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    Ask Chef Dennis » Recipes » How to Dry Brine and Roast a Turkey Perfectly – A Chef’s Secret Recipe

    How to Dry Brine and Roast a Turkey Perfectly – A Chef’s Secret Recipe

    Published: Nov 13, 2019 · Modified: Nov 15, 2021 by Chef Dennis Littley · 777 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    4.46 from 244 votes
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    Pinterest collage for dry brining a turkey

    You’re going to love my dry brine turkey recipe. And my chef tips and tricks are going to make you look like a superstar in the kitchen!

    As Thanksgiving and the holiday season approach, thoughts to turn to plump juicy turkeys, roasted to perfection, served with gravy and all the trimmings…..sigh. But how many times have you had sat down to dinner to be disappointed by a dry and flavorless bird? It’s not a very pretty picture.

    side view of a dry brine roasted turkey on a Thanksgiving platter

    Of course, you may already be researching how to cook that oversized piece of poultry, and many of you might be feeling a bit intimidated by the thought of cooking a turkey. But fear not my friends,  I’m here to share my dry brining and roasting methods to make your holiday turkey the star of the show…..some might say legendary.

    There are different thoughts on brining,  should I do wet or dry. Brining will help you cook the most succulent turkey you’ve ever had, and the smartest, easiest way to do it is with a dry brine. It doesn’t matter if this is your first Thanksgiving dinner, my dry-brine method will make you look like a seasoned veteran of Thanksgiving and turn out an impeccably juicy, flavorful bird.

    What Ingredients do I need to Dry Brine a Turkey?

    ingredients to dry brining a turkey

    Let’s start by gathering the ingredients we need to dry brine our turkey. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    Do I have to use specific herbs and spices to dry brine a turkey?

    That’s a tricky question because if you want a traditional Thanksgiving turkey, the answer is yes.

    But If you like specific flavorings and aren’t into traditional Thanksgiving flavors, then by all means have fun substituting spices that you like.

    Recipes should be used as guidelines and in all honesty, the salt is the only ingredient you really need for dry brining, the rest are added for flavor.

    Why Should I dry brine my turkey?

    When you’re dealing with a large piece of lean meat like a whole turkey, it’s easy to overcook it into a dry, unappealing texture. Also, just seasoning it right before cooking means there’s no time for the salt to penetrate into the meat, especially for thick cuts.

    Dry brining is a way to inject both flavor and moisture into a turkey, giving you a flavorful moist roasted turkey.

    overhead view of whole raw turkey on a cutting board

    Rule #1 of Dry Brining – The larger the piece of meat, the more time is needed for the brine to be effective.

    A dry brine, also called pre-salting involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking. During the process of dry brining, the salt draws out the juices through osmosis.

    As the salt dissolves into the juices, it begins turning into a natural brine without any added liquid. This Natural brine is then reabsorbed into the meat and starts breaking down the tough muscle proteins. That is why this process needs up to 3 days to complete.

    ingredients to dry brine a turkey

    How should I Thaw a frozen Turkey?

    Also, make sure to allow 1-½ lb. per person compared to about 1 lb. for a conventional turkey. As an example expect a 12-lb. heritage turkey to feed about eight people. Also, keep in mind that you’ll have as much dark meat as light meat. A conventional turkey will have more white meat.

    *Don’t leave the turkey out to thaw on the countertop.

    The best way to thaw your turkey in the refrigerator in its original packaging. General defrosting times are 24 hours for every 4 pounds of Turkey.

    If you have no choice and must thaw your turkey quickly, fill the kitchen sink with cold water and put the turkey in it, breast side down.

    Make sure to completely submerge the turkey in water (in its original packaging) for the quick thaw method. Make sure to change the water every 30 minutes. This defrosting method will take 30 to 40 minutes per pound of turkey.

    *When finished thawing the turkey make sure to clean and disinfect the sink, spigots, and all surrounding surfaces.

