Description
This Dry Brined Turkey recipe delivers a juicy, flavorful bird with crispy skin thanks to a simple yet effective dry brining process. Using kosher salt, dried thyme, fresh herbs, lemon, and a garlic butter mixture, this method enhances natural turkey flavors and ensures a tender, well-seasoned result. The turkey is brined up to two days in advance, then roasted in the oven for a perfectly cooked holiday centerpiece.
Ingredients
Scale
Turkey and Brine
- 1 whole minimally processed turkey, 12-16 pounds
- 1/4 cup kosher salt
- 1 teaspoon dried thyme
Herbs and Aromatics
- 1 lemon, halved
- Fresh herbs: rosemary, sage, and thyme, several sprigs each
- 1 head of garlic
Butter Mixture
- 8 tablespoons unsalted butter, room temperature
- 3-4 cloves garlic, peeled and minced (about 1 tablespoon)
Instructions
- Prepare the Turkey: Up to two full days before roasting, remove the turkey from its packaging and place it breast side up on a wire rack set inside a sheet pan or roasting pan. Pat the turkey dry thoroughly with paper towels.
- Make the Dry Brine: In a small bowl, mix kosher salt and dried thyme. Gently loosen the skin over the turkey breasts and sprinkle a few tablespoons of the salt mixture directly on the meat, then lay the skin back down. Sprinkle the remaining salt mixture evenly over the entire turkey surface.
- Refrigerate to Brine: If brining more than 24 hours ahead, cover the turkey and rack loosely with plastic wrap and refrigerate. About 24 hours before cooking, remove the plastic wrap and refrigerate uncovered to dry the skin for crispiness.
- Remove and Inspect: One hour before cooking, take the turkey out of the fridge. Do not rinse the bird. If excess salt or liquids are visible, gently brush them off with a paper towel.
- Preheat Oven: Preheat your oven to 425ºF (220ºC). Place the oven racks low in the oven to accommodate the turkey.
- Prepare Garlic Butter: Mince 3-4 garlic cloves to yield about 1 tablespoon and mix with the softened butter until well combined. Set aside. Smash remaining garlic cloves from the head if you plan to stuff aromatics inside the turkey.
- Apply Butter: Transfer the turkey to a roasting rack. Gently lift the skin on the breasts and spread a couple of tablespoons of garlic butter directly on the meat; close the skin. Then spread the remaining butter evenly over the entire outside of the turkey, covering breasts, legs, and wings.
- Tuck the Wings: (Optional) To help the turkey cook evenly, tuck the wing tips behind the bird by bending each wing tip back toward the neck and securing it underneath the turkey.
- Add Aromatics: (Optional) Place halved lemon, fresh herb bunches, and smashed garlic cloves inside the turkey’s cavity for extra flavor.
- Truss the Legs: Use kitchen twine or the turkey’s plastic leg holder to cross and tie the legs securely to promote even cooking.
- Start Roasting: Place the turkey in the oven and roast at 425ºF for 15 minutes to start browning the skin.
- Lower Heat and Continue Cooking: Reduce the oven temperature to 325ºF (160ºC). Continue roasting for approximately 3 hours total for a 13-pound bird, adjusting time based on weight. The turkey is done when an internal thermometer reads 170ºF in the thickest part of breast and thigh.
- Rest and Serve: Remove the turkey from the oven and let it rest for at least 30 minutes before carving to allow juices to redistribute. Carve and enjoy!
Notes
- Do not rinse the turkey after dry brining to preserve the seasoning and skin dryness.
- Dry brining time can vary from 24 to 48 hours; longer brining yields more flavorful and tender meat.
- Tuck wings and truss legs for even roasting and a neat presentation.
- Use a reliable meat thermometer to ensure the turkey is safely cooked without overcooking.
- Resting the turkey after roasting is important for moist and tender slices.
- Butter can be flavored with additional herbs or spices based on preference.
