If you want the most perfectly moist, flavorful, and juicy Thanksgiving Turkey, my dry brine turkey recipe is what you’re looking for. All you need to do is rub the turkey down with salt, seasonings, and fresh herbs. Then, place the turkey in the fridge and let the dry brine work its magic for the next 48 to 72 hours.
That’s all you need the prep you need to do, and you’re on your way to enjoying the best turkey you’ll ever eat!
When it comes to cooking a turkey, what you do before it goes into your oven makes all the difference in the world.
Don’t be intimidated by the thought of cooking a turkey. Because Iโm here to share my dry brining and roasting methods to make your holiday turkey the star of the holiday dinner
There are different thoughts on brining a turkey, with the choices being wet brine or dry brining. While both techniques will help you cook the most succulent turkey youโve ever had, the smartest, easiest way to achieve the best results every time is with a dry brine.
It doesnโt matter if this is your first Thanksgiving dinner, my dry-brine method will make you look like a seasoned veteran of Thanksgiving and turn out an impeccably juicy, flavorful bird.
If you’re looking for a non-traditional dessert for the holidays, my Tiramisu will be the perfect ending to your holiday meal.
Ingredients
Let’s start by gathering the ingredients we need to dry brine our turkey. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
- Kosher Salt
- Black Pepper
- Smoked paprika
- Citrus zest
- Fresh thyme
- Fresh Sage
Do I have to use specific herbs and spices to dry brine a turkey?
That’s a tricky question because if you want a traditional Thanksgiving turkey, the answer is yes.
But If you like specific flavorings and aren’t into traditional Thanksgiving flavors, then by all means, have fun substituting spices that you like.
Recipes should be used as guidelines, and in all honesty, the salt is the only ingredient you really need for dry brining; the rest are added for flavor.
Why Should I dry-brine my turkey?
When you’re dealing with a large piece of meat like a whole turkey, it’s easy to overcook it into a dry, flavorless disaster. Dry Brining gives the dry brine mixture time to penetrate into the meat.
Dry brining (dry rub) is a way to inject both flavor and moisture into a turkey, giving you a flavorful, moist, roasted turkey.
Rule #1 of Dry Brining
The larger the piece of meat, the more time is needed for the brine to be effective.
A dry brine, also called pre-salting, involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin and then letting the meat rest in the refrigerator for a period of time before cooking. During the process of dry brining, the salt draws out the juices through osmosis.
As the salt dissolves into the juices, it begins turning into a natural brine without any added liquid. This Natural brine is then reabsorbed into the meat and starts breaking down the tough muscle proteins. That is why this process needs up to 3 days to complete.
How to thaw a frozen turkey
The best way to thaw your turkey in the refrigerator in its original packaging. General defrosting times are 24 hours for every 4 pounds of Turkey.
If you have no choice and must thaw your turkey quickly, fill the kitchen sink with cold water and put the turkey in it, breast side down.
Make sure to completely submerge the turkey in water (in its original packaging) for the quick thaw method. Make sure to change the water every 30 minutes. This defrosting method will take 30 to 40 minutes per pound of turkey.
*When finished thawing the turkey, make sure to clean and disinfect the sink, spigots, and all surrounding surfaces.
*Don’t leave the turkey out to thaw on the countertop.
Chef Tips
- Don’t buy a preseasoned or kosher turkey (pre-salted) or self-basting turkeys. I always look for free-roaming or a heritage bird. But most importantly, no added salt.
- Make sure your turkey is thawed if you buy a frozen turkey. *Buy your turkey early enough so that itโs thawed and ready to brine on the Monday before Thanksgiving.
- It doesn’t have to be a whole turkey; you can dry brine a turkey breast.
- Getting under the skin of the turkey and applying the brine directly to the meat will make a tastier, moister turkey. If you’re only going to brine the skin, try and brine it for the full 72 hours.
- Don’t rush dry brining. To enjoy the best turkey you’ll ever have, you need to give it enough time to be effective. 2 days is the minimum, and can go as long as four days if you’re working with a 20-pound plus bird. *Any length of time you can brine the turkey is better than not brining the bird.
- You can use any herbs that you like, but the salt really does matter. Use Morton’s Kosher Salt for the best results. Diamond Kosher salt is a larger grain; if you use Diamond, increase the amount of salt by half. Don’t use table salt, it’s too fine and will make the turkey too salty.