    Chef Tips for Dry Brining

    • Don’t buy a preseasoned or kosher turkey (pre-salted)  or self-basting turkeys. I always look for free-roaming or a heritage bird.  But most importantly no added salt.  
    • Make sure your turkey is thawed if you buy a frozen turkey.  Buy your turkey early enough so that it’s thawed and ready to brine on the Monday before Thanksgiving.
    • It doesn’t have to be a whole turkey, you can dry brine a turkey breast.
    • Getting under the skin of the turkey and applying the brine directly to the meat will make a tastier, moister turkey. If you’re only going to brine the skin, add an extra day to the process.
    • Don’t rush dry brining. To enjoy the best turkey you’ll ever have, you need to give it enough time to be effective. 3 Days really is the minimum, 4 is even better especially if you’re working with a 20 pound plus bird.
    • You can use any herbs that you like, but the salt really does matter. Use Kosher Salt for the best results. Table salt is too fine and will make the turkey too salty.
    • If you don’t have Kosher Salt you can use Coarse Sea Salt or Coarse Himalayan Pink Salt. Because of the size of the coarse grains.
    • The standard is 1 tablespoon of salt for every 5 pounds of turkey, but I like to go a little below that at 1 tablespoon of salt for every 6 lbs. So if you’re turkey is smaller adjust the amount of salt and herbs.

    Does it Matter Where I apply the Dry Brine Mixture?

    It does make a difference where you apply the dry brine. Separating the skin from the meat so that some of the dry brine can be rubbed directly on top of the meat (below the skin) will give you the best results.

    If you apply the brine directly on the skin it will need more time to penetrate the skin and get to the meat. The breast will also get more of the dry brine than the rest of the turkey. The turkey breast has the largest amount of meat on a conventional turkey.

    raw turkey on a cutting board seasoned with dry brine

    Can I use Dry Herbs in the Dry Brining Method?

    Yes, you can, although I prefer fresh herbs. You can find them at most grocery stores in convenient little plastic containers. If fresh herbs are not available by all means use dry herbs. You can also add any other herbs or aromatics that you like.

    Should I cook a  Heritage Turkey differently?

    A heritage turkey is more elongated with drumsticks that are a good 1 to 2 inches longer than a modern bird, extending well beyond the tip of the breast.

    Because of its more elongated shape, a heritage turkey cooks a little more quickly than a conventional turkey, so the biggest danger is overcooking. To make sure your Heritage Turkey is not overcooked, follow my recipe changing the cooking times. 

    Roast an unstuffed turkey at 425° for 20 minutes, then turn down the temperature to 325°F until the internal temperature of the thigh meat reaches 155°F.

    Cooking 15-20 minutes per pound for the total cooking time. That being said, I would start checking the internal temperature 2 hours after the second phase of the process using an insta-read thermometer in the thigh.

    I absolutely love my Thermopro Wireless Digital Meat Thermometer. It takes all the guesswork out of cooking meats in the oven, on the grill, or in a smoker.

    Chef Tips for Roasting a Dry Brined Turkey

    fully cooked turkey in roasting pan
    • Set your oven rack in the bottom third of the oven.
    • Start off at 425°F, put the turkey in breast side up
    • You’ll find that some ovens have cold spots. This is why it’s a good idea to rotate the turkey halfway through and baste for even cooking and browning. Keep some turkey or chicken stock handy in case your turkey doesn’t produce enough juices during the roasting process, and use that for basting if necessary.
    • Always use an instant-read thermometer to insure that your turkey has been cooked properly. Insert the thermometer into the thickest part of a thigh without touching the bone registers. Your turkey will be done when the thermometer reaches 165°F when. It will continue to cook once you remove it from the oven increasing by another 10 degrees.
    • Let the turkey rest for 20-30 minutes before carving.

    Do I have to start the turkey upside down?

    No, you don’t. Safety should always come first and if you don’t think you can flip the turkey safely, skip that step. Still use the instruction for roasting starting at 425 degrees, then lowering to 325 degrees.

    **If you do flip the turkey, take the pan out of the oven first. Don’t attempt this while the pan is in the oven.

    You might also find heat-resistant gloves a good option. They’ll come in handy throughout the year.

    • Rappica 14″ BBQ Gloves (my choice)
    • Heat Resistant Oven Gloves

    Can I still Dry-Brine a Self-Basting or Kosher Turkey?

