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.
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 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 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.
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.
Common Questions about Dry Brining 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.
- 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.
- 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. 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.
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.
Using a digital insta-read thermometer will help you cook the perfect Roast Turkey!
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.
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.
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.
More Recipes You’ll Love!
- Potato Bread Stuffing
- Homemade Cranberry Sauce
- Thanksgiving Side Dishes
- Original Pumpkin Crunch Cake
- Holiday Pie Recipes
- Turkey Leftover Recipes
If you have leftover turkey, try my Old Fashioned Turkey Croquettes.
How to Dry Brine a Turkey
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)
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 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.
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 1/3.
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
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Brian says
I have a 15 lb turkey; how long do you think?
Chef Dennis Littley says
45 minutes at 425 and 2 -2.5 at 325 should be good for a 15 pound turkey
Carolyn Mitchell says
Hi, Chef Dennis!
Sorry for the late comment, but I just noticed that you are answering folks this evening! So if you see this note, thank you in advance for your help!
So I began dry brining my turkey (first time!) this past Monday night. Unfortunately, I missed your instruction at the very end of your recipe notes that the turkey is uncovered only for 8-12 hours before roasting, not 24 hours! At the beginning of your recipe, I read that you normally brine it covered for 2 days then 1 day uncovered which led me to think I needed to uncover it this afternoon instead of after dinner hour.
Is it a problem to have the turkey uncovered longer than 12 hours? If so, should I recover it then uncover it early tomorrow morning for a few hour since it’s already been uncovered for 10 hours by now at midnight my time.
Wish I had also seen your adapted recipe for a 12 lb. turkey. I followed your recipe and cut back on the salt a little bit, but probably not enough. Hopefully it’s not too salty! Should I wipe some of the surface off? Thanks again for your help!
Chef Dennis Littley says
hi Carolyn
uncovering longer is not a problem, it will help the skin get crisper. As for the salt, you may want to wipe any off the outside that still remains without getting the skin wet. The turkey will be fine, but the drippings may be a little saltier than they should. Add extra water into the pan instead of stock to thin the drippings out a bit to make the gravy.
Happy Thanksgiving
James Novak says
Hi Chef Dennis,
Once again I am using your dry brine recipe, as it produces the best turkey out of any of the many methods I have ever used…
Any thoughts on having the turkey rest on a rack inside the roasting pan vs. sitting directly on the bottom of the pan? (above the stock/drippings instead of in them)
Thanks for taking our questions!
-James
Chef Dennis Littley says
hi James
I use a rack and it works well, letting air get under the turkey is helpful in the cooking process
Happy Thanksgiving
Rachel says
I tend to be a rebel and not follow Recipes if I don’t understand the why and it drives the husband nuts so I have to ask…why can’t I just leave breast side down entire time to make breast the moistest possible? We tend to eat the skin separate anyway and any skin that is not crispy can just be roasted with convection after the fact is how we normally do? Usually do a wet brine on a pastured turkey this is 1st time trying your recipe been dry brining since Monday!
Chef Dennis Littley says
hi Rachel
The only problem with that is the top won’t brown. You could double the time it faces downward but I would still flip it to get a nicely browned turkey
Happy Thanksgiving
Paul Tronsgard says
I dry brined according to your recipe in a roasting pan sealed with plastic for the last three days. I uncovered it this evening to allow it to dry overnight in the refrigerator. There is a fair bit of liquid in the roasting pan. Should I keep it in the pan for roasting or discard it and add broth per your recipe?
Thank you and Happy Thanksgiving!
Chef Dennis Littley says
hi Paul
that is normal, discard the liquid before roasting and then add broth to the pan.
Happy Thanksgiving
Kelly says
Hey Chef! One more question. I have a 26 lb self basting Turkey. I did the dry run according to your directions. How long should I roast my Turkey of that size? Thank you so much for all of your help!
Chef Dennis Littley says
Hopefully you didn’t use salt in the rub since it’s a self basting turkey. Roast for 45 minutes at 425 degrees, then 3.5 – 4 hours at 325 degrees. Check the internal temp at 3 hours to make sure its not overcooking
Kelly says
No sir,
I omitted the salt in the rub per your instructions. Thank you so much again!
