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Dry-Brined Turkey

Dry-Brined Turkey

This Dry-Brined Turkey recipe creates a juicy, flavorful bird with irresistibly crispy skin—no messy wet brine required. The simple dry-brine technique enhances natural flavor and moisture, producing a perfectly seasoned turkey that’s ideal for Thanksgiving, Christmas, or any festive meal.
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Prep Time 2 days
Cook Time 3 hours 30 minutes
Total Time 2 days 3 hours 30 minutes
Servings: 12 servings
Course: Dinner, Holiday Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Turkey
  • 6 kg whole turkey preferably heritage or pasture-raised
  • 3 tbsp kosher salt about 1 tablespoon per 4 lb of turkey
  • 1 tbsp freshly ground black pepper
For the Aromatics
  • 10 sprigs fresh thyme
  • 0.5 bunch flat-leaf parsley
  • 2 small onions halved
  • 2 small apples cored and halved
For Roasting
  • 115 g unsalted butter softened
  • 480 ml low-sodium chicken broth used instead of wine for a non-alcoholic option

Method
 

  1. Step 1 – Prepare the Turkey (2 days before serving) — Pat the turkey dry inside and out with paper towels. Sprinkle kosher salt generously over the skin, under the skin where possible, and inside the cavity. Use roughly 1 tablespoon of salt per 4 pounds of bird.
  2. Step 2 – Refrigerate and Rest — Place the turkey in a large food-safe plastic bag or loosely covered on a tray. Refrigerate for 2 days, flipping on the second night. Before roasting, remove from fridge, pat dry, and let sit at room temperature for a few hours. Do not rinse.
  3. Step 3 – Stuff and Season — Preheat oven to 230°C / 450°F. Season the cavity with half the pepper. Stuff with thyme, parsley, half the onions, and half the apples. Tie legs loosely and tuck in neck skin with remaining apples and onions.
  4. Step 4 – Butter and Pepper — Loosen the skin over the breast and thighs, spreading softened butter underneath and over the surface. Sprinkle the remaining pepper evenly over the entire bird.
  5. Step 5 – Roast High and Then Slow — Roast at 230°C / 450°F for 30 minutes. Then reduce oven to 175°C / 350°F, cover breast and wings with foil, and pour 360 ml (1½ cups) chicken broth into the roasting pan. Continue roasting until internal temperature reaches 71°C / 160°F, about 12 minutes per pound. Remove foil for the final 30 minutes to brown.
  6. Step 6 – Check for Doneness — Begin checking after 2 hours. Use a thermometer in the thickest part of the thigh; when it reads 71°C / 160°F, the turkey is done. Carryover heat will complete cooking.
  7. Step 7 – Rest the Turkey — Tilt turkey to release juices into the pan. Transfer to a platter, cover with foil and a damp towel, and rest at least 30 minutes before carving.
  8. Step 8 – Make Pan Drippings for Gravy (optional) — Pour fat and drippings into a heatproof cup. Deglaze the roasting pan with 120 ml (½ cup) broth, scraping browned bits. Combine and separate fat for use in gravy.

Notes

Start brining at least 2 days before roasting for best flavor. Do not rinse after brining; simply pat dry for crispy skin. Replace wine with broth or apple cider for a non-alcoholic option. Always allow resting before carving to lock in juices. The dry-brine technique also works beautifully with chicken or duck.