Description
Knowing how to turkey dry brine can be the ultimate game-changer for your holiday table. This method delivers juicy, flavorful meat with little effort and loads of reward.
Ingredients
1 tbsp kosher salt per 5 lbs turkey
2 tsp brown sugar (optional)
Black pepper to taste
Smoked paprika
Dried thyme
Garlic powder or onion powder (optional)
Lemon zest or orange zest (optional)
Instructions
1. Pat the turkey dry with paper towels.
2. Combine salt and optional herbs/spices in a bowl.
3. Rub mixture evenly over the entire bird, including under the skin.
4. Place turkey on a wire rack over a sheet pan for airflow.
5. Refrigerate uncovered for 24–48 hours.
6. Do not rinse the turkey before roasting.
7. Brush off excess seasoning if desired.
8. Roast until the internal temp reaches 165°F in the thickest part.
9. Let rest before slicing and serving.
Notes
Dry brining yields crispier skin and deeper flavor than wet brining.
Don’t rinse the bird after brining to preserve seasoning and avoid contamination.
Ideal brining time is 36 hours for best results.
Can be used for turkey breasts, whole turkeys, or slow cooker variations.
- Prep Time: 10 minutes
- Cook Time: 3.5 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: turkey dry brine, holiday turkey, brining, thanksgiving