Pam says
Hi Chef,
I have been dry brining my turkey since Monday using your recipe. I have a 24 pound turkey and was wondering how long I should cook it for. Also, do you recommend using convect roast? Thank you.
Chef Dennis Littley says
Convect roast is good Pam. Roast for 45 minutes at 425 degrees, then 3.5 – 4 hours at 325 degrees. Check the internal temp at 3 hours to make sure its not overcooking
Olive says
Yikes, this is only the second time I’ve dry brined a turkey and I’m wondering if I did something wrong. I started the brine Monday at noon and, per instructions, this evening, Wednesday, just removed the plastic wrap to dry the skin so I can start to roast tomorrow morning. My concern is there is now quite a bit of liquid/water in the bottom of the pan that has accumulated, I didn’t add water….The turkey is organic with the packaging indicating no added salt but some water when processed. It was mostly thawed on Monday but not completely in the cavity. Should I be concerned? Do I just pour the water off? Pat dry the bird? If yes, when? Tonight? In the morning
I apologize for the late question,
Thank you
Chef Dennis Littley says
hi Olive
this is normal, don’t worry. Let the turkey dry out overnight and you can pour off the liquid before roasting.
Happy Thanksgiving!
clay bishop says
Hello, I have always used a oven bag to bake my turkey, in your recipe for dry brining a turkey you don’t mention anything about not using a oven bag to bake this turkey, so i am asking is it ok to use a oven bag after the turkey has been brined??? please let me know as soon as you can, thank you and happy holidays
Chef Dennis Littley says
hi Clay
there really is no reason to use an oven bag but you can if you want to.
Happy Thanksgiving
Belen Slowey says
Hello Chef,
I hosted Thanksgiving last year and followed your recipe to a T. Needless to say it was a big hit! so delicious and juicy! thank you so much for sharing. This year however, with the state of the world and all, its just my husband and I so we opted for a couple of turkey drumsticks & wings. I just want to ask what you recommend? I still would like to use the dry rub. will it work the same way? I am also debating roasting on air frying. I would greatly appreciate your opinion.
Thank you again for the BEST turkey recipe,
Happy Holidays,
Belen Slowey
Chef Dennis Littley says
hi Belen
you can still use the dry rub on the turkey pieces, more as a seasoning than a brine (use less salt). I’ve never used an airfryer so I’m not sure what to tell you about cooking them that way, although I hear a lot of good things about air frying. Oven roasting is always a good option and you can even baste with seasoned butter to make them even tastier.
Happy Thanksgiving
Belen says
Happy Thanksgiving chef Dennis and thank you for your reply! I did do the dry rub. I’m excited to see how these turn out. I will be roasting them in the oven but do highly recommend trying out an air fryer if you never have! I got the ninja one as a wedding present and it changed the way we make wings ( husbands favorite food) and even Cornell chicken! comes out perfectly crispy on the outside and juicy on the inside.
Thank you again and happy Thanksgiving!!
Christine says
I have a 6 pound breast. Should I use 1 tablespoon of salt?
Chef Dennis Littley says
yes as long as its Kosher or coarse sea salt. If it’s fine grain use 1 teaspoon
Christine says
Thank yoh
Yasmine says
Hi Chef Dennis. I have a turkey that seems to have been pre brined as it states it contains up to 8% of a solution of turkey broth/salt etc. I didn’t do the dry brine because of this but I would like to follow your seasoning and roasting method. Can I preseason it from now and just use less salt? How much should I use and how long should I roast an 11 lb turkey? Thanks so much in advance.
Chef Dennis Littley says
you sure can. Just make the seasoning mix without the salt and use it as a dry rub. Following the roasting techniques will also help.
Roast for 30 minutes inverted at 425, and 1.5 – 2 hours at 325.
Stefani says
Hi Dennis! I started my dry brine early Tuesday morning on my 20 lb organic turkey. There is about one inch of juices in the pan my turkey is in, and I’m concerned about them not reabsorbing into the turkey. Help! Thank you!
Chef Dennis Littley says
hi Stefani
that is normal. Don’t save the juice, discard it.
Michael W says
I have a 13 lbs turkey that is spatchcock turkey dry brined 4 day will be roasting in the oven
Can you recommend a temp an time
Chef Dennis Littley says
start at 425 for 15 minutes then reduce to 325, you’re probably looking at 60-75 minutes.
