Description
Learn how to Dry Brine Turkey for juicy, flavorful meat and crispy skin — the simple chef’s secret to perfect holiday roasting.
Ingredients
Scale
- 1 (8-lb.) whole turkey
- 2 Tbsp. kosher salt
- 1 Tbsp. granulated sugar
- 3 cloves garlic, finely chopped
- 6 Tbsp. unsalted butter, melted
- 2 tsp. fresh thyme leaves
- Pinch of crushed red pepper flakes
- Freshly ground black pepper
Instructions
- Prepare the turkey
Pat the turkey dry thoroughly with paper towels, removing any moisture from the skin and cavity. Ensure the giblets and neck are removed. - Mix the dry brine
In a small bowl, combine kosher salt, sugar, garlic, thyme, and a pinch of crushed red pepper flakes. Stir well to create a fragrant seasoning blend. - Apply the brine
Rub the dry brine mixture all over the turkey — inside the cavity, under the skin, and across the surface. Be generous, ensuring even coverage. - Refrigerate uncovered
Place the turkey on a wire rack set over a baking sheet. Refrigerate uncovered for 24 to 48 hours. This allows the salt to penetrate and the skin to air-dry for crispiness. - Preheat and season
When ready to roast, take the turkey out of the refrigerator and let it rest at room temperature for 1 hour. Brush with melted butter and season lightly with black pepper before cooking. - Roast to perfection
Roast the turkey at 325°F (165°C) until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Baste occasionally with melted butter for rich flavor and golden color.
Notes
For best results, let the turkey brine for the full 48 hours — the flavor will be deeper and the texture juicier.
Avoid adding extra salt before roasting; the dry brine has already seasoned the meat perfectly.
Always roast on a rack to allow hot air to circulate evenly around the bird.
Let the turkey rest for at least 30 minutes before carving to retain moisture.
Keywords: Dry Brine a Turkey Recipe