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Dry Brine Turkey

Experience an extraordinary holiday turkey with this dry brine method that enhances flavor, locks in moisture, and results in a perfectly juicy bird with crispy skin.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 2 days
Servings: 12 servings
Course: Holiday Meal, Main Course
Cuisine: American, Traditional
Calories: 350
Ingredients Method Notes

Ingredients
  

Turkey and Brine Ingredients
  • 1 whole turkey (12-15 pounds, thawed) Neck and giblets removed
  • 3 tablespoons Kosher salt
  • 2 teaspoons fresh minced herbs (rosemary, thyme, and sage) Or 1 ½ teaspoons dried herbs
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
Herb Butter Ingredients
  • 8 tablespoons unsalted butter (fully softened) Avoid salted butter
  • 3 teaspoons fresh minced herbs (medium of your choice)
  • 2 tablespoons freshly chopped Italian parsley
  • 6 cloves fresh garlic (minced)
  • 1 whole lemon (zest only)
  • Olive oil (for rubbing the outside skin)
Stuffing Ingredients
  • Onions, celery, and lemon (chopped, for stuffing the cavity)
  • 6-8 cups chicken broth (for the roasting pan, plus more as needed)

Method
 

Preparation and Brining
  1. In a mixing bowl, combine the kosher salt, minced herbs, garlic powder, and black pepper.
  2. Pat your turkey dry with paper towels to ensure crisp skin.
  3. Rub the salt mixture generously over the entire turkey, including under the skin of the breast.
  4. Place your seasoned turkey in a roasting pan, cover loosely with plastic wrap, and refrigerate for 24 to 48 hours.
Before Roasting
  1. Preheat your oven to 325°F (160°C).
  2. Take the turkey out of the refrigerator 30-60 minutes before roasting to bring it to room temperature.
  3. In a bowl, mix the softened butter, minced garlic, remaining herbs, lemon zest, and Italian parsley to create the herb compound butter.
  4. Stuff the turkey cavity with chopped onions, celery, and lemon.
  5. Loosen the skin on the turkey breast and apply the herb butter mixture under the skin and rub some over the outside of the skin.
  6. Rub the outside skin with olive oil and place the turkey breast-side up in a roasting pan. Pour 6-8 cups of chicken broth into the pan.
Roasting
  1. Roast the turkey for about 13-15 minutes per pound, about 2.5 to 3.5 hours, or until the internal temperature reaches 165°F (74°C).
  2. Baste the turkey with pan juices every 30-45 minutes for a golden skin.
  3. If the skin darkens too much, cover it loosely with aluminum foil.

Notes

Ensure to let your turkey rest for at least 30 minutes before carving. This allows the juices to redistribute. For storage, keep in an airtight container in the fridge for up to 4 days.