Michael says
Thanks
Tom S says
I have a 22 pound turkey. I only have 24 hours to dry brine. I used 3 tbsp of fine grain salt and the suggested amount of the other herbs. I rubbed the brine mix under the skin and all over the skin. Will this make my turkey too salty?
Chef Dennis Littley says
since you used the wrong salt, its going to be salty. You won’t get much benefit from the brine since, but you will get some benefit from the seasoning.
Kate says
How long do you suggest for 35 lbs?
Chef Dennis Littley says
45 minutes at 425 degrees and approximately 4-5 hours at 325 degrees.
Sandra Alvarado says
I’m ready to roast.. do I cover the turkey? I’m going to start upside down for 45 min but not sure if I should cover it? My roasting pan comes w a cover.
Thanks!
I love your recipe!
Chef Dennis Littley says
no cover is necessary
Happy Thanksgiving
Fawn says
God Bless you for being online answering panicked questions the day before Thanksgiving! Thank you so much.
Fawn says
Hi again,
I am also very nervous about it being opened so early. I have it wrapped tightly in a roasting pan and it’s still in it’s cut open vacuum seal bag with the juices. I opened it Monday evening. I am getting super worried about it going bad and wondering if I should just roast it today and reheat tomorrow!! Ugh… first thanksgiving fail!!!
Thank you!
Fawn says
Good Morning Chef Dennis!
I am hoping you can give me a bit of guidance. I had planned to use your recipe exactly. I had my turkey ordered from the butcher, my brine all made and ready. I opened up my turkey on Monday night and realized it had been smoked. I had ordered a “tumbled” turkey. Apparently it’s smoked and tenderized “injected” ugh… but not cooked. I called the butcher and he said no need to brine or prepare it. Just season the skin before I cook it. Their instructions call for covering in foil and roasting 10-12 minutes per pound at 325. My turkey is 19 lbs. I would love to still follow your roasting instructions. Would you recommend that I should still pat dry, uncover and let it sit in fridge uncovered? Do you think I can just season the top (I saved the brine mix so I suppose I could sprinkle that on top) and still follow your melted butter, upside down and flip steps?
Thank you for any guidance. This is my first turkey!! Next time I guess I need to ask for more details on what turkey I’m ordering ;-).
Thank you and have a wonderful Thanksgiving!
Chef Dennis Littley says
If you want to season it, you can use the ingredients I listed ( or add your favorites) just leave out the salt. Other than that you should be able to roast it per my listed instructions, as long as the butcher verified its not cooked.
Happy Thanksgiving
Lani says
Thanksgiving is tomorrow. Is it ok is I only dry brine the turkey for 24 hours? I was planning on putting it in the oven around noon on Thursday. Covered or uncovered since the dry brining time is shorter?
Also, do you recommend buttering the turkey overnight with the dry brine, or should I wait until tomorrow to do this?
Chef Dennis Littley says
you can butter under the skin of the breast, its not really enough time to brine but it will season the turkey. If you’re going to baste with butter, I would do that before you cook it.
Ryan says
Hi Chef,
I have a 12 pound turkey breast that has been brining for 12 hours now. I plan on taking the wrap off before i go to bed tonight and letting it sit uncovered in my fridge over night. Is this enough time?
I also want to grill the turkey breast to free up my oven for other items on my menu. Do you recommend the same temp and cooking time on a grill that you recommend for roasting? Or do i need to modify the cook time a little bit?
Thank you and Happy Thanksgiving!
Chef Dennis Littley says
you may need to modify your cooking time on the grill. Are you using indirect heat and cooking in a pan so you can baste the turkey breast? With a breast that size you’re probably looking at 2 -3 hours, sorry I can’t be more specific. You’re best bet is to use an insta-read thermometer to make sure it reaches 165 degrees. It can always sit for an hour or so, the turkey doesn’t have to be steaming hot, as long as the gravy is.
Loretta says
Just realized I didn’t cut the herbs and zest amount for my 12 pound turkey. I did use just a little over 2 TBSP kosher salt. Will it be too herby/zesty?
Chef Dennis Littley says
no it should be fine as long as you cut the salt.
