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.
A Chefs secret recipe: How to dry brine and roast a turkey
As Thanksgiving and the holiday season approaches, thoughts to turn to plum 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 Is Dry-Brining?
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.
Brining, or soaking a piece of meat in salty seasoned water, is a way to inject both flavor and moisture at the same time.
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.
Why Dry Brine?
- 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 the Turkey day.
- 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!!
- 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.
- Because the turkey sits uncovered in the refrigerator during the last day of a dry brine, it drys out the skin, which in turn gives you incredibly crispy, golden-brown skin on the finished turkey.
Will a Dry Brined Turkey Be Too Salty?
No, it will not be too salty. And you do not need to rinse the dry brined turkey! That’s correct You do not have to rinse the turkey. In fact, rinsing the dry brined turkey will defeat the purpose of letting it sit uncovered. We do that to make the skin extra crispy.
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.
- 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.
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, 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, roast it unstuffed at 325°F until the internal temperature of the thigh meat reaches 155°F.
Also, make sure to allow 1-1/2 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.
Yes, You Can Dry Brine a Turkey Breast or Individual Pieces.
The process isn’t any different for whole or cut-up turkeys. It doesn’t matter if you’re brining a whole turkey, a bone-in turkey breast or a spatchcocked turkey, the brining process will remain the same. You just need to adjust the amounts of the ingredients depending upon the weight of the turkey you use.
How should I cook a Dry Brined Turkey?
My favorite method for cooking a turkey is in the oven. That being said, a dry brined turkey can be cooked any way you normal cook a turkey. I’ve never tried it but I’ve had friends both deep fry and grill their turkeys.
My Favorite Thanksgiving Recipes:
If you’ve tried my Turkey recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
If you have leftover turkey, try my Old Fashioned Turkey Croquettes.
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.
- 3 tbsp 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
- 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
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.
Rinse the entire turkey in cold water thoroughly. Then pat the turkey dry using paper towels, inside and out.
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.
Allow the turkey to sit at room temperature for one hour before roasting.
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.
Place the turkey upside down on a rack in 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 .
- 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)
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 1/2 hour mark.
Allow the turkey to rest 30 - 60 minutes before slicing. This will ensure that the juices stay in the turkey and don't all run out as you slice it.
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.
- 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.
Liz King says
Hi Dennis, last year I roasted a turkey face up at 250 degrees for several hours. I am planning to try your recipe this year, so my question is; is it ok to slow roast a dry brined turkey?
Thanks Liz
Chef Dennis Littley says
I don’t see why it wouldn’t work. Cooking times won’t affect the brine.
Barbara Hastings says
I am cooking an 18 lb turkey and would like to try dry brining. I had no idea that 3-4 days were required for best results, and it’s too late for that now (Canadian Thanksgiving tomorrow) Is there any point in brining overnight? Will an overnight brine reap any results? Thank you.
Chef Dennis Littley says
Sorry I was out last night when you messaged. No, it won’t really do any good brining unless you have at least 36 hours.
Peggy Guerin says
This looks fabulous! I’ve always done a wet brine in the past. I did not elevate my bird (15lbs) on a rack in the roasting pan before dry brining. Now there is an accumulation of liquid in the bottom (after 3 days and completely uncovered). How do I proceed? Remove the liquid; leave it; elevate the bird, etc? Looking forward to your response. Thank you.
Chef Dennis Littley says
pour off any accumulated liquid before roasting. Its not a problem and does happen.
Frances says
Hello chef Dennis,
Thank you for your recipe, it looks and sounds delicious. I will making a turkey this weekend and would like to dry brine it. Can I bring it for 3 days? And can I use garlic and herbs in the brine?
Looking forward to hearing from you.
Regards
Frances
Chef Dennis Littley says
Yes brining for 3 days is good. And you can also add garlic and herbs to the brine.
Let me know how it turns out
Kathryn Bedford says
Christmas Dinner was a triumph this year thanks to your recipe. The turkey was full of flavour and very moist. Thank you for enlightening me to the wonders of dry brining!
