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How to Dry Brine and Roast a Turkey
How to Dry Brine and Roast a Turkey
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
3015 minutes
For the juiciest Thanksgiving turkey, try dry-brining! Rub with salt, refrigerate 24-72 hours. Delicious, moist, flavorful results await!
Ingredients:
  • 1 1/2 tablespoons minced fresh parsley
  • 1 1/2 tablespoons minced fresh rosemary, the leaves from about one 9-inch sprig
  • 1 1/2 tablespoons minced fresh thyme
  • 3/4 tablespoon dried sage, or 1 tablespoon minced fresh sage
  • 1 1/4  tablespoon whole black peppercorns, ground
  • 3 tablespoons Morton's kosher salt (add 1 1/2 teaspoons if using Diamond Crystal)
  • 1 1/2  tablespoons sugar
  • Zest from 2 lemons
  • 3 1/2 tablespoons lemon juice (the juice from 1 lemon)
  • 3 1/2 tablespoons extra virgin olive oil
  • 1 (12- to 18-pound) natural turkey, thawed (not kosher, saline-injected, or otherwise pre-salted)
  • 1 medium onion, quartered
  • 2 to 3 cups of turkey or chicken stock, if needed
Instructions:
  • In a bowl, mix minced garlic, parsley, rosemary, thyme, sage, black peppercorns, salt, sugar, lemon zest, lemon juice, and olive oil. Stir well. Save quartered lemons for stuffing the turkey.
  • To prepare the turkey for brining, unwrap the thawed bird, discard any packaging, and take out the pop-up thermometer, if included. Save the giblets and neck for gravy or stock.
  • For the turkey dry brine, place the turkey on a rack over a baking sheet or in a roasting pan. Pat dry with paper towels inside and out. Gently loosen the skin of the breast and legs. Rub half of the brine under the skin, then the rest on the outside and inside. Chill uncovered in the fridge for 24 to 72 hours.
  • Ready for roasting: Preheat the oven to 425°F with the rack in the bottom third. Place the turkey on a roasting rack in a pan. Stuff the cavity with quartered onion, lemon, and remaining fresh herbs. Tuck wings under the body and tie legs together with twine for trussing.
  • Start cooking the turkey: Roast the turkey at 425°F until the skin gets golden brown in areas, approximately 20 minutes. Lower the oven temperature to 350°F and continue roasting for 45 more minutes.
  • Rotate the roasting pan, baste the turkey with pan juices, tent foil over the breast to prevent overcooking. If needed, warm extra chicken broth to use for basting. Roast until thigh reaches 160°F, approximately 30-45 minutes more. Baste and check temperature every 15 minutes until fully cooked.
  • Rest the turkey: Transfer the turkey to a clean cutting board and tent with foil. Allow it to rest for 20 minutes before carving. Enjoy a well-deserved break, pour yourself a drink, and designate someone to tackle the dishes. If you loved the recipe, please consider leaving us a rating!

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