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Dry Brine Turkey

Dry Brined Roast Turkey

The ultimate stress-free holiday centerpiece. This dry brine method guarantees incredibly juicy, flavorful meat and the crispiest golden-brown skin without the mess of a traditional wet brine.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 12 to 14 pound whole turkey, completely thawed with giblets removed
  • 3 tablespoons kosher salt do not use fine table salt
  • 1 tablespoon baking powder aluminum-free
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary crushed
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons unsalted butter melted (for roasting)
  • 1 large yellow onion quartered (for stuffing cavity)
  • 1 lemon quartered (for stuffing cavity)

Method
 

  1. Prep the Turkey: Remove the completely thawed turkey from its packaging and remove the neck and giblets from the cavity. Thoroughly pat the entire bird dry, both inside and out, using paper towels. This is a crucial step for crispy skin. Place the turkey breast-side up on a wire rack set inside a roasting pan.
  2. Mix the Brine: In a small bowl, mix together the kosher salt, baking powder, dried thyme, dried rosemary, and black pepper.
  3. Apply the Rub: Carefully loosen the skin over the turkey breasts with your fingers and rub about one-third of the salt mixture directly onto the meat. Sprinkle the remaining mixture evenly over the outside of the turkey, rubbing it lightly into the skin, and a little bit inside the cavity.
  4. Refrigerate Uncovered: Place the roasting pan with the uncovered turkey into the refrigerator. Let it chill for at least 24 hours, but ideally 48 hours. The skin will look translucent and dry, which is exactly what you want.
  5. Prepare for Roasting: When ready to cook, remove the turkey from the refrigerator and let it sit at room temperature for 1 hour. Do not rinse the turkey. Rinsing will wash away the flavor and ruin the crispy skin.
  6. Roast: Preheat your oven to 325°F (165°C). Stuff the quartered onion and lemon into the main cavity. Brush the outside of the turkey with the melted butter. Roast for 2 1/2 to 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
  7. Rest and Serve: Remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 to 40 minutes before carving to allow the juices to redistribute.

Notes

Kosher Salt is Mandatory: You must use coarse kosher salt for this recipe. If you only have fine table salt, you must cut the amount in half, otherwise the turkey will be inedibly salty.
Baking Powder Secret: Make sure you are using baking powder, not baking soda. The baking powder helps break down the proteins in the skin, resulting in an incredible crunch.
Do Not Rinse: It is very important that you do not rinse the bird after the brining period. The salt will have absorbed into the meat, and any remaining surface salt is meant to be there.