    No, you can’t. That will make the turkey too salty! What you can do, is leave the salt out of the dry-brine ingredients and use the remainder of the seasonings as a dry rub. Feel free to add in your favorite spices.

    Apply the dry rub for 24-36 hours and follow the roasting instructions.

    My Turkey has been injected with a Saline Solution, can I still Dry Brine it?

    While it’s not a good idea to add more salt to an injected turkey, you can still use the dry brine method. If your turkey is in the 15 pound range cut the Kosher Salt down to 1 Tablespoon. If your turkey is under 15 pounds reduce the salt accordingly. You can use the rest of the ingredients as stated in the recipe.

    Why shouldn’t I stuff my turkey?

    I know that the stuffing from inside the turkey is the best you’ll ever have. But it’s not a practice I recommend for two very important reasons.

    The stuffing sucks a lot of the moisture (and flavor) out of the turkey. That’s why a stuffed turkey is often dry and overcooked. And the really bad news is, it puts us at risk for foodborne illness.

    The longer it takes the turkey to reach an internal temperature of 165 degrees gives bacteria more time to multiply. And that means that uncle Sal (salmonella) might be paying you and your guests an unexpected holiday visit, which will definitely put a damper on the festivities.

    **Stuffed turkeys also take longer to cook.

    overhead shot of a dry brine roasted turkey

    If you have leftover turkey, try my Old Fashioned Turkey Croquettes.

    Recipe FAQ’s

    What is dry brining?

    Dry-brining also referred to as salting is the process of rubbing the meat down with salt. The natural moisture content of the meat creates a concentrated brine that is naturally absorbed back into the meat before cooking.

    Why is dry brine better than wet brine?

  • With a dry brine, you just mix the salt and spices, rub it into the meat, cavity and skin and you’re done. Cover it for two days, uncover for one and it’s ready to cook. No muss, no fuss and no water!
  • How long should I dry brine a turkey?

    A whole turkey needs two to three days of brining time, the dry-brining can be done days before Thanksgiving giving you extra time on Turkey Day.

    What type of container do I need to dry brine a turkey?

  • Dry-brining can be done in a roasting pan, a throwaway aluminum pan or a sheet pan. You don’t need to find anything big enough to hold all the wet brine ingredients as well as the turkey. That also means you don’t need to find an extra refrigerator to store it in.
  • How do I get crispy skin on a roasted turkey?

    For the last 24 hours of the dry brine leave the turkey uncovered in the refrigerator. This will dry out the skin, which in turn gives you incredibly crispy, golden-brown skin on the finished turkey.

    Recipes to serve with turkey!

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    Did you make this? Please RATE THE RECIPE below!

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    side view of a dry brine roasted turkey on a Thanksgiving platter
    Print Recipe Save Saved!
    4.46 from 244 votes

    How to Dry Brine and Roast a Turkey

    Dry brining a turkey is the easiest way to enjoy a delicious moist turkey at your holiday table.  You’ll amaze your guests and you’ll be sharing my secrets on How to Dry Brine a Turkey with your family and friends.
    Prep Time15 mins
    Cook Time4 hrs
    Total Time4 hrs 15 mins
    Course: Entree
    Cuisine: American
    Servings: 16
    Calories: 463kcal
    Author: Chef Dennis Littley

    Ingredients

    Dry Brine Ingredients

    • 3 tbsp coarse kosher salt I use Morton's Kosher Salt (coarse grain sea salt may be used)
    • 1 tbsp coarse grind black pepper
    • 1 tbsp thyme finely chopped fresh or dry
    • 1 tbsp sage finely chopped fresh or dry
    • 1 tbsp clementine peel finely zested any citrus may be used
    • 1 tsp smoked paprika optional

    Roasting Turkey

    • 1-2 carrots rough cut
    • 1 onion rough cut
    • 3-4 stalks celery rough cut
    • 2 cloves garlic peeled
    • 16-20 lb turkey fresh or frozen
    • rough cut onion, carrot, sage, thyme and orange skin for inside the turkey (optional)
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Prep and Dry Brining

