Amazing Dry Brine Turkey
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In this post, I’ll teach you how to dry brine a turkey. This easy technique produces the juiciest, most flavorful roast turkey you’ll ever make!
I’ve made roast turkey at least 15 times in my life. I used to try different recipes and techniques every Thanksgiving, always searching for the “holy grail” recipe that would have everyone oohing and aahing over my turkey roasting prowess.
I’ve basted. I’ve injected. I’ve stuffed. I’ve rubbed. I’ve marinated. I’ve massaged. I’ve wet brined.
None of the turkeys I made were ever bad, but they weren’t amazing either. Two years ago, however, I finally found my holy grail: THE DRY BRINE!
What shocked me more than the deliciousness of the dry brine turkey was that it was also the easiest roast turkey recipe I’d ever tried.
I wish someone had told me about this easy technique back when I was wrestling a slippery, raw 20 lb turkey into a tub of liquid, or hovering next to the oven for five straight hours with a basting brush in my hand.
Dry Brine vs. Wet Brine:
Most brines we think of are wet brines, which involve immersing the turkey into a giant vat of liquid that contains sugar, salt and other ingredients (cue the aforementioned turkey wrestling).
Dry brining simply involves coating the turkey in a few tablespoons of kosher salt and letting it sit in the refrigerator for up to two days.
Don’t let the simplicity fool you, though. Dry brining results in the juiciest, most flavorful turkey I’ve made in 15 years of making turkeys.
How Dry Brining Works:
The idea of a dry brine seems counterintuitive since salt is typically associated with drying foods out, not making them juicier. But dry brining actually adds moisture to the meat.
In layman’s terms, the salt draws moisture from the meat into the skin and then through osmosis (literally), the salty moisture reworks itself back into the turkey, ensuring that the meat is seasoned all the way through. If you want more info on how this works, here is some additional info about the science behind dry brining.
How to dry brine a turkey:
What you’ll need:
- Roasting pan with rack
- Turkey
- Kosher salt
- An herb (optional)
- Butter (optional)
Figure out your thawing/brining timeline:
Ideally your turkey should be thawed before you apply the brine. If you’ve bought a frozen turkey, it will need to thaw in the fridge for a few days (allow 1 day per 4 lbs); and after you apply the salt you’ll want to let it brine for at least 1 hour per pound, but it can go as long as 2-3 days.
The nice thing about dry-brining is that even if your turkey isn’t fully thawed when it’s time to brine it, you can brine it anyway!
To give you an example of my timeline: I bought an 11 lb frozen turkey on a Thursday morning, put it in the fridge to thaw, applied the brine on Sunday morning, and cooked it on Monday afternoon.
Apply the brine:
Measure out approximately 1 tablespoon of kosher salt per every 4 pounds of turkey (I used a little less than 3 tbsp for my 11 lb turkey).
TIP: I used the Diamond Crystal brand of kosher salt, but if you’re using Morton kosher salt you might want to use a little less.
It’s not essential to use herbs, but if you’d like to add some (I used rosemary), finely chop about 1 ½ teaspoons of your herb of choice and add it to the salt mixture.
Start by sprinkling a little of the salt mixture into the cavity of the turkey, and then distribute the remaining salt over all surfaces of the turkey, concentrating slightly more on the meatiest parts.
Place the brined turkey on a platter and place uncovered into the refrigerator. As I mentioned in the last step, you should aim to let it brine for at least 1 hour per pound of turkey, but you can leave it for up to 48 hours. I brined mine for about 24 hours.
Over time, the skin will start to look a little brownish and dried out, but that’s OK.
after brining for 24 hours
Cooking the dry brine turkey:
There’s some debate amongst dry briners as to whether the bird should be flipped during cooking. I chose to do it, but I honestly can’t say whether it made any difference or not in the end result. Here’s how I cooked my turkey:
- Remove the turkey from the refrigerator and let sit at room temperature for about 1 hour.
- Cook the turkey breast side down on a rack inside a roasting pan at 425° for 30 minutes. After the 30 minutes is up, flip the turkey over (use oven mitts to do this) so that it’s breast side up, and reduce the oven temp to 325°.