Chef Dennis Littley says
I’m happy to hear that you enjoyed your Christmas Dinner with my brining process for your turkey! Now you need to make my tiramisu!
Donna says
I am dry brining my turkey this year. Do I rinse the brine off before baking?
Chef Dennis Littley says
no you do not.
Laurie says
My turkey was a star on Thanksgiving! Now I’m doing it again for Christmas. Brining as we speak! This recipe is foolproof and delicious!! I will NEVER do a turkey again without this dry brine recipe. Thank you so much for educating me!
Chef Dennis Littley says
Thanks for letting me know you had success with my brining and thanks for the great review!
Dan Fusco says
Dennis I wanted to write to thank you the turkey on Thanksgiving was such a success guests are still talking about it. next year or Christmas if I can convince my wife to have Turkey again, I’m going to do it for the full 4 ,days I started mine on Monday because I was running late, but if it was delicious and sooo juicy. I’ll never wet brine again.Merry Christmas happy New Year thanks again
Tiffany says
I used your dry brine on two smaller turkeys. Both averaged 13 pounds. I roasted one with no stuffing and smoked one. Both were amazing. Thank you for mentioning breast down. I have forever thought that would really be the way to go. Do you have a dry brine for a smoked pork shoulder?
Chef Dennis Littley says
Thank you for the great review and comment Tiffiny, I’m thrilled to hear your turkeys turned out well! I do not have a dry brine for pork but thanks for giving me the idea, I’ll start testing methods to see what I can come with.
Irene Vastola says
Hello,
This is the second time that I dry brined my turkey. I am a novice and got the info on this technique from a friend. Family members with more experience want to help and insist the bird should be tented from the beginning as it goes into the oven to prevent the skin from burning and only remove the foil the last 1/2 -1 hour it is the oven to brown up the skin. Should it go into the oven and remain uncovered the whole time it cooks in order to get a crispy skin? I kind of feel the bird steamed for the first few hours it was in the oven (24 lbs)
I filled the cavity with fresh herbs, carrots, celery, onion and a quartered orange. Also, even though we didn’t baste, there were pan drippings and they were very salty. We had to try to dilute the salt and absorb by putting raw potatoes in the broth as we wanted to use for the gravy. How do you combat this and get to use the delicious drippings without all of the salt taste??!
Other than that, the bird was really delicious! Thank you!
Chef Dennis Littley says
Irene
I don’t tent the turkey unless it starts to look too dark and that would come at the end. If you did tent it you may have cause extra salt to be released into the pan drippings. One of the reasons for dry brining and letting it sit open in the fridge for the last part is to get the skin really crispy. As for the saltiness, it is a by product of a dry brine. Did you use 3 Tablespoons kosher salt and did you start with the turkey breast side down for the first 45 minutes?
In any case I usually make a good deal of gravy using the pan drippings for the flavor and add in a low sodium chicken broth and water to get it to the point where the salt content is where it should be.
Irene Vastola says
Chef Dennis,
I used 1 TBSP Kosher salt per lb….since it was a 24 lb turkey, I used just under 5 TBSPs along with dry herbs…..is that too much salt in the ratio? And no, I did not have the bird cooking on its chest for the first 45 minutes..( I had not yet seen your website and blog!!!) At what temp should the turkey be roasted on its chest for the first 45 minutes and while we had heard of doing that in some other recipes, none of us thought it was necessary or even thought we could handle a hot 24 lb bird and flip it over! how do you do that without ripping its skin or getting ourselves burned???
Also, why would tenting the bird in the beginning and while it roasts cause more salt to be released while it cooks? When we forgo the tenting, does the salt “burn off” while it roasts rather than pass thru the drippings, hence the drippings that accumulate would be less salty?
