Description
This Dry Brined Turkey recipe delivers a flavorful and juicy roasted turkey using a simple dry brine technique. The turkey is salted and seasoned up to two days in advance to enhance moisture retention and deepen flavor, then roasted to golden perfection with garlic butter and fresh herbs for added aroma. Ideal for holiday dinners or special occasions, this method ensures a tender, delicious bird with crispy skin.
Ingredients
Scale
Turkey and Brine
- 1 whole minimally processed turkey, 12-16 pounds
- 1/4 cup kosher salt
- 1 teaspoon dried thyme
Butter Mixture and Aromatics
- 8 tablespoons unsalted butter, room temperature
- 1 head garlic
- 1 lemon, halved
- Fresh herbs like rosemary, sage, & thyme
Instructions
- Prepare Turkey for Brining: Up to 2 days before roasting (at least the night before), remove the turkey from packaging and pat it dry. Place it breast side up on a wire rack set inside a sheet pan or roasting pan to catch drippings.
- Apply Dry Brine: Mix kosher salt and dried thyme. Gently loosen the skin over the breasts and rub a few tablespoons of salt mixture directly onto the meat. Lay the skin back down and sprinkle the rest of the salt mixture evenly over the entire bird.
- Refrigerate for Brining: If brining more than 24 hours ahead, cover turkey and pan with plastic wrap and refrigerate. About 24 hours pre-roast, uncover to allow the skin to dry out but keep refrigerated.
- Remove from Fridge: One hour before cooking, take the turkey out of the fridge. Do not rinse off the dry brine; if there’s excess liquid or salt, gently pat off with paper towels.
- Preheat Oven: Set oven temperature to 425ºF and position racks low in the oven.
- Make Garlic Butter: Peel and mince 3-4 garlic cloves (about 1 tablespoon). Mix with softened butter in a small bowl. Smash remaining cloves from garlic head if planning to add aromatics inside the cavity.
- Butter the Turkey: Transfer turkey to roasting rack. Open skin over breasts and spread a couple of tablespoons of garlic butter under the skin onto the meat. Replace skin and spread remaining butter evenly over the breast, legs, and wings.
- Tuck Wings (Optional): Fold each wing tip behind the bird to help it cook evenly and keep the wings compactly tucked.
- Add Aromatics (Optional): Place halved lemon, garlic cloves, and herb bunches inside the turkey cavity for extra flavor.
- Truss the Legs: Tie the legs together with kitchen twine or use a plastic holder if included to secure for even cooking.
- Start Roasting: Place turkey in the oven and roast at 425ºF for 15 minutes to start browning the skin.
- Finish Cooking: Reduce heat to 325ºF and continue roasting. Cooking time varies by weight; a 13-pound bird typically takes just under 3 hours. The turkey is done when an internal meat thermometer reads 170ºF in the deepest part of breast and thigh.
- Rest and Carve: Remove turkey from oven and let it rest for at least 30 minutes before carving to allow juices to redistribute. Serve and enjoy your flavorful roast turkey!
Notes
- Do not rinse off the dry brine before roasting to preserve flavor and texture.
- Dry brining helps produce crispier skin and juicier meat than wet brining.
- Resting the turkey after roasting is crucial for moist slices.
- Use a meat thermometer to ensure safe and perfectly cooked poultry.
- Adjust aromatics and herbs to your preference for customized flavor.