- Cook for 2 ½ more hours, or until a meat thermometer reaches 165° when poked into the thickest part of the meat. Depending on the size of your turkey, you may need to cook it a little longer.
- If you’d like, you can baste the turkey with a little butter sometime during the cooking process, but it’s totally optional. I basted mine once with about 2 tbsp of butter, and that was it!
Dry Brining Tips:
Dry-brined turkeys require less cooking time, so keep in mind that your turkey might be done sooner than other similarly-sized turkeys you’ve cooked in the past. That said, one of the great things about dry-brining is that even if you overcook the turkey a little, it will still be juicy and tender.
Do not use the dry-brining technique with a stuffed turkey or the stuffing will get too salty. You also should not do this with a kosher turkey since it comes pre-salted.
Dry Brine Roast Turkey
Ingredients
- 1 12 lb turkey
- 3 tbsp kosher salt
- 1 tbsp diced rosemary or other herb, optional
- melted butter, optional
Instructions
- Remove giblets, and rinse & pat dry your turkey.
- Measure out approximately 1 tbsp kosher salt per 4 lbs of turkey and place in a small bowl.
- If using herbs, stir 1 1/2 tsp diced herbs into the salt.
- Sprinkle a little salt into the cavity of the turkey. Distribute the remaining salt over all surfaces of the turkey, concentrating a little more on the meatiest areas.
- Refrigerate turkey on an uncovered platter for at least 1 hour per pound, but up to 48 hours.
- An hour before you’re ready to cook, remove turkey from refrigerator and let sit at room temperature. Preheat oven to 425.
- Place turkey breast side down on a rack in a roasting pan. Cook for 30 minutes.
- Reduce temperature to 325. Flip turkey so the breast side faces up and return to oven.
- Cook for about 2 1/2 more hours or until internal temperature at the thickest part reaches 165.
- Let rest for about 30 minutes, carve, and serve.
Notes
Nutrition Facts
This recipe is honestly the most fool-proof one I’ve ever tried, and the most delicious. If you try it, make sure to come back and tell me what you think!
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126 Comments on “Amazing Dry Brine Turkey”
I’ve made this recipe before and absolutely love it! This year when I went to take the turkey out to thaw I saw it was a already fully cooked hickory smoked turkey. Would this have added to the flavor?
Hey there!! If I wanted to add butter to the turkey after brining, what would be the best way? Or would it even make a difference?
Thanks so much!
I think I used too much salt. And there is a lot of juice in the dish the turkey is sitting in.
Do you think it will still be ok?
Yes. Do you have a rack you can put it on so that it’s not sitting in the juices?
I really want to try dry brining. I’m going to smoke my first turkey breast. Will this method work for smoking? Would it be ok if I rinse off the dry brine and then apply my rub? I was planning on injecting it before I found this method. Should I nix that then? Thanks :-)
I think it would be fine to smoke the turkey after bringing. Does the rub contain salt? If not, it should be fine to add (no need to rinse the turkey). If it does, it may make it too salty.
So the salt mix is not washed off prior to cooking? I’m going to try dry brine, unstuffed turkey for the first time.
Nope, it does not need to be rinsed ahead of time. I think you’ll love it!
This is my first time baking a turkey, could you please give me some ideas on herbs you would use besides rosemary
Thank you
Thyme, sage, and/or marjoram would also be good options.
Can i use this method on just a turkey breast? My family won’t eat dark meat.
As long as it has skin on it, I don’t see why not!
I made this dry brine for the first time last year and my turkey came out very moist and delicious. I’m making it this year again. I love stuffing from a stuffed turkey and gravy from drippings….but this turkey is impeccable…so I just make a dressing casserole and use turkey package gravy….
Will I still be able to use the juices for gravy & just not add any salt to it or will it not be usuable for gravy cause of all the salt?
Hi Patricia! If you scroll through past comments, people have used the drippings to make gravy with success. Just be aware that it won’t produce as many drippings as a traditionally brined turkey, so you’ll want to add extra liquid and only salt as needed.
Hi Shaina,
I’m excited to try your recipe! I only have a regular baking sheet, so the edges are relatively low. I’m thinking about putting the turkey in a brining bag or do turkeys in those bags not get crispy? Thanks!