- If you don’t have Kosher Salt, you can use Coarse Sea Salt or Coarse Himalayan Pink Salt because of the size of the coarse grains.
*The standard is one tablespoon of salt for every 5 pounds of turkey, but I like to go a little below that at one tablespoon of salt for every 6 lbs. So if you’re turkey is smaller, adjust the amount of salt and herbs.
Does it Matter Where I Apply the Mixture?
It does make a difference where you apply the dry brine. Separating the skin from the meat so that some of the dry brine can be rubbed directly on top of the meat (below the skin) will give you the best results.
If you apply the brine directly on the skin, it will need more time to penetrate the skin and get to the meat. The breast will also get more of the dry brine than the rest of the turkey. The turkey breast has the largest amount of meat on a conventional turkey.
- After applying the dry brine, place the turkey breast side up in a roasting pan. Cover the turkey securely using plastic wrap. Or place it into a small plastic bag and seal it, removing as much of the air as possible. Refrigerate for 48 – 60 hours.
- Remove the plastic wrap and keep it refrigerated uncovered for the last 12 hours of brining. This will help crisp the turkey skin.
Can I use Dry Herbs?
Yes, you can, although I prefer fresh herbs. You can find them at most grocery stores in convenient little plastic containers. If fresh herbs are not available, by all means, use dry herbs. You can also add any other herbs or aromatics that you like.
Should I cook a Heritage Turkey Differently?
A heritage turkey is more elongated with drumsticks that are a good 1 to 2 inches longer than a modern bird, extending well beyond the tip of the breast.
Because of its more elongated shape, a heritage turkey cooks a little more quickly than a conventional turkey, so the biggest danger is overcooking. To make sure your Heritage Turkey is not overcooked, follow my recipe and change the cooking times.
Roast an unstuffed turkey at 425ยฐ for 20 minutes, then turn down the temperature to 325ยฐF until the internal temperature of the thigh meat reaches 155ยฐF.
Cooking 15-20 minutes per pound for the total cooking time. That being said, I would start checking the internal temperature 2 hours after the second phase of the process using an Insta-read thermometer in the thigh.
Also, make sure to allow 1-ยฝ lb. per person compared to about one lb. for a conventional turkey. As an example, expect a 12-lb. heritage turkey to feed about eight people. Also, keep in mind that youโll have as much dark meat as light meat. A conventional turkey will have more white meat.
Chef Tips for Roasting
- Set your oven rack in the bottom third of the oven.
- Let the turkey sit out of refrigeration for about 30 minutes so it can come to room temperature before roasting.
- Allow the turkey to sit at room temperature for one hour before roasting. **Do Not Rinse The Brine Off Turkey
- Start off roasting the turkey at 425ยฐF, and roast upside down for the first 45 minutes. At the end of that time, very carefully turn the turkey over with the breast side up to continue cooking.
- You’ll find that some ovens have cold spots. This is why it’s a good idea to rotate the turkey halfway through and baste for even cooking and browning. Keep some turkey or chicken stock handy in case your turkey doesn’t produce enough juice during the roasting process, and use that for basting if necessary.
- Always use an instant-read thermometer to ensure that your turkey has been cooked properly. Insert the thermometer into the thickest part of a thigh without touching the bone registers. Your turkey will be done when the thermometer reaches 165ยฐF. It will continue to cook once you remove it from the oven, increasing by another 10 degrees.
- Let the turkey rest for 20-30 minutes before carving.
I absolutely love my Meater Plus | Smart Meat Thermometer. It takes all the guesswork out of cooking meats in the oven, on the grill, or in a smoker.
Do I have to start the turkey upside down?
No, you don’t. Safety should always come first and if you don’t think you can flip the turkey safely, skip that step. Still use the instruction for roasting starting at 425 degrees, then lowering to 325 degrees.
**If you do flip the turkey, take the pan out of the oven first. Don’t attempt this while the pan is in the oven.
You might also find heat-resistant gloves a good option. They’ll come in handy throughout the year.
Can I still Dry-Brine a Self-Basting or Kosher Turkey?
