easier to store than a turkey in a wet brine. Dry brine also helps the bird get a browned and crispy skin.
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Flavor Variations
This is a basic recipe for a dry brine, but you can absolutely add other flavors to the mix to customize the flavors to your tastes.
- Sweetener: Instead of brown sugar, try granulated sugar, granulated honey, maple sugar, coconut sugar or muscovado sugar.
- Spices: Feel free to stir in additional spices such as paprika, chili powder, onion powder, Cajun seasoning, oregano or poultry seasoning.
- Herbs: Other great herb options include dried basil, dried rosemary, dried parsley, Italian seasoning, dried chives or marjoram.
- Vegetables: Feel free to stuff your bird with chopped carrots or celery for a savory flavor.
Try dry brined turkey for an easier turkey preparation with all the flavor and juiciness of a traditional wet brine. After tasting this turkey, you will use this recipe every year!
More Holiday Recipes You’ll Enjoy
Glazed Ham for the Holidays
3 hrs 10 mins
Crock Pot Mashed Potatoes
4 hrs 20 mins
Sauteed Brussels Sprouts
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Pecan Pie Bars
1 hr
Pumpkin Cheesecake
1 hr 20 mins
Dry Brined Turkey Video
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Dry Brined Turkey
Ingredients
For the dry brine
- 3 tablespoons kosher salt
- 1 1/2 tablespoons brown sugar
- 1 1/2 teaspoons dried rubbed sage
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
For the turkey
- 12 lb turkey giblets and neck removed
- 1 lemon quartered
- 1 onion quartered
- 6 cloves garlic smashed
- 8 tablespoons butter softened
- 1 teaspoon pepper
- fresh herbs and fruit for garnish optional
Instructions
For the dry brine
- Place the dry brine ingredients by a bowl, stir to combine.
For the turkey
- Pat the turkey dry. Rub the dry brine all over the outside of the turkey. Loosen the skin on the turkey breast and place some of the dry brine under the skin.
- Place the turkey on a rack in a roasting pan and cover loosely. Let the turkey sit in the refrigerator for 48 hours.
- Uncover the turkey. Let it sit uncovered in the fridge for 12-24 hours.
- Preheat the oven to 450 degrees F.
- Tuck the wings of the turkey under the body.
- Stuff the cavity of the turkey with the lemon, onion and garlic.
- Place the butter and pepper in a bowl and stir until well combined.
- Spread the butter all over the turkey, both on top of and underneath the skin.
- Tie the turkey drumsticks together with kitchen twine.
- Cook for 30-40 minutes or until turkey has started to turn golden brown.
- Reduce the heat to 350 degrees
- Bake for another 2 hours, or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. I also check the thickest part of the breast to make sure that it's the correct temperature. If your turkey is getting too dark, you can cover the top with foil.
- Transfer the turkey to a serving platter and garnish with herbs and fruit if desired. Let the turkey rest for 20 minutes, then slice and serve.
Notes
- The dry brine needs at least 2 1/2 days to do its job, so plan accordingly with your timing of purchasing a turkey.
- Be sure to get some of the dry brine underneath the skin of the turkey, especially the turkey breast.
- Don’t add any more salt to the turkey after you brine it so that the end result is not overly salty.
Hi, I plan on making this turkey for Thanksgiving this year. Package says 9.5% solution in i. Does this mean it was brined already? Should I not use this recipe then?
Did you mean to say 9.5% salt solution? If the turkey already contains salt, you could try cutting this recipe in half and just do half of the dry brine. Or you can use this recipe of mine which doesn’t call for a brine! https://www.dinneratthezoo.com/herb-roasted-turkey/
I am planning to cook a turkey for the first time in more than 35 years and forgot everything j knew. Your spice recipe seems good do I wanted to know what it would be like to dry brine the 12-!5lb turkey first then at 12 hours before starting place in the oven (GAS OVEN) not electric spice the turkey and put stuffing in the turkey, sew it up , placed upside-down in a roasting pan with chicken broth and spices on the bottom of the pan, cover with foil and cook, basting every 50min to an hour til 30min before it should be done. Your thoughts please.
You could brine the turkey and then add turkey rub, just omit the salt from the rub. If you’re planning to stuff your turkey that will definitely result in a longer cooking time, so be sure to use a thermometer. I also would cook it uncovered, and only cover it with foil if you think it’s getting overly browned during the cooking process.
Will it turn out if I shorten the time first step of the brining when it’s loosly covered for 24 hours instead of 48? Then the sencod step uncovered in the fridge for 12 hours then bake as directed? After baking is it necessary to regredgerate the turkey, will the brining be suffecent to keep the turkey safe to eat without refredgeration?
Thank you
It should turn out but it may not be as flavorful. The cooked turkey is safe at room temperature for 90 minutes, after that you should refrigerate it.
This recipe makes the most incredible turkey you have ever eaten. I have made this turkey several times and my entire family absolutely rave about the flavor and how incredibly moist the turkey is. Thank you so very much for sharing!!! I will never make turkey any other way!!
Love this recipe, just want to know if ok that I don’t have enough time to do the uncovered brine part?
It’s really best to do all the brining steps!