Hi Michaela – I would really try to find/borrow some sort of a roasting pan or even a casserole dish (depending on the size of your turkey) just to prevent the juices from spilling over (I know from experience that it can be an oven disaster!) But a good brining bag should help as long as it’s leak proof. I personally haven’t used one so I can’t attest to the browning.
Hi
Can I use a oven bag to roast a dry brine turkey ??
Thank you
I believe it would be fine to use a bag, but I always just roast it uncovered.
So you don’t rinse the turkey before you put in roaster? Would you rinse it if you wanted to lightly stuff in one cavity, my father loves the stuffing then I do dressing in the oven also.
No rinsing. With this technique you shouldn’t stuff the cavity because the stuffing will get too salty.
I’m going to give this recipe a go for Thanksgiving this year. We have a 20 lb turkey (I know, gargantuan 🤦) so do you think 30 minutes at 425 and about 4.75 hours at 325 would be a good start for cook time? And just double the brine ingredients? Thanks!
Hi Shaina – I can’t say for sure since I usually cook smaller turkeys, but my instincts say to cook it a little longer than 30 minutes at the higher temp before reducing since it’s so big. Maybe an hour at 425 and then reduce. Best bet is to use a meat thermometer to make sure it’s done.
Ok I’ll give that a go! Thank you!
The best turkey I’ve ever made! I’ve tried many different recipes. This will be by new go to baked turkey recipe. It’s the best and is so simple! Love it, thank you!
Tried this recipe, cooking a turkey for the first time. It was just for me and my husband as “leftovers” so we could have turkey sandwich after thanksgiving. It was so good we had turkey dinner! Will definitely use this recipe again! It was so moist and tender. Such an easy recipe. I did not use a turkey bag. It was a beautiful turkey!
At first, i worried that the turkey would be too salty, but it wasn’t at all! I cooked it in an oven bag, at the temperatures and times in the recipe. It was done in 1 hour, 30 minutes, and it was PERFECT. Very tender and moist. It was a hit at Thanksgiving dinner! Thank you so much for this recipe! :)
I used this method yesterday for just a turkey breast, and without a doubt, this is the best turkey I’ve had. My family all agreed! I used what drippings were in the pan, added some water and flour and a little chicken broth and had plenty of gravy. So glad I tried your recipe and directions….so thanks!
By far the best and moistest turkey I have ever made. Simply delicious!
The drippings were a little salty for gravy so I put a raw, cut up potato in the gravy for about 10 minutes while cooking to soak up the salt and the gravy was delicious as well.
Thank you for posting this, it’s a keeper for sure!
Just to be clear, no rinsing before baking. Don’t want to ruin a 20 lb. bird. Thank You!!
No rinsing
In response to your statement that you only put salt on the skin, I remind you that you said to put a little of the salt into the cavity. I have the turkey salted and in the fridge. Tomorrow, I will bake it for my family who are coming then.
Hi help please! How do I season it? After the over night in fridge and right before I cook?
It shouldn’t need additional seasoning before cooking.
Dear Alyssa,
Are you sure that you don’t rinse off the salt & dry before baking(as I’ve seen in other recipes)? Also another recipe suggested not only the outer skin but also UNDER THE SKIN…your thoughts please..
Love your site..
jimmygourmet
No rinsing needed! And I only put it ON the skin.
I was only able to leave the turkey uncovered in fridge for 11 hours. Will it still taste ok or should I remove some of the salt?
Please respond as soon as possible I have turkeys sitting in counter.
It should still be fine. This turkey method is pretty adaptable!
I made this turkey last year for the first time. Everyone was crazy about how good it was! And the recipe is soooo simple! You’re not in the kitchen all day long :) I’m making it again this year and am excited! Thank you for sharing this recipe :)
Do I leave salt on turkey while it bakes in oven?? Seems like the juice from baking would make it very salty for making gravy. What do you suggest. I’m cooking mine tonight
Yep, just bake it as is
You leave the salt and rosemary on the bird when roasting it does not make it SALTY???
It will be well seasoned but not overly salty if you use the correct amount of salt for the dry brine
So just to clarify, roast without lid and without water in the pan?
Hi there! I’m getting ready to prepare the turkey for tomorrow to sit in the dry brine. I realized I grabbed Sea Salt instead of Kosher. Will it still be okay to use? If so, should I use less?
