Dry Brine Turkey

Dry Brine Turkey

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"Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting."
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3 d 12 h 15 m servings 684 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 684 kcal
  • 34%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 91.9 g
  • 184%
  • Cholesterol:
  • 268 mg
  • 89%
  • Sodium:
  • 1383 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  2. Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  3. Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  4. Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  5. Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  6. Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce 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), about 2 hours.
  7. Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.


  • Cook's Note:
  • I found that a dry brined turkey cooks a bit faster than a traditionally brined turkey. Start checking the doneness about 45 minutes earlier than you think.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt. The actual amount consumed will vary.

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Read all reviews 5
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I just tried this recipe after dry brining it for 2 days. I have to say that this is one of the best turkey's that I've ever roasted. I'm definitely using this recipe again.

This turkey was so moist and flavorful! Not to mention that it's so much easier than traditional wet brining. My turkey was a little bigger so I used 4 tablespoons of kosher salt and added 3 tab...

It was OK, but I thought it came out too dry. Although I may have over cooked it, I used the roasting directions, and cooked for about 2 1/2 hours, it was 15 lbs. I made up for it by using the...

No need for rinsing, well worth the wait, even topped with bacon

This method keeps your turkey from tasting watered down because the meat has no extra water to soak up. The brining will happen faster if salt is rubbed under the skin. Other dry brine recipes...

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