Marissa says
Hi Chef,
I have never dry brined a turkey before. I’ve been looking at various recipes online and came across yours. I only have a 6 lb turkey breast to cook. I had read other recipes where they suggested putting butter under the skin mixed with the spices. Is this something that can be done with a dry brine? I’m only going to have 24hrs to dry brine at this point. Thanks!
Chef Dennis Littley says
yes it is and with just a breast its a good option in helping to keep the meat moist. Just make sure to cut back the salt to just one tablespoon of Kosher salt
harold says
Chef, do you tie the Turkey for roasting?
Gee says
In the introduction, you recommend Roast an unstuffed turkey at 425° for 20 minutes, then turn down the temperature to 325°F .
In the printable recipe it says 45 minutes at 425.
Which do you recommend? thank you
Chef Dennis Littley says
it depends on the weight of the turkey. For an 18+ pound Turkey go with 45 minutes. For a turkey under that weight I decrease it. 14-16 lb, 30 minutes; 12 and under 20 minutes
Chef Dennis Littley says
What you are referring to is the instruction for a Heritage Turkey, they’re different than a regular turkey.
Minniebee says
I decided to make a last minute turkey breast and could only find a 10 1/4 pound one. I just dry-brined it, using your instructions but obviously won’t have the full time necessary (about 24 hours). Should I still take the wrap off? For how many hours? Do you have any suggestions for roasting this large of a turkey breast (I am concerned about it drying out).
Thank you and Happy Thanksgiving!
Chef Dennis Littley says
Taking the wrapping off only helps the skin get crispy. As for roasting, make sure you have liquid in the pan and you may want to baste the breast halfway through with stock and even some melted butter. If there is room under the skin you can try and get some butter under the skin, that will help.
Roast at 425 for 20 minutes and then down to 325 for about an hour. Check the temp with an insta-read thermometer to make sure it gets to 165 degrees internally.
Happy Thanksgiving!
Melanie K says
Hi Chef…
I am very excited to try your recipe. It smells wonderful. I accidentally used fine grain sea salt (instead of coarse). I had just placed my turkey in the fridge, and I realized it as I was putting the salt away. Is there anything I can do so that it does not become too salty?
Chef Dennis Littley says
How big is the turkey? If its large you will probably be okay, although the drippings might be a little salty. If its on the smaller side try wiping off a little of the salt, but not all of it and you should be fine.
Donna Miller says
Hello Chef,
I just came across your recipe and read all the amazing reviews. I usually do a wet Brine. I already rubbed the turkey, however, it will only give me 1 1/2 days to brine covered and then the 8-14 hrs uncovered. Turkey usually goes in at noon. Will it be too salty and do you think it will still turn out as delicious as all the reviews. Thank you for your time. Happy Thanksgiving!!
Donna
Chef Dennis Littley says
You will be fine. It could use another 12 hours but that’s still a good amount of time to brine your turkey
Happy Thanksgiving
Donna Miller says
Thank you Chef!
Mary Jo says
I used your recipe last year and it was spectacular. I’m getting an earlier start in 2020 and looking forward to an even better result. Great instructions and background information too.
Chef Dennis Littley says
I’m happy to hear you enjoyed the recipe
Happy Thanksgiving
Laura says
What kind of pan do you use? Also do you use a rack on the pan? I have a small 8 pound turkey this is my first turkey.
Chef Dennis Littley says
I use a roasting pan bigger than the turkey. You don’t want to crowd it. I do use a rack but it’s not essential. Make sure to cut the brining seasonings by 60% for that size turkey. 425 for 20 minutes and 325 for about an hour
Anwar Johnson says
HI Chef! Does this dry brine recipe work well even for deep frying turkeys?
Chef Dennis Littley says
A dry brine works well with deep fried turkeys. Although it wii probably kill your cooking oil
Julie says
For a 12 pound turkey does it hurt if I cut the ingredients by 1/2 instead of 1/3? I read the instructions on that after I had already seasoned. I used the salt ratio so I used 2 tablespoons of salt but I cut the other ingredients in half
Chef Dennis Littley says
thats fine, the salt is the important ingredient, the rest are used for seasoning.
Carolina says
Hi there!
Trying out your recipe this year and had a question on the salt. In your bulletpoints, you state 1 tablespoon per 5lbs of meat. And I have a 12lb bird, therefore I used 2 tablespoons and cut the other brine ingredients by a third. Do you think it may be too much salt? I also placed two teaspoons in the cavity and 4 teaspoons on the breast. Are these values still the same even though the mixture was of a smaller amount. Wondering if I should rinse it off and redo the brine and reapply? FYI I also used Himalayan salt for healthier reasons. Thanks!