No, you can’t. That will make the turkey too salty! What you can do, is leave the salt out of the dry-brine ingredients and use the remainder of the seasonings as a dry rub. Feel free to add in your favorite spices.
Apply the dry rub for 24-36 hours and follow the roasting instructions.
My Turkey has been injected with a saline solution can I still use a dry brine?
While it’s not a good idea to add more salt to an injected turkey, you can still use the dry brine method. If your turkey is in the 15-pound range cut the Kosher Salt down to 1 Tablespoon. If your turkey is under 15 pounds reduce the salt accordingly. You can use the rest of the ingredients as stated in the recipe.
Why shouldn’t I stuff my turkey?
I know that the stuffing from inside the turkey is the best you’ll ever have. But it’s not a practice I recommend for two very important reasons.
The stuffing sucks a lot of the moisture (and flavor) out of the turkey. That’s why a stuffed turkey is often dry and overcooked. And the really bad news is, it puts us at risk for foodborne illness.
The longer it takes the turkey to reach an internal temperature of 165 degrees gives bacteria more time to multiply. And that means that uncle Sal (salmonella) might be paying you and your guests an unexpected holiday visit, which will definitely put a damper on the festivities.
**Stuffed turkeys also take longer to cook.
If you have leftover turkey, try my Old Fashioned Turkey Croquettes.
If you’re looking for a new Chef Knife, check out Misen. I’ve been using their kitchen knives for years!
Recipe FAQs
Dry-brining, also referred to as salting, is the process of rubbing the meat down with salt. The natural moisture content of the meat creates a concentrated brine that isย naturally absorbed back into the meat before cooking.
Aย whole turkey needs two to three days of brining time. The dry-brining can be done days before Thanksgiving, giving you extra time on Turkey Day.
For the last 24 hours of the dry brine, leave the turkey uncovered in the refrigerator. This will dry out the skin, which in turn gives you incredibly crispy, golden-brown skin on the finished turkey.
Recipes to serve with turkey!
How to Dry Brine a Turkey
Ingredients
Dry Brine Ingredients
- 3 tablespoon coarse kosher salt I use Morton's Kosher Salt (coarse grain sea salt may be used)
- 1 tablespoon coarse grind black pepper
- 1 tablespoon thyme finely chopped fresh or dry
- 1 tablespoon sage finely chopped fresh or dry
- 1 tablespoon clementine peel finely zested any citrus may be used
- 1 teaspoon smoked paprika optional
Roasting Turkey
- 1-2 carrots rough cut
- 1 onion rough cut
- 3-4 stalks celery rough cut
- 2 cloves garlic peeled
- 16-20 lb turkey fresh or frozen
- rough cut onion, carrot, sage, thyme and orange skin for inside the turkey (optional)
Instructions
Prep and Dry Brining
- Mix the dry brine ingredients together in a small bowl and set aside
- Remove the turkey from the wrapping and remove the giblets and neck from inside the cavity and save for another use. Remove or discard any plastic or metal cages or pop-up thermometers.
- If you can follow safe procedures, rinse the entire turkey in cold water thoroughly. ย Then pat the turkey dry using paper towels, inside and out. ย The FDA Does Not Recommend Rinsing Turkeys. If you do rinse your turkey make sure to clean and sanitize the counters, sink, faucet and any areas possibly exposed.
- Using your hands, gently loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact.
- Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey and rub it into the cavity.
- Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin). ย Then sprinkle the remaining salt mixture over all the skin of both the breasts, legs and wings
- Place the turkey breast-side up in aย roasting pan. ย Cover the turkey securely using plastic wrap, or place it into a small plastic bag and seal it, removing as much of the air as possible. ย Refrigerate for 48 – 60 hours.
- After the time has expired, uncover the turkey and allow it to remain uncovered and refrigerated for 8-12 hours. ย
The Secret to Roasting
- Allow the turkey to sit at room temperature for one hour before roasting.**Do Not Rinse The Brine Off the Turkey
- Preheat the oven to 425ยบ.
- In the bottom of your roasting pan add roughly cut celery, onions, garlic, and carrots. ย Include the skin from the onion and carrots. ย Add 1 cup of chicken broth or water to the pan.**You can also place some aromatics inside the cavity of the turkey before cooking. Onions, carrots, herbs of your choice, orange peel and any other spices you like.
