Dry brine turkey recipe

Ingredients

• 1 whole turkey (12-16 lbs), thawed
• 1/3 cup kosher salt (do not use table salt)
• 2 tbsp sugar (optional, for a balanced flavor)
• 1 tbsp black pepper, freshly ground
• 2 tsp garlic powder
• 1 tsp smoked paprika (optional, for color and flavor)
• 1 tsp dried thyme (or your favorite herb)

Instructions

1. Prepare the Turkey

• Remove the giblets and neck from the turkey cavity.
• Pat the turkey dry with paper towels, including inside the cavity.

2. Mix the Brine

• In a small bowl, combine the salt, sugar (if using), pepper, garlic powder, paprika, and thyme.

3. Apply the Brine

• Rub the dry brine mixture generously over the entire turkey, including under the skin of the breast (gently loosen the skin to avoid tearing).
• Sprinkle some of the brine mixture inside the cavity as well.

4. Refrigerate

• Place the turkey on a rimmed baking sheet or in a roasting pan, breast-side up.
• Leave it uncovered (or loosely covered with parchment) in the refrigerator for 24-48 hours. This allows the skin to dry out, which helps it crisp up during roasting.

5. Prepare for Roasting

• Remove the turkey from the refrigerator about 1 hour before roasting to come to room temperature.
• Rinse off excess brine under cold water (if you used a lot of salt or prefer a milder flavor) and pat dry thoroughly with paper towels.

6. Roast Turkey

• Preheat your oven to 325°F (165°C).
• Rub the turkey with olive oil or softened butter for extra browning.
• Roast according to the turkey’s weight (15 minutes per pound) until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
• If the skin starts to brown too quickly, tent the turkey with foil.

7. Rest and Serve

• Let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute for a moist result.

Enjoy your perfectly seasoned, crispy-skinned, and juicy turkey! 🦃