    • Mix the dry brine ingredients together in a small bowl and set aside
    • Remove the turkey from the wrapping and remove the giblets and neck from inside the cavity and save for another use. Remove or discard any plastic or metal cages or pop-up thermometers.
    • If you can follow safe procedures, rinse the entire turkey in cold water thoroughly.  Then pat the turkey dry using paper towels, inside and out.  
      The FDA Does Not Recommend Rinsing Turkeys. If you do rinse your turkey make sure to clean and sanitize the counters, sink, faucet and any areas possibly exposed.
    • Using your hands, gently loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact.
    • Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey and rub it into the cavity.
    • Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).  Then sprinkle the remaining salt mixture over all the skin of both the breasts, legs and wings
    • Place the turkey breast-side up in a roasting pan.  Cover the turkey securely using plastic wrap, or place it into a small plastic bag and seal it, removing as much of the air as possible.   Refrigerate for 48 – 60 hours.
    • After the time has expired, uncover the turkey and allow it to remain uncovered and refrigerated for 8-12 hours.  

    The Secret to Roasting

    • Allow the turkey to sit at room temperature for one hour before roasting.
      **Do Not Rinse The Brine Off the Turkey
    • In the bottom of your roasting pan add roughly cut celery, onions, garlic, and carrots.  Include the skin from the onion and carrots.   Add 1 cup of chicken stock or water to the pan.
      **You can also place some aromatics inside the cavity of the turkey before cooking. Onions, carrots, herbs of your choice, orange peel and any other spices you like.
    • Place the turkey upside down on a rack in a roasting pan.   This will self baste the breast as the fat from the underside and dark meat flow into the breast.  This will help keep the turkey from being dry.
      **If you don't feel comfortable turning the hot turkey, cook your turkey right side up for the entire process. The breast meat won't be quite as moist, but it's not a deal-breaker.
      Safety First!
    • Preheat oven to 425º.  Brush the turkey with melted butter and roast upside down for 45 minutes.  At the end of that time very carefully turn the turkey over with the breast side up to continue cooking.   ( I used heat resistant gloves) Brush again with melted butter if you like.
      Decrease oven temperature to 325º.   Cook the turkey until it reaches the temp of 165º for the breast and 175º for the thighs.   The meat will rise an additional 10º continuing to cook as it rests.
      *My 20-pound turkey only took an additional 3 hours to cook using this method.  Make sure to check your turkey around the 2 ½ hour mark.   
    • Allow the turkey to rest 30 minutes before slicing.  This will ensure that the juices stay in the turkey and don't all run out as you slice it.  

    Notes

    Dry Brining Turkey Tips

    • Don’t buy a preseasoned or kosher turkey (pre-salted)  or self-basting turkeys. I always look for free-roaming or a heritage bird.  But most importantly no added salt.
    • Make sure your turkey is thawed if you buy a frozen turkey.  Buy your turkey early enough so that it’s thawed and ready to brine on the Monday before Thanksgiving.
    • It doesn’t have to be a whole turkey, you can dry brine a turkey breast.
    • Getting under the skin of the turkey and applying the brine directly to the meat will make a tastier, moister turkey. If you’re only going to brine the skin, add an extra day to the process.
    • Don’t rush dry brining. To enjoy the best turkey you’ll ever have, you need to give it enough time to be effective. 3 Days really is the minimum, 4 is even better especially if you’re working with a 20 pound plus bird.
    • You can use any herbs that you like, but the salt really does matter. Use Kosher Salt for the best results. Salt that is too fine will make the bird too salty. Kosher salt, say it out loud, twice.
    • The standard is 1 tablespoon of salt for every 5 pounds of turkey, but I like to go a little below that at 1 tablespoon of salt for every 6 lbs.  So if you’re turkey is smaller adjust the amount of salt and herbs.
    • Add more water to roasting pan if necessary to prevent pan drippings from burning.
    • If you absolutely don’t have Kosher Salt and have to use Regular Salt decrease the amount of the salt by ⅓.

    Directions for a 12 pound Turkey

    For a 12 pound turkey cut the seasoning mix by one-third and adjust the cooking time to 30 minutes inverted at 425, and 1.5 – 2 hours at 325.

