Introduction
If you’re looking to achieve the perfect Thanksgiving turkey—moist, tender, and bursting with flavor—then the Dry-Brined Turkey is your answer. Unlike traditional wet brining, which can be cumbersome and messy, dry brining enhances the turkey’s natural flavors and creates a deliciously crispy skin. This simple method requires just a few days of preparation, a handful of fresh ingredients, and a bit of patience to deliver a centerpiece that will wow your guests.
Dry brining involves seasoning the turkey with kosher salt and letting it rest in the refrigerator. The salt draws out moisture, which then reabsorbs into the meat, resulting in a juicy and well-seasoned bird. The addition of fresh herbs, butter, and fruit ensures the turkey is infused with aromatic goodness, while the roasting process guarantees a golden-brown exterior.
This recipe is perfect for home cooks of all skill levels. Whether you’re hosting a traditional Thanksgiving dinner or simply want to elevate your holiday spread, this dry-brined turkey recipe will leave everyone asking for seconds—and the recipe!
Ingredients List
For the Turkey:
- 1 (12- to 16-pound) turkey, preferably heritage or pasture-raised
- Kosher salt (about 1 tablespoon per 4 pounds of bird)
- 1 tablespoon black pepper, divided
- 10 sprigs fresh thyme
- ½ bunch flat-leaf parsley
- 2 small onions, halved
- 2 small apples, cored and halved
- ½ cup unsalted butter, softened
- 2 cups white wine (or substitute water or broth)
Step-by-Step Instructions
1. Dry Brine the Turkey (48 Hours Before Cooking)
- Rinse the turkey under cold water and pat it dry with paper towels. Place the turkey on a large baking sheet.
- Generously rub the turkey with kosher salt, ensuring you get under the skin where possible and inside the cavity. Use about 1 tablespoon of salt for every 4 pounds of turkey.
- Wrap the turkey in a large plastic bag or cover it loosely with plastic wrap. Refrigerate for at least 48 hours, flipping the bird on the second day to ensure even brining.
2. Prepare for Roasting (Day of Cooking)
- Remove the turkey from the refrigerator a couple of hours before cooking. Unwrap it and pat it dry with paper towels. There’s no need to rinse off the salt.
- Place the turkey in a roasting pan and allow it to come to room temperature.
3. Preheat the Oven
- Arrange an oven rack in the lower third of the oven and preheat it to 450°F (232°C).
4. Stuff and Season the Turkey
- Sprinkle half the black pepper into the turkey’s main cavity. Add the thyme sprigs, parsley, half of the onions, and half of the apples. Truss the legs with kitchen twine to secure the cavity.
- Place the remaining apples and onions in the neck opening, then tuck the neck skin under the bird.
- Rub the softened butter under the turkey’s breast skin and onto the thigh meat. Sprinkle the remaining black pepper over the turkey.
5. Begin Roasting
- Place the turkey in the oven and roast for 30 minutes. This high heat helps to crisp the skin.
- Remove the turkey from the oven and reduce the temperature to 350°F (175°C). Cover the breast and wing tips with foil to prevent over-browning.
6. Add Wine or Liquid and Continue Roasting
- Pour 1½ cups of white wine (or water) into the bottom of the roasting pan. Return the turkey to the oven and roast for an additional 2 hours, basting occasionally. Allow about 12 minutes per pound for an unstuffed bird.
7. Check for Doneness
- Begin checking the turkey for doneness after it has roasted for 2 hours. Insert a meat thermometer into the thickest part of the thigh without touching the bone. The internal temperature should reach 160°F (71°C).
8. Rest and Carve the Turkey
- Once cooked, tilt the turkey to drain any juices into the roasting pan. Transfer the turkey to a cutting board or serving platter and tent with foil. Let it rest for at least 30 minutes before carving.
9. Make the Gravy (Optional)
- Pour the fat and drippings from the roasting pan into a measuring cup. Deglaze the pan with ½ cup white wine (or broth) and add it to the drippings. Use these juices to prepare a rich gravy.
Tips for Success
- Choose the Right Turkey: Opt for a heritage or pasture-raised bird for the best flavor and texture.
- Dry the Skin Thoroughly: Patting the skin dry ensures a beautifully crispy exterior.
- Use a Meat Thermometer: For precise cooking, a digital meat thermometer is invaluable.
- Rest the Bird: Allowing the turkey to rest ensures the juices redistribute, resulting in tender meat.
Recipe Variations
- Citrus Herb Brine: Add lemon or orange zest to the salt for a bright, citrusy flavor.
- Spiced Dry Brine: Include smoked paprika, garlic powder, or cayenne for a spicier kick.
- Butter-Basted Turkey: Baste the turkey with melted butter every 30 minutes for extra richness.
Serving Suggestions
- Pair with classic sides like stuffing, mashed potatoes, and green bean casserole.
- Serve with a tangy cranberry sauce to complement the savory flavors.
- Use leftover turkey for sandwiches, soups, or casseroles.
Storage & Leftovers
- Refrigerator: Store leftover turkey in an airtight container for up to 4 days.
- Freezer: Freeze turkey for up to 3 months. Wrap tightly in foil or freezer-safe bags.
- Reheating: Reheat slices in a 300°F (150°C) oven until warmed through to prevent drying out.
Nutrition Information (Per Serving)
Serving Size: 1/12 of the turkey (based on a 12-serving yield)
- Calories: 350 kcal
- Protein: 42 g
- Fat: 15 g
- Carbohydrates: 2 g
- Sodium: 800 mg
This dry-brined turkey is naturally low in carbs, making it ideal for keto or low-carb diets when paired with appropriate sides.
Cost Estimation
Approximate cost per serving: $3.00–$3.50
Budget Tips:
- Purchase a frozen turkey well in advance to take advantage of holiday sales.
- Save the turkey carcass for homemade stock, reducing waste.
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Did you love this Dry-Brined Turkey Recipe? Share your success in the comments below or tag us on social media with your holiday creation. Don’t forget to bookmark this recipe for your next Thanksgiving feast!
