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.
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?
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.
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.
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.
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
- 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.
If you have leftover turkey, try my Old Fashioned Turkey Croquettes.
Recipe FAQ’s
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.
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.
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.
Emily
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!
Dana Vanhove
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! 😉
Chef Dennis Littley
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
Daniela Boltasiu
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
Chef Dennis Littley
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.
James
If I’m cooking stuffing to accompany this, should I put it below the turkey or above?
Chef Dennis Littley
I usually place it below the turkey, it doesn’t really matter, so whatever works best for you is good.
Lynda Ast
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?
Chef Dennis Littley
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.
bobby
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?
Chef Dennis Littley
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.
Kerry
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.
Steve
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!
Chef Dennis Littley
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.
Elena Bush
I used this recipe, and it was fantastic, will make this again. Thank you Chef Dennis
Emil Kross
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!
Chef Dennis Littley
Emil, if you’ve been brining your turkey for at least 48 hours you’re going to be rewarded with a delicious moist turkey!
Brenda
Should I baste the turkey as well?
Chef Dennis Littley
you can baste turkey after it has been flipped.
Ann
What happens if you forget to take out the pop up timer before you start to brine your turkey?
Chef Dennis Littley
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.
Corey
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?
Chef Dennis Littley
I would add another 15 minutes to the breast side down at 425 for that size turkey
Suzanne
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!
Chef Dennis Littley
I would do the brine 2 days before even though you’ll be using less salt. The other herbs will add to the flavor
Erin
If I don’t feel comfortable flipping the turkey do I still start it out at 425 for 45 minutes?
Chef Dennis Littley
yes you do. Don’t worry if you can’t flip it.
Chef Dennis Littley
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