    Directions for a  6-7 pound Turkey Breast

    For a 6-7  pound Turkey Breast use one-third of the brine ingredients. The roasting time will be, 20 minutes at 425 and about 1 hour at 325. It could be a little less so I would check the internal temp at the 45-minute mark of the 325 stage of roasting.

    Nutrition

    Calories: 463kcal | Carbohydrates: 2g | Protein: 70g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 1678mg | Potassium: 778mg | Fiber: 1g | Sugar: 1g | Vitamin A: 944IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg
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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Emily

      December 26, 2021 at 6:26 pm

      5 stars
      I used this recipe the first time I roasted a turkey, and I’ve never looked back! My turkey always turns out perfectly. Thank you for making me look good Evette Thanksgiving!

      Reply
    2. Dana Vanhove

      December 26, 2021 at 10:10 am

      5 stars
      Last year I make your turkey croquettes, and they came out fabulously. Bookmarked the recipe last week, to prepare for this year’s leftovers, and saw your dry brine recipe. I had bookmarked Geoffrey Zakarian’s Sumac Dry Brine recipe too, mainly for his rub recipe, which is actually similar to yours. But your tips for flipping the bird, buttering her up before putting her in, etc, made the best turkey I’ve ever made! My family was alarmed by how dreary the bird looked, naked and alone in the fridge, seeming to shrivel up, but she was a revelation! Breast was JUICY as heck! The family was impressed because it’s ALWAYS been dry, no matter what I do! I use the Yummly thermometer which is super handy–can monitor your bird from your phone while you socialize, drink, open gifts, throw the ball with the dog out back…you get my point! 😉

      Reply
      • Chef Dennis Littley

        December 27, 2021 at 1:13 pm

        LOL… I can just hear your family, seeing the lonely naked bird in the fridge! I hope you made believers of them. I’ve got lots of easy and delicious recipes for you to try, I hope find more to amaze your family with

        Reply
    3. Daniela Boltasiu

      December 22, 2021 at 6:51 am

      Hi Chef Dennis , I was wondering as I’m getting my bronze fresh turkey delivered today 22nd would the dry brine be still effective ? I’m planning to cook the turkey on the 25th morning time. Aldo the turkey is only 5 kg would the cooking time be around 2and 3/4 hours? Thank you

      Reply
      • Chef Dennis Littley

        December 22, 2021 at 8:55 am

        yes it will still be effective.
        For a 12 pound turkey cut the seasoning mix by one-third and adjust the cooking time to 30 minutes inverted at 425, and 1.5 – 2 hours at 325.

        Reply
    4. James

      December 20, 2021 at 11:37 pm

      If I’m cooking stuffing to accompany this, should I put it below the turkey or above?

      Reply
      • Chef Dennis Littley

        December 21, 2021 at 6:31 am

        I usually place it below the turkey, it doesn’t really matter, so whatever works best for you is good.

        Reply
    5. Lynda Ast

      December 20, 2021 at 1:00 pm

      Hello Chef
      Will be trying this method for Christmas. My main concern is gravy. With all the salt in brine, does the Turkey drippings get really salty?

      Reply
      • Chef Dennis Littley

        December 20, 2021 at 3:34 pm

        My original recipe called for more salt, but I adjusted it so the gravy wouldn’t be as salty. If for any reason you think the gravy is too salty, use low sodium chicken stock to cut it down a bit. I’ve been using the recipe for 6 years now and the only time I thought the gravy was salty was the first year I made it, before I adjusted the recipe. You won’t find the turkey is salty, so if the gravy is just tad more than you like, it will go perfectly with the turkey and mashed potatoes.

        Reply
    6. bobby

      December 10, 2021 at 1:35 am

      hello chef. I just made this dry brine for my turkey earlier as it sits in my fridge rn. my one concern is I did not have lemon zest and in fact just skipped it. I put a bit more lemon juice in it but my question is: will this make or break it? I could go buy a lemon tomorrow to zest and put under the skin and on breast but I’m afraid without the rest of the dry and wet ingredients it might be concentrated in certain areas. should I just let it go without?