I would love to brine again next year using your recipe and now with some experience and your tips. My family members have always basted, tented and just roasted the turkeys in years past and it was always very delicious, so I relinquish to their experience. Last year even though I brined it as well, they tented and basted the turkey and the drippings oozed out of the bird and were too salty to use in the gravy. This year they wanted to help again and tented it but I told them the bird didn’t need to be basted as it will self baste with the brine and some butter that i had rubbed under the skin. But as I said the skin was not crispy as a result of the tenting and we again had a salt problem with the drippings to use for gravy. Lastly, is it necessary to open the oven door every hour and rotate the bird/pan in the oven to get it to cook evenly or check the broth level in the bottom of the pan? Doesn’t this through the oven temperature off too much? Very sorry for all of the questions….the turkey was absolutely delicious and I think i am a convert!
Chef Dennis Littley says
I use less salt in my recipe, I found that 1 tbsp per 5 pounds was too much. For my 20 bird I used 3 tablespoons.
With the tenting, as you mentioned you were steaming the bird, hence more salt loss in the drippings. It won’t burn off it will cook into the meat creating less salty drippings. At least that’s my theory.
I only open the oven, to turn the bird back right side (45 minutes breast side down at 425) and to check the internal temp a half hour before it should be done ( every oven is different) and if needed I’ll add more stock to the pan at that point. I use oven gloves and I would make sure that whoever does it can handle the weight. If you don’t think it can be done without getting burned then forgo that step.
I don’t use butter under the skin anymore (since brining) but if you can’t cook it breast side down you may want to keep adding the butter.
Give it another try, just cut back the salt and also make sure the turkey isn’t injected (butterball type) or pre basted. They both will add extra salt.
Irene Vastola says
Chef Dennis,
Thank you so much for taking the time to get back to me and answer my questions. We will certainly give it another go using less salt and your direction and expertise! One last question? When roasting the turkey, we put fresh herbs and vegetables into the cavity. Then stuffed a ball of aluminum foil into the neck and opening of the cavity to help hold juices in and prevent them from flowing out. Is this necessary or do you have another recommendation? When you roast your turkey, do you leave the cavity open? Legs untrussed? Or do you sew it closed? Thank you, thank you and thank you again! 👍
Chef Dennis Littley says
You’re very welcome Irene.
I just put fresh herbs and citrus in the cavity and don’t bother with aluminum foil in the openings, it really isn’t doing anything. I do leave the cavity open and the legs untrussed.
Kim says
Chef Dennis- that was THE BEST turkey we have ever had. Thank you so much for your thoughtful tips. Your advice made for a great Thanksgiving! Thank you for sharing your wisdom! Lots of Love from San Diego.
Chef Dennis Littley says
You’re very welcome Kim! I’m happy to hear your turkey turned out well!
Andrea says
Hello!
After many years of brining in a salt/sugar/citrus liquid this is the second year I’ve dry brined instead – I think I may be a convert now forever more…. I ended up adding some fresh herbs to the brine and citrus to the roasting pan w/ the veggies as you recommend, I’m fairly certain, next to the drssing and pumpkin pie, the turkey was the big hit. Awesome flavor throughout the turkey and the gravy, spot on! Thank you for posting and then upading with comments/feedback.
Chef Dennis Littley says
Thank you so much for the great comment and review Andrea, I try to be available to answer questions on my posts especially with something as important as a turkey. I’m happy to hear your turkey was a success.
Erin C says
Fantastic! Roasted 20 lb turkey, following recipe exactly as written and it was perfect! Thank you!
Chef Dennis Littley says
You are very welcome Eric! Thanks so much for the great review and for letting me know your turkey turned out well.
Marj says
Chef Dennis
What a wonderful recipe. Thank you for sharing it and answering my questions along the way. My whole family loved it and said it was the best and tastiest Turkey I ever cooked. I gave the credit of course to you for the recipe which I printed and added to my recipe file. Thank you again and I hope you have a wonderful holiday season.
Marj
Chef Dennis Littley says
I’m happy I could help and thrilled to hear your turkey was a success!
Now you have to try my tiramisu recipe!
Kim says
Chef Dennis
Thank you so much for sharing your recipe! The turkey was cooked to perfection and the flavor was amazing! Happy Holidays to you.
Kim
Chef Dennis Littley says
Thank you for letting me know that your turkey turned out so well, it made my day! And thank you for such a great review!
