Our dry brine recipe for turkey is all about simplicity and superb flavor. In other words, minimum effort and ease to elevate your holiday turkey. With a mix of salt and herbs, it enhances the natural juiciness of the bird while infusing it with a mouthwatering flavor. Say goodbye to messy wet brines and hello to this easy, no-fuss dry brine recipe. Perfect for your Thanksgiving turkey or special occasions.
Prep Time1 dayd
Total Time1 dayd
Course: Main Course
Cuisine: American
Servings: 12servings
Calories: 163kcal
Ingredients
12-14poundfresh turkeyfully thawed; if kosher, self-basting or enhanced, skip the salt
⅛cupKosher salt2 tablespoons, about 29 grams (½ teaspoon or 2.4 grams per pound)
1tbspRosemary
1tbspthyme
1tbspsage
1tspLemon pepperor ground black pepper and a hint of lemon zest
Instructions
Start with a thawed turkey that has been removed from its package. Make sure the neck and giblets are set aside.
Pat the turkey dry with paper towels over the entire surface of the skin and inside the cavity.
Combine the salt, rosemary, thyme, sage and lemon pepper in a bowl and mix to combine.
Using a spoon or your fingers, rub the outside of the turkey on all sides and under the skin liberally with the salt mixture.
Transfer the turkey to a wire rack over a rimmed baking sheet, breast side up.
Place the rack in the refrigerator, uncovered, for 24 to 48 hours.
Remove the turkey from the fridge after 24 to 48 hours, and cook as desired.
Video
Notes
This dry brine works for most turkey recipes, whether left a whole traditional turkey or spatchcocked to lay flat.
Fresh or dried herbs work for this recipe, but we find dried work easier for a brine.
We do not recommend rinsing the bird after it has dry brined.
Remember, no matter how you cook your turkey after you use a dry brine recipe, check it with a meat thermometer: the breast is done at 165°F and the dark meat at 175°F.
Now that you have a perfectly brined turkey, here are some more helpful turkey guides: How to Wet Brine a Turkey