Dry Brine Turkey Recipe
Rubbing salt directly onto the skin draws out moisture, which then dissolves the salt and gets reabsorbed deep into the meat over a day or two, seasoning it all the way through the way a wet brine does, but without diluting flavor or waterlogging the skin. Baking powder raises the skin's pH and helps it dehydrate in the fridge, so it crisps far more aggressively in the oven than skin from a wet-brined bird. Note that the times below cover active prep and roasting only; the turkey also needs 24 to 72 hours uncovered in the fridge before it goes in the oven.
- Prep
- 25 min
- Cook
- 195 min
- Total
- 250 min
- Servings
- 12
Ingredients
- 1 14-lb whole turkey whole turkey, thawed and giblets removed
- 3 tablespoons Diamond Crystal kosher salt
- 1 tablespoon baking powder, aluminum-free
- 1 tablespoon black pepper, freshly ground
- 4 tablespoons unsalted butter, softened
- 3 tablespoons fresh rosemary, thyme, and sage, chopped
- 1 lemon lemon, halved
- 1 medium onion onion, quartered
- 1 head garlic head, halved crosswise
- 2 cups low-sodium chicken or turkey broth
Nutrition per serving
- Calories
- 946
- Protein
- 61g
- Carbs
- 5g
- Fat
- 70g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1One to three days before roasting, remove the turkey from its packaging, pull out the giblets and neck from the cavity, and pat the entire bird, inside and out, completely dry with paper towels.
- 2In a small bowl, mix the kosher salt, baking powder, and black pepper. Loosen the skin over the breast and thighs with your fingers, then rub the mixture directly onto the meat under the skin, over the skin, and inside the cavity, using it all.
- 3Set the turkey breast-side up, uncovered, on a wire rack set inside a rimmed baking sheet or roasting pan. Refrigerate uncovered for 24 to 72 hours; 48 hours gives the most even seasoning and the driest skin.
- 4Remove the turkey from the fridge about 1 hour before roasting so it isn't ice-cold going into the oven. Preheat the oven to 325°F (165°C).
- 5Stuff the cavity with the lemon halves, onion quarters, garlic head, and any leftover herb sprigs. Mix the softened butter with the chopped herbs and rub it over the outside of the skin and under the loosened breast skin.
- 6Tuck the wing tips under the body and tie the legs together with kitchen twine. Pour the broth into the bottom of the roasting pan (not over the turkey) to catch drippings for gravy.
- 7Roast the turkey, tenting loosely with foil once the skin reaches a deep golden color (usually after the first 60 to 90 minutes), until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 2.5 to 3.5 hours for a 14-pound bird.USDA safe minimum for poultry: 165°F (74°C)
- 8Transfer the turkey to a carving board and tent loosely with foil. Let it rest for 30 to 45 minutes before carving; the internal temperature will climb a few more degrees as it rests.
Tips & variations
- If using Morton kosher salt instead of Diamond Crystal, cut the quantity by about a third since Morton crystals are denser and saltier by volume.
- Skip the baking powder if none is on hand; the turkey will still be well seasoned, just with slightly less shatter-crisp skin.
- For a 20-pound-plus turkey, add roughly an extra tablespoon of salt and extend the fridge time toward the full 72 hours so the seasoning reaches the center of the thicker breast.
- A spatchcocked (backbone-removed) turkey dry-brines and roasts faster and more evenly than a whole trussed bird, cutting roast time by nearly an hour.
Storage & reheating
Carve leftover meat off the bone and refrigerate in an airtight container for up to 4 days. Reheat slices gently in a covered dish with a splash of broth at 300°F (150°C) until warmed through, about 15 minutes, to keep the meat from drying out. Carcass and scraps can be simmered into stock the same day or frozen for up to 3 months.
Tips from the Tulo kitchen
- A wire rack under the turkey during both the dry-brine stage and roasting lets air circulate on all sides, which dries and crisps the skin evenly instead of leaving the underside soggy.
- Loosening the skin gently with fingers rather than a knife reduces the risk of tearing it, which matters for both even browning and keeping juices in.
FAQ
What's the difference between a dry brine and a wet brine for turkey?
A wet brine submerges the turkey in a salted liquid, which seasons the meat but also dilutes some of its natural flavor and takes up a lot of fridge or cooler space. A dry brine rubs salt directly onto the surface; the salt draws out moisture that dissolves it and carries it back into the meat, seasoning the turkey just as thoroughly without added liquid or bulky containers.
How long should you dry brine a turkey?
At least 24 hours for noticeable seasoning, but 48 hours is the sweet spot for both flavor penetration and skin drying. Beyond 72 hours the benefit levels off and the skin surface can start to look leathery before cooking.
Do you need to rinse the salt off before roasting?
No. Unlike a wet brine, the salt from a dry brine has already been absorbed into the meat by roasting time; rinsing would just add moisture back to the skin and undo the drying effect.
Can you dry brine a frozen or partially frozen turkey?
No, the turkey needs to be fully thawed first so the salt rub reaches the meat's surface evenly; salt applied over ice won't dissolve or penetrate properly.
Can you use table salt instead of kosher salt?
Yes, but use about half the volume, since table salt is much finer and denser than kosher salt and an equal volume swap will oversalt the bird.