Janet Ryder says
We needed to pull the turkey out about 30 minutes ago, because after the initial 45 minutes of the bird being on 425 degrees and then reducing the temp. to 325 for just an hour and forty minutes more, our turkey reached 170 degrees in the breast, and 175 degrees in the thigh and leg. Any idea why it cooked so fast? It only took a total of less than two and a half hours. The turkey weighed 15 pounds, and was not frozen.
Chef Dennis Littley says
hi Janet
The recipe was for a 20 lb turkey and every pound is about 13 minutes to take off the roasting time. I would also cut back the initial 45 minutes to 30 with a smaller bird. I’m sorry these instructions weren’t in my original post I’ll make sure to add them in.
Stephen says
I just did a 20# fresh turkey using your method and it is the best looking bird I have ever cooked. The amount of juice in the cavity is insane!!!
Followed our recipe to the T, brining on Monday and left it unwrapped for 1 day before putting in the oven.
425 for 45 minutes followed by 2 1/2 hours at 325. Checked it and it was done. Bird is resting now and will report in later.
Chef Dennis Littley says
It sounds like your turkey came out pretty darn good Stephen. Thanks for letting me know and I hope everyone enjoyed your masterpiece.!
Meredith says
I so want to try your dry brine, but purchased a 26 pound young turkey by Kroger that says basted with 8% of turkey broth salt sodium phosphate sugars and natural flavoring. We’re celebrating Thanksgiving on this Sunday. Can I use this turkey with your recipe. If so would I increase any of the ingredients for the brine?
Chef Dennis Littley says
hi Meredith
The problem with a pre-basted turkey is they are already injected with a salt solution so doing my dry-brining method or any other including wet brining will only make the turkey and drippings too salty. You can still add your own flavors to the turkey I just don’t think adding additional salt will be helpful. You can still follow my roasting techniques which will help you get better a moister turkey with crispy skin.
Benjamin says
Quick question, if you’re still available. Do I cook my bird, with or without the lid? Some say uncovered the whole time for dry brined. Your’s does not specify.
Chef Dennis Littley says
Cook it uncovered. Just follow my roasting techniques and it will come out great!
Brian K says
Chef, how about a roasting pan gravy quick recipe or tip?
I want to use the fat from the pan, and then flour and stock?
Chef Dennis Littley says
hi Brian
Make a roux using the fat and flour. Allow this to cook for a few minutes without burning to get rid of the raw flour taste. Then add the rest of your drippings and any stock you might have ( I use chicken stock if I don’t have enough turkey drippings) then season if necessary.
Happy Thanksgiving!
Brian K says
Happy thanksgiving!
Lynn says
How long in oven should a 12 poumd Turkey take?The temp in thigh and leg should be,?
Chef Dennis Littley says
You should follow my roasting techniques and cook at 425 for 30 minutes then 325 for 1.5 – 2 hours. I would start checking the temp at 1.5 hours and the legs and thigh should be 175, breast 165
Guido says
last minute question, I followed your instructions but uncovered the turkey too soon: yesterday at 4pm while I ideally should put in oven today at 12. now it’s been sitting uncovered in fridge for more than 12 hrs. any advice?
Chef Dennis Littley says
Leaving it uncovered longer isn’t a problem, it just helps the turkey dry out to give you crispier skin.
Happy Thanksgiving!
Linda Brown says
Hi my turkey is 12 pounds. How long do i cook in oven? Also temp in legs and thigh should be what? Thanks
Chef Dennis Littley says
You should follow my roasting techniques and cook at 425 for 30 minutes then 325 for 1.5 – 2 hours. I would start checking the temp at 1.5 hours and the legs and thigh should be 175, breast 165
Janet Ryder says
We are dry brining our turkey for the very first time, and are super excited to see how it turns out, because we have not had much luck with the liquid brines, like using apple cider. Our turkey usually is dried out, and lacks flavor. The only question we have is, how long do we cook the turkey if we decide to stuff it? It sounds like you’re not a fan of stuffing the turkey, since the bread will soak up the juices, leaving the meat more dry. I think we will take your word, and do the stuffing separately this year! Thanks!
