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Dry Brine Turkey
Dry Brine Turkey
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
5055 minutes
Elevate your Thanksgiving turkey with a simple and delicious dry brine method for juicy, flavorful results. Prep in advance for a stress-free holiday feast!
Ingredients:
  • 1 (15 pound) whole turkey, neck and giblets removed
  • 3 tablespoons kosher salt
  • black pepper to taste
  • 1 onion, cut into wedges
  • 4 stalks celery, halved
Instructions:
  • Gently dry the turkey with paper towels. Rub both the inside and outside of the turkey with kosher salt, paying extra attention to the breast and thighs. Place the turkey in a roasting pan, breast-side up, then cover it with plastic wrap. Let the turkey rest in the refrigerator for around 2 days.
  • Place the turkey breast-side down, cover with plastic wrap, and refrigerate for an additional day.
  • Unwrap the turkey and transfer it onto a rack set over a baking sheet the night before roasting. Refrigerate the turkey to air-dry for a minimum of 8 hours.
  • Allow the turkey to sit at room temperature for 1 to 2 hours until it reaches room temperature. Gently dry the turkey with paper towels. Season the turkey generously with black pepper and stuff the cavity with onion and celery.
  • Preheat your oven to 425 degrees F (220 degrees C), then place the turkey, breast-side down, in a roasting pan.
  • Roast the turkey in the preheated oven until the skin is golden, approximately 30 minutes. Remove from the oven, flip it to breast-side up, and lower the oven temperature to 325 degrees F (165 degrees C). Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), around 2 hours.
  • Place the turkey onto a spacious platter and cover it loosely with aluminum foil; let it rest for approximately 30 minutes before carving.

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