Simple Succulent Dry Brined Roast Turkey
Dry brined roast turkey is my new and forever method of cooking a turkey. Dry brining will give you the most phenomenally moist, tender, deep flavor-filled turkey. Flavored all the way through the meat.
Simple, succulent dry brined roast turkey is what Thanksgiving dreams are made of.
I was tired of filling a large bucket with a brining solution, making room in the fridge, and ensuring that the stupid bird stayed submerged.
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Simple Succulent Dry Brined Roast Turkey
Last year I started experimenting with this method of dry brining. It’s absolutely BRILLIANT! I will never wet brine again.
I used it here with our Homemade Cajun Turkey Deli Meat.
I’m sorry, I know I’ve told you how to wet brine and what a great method it was. Forget what I said, but don’t lose trust. Even better with this method, you can start it while the turkey is frozen. It does take some planning, but it is well worth the time and effort.
What is dry brining?
With dry brining, the salt draws moisture from the meat, but then the meat reabsorbs the liquid.
So in effect, you’re brining the turkey in its own juices. Pulling the herb flavors deep into the meat. Giving you full turkey flavor!
No, it’s not salty at all.
How to dry brine a turkey
DO NOT USE a self-basting turkey, they have already been brined.
Use 1 tablespoon of kosher salt for every 5 pounds of turkey. Flavor it with an herb mixture of your choice.
We love bay leaves and dried thyme. It just screams Thanksgiving.
Use a spice grinder or a small food processor to grind the herbs with the salt. We use Morton Kosher salt.
Season the inside of the turkey lightly with the salt mixture.
Salt the skin of the breasts with about 1 tablespoon, concentrating the salt where the meat is thickest. Turn it on the side and salt the entire side making sure to put an ample amount on the thigh, flip to the other side, and repeat.
Place the turkey in an oven bag or wrap with several layers of plastic wrap and place it on a baking tray. (It will leak) Refrigerate for up to 3 days. (Brine at least 24 hours, minimum.) Be sure to rub the salt into the bird once a day during refrigeration.
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Remove the turkey from the bag or plastic wrap, and pat dry one last time. Place the turkey on a roasting rack in a large roasting pan. Let sit at room temperature for at least 1 hour before cooking.
DO NOT RINSE – rinsing will make the skin less crispy.
The salt should be completely dissolved. Pat the turkey dry one last time.
The recipe I used said for really crispy skin, take it out of the bag and refrigerate uncovered overnight. I didn’t do it this particular time, and the skin was still extra crispy and golden.
It also said to place the turkey breast side down during the 30-minute cooking. I have done this before but didn’t find it necessary, so I skipped that part of the process. It was also really cumbersome to do.
Preheat the oven to 425° F.
Place the turkey in the oven for 30 minutes. Turn the oven down to 325º and cook another 2 1/2 – 2 hrs 45 minutes.
Because dry brine turkeys tend to cook faster, check the internal temperature early.
Remove from the oven when a meat thermometer inserted into the thickest part of the thigh registers 165 degrees.
Tent with foil and let rest for 30 minutes.
Carve and serve to your hungry guest who smelled this scrumptious bird the minute they walked into your home.
I sacrificed a Sunday in September to bring you this simple succulent dry brined roast turkey, just so you could enjoy it this Thanksgiving, Christmas, or both. My husband will tell you it was no sacrifice at all.
Dry Brine Turkey Recipe
Simple Succulent Dry Brined Roast Turkey
Ingredients
- 1 12 to 16- pound turkey not self-basting – partially frozen will work
- Kosher salt
- 1 large bay leaf
- 1 teaspoon dried thyme
- 1 Tablespoon butter melted (optional)
Instructions
- Remove the turkey from the packaging, pat dry.1 12 to 16- pound turkey
- Measure 1 tablespoon of kosher salt in a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you’d need 3 tablespoons). Grind together the bay leaf and dried thyme with the salt in a spice grinder or small food processor.Kosher salt, 1 large bay leaf, 1 teaspoon dried thyme
- Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the skin of the breasts, concentrating the salt in the center, where the meat is thickest. (Probably about 1 tablespoon) Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. ( a little less than a tablespoon.) Flip the turkey over and do the same with the opposite side.
- Place the turkey in an oven bag, press out the air and seal tightly or wrap the bird in a few layers of plastic wrap. Place the turkey breast-side up on a baking tray in the refrigerator. Chill for 3 days*. Rub the salt around once a day. (Liquid will collect in the bag—this is normal)
- For the crispiest skin, the night before, remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
- On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour (do not rinse—rinsing will make the skin less crispy). Heat the oven to 425° F.
- Pat dry one last time. Place the turkey on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, reduce the oven temperature to 325° F, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165° F, about 2 3/4 hours total roasting. The last 30 minutes of roasting brush the turkey with melted butter, if desired.1 Tablespoon butter
- Remember dry-brined turkey cooks more quickly than one that hasn’t been brined, it’s best to check the temperature early with this recipe, it may be done faster than you think.
- Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let rest at least 30 minutes to let the juices redistribute through the meat.