Chef Dennis Littley says
If you do stuff the turkey it will take at least an hour longer. I would advise using a meat thermometer to make sure the stuffing has reached 165 and the turkey breast as also 165.
Happy Thanksgiving
Betty says
For 50+ years, I have roasted the family Thanksgiving turkey with stuffing in both the neck and the body cavity (sometimes a different kind of stuffing in each cavity). Two or three years ago, I came across your dry brine technique and have used it each year since then. Everyone loves the moistness and flavor your method adds! However, I do continue to stuff the bird since that is the way my family likes it. It never has resulted in a dry turkey or stuffing that is too salty. I simply decreased the amount of salt I put in the stuffing when I seasoned it. When I use sage in my dry brine, I also reduce the amount of sage in the stuffing. The stuffing may taste a little “flat” when tasting it to see if it needs additional seasoning, but it will be perfect when it comes out of the roasted turkey.
As you said, it is very important to check the temperature of the stuffing as well as the meat. The stuffing must reach 165 degrees. I hope this helps those whose stuffing is coming out too salty.
Chef Dennis Littley says
Thanks for sharing your tips and successes with my brining and stuffing the turkey!
Lena says
Help! my husband used regular table salt instead of kosher salt in the dry brine mixture. The turkey is 10 lb and I only realized this now after it has been brining for about 16 hrs. What should I do? Will the turkey be too salty or is it even ruined now?
Chef Dennis Littley says
I would rinse the turkey very well and do it asap, pat it dry with paper towels and reason with everything but salt and let it sit in the fridge until time to roast.
The turkey should be okay, but the drippings may be salty, if you use them for gravy don’t use all of the drippings and keep the gravy a little on the unsalted side.
IOLA BORDELON says
I’m cooking a 15 # heritage turkey. Should I still start breast side down at 425 degrees or start and finish at 325 degrees?
Chef Dennis Littley says
you should still start at 425, but cut the time down to 30 minutes then drop the oven temp to 325. Heritage turkeys cook faster so make sure to use an oven thermometer and check the temp after 1.5 hours at 325.
Al says
I am using your recipe and ask if I can leave the turkey open in the fridge for 16 hours (after the initial time in the bag), or will it dry out too much or have any other problem?. If not, I’ll just have to open it up around midnight tonight. I plan to start baking it at noon tomorrow.
Chef Dennis Littley says
hi Al
Yes you can, it will just help the skin be even crispier.
Ted says
I used a wet brine mix on the full breast I’ve had in the fridge since monday. currently uncovered and going on my grill indirect tomorrow. Question is should I rinse since I used a wet brine?
Chef Dennis Littley says
yes, for a Wet Brine you do rinse the turkey.
Ted says
First off you are an awesome human!
The brine was done dry but using a mix I picked up for a wet brine.
Do I still need to rinse?
Chef Dennis Littley says
Thank you Ted.
Since you used a wet brine mix as a dry brine, I would say yes to rinsing it, because wet brines generally use a lot more salt. My brine has 3 tablespoons kosher salt, do you know how much salt you used in your brine?
Ted says
Alot. Main component in a wet brine. I’m on day 2 in the fridge now uncovered. Should I rinse now and put back in the fridge?
Chef Dennis Littley says
I think that would be a good idea. Rinse it well and re-season it with everything but salt and let it dry out uncovered for tomorrow.
Sandra says
I just uncovered the turkey to let it dry out for 8-12 hrs and noticed a pool of liquid at the bottom of the pan which the turkey is sitting in. Should I drain the liquid or leave it? Thanks for your time!
Chef Dennis Littley says
The liquid in the bottom of the pan is more than likely because the bird was injected with brine in an attempt to help keep it moist. Butterball is a brand that does this. You can just throw away any liquid accumulated in the pan before roasting.
Sandra says
Thank you!
Dan Fusco says
Chef Dennis, I’m Sooo excited to cook this gorgeous bird,my first year trying your method although I put brine on Monday and should have started it Sunday,o well…my question is the “temp” shouldn’t you take it out of oven when thigh hits 160° so it will rise a little while resting? Thanks and Happy Thanksgiving and Merry Christmas too!
