Description
This Dry Brine Turkey recipe delivers a perfectly juicy and flavorful bird, enhanced with a blend of brown sugar, kosher salt, and aromatic herbs. Dry brining the turkey for 24 to 48 hours ensures tender meat with crispy, golden skin. Roasted to perfection with a butter rub and fresh vegetables, this method is great for holiday meals and can be prepared in advance for convenience.
Ingredients
Scale
Turkey and Brine
- 1 (12 to 14-pound) turkey, patted dry
- ¼ cup packed light brown sugar
- 3 tablespoons Morton kosher salt (or ¼ cup Diamond kosher salt)
- 2 teaspoons dried thyme
- 2 teaspoons dried sage leaves or ground sage
- 1 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, at room temperature
Vegetables for Roasting
- 1 large yellow onion, cut into wedges
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
Instructions
- Prepare the turkey: Line a rimmed baking sheet with aluminum foil and place an oven rack on top. Remove and discard the truss holding the legs, and trim any excess fat from the neck or body cavity. Remove giblets and neck; discard or save for stock. Rinse the turkey inside and out with warm water, then pat dry thoroughly with paper towels.
- Make and apply the dry brine: In a small bowl, combine brown sugar, kosher salt, thyme, sage, and black pepper. Place the turkey on the rack and rub the dry brine mixture all over the turkey, including inside the cavity. Refrigerate uncovered for at least 24 hours and up to 48 hours at 40°F or below. For longer brining, loosely cover for the initial part and uncover for the final 24 hours to dry the skin.
- Preheat oven and prepare for roasting: Preheat the oven to 375°F and position a rack in the lower third. Using damp paper towels, gently brush the dry brine off the turkey’s exterior, leaving the cavity seasonings intact. Scatter onion, carrots, and celery in a large roasting pan and place a roasting rack inside the pan.
- Butter the turkey and roast: Place the turkey on the roasting rack and tuck the wings underneath. Rub softened butter generously all over the turkey. Roast for 1¾ to 2½ hours until the skin is deep golden and a thermometer reads 165°F in the breast and thigh. Check after 1½ hours and tent with foil if the skin is browning too quickly.
- Rest and prepare for serving: Carefully tilt the turkey to drain any cavity juices into the roasting pan. Transfer the bird to a platter and tent with foil, letting it rest 20 to 30 minutes. Remove vegetables from the pan; discard or save for serving if still firm. Reserve pan drippings for gravy.
- Make the gravy and carve: While resting, prepare gravy using the reserved drippings. Carve the turkey and serve with gravy on the side.
- Optional make-ahead: The turkey can be roasted and carved ahead. Arrange carved slices on a thin layer of gravy in an ovenproof dish, cover, and refrigerate up to two days. Reheat covered at 325°F for 20 to 30 minutes before serving; reheat gravy separately.
Notes
- Use a non-kosher, non-injected, and non-self-basting turkey for best results. If using one that is kosher or injected, reduce the salt in the dry brine by half.
- For accurate cooking, use a digital leave-in thermometer with remote monitor to track internal temperature without opening the oven.
- Allowing the skin to dry uncovered in the fridge helps with a crispy skin texture after roasting.
- If the skin browns too quickly, tent loosely with aluminum foil to prevent burning.
- Resting the turkey before carving ensures juicy, tender meat.
- Vegetables used in roasting can be discarded or served if not overcooked.
Nutrition
- Serving Size: 1 serving (based on 8 servings from one 12-14 lb turkey)
- Calories: 1075
- Sugar: 5 g
- Sodium: 1619 mg
- Fat: 47 g
- Saturated Fat: 15 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 147 g
- Cholesterol: 513 mg