I think sea salt would work just as well.
Do you think pink Himalayan salt would work. I live in the middle of nowhere & that’s all I have?
Thanks
I haven’t used that type of salt before so I’m not sure if it has a unique taste or not. But I feel like it would probably be fine.
Do you cover the turkey? I am planing on using a roasting pan with top, should I cover it?
I leave it uncovered unless it starts to get too brown on top.
This may be a stupid question, but can you use the pan drippings from this recipes to make a gravy? Or would it be too salty? In the past, I’ve always baked my turkeys in about an inch or two of broth, and then made then gravy from that. Any tips on the gravy would be appreciated!! 😁
I am wondering this too. Can you use drippings for gravy?
Yes! It might not produce as many drippings as a wet brined turkey, but there will still be flavorful drippings to use. Just taste-test as you make your gravy to ensure it’s not too salty.
Leaving it uncovered slightly freaks me out lol can I cover it with a large container? Will that mess with the brining?
Yes, you can cover it and it won’t affect the brine!
Does the turkey taste salty?
It doesn’t taste overly salty, but it does taste nicely seasoned and very flavorful.
Great turkey recipe! Thanks for sharing, it’s great for dinners
yay for almost turkey time! this is a super helpful recipe and your tips are spot on!
The last few years we have bought the Trader Joe’s brined turkey, but I really want to try this for Thanksgiving this year! I love the idea of the dry brine with the rosemary!
It sounds counter-intuitive, but I’ve found that a dry brined turkey is much more moist than a wet brined turkey!
Great looking turkey! I will defiantly have to remember these tips in a few months when Thanksgiving rolls around! Thanks for the recipe!
How fun! I’m in charge of the turkey this Thanksgiving so I’ll be trying your dry brining! Your turkey looks perfect and delicious!
I admit, I was skeptical. But I did it for Christmas today. Unbelievable. Super juicy and delicious. I told everybody about this recipe. I will try it again and again. Thank you.
I used this turkey recipe for the first time this Thanksgiving and it turned out awesome! I made a 19 lb turkey, my biggest ever, and the thought of liquid brining was scaring me. I did make a few changes and thought I’d put it down here if there’s anyone like me who has questions but doesn’t like to ask.
1. I admit I did a mediocre job patting the turkey dry as there was still some ice in the cavity. I pulled out what ice I could and drained out the excess fluid.
2. I followed the kosher salt 1 tablespoon to every 4 lbs of turkey pretty much to a “T” but instead of fresh rosemary used dried italian seasoning. It came out to about maybe 2 teaspoons of italian seasoning.
3. I had my turkey in a disposable aluminum pan to apply the brine because I ended up putting it in an oven roasting bag to brine overnight in the fridge in my roasting pan (it brined for about 18 hours). I’ve always used a roasting bag to make my turkeys because of the clean up part afterwards. The turkey came out of the fridge an hour before the roasting started. I did not stuff the turkey.
4. Since I used a roasting bag I didn’t baste it once I started and it stayed breast up. I also set the temperature to 350° and left it at that temperature throughout the whole roasting process. Based on my turkey size it roasted for 3 hours & 45 minutes. The turkey rested for the 30 minutes before carving and boy was it super moist & flavorful!
5. I used the drippings to make a gravy and I’m not sure if having the roasting bag allowed for more drippings. I mixed 4 tablespoons of flour with about 1/2 cup of water until it was well incorporated and then whisked it into the drippings I put in a pot on the stove. I whisked continuously to take out any lumps until the gravy came up to a boil. The gravy wasn’t super thick but it was definitely tasty! It filled up a 1.5 quart mini crockpot.
Thanks so much for this recipe! Definitely a keeper!
Thank you for sharing
Thanks for this recipe. My turkey came up very moist and everyone loved it. Thanks.
First turkey here, need confirmation.. The turkey I was given says “Basted with approximately 9.5% of turkey broth, salt, sugar, & natural flavoring. This turkey is brined for your convenience. For additional brining, reduce salt in your recipe by half.” on the packaging. Does that mean this turkey shouldn’t be used For your dry-brining recipe, or is this normal? & if I can use your recipe (I really want to) should I reduce salt in half i.e. 1 tbsp kosher salt per 8 lbs of turkey? Thanks & Happy Thanksgiving!!