Chef Dennis Littley says
Hi Dan
I would let the thigh get to 170-175 before removing it from the oven. Also if you are going to add stuffing as you mentioned in your other comment you want to make sure the stuffing has reached 165.
After years of swearing by stuffing a turkey I found that although the stuffing never tasted as good when done in a pan, my turkey stayed moist and more flavorful. When you stuff a turkey with bread the bread soaks up juice from the meat causing it to be drier.
It’s up to you but I would never go back to stuffing a turkey.
Ellen says
If I only have 24 hours until serving, Will a dry brine still work?
Chef Dennis Littley says
Dry brining your turkey for just 24 hours won’t have much effect on the turkey I would just season the turkey well and follow my roasting techniques.
Dawn says
I just read this and only have 1 day to brine my 22 lb turkey and then wanted to use a bag to bake in oven
Chef Dennis Littley says
Dawn
one day isn’t going to have much effect with a dry brine, it needs at least 48 hours. I would just follow my roasting techniques. I don’t use bags for roasting, that’s entirely up to you.
Hilary says
I dry-brined my turkey for the first time last year and will never go back!!! I love your tips here and am going to give them a try. I have a smaller crowd this year so only a 15 lb (organic) bird. How much total time do I need to allow for roasting?
Chef Dennis Littley says
hi Hilary
Just so you know dry-brining takes at least 2 days to be effective, but you can still benefit from my roasting techniques. For a 15 pound turkey 45 minutes at 425 then 1.5 – 2 hours at 325. I would definitely use a meat thermometer and start checking the temp of the turkey at 1.5 hours.
tessa says
Thanks! This is perfect – I’m in Germany and could only find a 13 lb bird. Can’t wait to see how it turns out! (We’re celebrating tomorrow since there’s no holiday here. )
Chef Dennis Littley says
I would cut down the recipe by 1/3 Tessa and the cooking time to 30 minutes at 425 F and 1.5 – 2 at 325 F
judie dzuricky says
I plan on using your dry brine recipe, normally for years I’ve cooked my stuffed turkey in an oven bag, can I still use them with this recipe?
Chef Dennis Littley says
If you’re using my recipe you don’t need an oven bag. If you’re just starting now for tomorrow its too late to get the full effect of the brining, so feel free to use the bag if you like.
Marj says
How long should I be cooking a 22 stuffed turkey that I dry brined? And should I try the breast side down for 45 min with a stuffed bird ?
Chef Dennis Littley says
If you can handle turning it over while its stuffed it will definitely help the turkey, but if you feel the slightest bit uncomfortable I would say don’t do it. I have oven gloves that I use to turn my turkey over so it makes it a lot easier and less chance of burning myself.
As for the time of a stuffed and brined turkey, it will take about an hour to an hour and a half longer. So 425 for 45 minutes, 325 for 3.5 – 4 hours. I would definitely use a meat thermometer and start checking at the 3 hour mark. Internal of the stuffing needs to be at least 165 degrees, as does the turkey
Addy says
Unfortunately I bought a fresh turkey which was already basted. I rinsed it as thoroughly as I could. I also reduced the kosher salt you suggest on your recipe to a little over half. Do you think it will be too salty? Is there anything else I should do?
Chef Dennis Littley says
The turkey will probably be okay, the drippings may be to salty. I would add some potatoes cut in pieces to the roasting pan as they will absorb some of the extra salt.
Celia says
I just started brining a 14lb turkey tonight, for Thanksgiving day but I think I put too much salt with the herbs. I also mixed this with butter. Should I try to take some of the brining off so the meat and the drippings for gravy are not too salty?
Chef Dennis Littley says
I would definitely try to remove some of the salt since you said you used too much.
Celia says
Thank you for your suggestion. I took some of the butter mixture off this morning. Also, I used sea salt at the corsest grind. Do you think I will be able to use the drippings or will it be too salty? I greatly appreciate your views!
Carol Martin says
I am so excited to try this method as I have always wet brined and have never been super happy with the results. Thank you for this!!
