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Dry Brine Turkey

Perfectly Juicy Dry Brine Turkey for Your Thanksgiving Feast

Elevate your Thanksgiving dinner with this foolproof dry brine turkey recipe that ensures juicy meat and crispy skin.
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Prep Time 2 hours
Cook Time 3 hours
Resting Time 30 minutes
Total Time 5 hours 30 minutes
Servings: 10 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 whole turkey (12-15 pounds) thawed
For the Brining Mixture
  • 3 tablespoons kosher salt essential for flavor
  • 2 teaspoons fresh minced herbs (rosemary, thyme, sage) for added flavor
  • 2 teaspoons garlic powder for aroma
  • 1 teaspoon ground black pepper adds seasoning
For the Herbed Butter
  • 8 tablespoons unsalted butter softened
  • 3 teaspoons more fresh minced herbs same as before
  • 2 tablespoons freshly chopped Italian parsley for freshness
  • 6 cloves fresh garlic minced
  • 1 whole lemon zest adds brightness
For the Roasting Preparation
  • olive oil lightly rub on skin
  • onions chopped for cavity stuffing
  • celery chopped for cavity stuffing
  • lemon chopped for cavity stuffing
  • 6-8 cups chicken broth for the roasting pan

Equipment

  • Roasting Pan
  • Mixing Bowl
  • Meat Thermometer
  • plastic wrap
  • Kitchen twine

Method
 

Step‑by‑Step Instructions for Juicy Dry Brine Turkey
  1. Dry Brine the Turkey: Combine kosher salt, minced herbs, garlic powder, and black pepper. Pat turkey dry, rub mixture all over, refrigerate uncovered for 24-48 hours.
  2. Preheat Oven: One hour before roasting, preheat oven to 425°F (220°C). Discard any accumulated juices before roasting.
  3. Make Herb Butter: Mix softened butter, fresh herbs, chopped parsley, lemon zest, and minced garlic until combined.
  4. Prepare Turkey: Loosen skin, rub herb mixture underneath, coat with olive oil and pepper, stuff cavity with chopped veggies and herbs. Tie legs with kitchen twine.
  5. Roast: Place turkey in roasting pan with broth. Roast at 425°F for 20 minutes, then reduce to 350°F (175°C) until internal temperature reaches 165°F (74°C).
  6. Rest Before Carving: Let turkey rest for 20-30 minutes covered with foil before carving.

Nutrition

Serving: 1sliceCalories: 350kcalProtein: 50gFat: 15gSaturated Fat: 5gCholesterol: 150mgSodium: 700mgPotassium: 500mg

Notes

Ensure the turkey is completely thawed before preparation. Avoid rinsing after brining to retain flavor.

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