- Place the turkey upside down on a rack in a roasting pan. This will allow the turkey to self baste the breast as the fat from the underside and dark meat flow into the breast.**If you don't feel comfortable turning the hot turkey, cook your turkey right side up for the entire process. The breast meat won't be quite as moist, but it's not a deal-breaker. Safety First!
- Brush the turkey with melted butter and roast upside down for the first 45 minutes. ย At the end of that time very carefully turn the turkey over with the breast side up to continue cooking. ( I used heat resistantย gloves) Brush again with melted butter if you like.Decrease oven temperature to 325ยบ. ย Cook the turkey until it reaches the temp of 165ยบ for the breast and 175ยบ for the thighs. ย The meat will rise an additional 10ยบ continuing to cook as it rests.*My 20-pound turkey only took an additional 3 hours to cook using this method. ย Make sure to check your turkey around the 2 ยฝ hour mark. ย ย
- Allow the turkey to rest 30 minutes before slicing. ย This will ensure that the juices stay in the turkey and don't all run out as you slice it. ย
Video
Notes
Dry Brining Turkey Tips
- Don’t buy a preseasoned or kosher turkey (pre-salted) ย or self-basting turkeys. I always look for free-roaming or a heritage bird.ย But most importantly no added salt.
- Make sure your turkey is thawed if you buy a frozen turkey. ย Buy your turkey early enough so that itโs thawed and ready to brine on the Monday before Thanksgiving.
- It doesn’t have to be a whole turkey, you can dry brine a turkey breast.
- Getting under the skin of the turkey and applying the brine directly to the meat will make a tastier, moister turkey. If you’re only going to brine the skin, add an extra day to the process.
- Don’t rush dry brining. To enjoy the best turkey you’ll ever have, you need to give it enough time to be effective. 3 Days really is the minimum, 4 is even better especially if you’re working with a 20 pound plus bird.
- You can use any herbs that you like, but the salt really does matter. Use Kosher Salt for the best results. Salt that is too fine will make the bird too salty. Kosher salt, say it out loud, twice.
- The standard is 1 tablespoon of salt for every 5 pounds of turkey, but I like to go a little below that at 1 tablespoon of salt for every 6 lbs.ย So if you’re turkey is smaller adjust the amount of salt and herbs.
- Add more water to roasting pan if necessary to prevent pan drippings from burning.
- If you absolutely don’t have Kosher Salt and have to use Regular Salt decrease the amount of the salt by โ .
Meghan
I know you said in the comments below that you can stuff the turkey with dressing/stuffing… What do YOU typically do? Do you cook yours on the side in a casserole dish? Do you have a recipe for bread stuffing? This is my first year cooking Thanksgiving! Thank you for any help!! Meghan
Chef Dennis Littley
hi Meghan
I cook my stuffing in a casserole dish covered with foil for about an hour at 350. You can take the foil off for another 10 minutes if you like the top a little crunchy.
I like using potato bread for stuffing but any bread you like to eat is fine. I add chopped celery, onions, sliced mushrooms and the giblets from the turkey. Depending on your tastes you can eliminate the giblets and mushrooms. Add melted butter (one stick for one bag or loaf of bread) Use enough chicken stock so that the mixture is wet without being soggy. You can also add some poultry seasoning or ground sage to the stuffing.
Chef Dennis Littley
hi Meghan
here is my stuffing recipe -> https://www.askchefdennis.com/potato-bread-stuffing/
Marti
Hi Chef Dennis,
I have followed your recipes for a couple of years and they always turn out wonderful. This year it will be just a small turkey breast, my question is when should I start to dry brine a 7lb turkey breast and by how much should I reduce the seasonings. I appreciate your help.
Thank you,
Chef Dennis Littley
hi Marti
For a 7-pound turkey breast use one-third of the brine ingredients As for roasting time, 20 minutes at 425 and about 1 hour at 325. It could be a little less so I would check the internal temp at the 45 minute mark of the 325 stage of roasting.
Marti
Thank you for the info. How long should the 7lb turkey breast brine for ( 24hrs?) before I remove the plastic wrap and leave it uncovered overnight.