It sounds like the turkey you have came pre-brined. Is it a kosher turkey? It’s hard to know what to do without knowing exactly how much salt was already added to the turkey. You could try doing a dry-brine with a small amount of salt, but I can’t say how it will turn out because I’ve never tried it with a pre-seasoned turkey before. Good luck!!
This will be the first time cooking a turkey by myself. Anytime ive watched someone else make one they always use an injection for seasoning. I came across this dry brine method and just knew I had to give it a try. My only question is, can you still inject it with the marinade or will it be too salty?
Hi Trena – If you’d like to add some aromatics, you can add some crushed herbs in with the salt. But any sort of extra marinade that includes salt would make it too salty. I’ve done the injection method before, and I didn’t find it to give nearly as much moisture/flavor as the dry brining alone.
If I dry brine a chicken, do you still leave it uncovered in the fridge for 24 hours first or does that time depend on the weight of the bird too? I make a lot of whole chickens in the crockpot because it’s easiest but I need another easy method. Any directions for a chicken would be so helpful. I’m also using this method on my turkey this week and I have another one in the freezer for later.
Hi Lindsey – You can use the same method on a chicken. The 24 hour timing will still be fine – you’ll just need to adjust the amount of salt & cooking time to the weight of the chicken.
Do you rub the salt mixture on the outside of the skin only or do you rub it in between the skin and the meat? Also do you do add any other seasonings after the bringing before you put it in the oven? I have seen some recipes that say to lift the skin and rub butter in between the skin and the meat so I’m just wondering if I should do that too or if anyone has done that?
Hi Rachael – You just put the kosher salt right on top of the skin and inside the cavity. You can add some chopped herbs to the salt if you like (rosemary is a favorite of mine). I used to add butter under the skin when I did other methods, but I don’t think it’s necessary with the dry brine because it gets juicy/moist without the butter. :)
This is my first time making a turkey! my husband and I are hosting a Friendsgiving Sunday! I just bought the frozen turkey yesterday. it is thawing now! I only have 21/2 days for it to thaw. Can I put the brine on tomorrow well it is partially thawed? should I just save this for next tie I attempt the turkey?
Yes, you can start the brine before the turkey is fully thawed. I’ve done this before, and it turned out just fine!
I noticed it says not to use a Kosher turkey. What kind do you suggest buying?
Hi Stacy – Any regular turkey will be just fine. Kosher turkeys are already treated with salt, so that’s why they don’t work for this method – they would get too salty.
Thank you!
Hi! Does the skin get crispy with this method? Also, do you cook it on a rack in the roasting pan? I have always cooked my turkey in a roasting bag but it always turns out dry. I’m excited to try this!
Hi Tina! Yes, the skin does get crispy, but not overly crispy. You can always cover it with a cheesecloth or a piece of foil if it starts to get too brown before the turkey is done. I do place a turkey on a rack inside a roasting pan. I really think you’ll love this method – I used to suffer from “dry turkey syndrome” too, before I discovered the dry brine.
Hi Alyssa,
Just found your recipe that I plan to try this Thanksgiving. Your recipe says to use 1 Tbsp of salt per 4 lbs of turkey but in another post you wrote tsp. Can you please verify? Thanks so much!
Hi Jo Ann – It’s 1 tbsp per 4 pounds. :) So if you’re cooking a 12 lb turkey, you’d use 3 tbsp of salt. Hope you enjoy the recipe!
I read the article in the link for the salt (Diamond vs Morton’s, since I could only find Morton’s in my grocery store) and got so confused because I had had it in my head “4 tbsp per pound, 4 tbsp per pound” but the linked article said TSPs. After double checking both articles, sure enough the linked article states 1 TSP per 1 lb, whereas this article is 1 TBSP per 4 lbs. WHEW!
This is my first Thanksgiving turkey (doing it a little late since family was out of town). I am so excited to try this!
I’ve been cooking the turkey for family gatherings for twenty years. Like you, I had tried so many different techniques. My turkey was always okay but not great. I saw your recipe and decided to try the dry brine on my 21 pound turkey. Omgoodness!!! This is by far the juiciest and most flavorful turkey that I’ve ever prepared!! It’s also soooo easy!!! My family loved it!! Thanks so much for the recipe!!