      Reply
      • Chef Dennis Littley

        December 10, 2021 at 8:09 am

        the lemon zest is an aromatic which just adds a little flavor as do the other seasonings. It won’t be a deal-breaker. Your turkey will be fine.

        Reply
    7. Kerry

      December 01, 2021 at 5:25 pm

      5 stars
      This was hands down the best tasting turkey I have ever eaten. It was so good, it makes me want to make a roast turkey again just a week after thanksgiving. I followed the recipe exactly as written (no smoked paprika) with an 18lb bird. No turkey I’ve eaten has ever come close to this. I didn’t even know turkey could be this moist and delicious tasting. I’ll be volunteering to do the turkey for thanksgiving from now on. Thank you so much.

      Reply
    8. Steve

      November 29, 2021 at 1:33 pm

      I absolutely never post comments but I’m making an exception to praise this recipe. We were rewarded with the best tasting turkey I’ve ever made. Highly recommend. Thanks Chef Dennis!

      Reply
      • Chef Dennis Littley

        November 29, 2021 at 1:36 pm

        Thanks for taking the time to leave a comment Steve. I’m happy to hear you enjoyed your turkey! Every year I marvel at how good it comes out.

        Reply
    9. Elena Bush

      November 26, 2021 at 10:20 am

      5 stars
      I used this recipe, and it was fantastic, will make this again. Thank you Chef Dennis

      Reply
    10. Emil Kross

      November 25, 2021 at 12:16 am

      I’m going to do whatever it takes to serve a tasty turkey for Thanksgiving this year. The last few years have been a real disappointment. For some reason I just can’t get the bird to turn out moist and soft. Wish me luck!

      Reply
      • Chef Dennis Littley

        November 25, 2021 at 7:48 am

        Emil, if you’ve been brining your turkey for at least 48 hours you’re going to be rewarded with a delicious moist turkey!

        Reply
    11. Brenda

      November 24, 2021 at 12:01 pm

      Should I baste the turkey as well?

      Reply
      • Chef Dennis Littley

        November 24, 2021 at 12:32 pm

        you can baste turkey after it has been flipped.

        Reply
    12. Ann

      November 23, 2021 at 11:07 am

      What happens if you forget to take out the pop up timer before you start to brine your turkey?

      Reply
      • Chef Dennis Littley

        November 23, 2021 at 11:11 am

        it’s not a problem. You can leave it in or take it out.
        I always advise using a insta read thermometer to check the internal temp of the turkey, the pop-up timers are unreliable and usually overcook the turkey.

        Reply
    13. Corey

      November 23, 2021 at 12:46 am

      Chef, great recipe, have made once before. Slightly bigger crowd this year – so for a 24 pound turkey do suggest going longer at 425 breast side down? How long?

      Reply
      • Chef Dennis Littley

        November 23, 2021 at 7:24 am

        I would add another 15 minutes to the breast side down at 425 for that size turkey

        Reply
    14. Suzanne

      November 21, 2021 at 10:04 pm

      Hello, I was excited to try out your recipe, because I have a fresh, all-natural turkey, which I thought meant that it has no additives. Turns out it does have salt and seasonings added to make it more tender. 🙁 I’m going to reduce the amount of salt in the dry brine, as you recommended; but do you think it still needs the full 3 days of brining? Or should I just apply it the day before roasting? And would you still apply the brine underneath the skin? Thank you for your advice. I’ll be sure to get a bird with no additives next time!

      Reply
      • Chef Dennis Littley

        November 22, 2021 at 7:50 am

        I would do the brine 2 days before even though you’ll be using less salt. The other herbs will add to the flavor

        Reply
      • Erin

        November 25, 2021 at 10:32 am

        If I don’t feel comfortable flipping the turkey do I still start it out at 425 for 45 minutes?

        Reply
        • Chef Dennis Littley

          November 25, 2021 at 10:35 am

          yes you do. Don’t worry if you can’t flip it.

        • Chef Dennis Littley

          November 25, 2021 at 10:37 am

          Keep an eye on the turkey, since its spending more time upright, you may have to tent the turkey with foil towards the last hour so it doesn’t get to dark

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