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 .
Laura
What kind of pan do you use? Also do you use a rack on the pan? I have a small 8 pound turkey this is my first turkey.
Chef Dennis Littley
I use a roasting pan bigger than the turkey. You don’t want to crowd it. I do use a rack but it’s not essential. Make sure to cut the brining seasonings by 60% for that size turkey. 425 for 20 minutes and 325 for about an hour
Anwar Johnson
HI Chef! Does this dry brine recipe work well even for deep frying turkeys?
Chef Dennis Littley
A dry brine works well with deep fried turkeys. Although it wii probably kill your cooking oil
Julie
For a 12 pound turkey does it hurt if I cut the ingredients by 1/2 instead of 1/3? I read the instructions on that after I had already seasoned. I used the salt ratio so I used 2 tablespoons of salt but I cut the other ingredients in half
Chef Dennis Littley
thats fine, the salt is the important ingredient, the rest are used for seasoning.
Carolina
Hi there!
Trying out your recipe this year and had a question on the salt. In your bulletpoints, you state 1 tablespoon per 5lbs of meat. And I have a 12lb bird, therefore I used 2 tablespoons and cut the other brine ingredients by a third. Do you think it may be too much salt? I also placed two teaspoons in the cavity and 4 teaspoons on the breast. Are these values still the same even though the mixture was of a smaller amount. Wondering if I should rinse it off and redo the brine and reapply? FYI I also used Himalayan salt for healthier reasons. Thanks!
Chef Dennis Littley
2 tablespoons of salt was correct as well as cutting the other ingredients by 1/3. Was the Himalayan salt coarse? If it was fine it will be too much salt
Julie Badgerow
The recipe for dry brining a turkey is fabulous! I did it last year and everyone raved about it. BUT I NEED HELP NOW! For some reason, this year, I thought I was supposed to put a little oil on the skin and then the rub on that. I didn’t put any oil under the skin of the breast. Did I completely ruin it? I did this on Sunday evening and now it’s Monday evening and I just realized what I’ve done๐ฌ. Should I take it out of the fridge and try to remove as much oil as possible and then reapply more dry brine? I’m devastated at the thought of ruining this 24# bird!
Chef Dennis Littley
hi Julie
Everything is ok, The oil won’t affect the brining.
Happy Thanksgiving!
Julie Badgerow
Oh, thank you so much. I’m so grateful for your response and that recipe. Best turkey I’ve ever made. Happy Thanksgiving to you, as well.
Amie Diffenauer
Hi,
Just to clarify: for a 12 pound whole Turkey itโs recommended to reduce the recipe for seasoning by 1/3 (peel, thyme, sage, pepper), but the salt should be 2 tablespoons (as stated in your note section)?
Thank you, Amie
Chef Dennis Littley
thats correct, the original recipe is 3 tablespoons of kosher salt, 2 tablespoons is a reduction of 1/3.
Aly Carr
I am dry brining a turkey for the first time and every recipe says to leave it uncovered so the skin dries out, which I understand. I guess my main concern is that the herbs in the dry brine will infuse other items in my fridge (i.e. the cheesecake I am making tomorrow. I plan to keep the cheesecake in the pan and cover the top with plastic wrap, but I am concerned that there is potential that it can be ruined sitting in the fridge for two days with the uncovered turkey. in there as well. Some of the reviews I have read on other sites said their fridge smelled strongly of herbs and it took two days before it dissipated. Anyone have experience with this?
Chef Dennis Littley
you only need to uncover the turkey the night before roasting and if you’re worried about the flavors getting in your cheesecake, you can leave it covered. Uncovering the turkey to let it dry out only helps get the skin crispier, it’s not essential to the process
Mayra
Hello Chef,
I have an 11 pound turkey. How long and at what temperature should I do it upside down for? And after I flip it, what temperature should I bring it down to and for about how long? I will also be using an insta read thermometer:)
Chef Dennis Littley
there are directions for a 12 pound turkey in the notes of the recipe card
Jorie
Hi Chef Dennis! I spatchcock my turkey, do you have any advice on the time/heat adjustments for this since it cooks a bit quicker? Thanks!
Chef Dennis Littley
it depends on how big the turkey is Jorie. It’s going to cook in about half the time it would normally. I would still do the 425 to start, depending upon the size 20-30 minutes and then down to 325 for the remainder. Your best bet is to use an insta-read thermometer to make sure the thigh is at least 165 degrees
Jorie
Thank you very much!
