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4.91 from 11 votes
Servings: 12

Dry Brine Roast Turkey

Dry brining is such simple technique, and it results in a moist, flavor-packed roast turkey.


  • 1 12 lb turkey
  • 3 tbsp kosher salt
  • 1 tbsp diced rosemary or other herb, optional
  • melted butter, optional


  • 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.


Cooking time is based on an 11 lb turkey. It may need to cook longer if it's bigger. *Do not dry-brine a kosher or stuffed turkey. If using Morton's kosher salt, use a little bit less than recommended. (see full post for explanation)

Nutrition Facts

Calories 227kcal (11%)Protein 34g (68%)Fat 9g (14%)Saturated Fat 2g (13%)Cholesterol 115mg (38%)Sodium 1924mg (84%)Potassium 360mg (10%)Vitamin A 90IU (2%)Calcium 19mg (2%)Iron 1.4mg (8%)
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