Kim says
Thanks for this great info on dry brining! I love to stuff some fresh herbs into the cavity (sage & rosemary). Should I stuff it before dry brining, or just before roasting? If I remember correctly, last time I dry brined the skin got a little bit brittle and hard to stuff the turkey. Thanks!
Chef Dennis Littley says
Thank you for the great review and you can add the fresh herbs whenever it’s better for you.
Igor Limansky says
Hello chef Dennis,
Thank you for the wonderful receipe and advise. I put the 25lb turkey in at 425 for 45 min and then dropped the temp to 325. After 2.5 hours it got to temperature and i still have 2 hours before people show up. I’m wodering if you have any advise for keeping it warm but not drying it out?
Thank you!
Chef Dennis Littley says
I usually let mine sit at least an hour before serving. The turkey will still be warm, I would just keep it covered and make the gravy nice and hot.
Amish says
I’ve got a 25lb bird thy had been brining for 2 days in a aluminum disposable roasting pan covered tightly with plastic wrap. There is 1/4 inch of juice at the bottom. Is this normal?
Chef Dennis Littley says
The turkey may have been injected with water or broth, this could account for the juice in the pan.
Butterball is one of the brands that does this.
Amish says
I’ve got a 24 lb turkey been brining for 1.5 days in a aluminum foil roasting pan covered with plastic wrap in the fridge. There is about 1/4 inch of liquid all around the bird… is that normal or am i headed for the bird from Christmas Vacation?
Chef Dennis Littley says
The turkey may have been injected with water or broth, this could account for the juice in the pan.
Butterball is one of the brands that does this. You should be fine.
Amish says
Man you know your stuff. It is a butterball.
Thanks again, fingers crossed
Aileen says
Should this liquid be pored out during the brining time, or before roasting, or left in roasting pan?!
Chef Dennis Littley says
The liquid in the bottom of the pan is more than likely because the bird was injected with brine in an attempt to help keep it moist. Butterball is a brand that does this. You can just throw away any liquid accumulated in the pan before roasting
Marj says
Can you stuff a dry brined turkey?
Chef Dennis Littley says
yes you can, but It will change the cooking times
Liz says
If I’m just dry-brining a 6 pound turkey breast should I use half of this recipe or would that be too much salt still? Also if I’m using a cooking recipe that calls for the turkey to be seasoned prior to putting it in the oven and then glazed, should I skip seasoning it more? Can I add herbs de provence and paprika to this dry brine recipe?
Chef Dennis Littley says
Yes you can add any other herbs you like to the brining mixture. Since the breast gets the larger part of the brine I would reduce the brining mixture by half but only use 1 tablespoon of Kosher salt. Make sure your glaze doesn’t have anymore salt on it and do not season with any additional salt.
Tammy says
I used your dry brine method for my 21 Lb turkey , placing it in the refrigerator today. I’ve loosely covered with foil. Would you suggest leaving it completely uncovered until cooking time, or uncover 8-12 hours prior? Also, why do you use an onion with the peel ON?
Chef Dennis Littley says
No I would leave it covered until the last 12 hours. In a restaurant, we use all of the vegetable scraps (trimmings and peels to make a stock. You can leave the peel out if you like but its just added flavor.
You can use the drippings from the turkey to make your gravy and the veggies help give it flavor.
Monica says
Can I make gravy from pan drippings after following your recipe for dry brining the turkey? If not, do you have a recipe for turkey gravy? Thank you!
Chef Dennis Littley says
Absolutely, it will make an amazing gravy. Just thicken it and season after tasting.
Elizabeth @ Bowl of Delicious says
First time dry brining a turkey and I’m so excited! Thanks for all your help. I’ve seen a few different dry brining tutorials with differing opinions on covering it. I saw one that recommended leaving it uncovered for the whole time. I’ve got mine in the fridge uncovered now, and will cook it on Thanksgiving morning (so in about 40 hours). Do you think it will be OK uncovered the whole time? I like really crispy skin! One other thing- I have it sitting in the rack in the roasting pan it will cook in. Can I just add the veggies to the bottom of the pan with all the juices that drip off during brining, or should I drain those out before cooking? Thanks!
