Why You’ll Love Dry Brine Turkey Recipe

I love this recipe because it’s incredibly easy and doesn’t require messy liquid brines or large containers. I like that the turkey absorbs flavor slowly over time, resulting in juicy meat and crisp skin. It also frees up refrigerator space and makes the final roasting day much more relaxed.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢Kosher Salt: 1/2 teaspoon for every pound of meat., or 1/4 teaspoon per pound if using table salt.

Optional Additional Turkey Seasoning:
▢1 teaspoon Rosemary
▢¾ teaspoons Oregano
▢¾ teaspoons Thyme
▢¾ teaspoons Sage
▢1/8 teaspoon Black Pepper
▢1/8 teaspoons Nutmeg

Directions

I start 2 to 3 days before I plan to cook the turkey. I remove the neck and giblets and pat the turkey completely dry. I gently loosen the skin around the neck area with my fingers to create space between the skin and the meat.

I rub some of the salt directly onto the meat underneath the skin, then rub more salt over the skin, under the wings and legs, and lightly inside the cavity. I make sure to use a bit more salt on thicker areas like the breast and thighs. If I’m using the optional seasoning mix, I rub it evenly over the turkey as well.

I place the turkey breast-side-down in a roasting pan and put it in the refrigerator uncovered for up to 72 hours. I find that the longer it rests, especially for larger turkeys, the better the results. When it’s time to cook, I proceed with roasting, smoking, frying, or grilling without patting it dry again.

Servings and Timing

I use this method for a turkey that serves about 15 people. Prep time takes around 10 minutes, and the dry brining time ranges from 2 to 3 days. Cooking time depends on the size of the turkey and the cooking method used.

Variations

I sometimes adjust the seasoning blend depending on the flavor profile I want, adding citrus zest or smoked spices. When I want a more classic flavor, I stick with just salt and herbs. I also like pairing this brine with compound butter under the skin before roasting.

Storage/Reheating

I keep the turkey uncovered in the refrigerator during the dry brining process. After cooking, I store leftover turkey in airtight containers in the refrigerator for up to 4 days. I reheat slices gently in the oven or microwave to keep the meat from drying out.

FAQs

How far in advance should I dry brine a turkey?

I like to dry brine for at least 24 hours, but I get the best results at 48 to 72 hours.

Do I rinse the turkey after dry brining?

I don’t rinse it, as the salt is absorbed into the meat and rinsing adds unnecessary moisture.

Can I dry brine a frozen turkey?

I thaw the turkey completely before starting the dry brine.

Will the turkey taste salty?

I find that when measured properly, the turkey is well-seasoned but not salty.

Can I use table salt instead of kosher salt?

I can, but I use half the amount since table salt is more concentrated.

Should I cover the turkey while brining?

I always leave it uncovered to help dry out the skin for crispiness.

Does this work for smoked turkey?

I use this method for smoked turkey and love the results.

Can I add sugar to the dry brine?

I usually skip sugar, but a small amount can be added if desired.

Do I need to add more seasoning before cooking?

I usually don’t add more salt, but I may add herbs or butter before roasting.

What size turkey works best for dry brining?

I use this method for both small and large turkeys with great results.

Conclusion

This dry brine turkey method is my go-to technique for producing juicy, flavorful meat with beautifully crisp skin. I love how minimal the ingredients are while still delivering impressive results, making it perfect for holidays or any special gathering.