Thank you
Joni Lutzky
Hi Chef! I have never dry brined a turkey and have always basted through cheesecloth I am always anxious and tend to drive my family crazy! Anyway, my turkey will be 10-12 pounds so how do I adjust the dry brine ingredients and roasting time? I trust you and your recipe looks great! Fingers crossed that mine will look and taste like yours!
Many thank!
Joni Lutzky
Chef Dennis Littley
hi Joni
Iโm happy to hear youโve been enjoying my dry-brine method. For a 12 pound bird I would cut the seasoning mix by 1/3 and adjust the cooking time to 30 minutes inverted at 425, and 1.5 โ 2 hours at 325.
Have a Happy Thanksgiving!
Joni Lutzky
Hi again chef! How do I adjust the brine ingredients if the turkey is 10-11 pounds and roasting time.What about a rack? Are the veggies in the pan to give drippings more flavor for the gravy?
Thanks again
Jessica Metro
I am so excited to try this recipe! But, I do have a question. Do you recommend doing a dry brine on a pre basted turkey? Also, would injecting after dry brining be overkill? Thank you!
Chef Dennis Littley
I wouldn’t dry brine a turkey that has been pre-basted. It’s been already injected with salt and other ingredients. And I definitely wouldn’t inject a prebasted or brined turkey.
You can of course bake a seasoning dry rub, just don’t add any salt. Dry rub the turkey the night before and you’ll be good to go. Just no additional salt!
Jessica M
Thank you for that! Another question about the roasting time. If I have a 20LB bird, how many hours should I expect at 325 after the 45 mins of 425? Thanks in advance!
Chef Dennis Littley
My 20 pound turkey took another 3 hours to cook. Check the internal temp at 2.5 hours just in case your oven is different.
Catherine
This looks fantastic! My family insists on stuffing inside the bird. Should I just leave out the salt in rhe cavity, brine as directed, stuff right before cooking?
Thanks very much!
Catherine
Chef Dennis Littley
yes, keep the cavity unseasoned and season the stuffing less than normal, it’s going to suck a lot of the brine out of the turkey.
Brine as directed and stuff before roasting is correct. Also remember to increase your cooking time to make up for the stuffing, and you may need to tent the turkey with foil for the extra time it going to be in the oven.
Kate
I see you haven’t put any vegetables or herbs in the turkey cavity while cooking. Any benefit to leaving out? I’ve always put onion, garlic, orange, herbs, etc. inside the turkey as well as a few in the pan for roasting.
Chef Dennis Littley
You absolutely can. I just added an update to the recipe.
NP
Hi there – my turkey is 13.2 pounds and I intend to serve it this Saturday. How long does it need to be dry brined as I feel I am cutting it quite close.
Chef Dennis Littley
you can get away with 48 hours with a smaller turkey, Remember to cut the brine amounts down by one third. Also roasting 30 minutes at 425 and 1.5 – 2 hours at 325.
NP
Thank you chef! What is the minimum time I can have it uncovered in fridge? Will want to serve it for around 6-8pm so if I do a 48 hour dry brine it doesnโt leave a lot of time for it to be uncovered in fridge before I have to start roasting.
Chef Dennis Littley
leave it uncovered after dinner the night before, its okay for it to be brining and uncovered.
Gloria
I plan to spatchcock my 13 pound bird. It isprobated, but I plan to use you brine method minus the salt. Should I spatchcock before I brine or after and how long should I cook it and what temp. Thanks so very much. Happy Thanksgiving!,
Chef Dennis Littley
hi Gloria
you can do a dry rub on the turkey for 24 hours before cooking and I would definitely spatchcock the turkey before doing the dry rub.
As for cooking 425 for 20 minutes reduce the heat to 325 and continue to roast for 1- 1.5 hours Check the internal temp of the thigh to be sure, it needs to be at least 165 degrees.
Happy Thanksgiving!
NP
I unfortunately tore the skin whilst separating it from the meat. It’s ripped at the base, with a tear down the middle. It’s not in the film with the skin patched up (it’s tightly “folded” over the breast). When I roast it shall I place toothpicks to ensure it doesn’t lift during the cooking process? Thanks in advance! I’m impressed with your prompt responses!
Chef Dennis Littley
the toothpicks should help keep it together. If you’re afraid it will tear more, just roast it right-side up for the entire time
NP
1. OK so I started dry brining yesterday at 10AM. Tonight before dinner I leave it uncovered? (Weโre serving it tomorrow) 2. Lastly, which herbs do you recommend to put in the cavity?
