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The Best Dry Brined Turkey - Image 2

The Best Dry Brined Turkey

This dry brined turkey recipe results in a juicy and flavorful bird with crispy skin that will impress your guests at any holiday gathering.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 12-14 pound whole turkey thawed if frozen
  • 1/2 cup kosher salt for brining
  • 2 tablespoons brown sugar for brining
  • 1 tablespoon black pepper for seasoning
  • 1/2 cup unsalted butter melted
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped

Equipment

  • Roasting pan
  • Meat thermometer
  • Basting brush

Method
 

  1. Pat the turkey dry with paper towels, inside and out.
  2. In a small bowl, mix kosher salt and brown sugar. Rub the mixture all over the turkey, inside and out. Place the turkey in a large resealable bag or wrap tightly in plastic wrap. Refrigerate for 24-48 hours.
  3. Preheat the oven to 325°F (165°C). Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour.
  4. In a small bowl, mix melted butter, minced garlic, chopped thyme, and rosemary. Brush the turkey with the butter mixture.
  5. Place the turkey on a rack in a roasting pan. Tent the turkey loosely with foil.
  6. Roast the turkey for about 13 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Notes

Chef's Tips:
• For extra flavor, add lemon and onion slices inside the turkey cavity before roasting.
• Let the turkey rest for at least 30 minutes before carving to allow the juices to redistribute.
Storage:
• Refrigerate leftovers in an airtight container for up to 4 days.