Awesome, Amy!! I’m so glad y’all loved it. I think that people are hesitant to believe it will turn out so good because it’s such a simple technique, but it really does get juicy and flavorful. XO
Do you rinse the salt off the turkey after brining time is done before cooking it ??
Nope! It will absorb into the skin/meat so there’s no need to rinse.
We’re cooking our Turkey tomorrow (we do a small-ish meal on Thanksgiving & a massive feast when the whole family is together to watch the Iron Bowl)
I’m giving this dry brine a shot this year! It’s been in the fridge, covered in salt, since this afternoon.
My question is do I need to cover it with foil?!?! My in laws are already questioning me about it being uncovered in the fridge & said “but you are covering it when it’s in the oven RIGHT?!?!”
Hi Jo! Nope, no need to cover it in the fridge or in the oven. The only exception would be if the top starts to get overly brown but the turkey still isn’t done cooking. You could cover it towards the end to prevent further browning. But I typically leave it uncovered the whole time.
I forgot to leave the turkey out for an hour before putting in oven!!!!!! Did I just mess up big time?
It should still be fine…just might take a little longer to cook.
Hi there!
My poor college roommates and I are cooking with just a 7-8 lb turkey. I’m concerned the time in the oven would be too much. What would you recommend?
Hey Kailey – I love that you and your roommates are cooking a turkey together! I’m guessing ballpark for that size would be about two to 2 1/2 hours total, but your best bet is to use a meat thermometer. If you don’t have one, just try taking it out of the oven and cutting into it to see if the juices run clear. It’s not an ideal method, but it works!
Thanks so much for the recipe! I always brine with liquid and doing that with a 20lb. bird can be slippery – to say the least :) My question is that with liquid brining I have always rinsed the bird well before cooking it. You do not mention doing that. Is it still necessary to rinse the salt off with dry brining?
Hi Allison! Nope – I’ve never rinsed it with the dry-brine. Hope you have a great Thanksgiving!
Alyssa
Thanks so much for getting back! I’ll let you know how it turns out. After 40yrs of roasting turks, I love learning new (and easier – way easier) ways to save prep time.
Any tips for a 28 lb bird?
Get a big pan! :) If you’re aiming for the 1 tbsp/4 lb ratio, you’ll use about 6-7 tbsp of kosher salt to cover the bird. Other than that, it’s just about figuring out the right cooking time. I always aim for more time than I think I’ll need. Turkey doesn’t need to be served super hot right out of the oven…it’s better when it rests. And the dry-brined turkey gets so moist that if you need to reheat it a little right before serving it’ll still be good. Better to start early than to be waiting forever for your turkey to be done.
Do I need to use a brining bag when I bake the turkey?
Laurie, I’ve never used one!
How long did you end up cooking it for?
I have the same size turkey, and I’m worried about cooking time
Can I make gravy out of the drippings from cooking a turkey this way? Or would it be too salty?
Thanks! Can’t wait to try on Thursday!
Hi Maegan – My mom made a delicious gravy out of the drippings last year. If I recall there weren’t a ton of drippings to work with, but she made it work with some chicken broth and flour. I’d call her and ask her for more details, but she’s out of the country right now!!
Can you use this recipe when cooking in an electric roaster? Would the recipe need to be altered in any way?
I’m afraid I don’t know anything about electric roasters, but I don’t think it should impact the brining process. It just might affect overall cook time & temp.
I’ve never cooked a turkey in my life. This is my first time ever, and I’ve decided to use your recipe. I’m so scared that it will be salty! I have friends coming over and I don’t want it to be a huge fail! Words of encouragement, please! ?
Hi Janette – Phew, no pressure! :) Just kidding. This really is a pretty fool-proof technique, so it’s perfect to use on your first turkey! It shouldn’t be overly salty if you’re using the right salt/lb ratio, and remember that if you’re using Morton Kosher instead of Diamond Crystal use a little bit less. It won’t come out super salty…just the right amount of flavor and moisture. And if you don’t already have one, I recommend getting a meat thermometer. It really helps with figuring out exactly when the turkey is done. I’m also a big fan of Alton Brown’s video tutorial on how to carve a turkey. With those things in your arsenal, you’ll be a turkey roasting pro! :) Hope you have a wonderful Thanksgiving.
