Dry Brine Turkey: The Ultimate Guide for Perfectly Juicy & Crispy Turkey

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!

Why This Brine Works

• 🧂 Salt penetrates deep for moisture retention

• 🍯 Brown sugar balances flavor & promotes browning

• 🌿 Aromatics infuse subtle herbal notes

• 🍊 Citrus adds brightness to cut richness

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Ingredients

(For 12-14 lb turkey – double for larger birds)

Base Brine:
▢ 1 gallon (16 cups) cold water
▢ 1 cup kosher salt (use 3/4 cup if using table salt)
▢ ½ cup packed brown sugar

Flavor Boosters:
▢ 2 tbsp black peppercorns
▢ 4 garlic cloves, smashed
▢ 4 sprigs fresh thyme (or 2 tsp dried)
▢ 2 bay leaves
▢ 1 small orange or lemon, sliced (optional)

Pro Tip: Replace 2 cups water with apple cider for extra flavor!

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Step-by-Step Instructions

1️⃣ Make the Brine

• In large pot, heat 2 cups water with salt and sugar until dissolved (3-4 mins).

• Remove from heat, add remaining water + ice to cool quickly.

• Stir in peppercorns, garlic, herbs, and citrus.

2️⃣ Brine the Turkey

• Place thawed turkey in food-safe container or brining bag.

• Pour cold brine over turkey, ensuring full submersion (weigh down with plate if needed).

• Refrigerate 12-24 hours (1 hour per pound).

3️⃣ Prep for Cooking

• Discard brine, rinse turkey thoroughly under cold water.

• Pat completely dry with paper towels (key for crispy skin!)

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Brining Timeline

Turkey Weight	Minimum Time	Maximum Time
8-12 lbs	8 hours	12 hours
12-16 lbs	12 hours	18 hours
16-20 lbs	16 hours	24 hours

⚠️ Never exceed 24 hours – over-brining causes mushy texture!

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5 Flavor Variations

1. Herb Garden: Add rosemary + sage + lemon zest

2. Spiced: Include 1 cinnamon stick + 6 allspice berries

3. Smoky: Mix in 1 tbsp smoked paprika + 1 tsp cumin

4. Asian-Inspired: Use soy sauce + ginger slices + star anise

5. Tropical: Substitute coconut water + lime + lemongrass

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Expert Tips

✔ Brine in a cooler if fridge space is limited (keep below 40°F with ice packs)
✔ No kosher salt? Use ¾ cup table salt (but avoid iodized)
✔ For crispier skin: Add 1 tbsp baking powder to dry rub after brining
✔ Save time: Make brine 2 days ahead and chill

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Common Questions

Q: Can I reuse the brine?
A: No! Discard after use due to raw turkey juices.

Q: Should I brine a pre-brined turkey?
A: No – check labels for “enhanced” or “pre-brined”.

Q: Wet vs dry brine?
A: Wet (this recipe) = juicier meat; Dry = crispier skin.