Chef Dennis Littley says
Sounds good Elizabeth and no it won’t hurt, just make sure you have nothing that will open in the fridge to exchange flavors.
There shouldn’t be much in the way of juice as it should dry out pretty good uncovered, I would just add the veggies and roast away.
Ginny says
November 2018 We were late in buying the turkey and it will only be in the refrigerator for a total of 48 hrs. Do I still uncover it for 8-12 hrs or is it best to leave it covered the entire time?
Chef Dennis Littley says
No still leave it unwrapped that won’t affect the brining but it will help dry out the skin to get it crispy.
Ted says
What about cooking in a convention oven.15# bird that ahs been dry brined
Chef Dennis Littley says
Convection or Conventional? It could reduce by up to an hour from my time if you mean convection and its 5 pounds less. I would use a meat thermometer to make sure it isn’t overcooked. Start checking at around 2 1/2 hours total time or earlier.
Did you dry brine it? Are you using my recipe?
Rebecca says
I have a 24 pound turkey that I plan to dry brine and spatchcock roast. Any advice on cooking’ method ?
Chef Dennis Littley says
You can either do it in the oven or grill whatever you feel comfortable with. Make sure to use a meat thermometer to check the temperature as a spatchcock turkey will take less time to cook.
Linda Brown says
What should temp be in the legs? My turkey is q2 pounds anout how long will it yake in oven?
Chef Dennis Littley says
hi Linda
I’m not sure what q2 pounds is. Check the temp in the thigh or breast and all that info is my post.
shaun says
Hi,
Do you still use a turkey bag when cooking the turkey?
Chef Dennis Littley says
I don’t use a bag for my cooking method.
Igor Limansky says
I have 25 lb turkey I recently picked up from a local farm. We butchered it Friday afternoon and used your dry brine recipe and put it in the fridge that night for a Tuesday Friendsgiving. My biggest question is on temperature and time. I’ve read some different advice from 12 minutes per pound to a total of six hours. Any suggestions would be helpful. Thank you.
Chef Dennis Littley says
hi Igor
13 minutes per pound is usually the time given for a dry brine turkey. That being said if you cook it per my techniques I would give it 45 minutes at 425 degrees breast side down. Then turn it over and continue to roast at 325 degrees for approx. 3.5 hours – 4 hours. Of course, times can vary from oven to oven and I’m also assuming that it’s unstuffed. I would definitely use a meat thermometer and start checking the internal temp at 3 hours and 15 minutes of the second stage of cooking.
Let me know if you have any other questions
Eunice says
Hi, I have 20 lbs turkey thai I brined since Sunday night. Do I need to cover the turkey with aluminum foil while roasting?
Chef Dennis Littley says
no you don’t, just follow my roasting instructions and your turkey will be awesome!
Kimberley says
I have a 10.4# fresh turkey. I read the above comments, but want to ensure I brine and cook properly. I’m assuming I reduce the amount of dry brine. Is that correct? Also, how long should I cook at the higher temperature before reducing to a lower temperature. Really looking forward to using your recipe this year.
Thanks,
Kim
Chef Dennis Littley says
hi Kim
Reduce the ingredients by half and cook at 425 for 30 minutes, then reduce to 325 when you turn the turkey.
I would start checking the turkey after about 1 hour and fifteen minutes after reducing the temp. It will probably take longer but its better to check than to leave it the oven too long. I would definitely get a meat thermometer to make sure.
Roz Kaiser says
Hi Dennis I’m so excited to make this dry brine turkeyfor the first time in 60 years of cooking. So glad to find your interesting recipes Happy Thanksgiving 🦃
Kim says
Unfortunately I did not see your message before brining. Should I rinse the turkey? Please advise. Thanks!
Chef Dennis Littley says
I’m not really sure what you did Kim?
Kim says
I used the full 3T of salt. I’m sure it will be fine.
Chef Dennis Littley says
The turkey should be fine, but the drippings will probably be too salty. Taste them and use part of them along with a low sodium chicken broth to make your gravy.