Michelle
Hi Chef Dennis-
I have a 20lbs turkey that I dried brined with your recipe at 6 am on 11/24 and planned to leave uncovered at 6 am on Thanksgiving morning for 8 hours. In looking at the wrapping I was upset to see that here is a 4% salt and spice solution in the bird. I only used 2 tablespoons of kosher salt. Do I need to do something to prevent the turkey from being too salty. Thanks so much!
Chef Dennis Littley
You can try wiping the turkey off or rinsing the outside, that’s about all you can do. Reapply the seasonings without the salt, using it as more of a dry rub and you should be fine.
MIchelle Edwards
Thanks so much for taking the time on this busy day to reply, I really appreciate it! Have a Happy Thanksgiving!
Rebecca
Hello it doesnโt say anywhere in here if I should rinse off the brine before I roast the turkey? Your recipe sounds wonderful and I intend on using it but a lot of other recipes that Iโve looked at say to rinse the turkey before you roast it?
Chef Dennis Littley
hi Rebecca
thanks for letting me know that info wasn’t in the post, it use to be. No you don’t need to rinse the brine off, I never have and the turkey comes out great.
Anthony Yim
Hello Chef,
I have a 6lb turkey breast for Thanksgiving. How long should I dry brine the turkey breast? Should I put it side up or down during the process?
Best,
Anthony
Mandy
Hello sir! Just wanted to say I used this, your recipe and tips and instructions, for our Thanksgiving turkey last year and it was DELICIOUS! The best we’ve ever had! I’m using your recipe again this year and this will continue to be our go to Thanksgiving turkey tradition every year! I intend for this to be the tradition and recipe I’ll hand down to my children and grandchildren! Thank you!
A quick question:
* Do you recommend trussing the turkey legs during the roasting process?
A quick thought:
* Would you possibly consider updating your blog post and adding or linking to directions for making turkey gravy. I scrolled through the comments section and was able to find your instruction – it made for the most delicious gravy last year and I’ll use it again this year. Adding the info to your post, may make it easier for users to make the gravy rather than having to ask or scroll the comments.
Thank you again and again for sharing this and all your tips!
Happy Thanksgiving to your and yours!
Chef Dennis Littley
hi Mandy
I’m happy to hear you enjoyed the turkey recipe and yes I will be doing a gravy post soon and link it to the post for dry brining.
As for trussing the legs, the reason to do it is to help keep the breast from drying out by having the legs pressed up against it. It’s up to you, I never have but that doesn’t mean it isn’t a good idea.
Happy Thanksgiving
Lisa
Hello! I live in a place where there aren’t naturally any turkeys, and due to COVID the chicks didn’t arrive in time to reach any real size, but have manage to get three fresh turkeys that are 2.5 kilos each. I will need to cook all three of them at the same time. I will dry brine all three and use two ovens. They will be stuffed. Any guidance with how long they will take to roast? Will two take longer than one? Any help will be so appreciated and we will toast to your good health!
Chef Dennis Littley
hi Lisa
having two birds in one oven won’t increase the cooking time, but stuffing them will. A stuffed turkey that size will take about 2 hours, I would use a insta read thermometer to make sure they reach at least 165 F / 75 C internally.
Lisa
It really will be like cooking chickens! Thanks for your help…..at least we can get wine!
Monica Brandt
Hi ,
Thank you for the dry brine recipe. This will be my first attempt. Do you also add the dry brine to the cavity? If I plan to stuff the turkey with dressing when I cook and the dry brine should be applied to the cavity, do I need to rinse before stuffing so that it won’t be salty?
Chef Dennis Littley
you can leave the brine mixture out of the cavity. No rinsing is necessary.
Arthur
I’ll be trying your method this year. In the past, and in other recommendations, I’ve let the turkey “dry out” uncovered in the frig overnight for a crisper skin. Since your method has the turkey sealed in plastic until it’s time to roast, would you NOT recommend that if your method is followed? Also, I’ve rubbed in soft butter under the skin the night before roasting for a crisper skin. Should I skip this if I followed your method? THANKS!
Chef Dennis Littley
Instructions in my Recipe
7. 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.
8.After the time has expired, uncover the turkey and allow it to remain uncovered and refrigerated for 8-12 hours.
You can definitely add butter under the skin.
Happy Thanksgiving
Arthur
Thanks Chef Dennis! (Oh, my oops, I see now that your step #8 says to uncover the bird.)
Nick
Hi Chef,
Looking forward to trying this method! Question–if space is a problem in the fridge, is there a substitute that works? Would a cooler with ice suffice? Thanks!
Chef Dennis Littley
I would be concerned with keeping the turkey cold enough to avoid foodborn illness. If you want to use a cooler with ice, I would keep the other items from the fridge in there.