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Juicy Dry Brine Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 136 reviews
  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Description

This Dry Brine Turkey recipe delivers a juicy, flavorful turkey with crispy skin, perfect for Thanksgiving or any holiday feast. The dry brining technique enhances the bird’s natural taste and ensures moist meat by allowing the seasoning to penetrate deeply before roasting. Aromatic herbs like thyme and sage, combined with brown sugar and kosher salt, create a balanced seasoning blend that complements the tender turkey. Finished with buttery richness and roasted vegetables, this turkey is sure to impress your guests.

Ingredients

Scale

Dry Brine Mix

  • 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

Main Ingredients

  • 1 (12 to 14-pound) turkey, patted dry
  • 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

  1. Prepare the Turkey: Line a rimmed baking sheet with aluminum foil for easy cleanup and place an oven rack on top. Remove and discard the truss from the turkey legs, cut the skin if needed to release the legs, and trim off excess fat from the neck and cavity. Remove giblets and neck and set aside or discard. Pat the turkey dry thoroughly with paper towels.
  2. Make and Apply Dry Brine: In a small bowl, combine the brown sugar, kosher salt, thyme, sage, and black pepper. Place the turkey on the prepared rack and rub the dry brine mixture all over the turkey, including inside the cavity. Refrigerate the turkey uncovered for at least 24 hours and up to 48 hours. For longer brining, cover loosely with plastic wrap initially and remove for the final 24 hours to let the skin dry.
  3. Preheat Oven and Clean Turkey Skin: Preheat the oven to 375°F and set an oven rack in the lower third. Using damp paper towels, gently brush the brine off the turkey’s exterior while keeping the cavity brine intact.
  4. Prepare Roasting Pan and Turkey: Scatter onion, carrots, and celery in the bottom of a large roasting pan. Place a roasting rack inside the pan and position the turkey on it, tucking wings underneath. Smear the room temperature butter evenly all over the turkey’s surface.
  5. Roast the Turkey: Roast the turkey until the skin is a deep golden brown and the internal temperature reaches 165°F in the breast and 175°F in the thigh, approximately 1¾ to 2½ hours. Begin checking after 1½ hours and cover with foil if skin browns too quickly.
  6. Rest the Turkey: Using oven mitts, carefully tilt the turkey to allow juices from the cavity to pour into the roasting pan. Transfer the turkey to a platter or cutting board and tent loosely with foil. Let rest for 20 to 30 minutes. Remove roasted vegetables from the pan and discard or save for serving if still intact. Reserve pan drippings for gravy.
  7. Make Gravy: Prepare homemade gravy separately while the turkey rests, using the reserved drippings.
  8. Carve and Serve: Carve the turkey and serve alongside the gravy. Optionally, arrange roasted vegetables on the serving platter.
  9. Make-Ahead Instructions: Turkey can be roasted and carved ahead if crispy skin is not a priority. Layer gravy in an ovenproof dish, arrange carved turkey on top, cover with plastic wrap, and refrigerate up to two days. Reheat covered in a 325°F oven for 20 to 30 minutes, and warm gravy separately.

Notes

  • This method yields juicy meat with crisp skin and a classic holiday flavor.
  • Choose a turkey that is not injected, kosher, or self-basting for best dry brine results; if using treated birds, halve the salt to avoid oversalting.
  • Use a leave-in digital thermometer to monitor turkey temperature for precise cooking.
  • Ensure the turkey stays refrigerated at or below 40°F during brining for food safety.

Nutrition

  • Serving Size: 1/8 of turkey
  • Calories: 1075
  • Sugar: 5 g
  • Sodium: 1619 mg
  • Fat: 47 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 32 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0 g
  • Protein: 147 g
  • Cholesterol: 513 mg

Find it online: https://tastyrates.com/juicy-dry-brine-turkey-recipe/