- Carve and serve.
Notes
Our turkey was almost 15 lbs. We used 3 tablespoons of kosher salt, 1 teaspoon of dried thyme, and 1 large bay leaf. No Spice Grinder? – Don’t worry you can still dry brine without grinding the kosher salt and spices. It works just as well. You can play around with the herbs and spices and add garlic powder, lemon zest, black pepper, dried thyme, etc. You can cook stuffing in the turkey. Use a little less salt than normal in the mix. DO NOT RINSE – rinsing the turkey will make the skin less crispy. Be sure to loosely tent the turkey with aluminum foil and let it rest for 20-30 minutes after cooking. You want the juices to redistribute. I recommend using a digital thermometer with a leave-in probe and remote monitor to keep a better eye on the internal temperature of the turkey. Storing Leftovers – Let the turkey cool completely, place in an air-tight container or bag, and refrigerate for up to 4 days. Freezing – Let the turkey cool completely, place it in a freezer-safe container or bag, and freeze for up to 3 months.
Can I dry brine a deep fried turkey?
Sure can. Just make sure you give it a good 12 hours to dry out on the outside.
Unclear if you make a new batch of salt/seasoning each day you brine?
Just one application of the brine is all you need. Thanks!
I want to brine 3 7pound Turkey breasts.
How much brine should I make?
Use 1 tablespoon of kosher salt for every 5 pounds of turkey. Flavor it with an herb mixture of your choice.
Hi, how long can you dry brine the turkey in the fridge? you say up to three days, on your instructions it states that it should not be brined for more the 24 hours so i am a little confused:)
” Salt the skin of the breasts with about 1 tablespoon, concentrating the salt where the meat is thickest. Turn it on the side and salt the entire side making sure to put ample amount on the thigh, flip to the other side and repeat.
Place the turkey in an oven bag or wrap with several layers of plastic wrap and place it on a baking tray. (It will leak) Refrigerate for up to 3 days. (Brine at least 24 hours, minimum.) Be sure you are rubbing the salt into the bird once a day during the refrigeration time..” please explain:) thank you
Happy Holidays to everyone:)
Hey Clay, it states to brine for at LEAST 24 hours. You can brine it longer if you wish. And very happy holidays to you as well. Thanks, we all could use a break right now, huh? 🙂
Never tried a dry brine. I am glad I found this in time for Thanksgiving (Canadian)
What would you recommend is good baking time? Eg. 18 mins /lb…I have an 11.5 lb turkey. About 2.5-3hours?
Hey, Shelley! Yes, you are correct about the cooking time. Watch it closely towards the end and check the temperature with an instant-read thermometer. Dry brine is the BEST! We hope you enjoy the recipe.
Do I baste at all while roasting?
Sorry, we got to this so late, but we were eating the turkey as well. 🙂
No, there is no need for basting the bird.
Hi! I read your previous post about brining a turkey breast and saw the update for dry brine. I am planning on cooking a 4.75lb turkey breast in our crock pot. Can I still use this dry brine method, or would a wet brine still be better? Does it also reduce cooking time in a crock pot? Thank you for your help!
Hi, Leanna! We have never cooked a turkey breast in a crockpot. But you can certainly still do the dry brine and use a thermometer to test the temp while cooking. Thank you so much for coming by, hope you enjoy the dry brine like we do!
Doesn’t the wet brine help the meat be more moist? Does this dry brine produce meat that is just as moist? Trying to convince my husband to give this a try!
Hey, Mary! Convince him! Yes, the wet brine produces a moister meat. But the meat tends to be spongy. The dry brine is super moist, tender, FULL of flavor and not spongy. This is the only method we use now. My turkey is thawing in the fridge as I type and I will be dry brining it tonight. I cannot emphasize enough how much better this method is compared to wet brine. You can’t go wrong!
In the list of ingredients i is optional for butter but in the directions it never mentions why to do with butter. When do u use the melted butter?
Hi, Mike! Step 7 states in the last 30 minutes of roasting is when you would brush the bird with the melted butter. I hope you try this method it is absolutely THE BEST!
Can I still stuff my turkey with this method? My family prefers stuffing inside the turkey?
Hi, Jessica! Yes, you can stuff a dry-brined turkey. I hope you give it a try and let us know what you think.
This looks amazing! I do a wet brine, and can’t wait to try this dry one. Thanks so much for an amazing recipe and sharing at Mix it up Monday 🙂
Just hopped over from tip junkie. Looks delicious!
Thank you so much, Kenyatta! It’s the only way we do turkey anymore. You will be shocked at the flavor and moisture of the meat.
This turkey looks amazing. I’ve never brined one before. I have to give this a try!
I’ve never tried a dry brine. It sure sounds less fickle! Will have to give it a try. Your end result looks mighty tasty!
You HAVE to try this, Maria. This is no-joke, the way to go. The bird is so moist, the skin is brown and crispy. And the herbs flavor the meat throughout. It really is the last turkey recipe/instructions you will ever need. We’ve been chasing this for a few years now and we finally crushed it. Let us know how it turned out if you give it whirl!