Will this dry brine work if we are drying our turkey?
Will this dry brine work if we are Frying our turkey?
What do you recommend of the amount of salt on a twenty pound turkey that I would use? I have family members that need to watch their salt in take due to high blood pressure. This is my first time trying dry brine turkey and I heard it gets salty. Help
Thank you
Hi Joanne – The recommendation is 1 tsp per 4 lbs, so you’d be looking at about 5 tsp of kosher salt. You could probably use 4 if you’re worried about it being too salty, and it would still add nice moisture and flavor.
I have a giant box of Morton canning & pickling salt. Can it be substituted for the Kosher salt?
Hi Alyssa,
Thanks so much for posting this dry brine recipe. We just finished Thanksgiving dinner and the turkey was a big hit and it was so easy to cook and this recipe doesn’t take hours and hours for your turkey. The turkey was so moist
Thanks again.
That’s great, Luisa! At first I did a double-take at the date, and then I remembered it’s Canadian Thanksgiving today. :) I’m so glad you enjoyed the turkey!
Hi Alyssa, can I use kosher sea salt for this recipe?
Hi Anna, I’m not 100% sure if sea salt would have the same result as kosher. But if you don’t have access to kosher salt, I think it would probably still work ok with sea salt. Sorry I’m not more help! My gut says it would probably be fine to substitute but since I’ve only used kosher I just don’t know for sure.
I’ve cooked dozens of turkeys, watched my Mother and her Mother cook turkeys all my life. Until a couple of yrs ago I never heard of brinning a turkey. Ever since this a couple of friends ask HOW I BRINNED MY BIRD I have been curious. I have read many recipes nut never been brave enough to try it. My concern is my broth, I like the broth for dumplings, dressings and my gravey. Therefor I have worried about some of the flavors taking over my side dishes. When I saw this technique my first thought was MAYBE ILL TRY THIS ONE, I’m a bit curios, you don’t wash off the salt, that concerned me about the possibility of it being to salty. It seems all the recipes I see are cooked uncovered, I have always used a roasting bag or roasting pan, so not to dry out my turkey and to gain all the broth possible. Now I’m back to being puzzled.
Hi Judy! Nope, you don’t wash off the salt. It absorbs into the skin. The skin will look a little dry after it’s been sitting in the fridge a while, but the meat really gets flavorful and juicy. Some people do say you can cook it in a bag. If you google “dry-brined” turkey you’ll see some slightly different variations. But I’ve made it twice without covering it at all, and it comes out great! I just use a rack inside a roasting pan. As for the juices, a dry-brined turkey does have less pan drippings than a regular turkey, and the drippings will be saltier than normal. But as long as you keep that in mind, you can still use the drippings in your other recipes – just don’t add extra salt. My mom made a fantastic gravy out of the drippings from the dry-brined turkey I made. Whichever method you use, I hope your Thanksgiving is great!
I have actually never made a turkey. Lots of chickens, but never turkey. I only discovered brining chicken this year (well, I’d heard about it a lot before but never tried it) and I can’t go back. I think I am going to try dry-brining my chicken next time and see how it turns out. If I ever have to make a turkey, I’ll be sure to turn to this recipe as well!
Yes – it works great on chicken, too! And it’s a good way to test out the method. I always found turkey intimidating to cook, but it’s basically just like a big chicken.
It was delicious and I thought the rosemary added extra flavor that wasn’t overpowering. Dad and I will be dry brining our Thanksgiving turkey this year!
I will try this recipe as my turkeys have been okay, but not great and I’m always disappointed. I’ll let you know when I make it, probably not until Christmas. Thanks
You should definitely try it! I tried so many different techniques that claimed to be “the best,” and this is the only turkey I’ve ever really liked.
Question, can I still season my turkey the way I normally do, with other seasoning, on top of the dry brining? Will it be too much? Because I love the way i season it every year, but I do want to try the dry brining. Also, my turkey is 21 pounds so how long should I cook it for, and what temp?