Go Back

Dry Brine Turkey

Elevate your holiday feasts with this Dry Brine Turkey recipe, ensuring juicy, tender meat with rich flavors and a crispy, golden skin.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dinner, Holiday, Main Course
Cuisine: American, Thanksgiving
Calories: 450
Ingredients Method Notes

Ingredients
  

Brine Ingredients
  • 3 tablespoons Kosher salt Diamond Crystal recommended for texture
  • 2 teaspoons fresh minced herbs (rosemary, thyme, sage) or 1½ teaspoons dried
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 12-15 pound turkey, thawed neck and giblets removed
Herb Butter and Stuffing
  • 8 tablespoons unsalted butter, softened do not use salted for best results
  • 3 teaspoons additional fresh minced herbs
  • 2 tablespoons freshly chopped Italian parsley
  • 6 cloves fresh garlic, minced
  • 1 lemon zest
  • 1 onion chopped
  • 2 stalks celery, chopped
  • 1 lemon chopped for stuffing the cavity
  • 6 to 8 cups chicken broth for the pan, plus more as needed

Method
 

Dry Brine Preparation
  1. In a small bowl, mix the kosher salt, fresh herbs, garlic powder, and ground black pepper.
  2. Pat the turkey dry with paper towels. Rub the brine mixture generously all over the turkey, under the skin, and inside the cavity.
  3. Place the turkey on a rack set in a roasting pan. Cover lightly with plastic wrap or cheesecloth, and refrigerate for 24 to 48 hours.
Before Roasting
  1. Take the turkey out of the refrigerator and let it rest at room temperature for about an hour.
  2. In a bowl, combine softened butter with the additional fresh herbs, parsley, minced garlic, and lemon zest.
Prepare the Turkey
  1. Stuff the cavity of the turkey with onions, celery, and lemon.
  2. Loosen the skin of the turkey and rub the herb butter mixture under and over the skin.
Roasting
  1. Preheat your oven to 325°F (160°C).
  2. Roast the turkey for approximately 13-15 minutes per pound, until a meat thermometer registers 165°F (74°C) in the thickest part of the breast.
  3. Baste the turkey with the pan juices every 30-45 minutes.
  4. Let the turkey rest for at least 20-30 minutes before slicing.

Notes

Ensure to use high-quality ingredients for the best flavor. Room temperature butter aids in easy spreading without tearing the skin.