Description
Learn the flavor-packed magic of dry brining a turkey for juicy, crispy-skinned results every time. Say goodbye to water-logged brines and hello to a low-effort, high-reward holiday centerpiece.
Ingredients
1 whole turkey (12–15 lbs)
4 tbsp kosher salt
2 tsp black pepper
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp dried sage
Zest of 1 lemon or orange (optional)
Instructions
1. Remove giblets and pat turkey dry inside and out.
2. Mix salt, herbs, pepper, and zest in a bowl.
3. Rub the mix generously over the turkey, including under wings and thighs.
4. Place turkey on a rack over a tray and refrigerate uncovered for 24–48 hours.
5. Do not rinse before roasting; pat dry if needed.
6. Brush skin with melted butter and roast using your preferred method.
7. Let rest 20–30 minutes before carving.
Notes
Dry brining enhances moisture and flavor without mess.
Avoid using table salt—it can over-salt.
Fresh herbs can replace dried, but double the quantity.
Try leftover turkey in soups, salads, or quesadillas.
Don’t rinse the turkey after brining for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 0g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 125mg
Keywords: dry brine, turkey, thanksgiving, holiday, crispy skin