Go Back
Dry Brine Turkey

Dry Brine Turkey

Dry brine turkey is a simple technique that uses salt and time to deeply season the meat and dry the skin before roasting. The result is a juicy, flavorful turkey with crisp, golden skin—no water, no mess, and no complicated setup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 10
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 12–14 lb, fully thawed
  • 3 tablespoons kosher salt
  • 1 teaspoon black pepper optional
  • Fresh herbs rosemary, thyme, sage, optional
  • Citrus zest or garlic optional

Method
 

  1. Remove the turkey from packaging and pat completely dry with paper towels.
  2. Sprinkle kosher salt evenly over the entire turkey, including the breast, legs, thighs, wings, and cavity.
  3. Place the turkey on a rack set over a baking sheet and refrigerate uncovered for 24–48 hours.
  4. When ready to roast, remove the turkey from the refrigerator and let it sit at room temperature for 30–60 minutes.
  5. Roast using your preferred method until the internal temperature reaches doneness (165°F in the thickest part of the breast).
  6. Let the turkey rest for at least 20 minutes before carving.

Notes

  • Do not rinse the turkey after dry brining; rinsing removes seasoning.
  • Kosher salt is recommended—do not substitute with table salt.
  • Dry brining works best for roasting; adjust salt if turkey is pre-brined or injected.
  • Optional herbs add aroma but salt does the main seasoning work.