Youโve been great answering so promptly – thanks again!
Emily Pickett
Hi Chef,
Should I cover my turkey with foil? Iโm going to keep it upright for the cooking since Iโm afraid of burning myself.
Chef Dennis Littley
hi Emily
Safety first, I do understand about not turning the turkey. As for covering, leave it uncovered, but keep an eye on it. If it starts to get dark, you can always cover it for the last part of cooking.
Krissy M
HI Chef Dennis. I am excited to try this method. I am only cooking half of a turkey this year, about 11 lbs. How should I adjust the cooking times?
Thank you, Krissy
Chef Dennis Littley
hi Krissy
Cut the brine mix by half and reduce your cooking times to 20 minutes at 425 and 1.5 hours at 325. That should get you close, just keep an eye on the internal temp
Laura Andrews
I made this last year for Thanksgiving, and it was perfect! I will never go back to wet brine again — so messy and waterlogged. Another thing I will mention is the gravy from this bird turned out the BEST of any bird I have ever made. Not as much liquid came out as a wet brined bird, but just enough for a lovely gravy full of deep flavor. Thanks again for such a great process/recipe. I was just checking everything over again for this year and printing out another copy of the recipe. I use dry spices except for the citrus (lemon) zest. My bird will be arriving on Tuesday this week (November 17), and I will move it to the refrigerator to thaw by Thursday (20 lb bird).
Jane
Hello Chef, It’s my first year to dry brine and I’ve got a few questions. I’m roasting a 22.5 lb fresh turkey and based on your recipe, I thought I should begin the brining process on Sunday (4 days before Thanksgiving) due to the size of the bird. However, in reading through the comments I was confused because it was mentioned that only 3 days is needed even for a larger bird. Thanks for your help with this. I’m breaking with the tradition of wet brining this year, so I’m a bit anxious for it to be perfect!!
Chef Dennis Littley
hi Jane
sorry for the confusion I have so many questions that sometimes I lose track of what I wrote. 3-4 days is good for a turkey that size. 3 days is a must and if you have more time you can go four days. I do prefer this to wet brining, its a lot easier and you get crisper skin.
Jane
Thank You!!
Anthony Yim
Hi Chef!
I am going to make my first turkey that is almost 6lbs. How should I adjust the amount of brine and cooking time?
Thank you very much.
Chef Dennis Littley
is that just a turkey breast? for 6 pounds use one-third of the brine ingredients As for roasting time, 20 minutes at 425 and about 1 hour at 325. It could be a little less so I would check the internal temp at the 45 minute mark of the 325 stage of roasting.
Anthony Yim
Yes, it’s just a turkey breast.
Stacey
Hi Chef! I am going to make my first turkey. They said it will be 8-10 lbs. how should I adjust the amount of brine and cooking time? Thank you!
Chef Dennis Littley
hi Stacey
I would cut the brine ingredients by half if it’s 10 pounds and by about 60% if it’s closer to 8 pounds. As for roasting time, 20 minutes at 425 and about 1.5 hours at 325. It could be a little less so I would check the internal temp at the one-hour mark of the 325 stage of roasting.
Cynthia Adams
Chef Dennis, I was thinking of purchasing Trader Joeโs brined Turkey. Would you recommend? If so how would I alter the recipe seeing that it is already seasoned.
Cynthia
Chef Dennis Littley
if you buy a pre-brined turkey I would not recommend using my brining technique. You can add any additional seasonings you like, but NO SALT! Just make up your seasonings and rub them into the turkey before roasting. You can still follow my roasting techniques just refer to the instructions for your cooking time.
Todd Skobinsky
Hi Chef, Iโve used your recipe for the last two years with great success and rave reviews. This year, we are going to have approx. 12lb turkey instead of the 18 lb. weโve had before. How should I change the seasoning and cooking time? Thanks so much!
Chef Dennis Littley
hi Todd
I’m happy to hear you’ve been enjoying my dry-brine method. For a 12 pound bird I would cut the seasoning mix by 1/3 and adjust the cooking time to 30 minutes inverted at 425, and 1.5 – 2 hours at 325.
Have a Happy Thanksgiving!