Chef Dennis Littley says
2 tablespoons of salt was correct as well as cutting the other ingredients by 1/3. Was the Himalayan salt coarse? If it was fine it will be too much salt
Julie Badgerow says
The recipe for dry brining a turkey is fabulous! I did it last year and everyone raved about it. BUT I NEED HELP NOW! For some reason, this year, I thought I was supposed to put a little oil on the skin and then the rub on that. I didn’t put any oil under the skin of the breast. Did I completely ruin it? I did this on Sunday evening and now it’s Monday evening and I just realized what I’ve done😬. Should I take it out of the fridge and try to remove as much oil as possible and then reapply more dry brine? I’m devastated at the thought of ruining this 24# bird!
Chef Dennis Littley says
hi Julie
Everything is ok, The oil won’t affect the brining.
Happy Thanksgiving!
Julie Badgerow says
Oh, thank you so much. I’m so grateful for your response and that recipe. Best turkey I’ve ever made. Happy Thanksgiving to you, as well.
Amie Diffenauer says
Hi,
Just to clarify: for a 12 pound whole Turkey it’s recommended to reduce the recipe for seasoning by 1/3 (peel, thyme, sage, pepper), but the salt should be 2 tablespoons (as stated in your note section)?
Thank you, Amie
Chef Dennis Littley says
thats correct, the original recipe is 3 tablespoons of kosher salt, 2 tablespoons is a reduction of 1/3.
Aly Carr says
I am dry brining a turkey for the first time and every recipe says to leave it uncovered so the skin dries out, which I understand. I guess my main concern is that the herbs in the dry brine will infuse other items in my fridge (i.e. the cheesecake I am making tomorrow. I plan to keep the cheesecake in the pan and cover the top with plastic wrap, but I am concerned that there is potential that it can be ruined sitting in the fridge for two days with the uncovered turkey. in there as well. Some of the reviews I have read on other sites said their fridge smelled strongly of herbs and it took two days before it dissipated. Anyone have experience with this?
Chef Dennis Littley says
you only need to uncover the turkey the night before roasting and if you’re worried about the flavors getting in your cheesecake, you can leave it covered. Uncovering the turkey to let it dry out only helps get the skin crispier, it’s not essential to the process
Jorie says
Hi Chef Dennis! I spatchcock my turkey, do you have any advice on the time/heat adjustments for this since it cooks a bit quicker? Thanks!
Chef Dennis Littley says
it depends on how big the turkey is Jorie. It’s going to cook in about half the time it would normally. I would still do the 425 to start, depending upon the size 20-30 minutes and then down to 325 for the remainder. Your best bet is to use an insta-read thermometer to make sure the thigh is at least 165 degrees
Jorie says
Thank you very much!
Michelle says
Hi Chef Dennis-
I have a 20lbs turkey that I dried brined with your recipe at 6 am on 11/24 and planned to leave uncovered at 6 am on Thanksgiving morning for 8 hours. In looking at the wrapping I was upset to see that here is a 4% salt and spice solution in the bird. I only used 2 tablespoons of kosher salt. Do I need to do something to prevent the turkey from being too salty. Thanks so much!
Chef Dennis Littley says
You can try wiping the turkey off or rinsing the outside, that’s about all you can do. Reapply the seasonings without the salt, using it as more of a dry rub and you should be fine.
MIchelle Edwards says
Thanks so much for taking the time on this busy day to reply, I really appreciate it! Have a Happy Thanksgiving!
Rebecca says
Hello it doesn’t say anywhere in here if I should rinse off the brine before I roast the turkey? Your recipe sounds wonderful and I intend on using it but a lot of other recipes that I’ve looked at say to rinse the turkey before you roast it?
Chef Dennis Littley says
hi Rebecca
thanks for letting me know that info wasn’t in the post, it use to be. No you don’t need to rinse the brine off, I never have and the turkey comes out great.
Anthony Yim says
Hello Chef,
I have a 6lb turkey breast for Thanksgiving. How long should I dry brine the turkey breast? Should I put it side up or down during the process?
Best,
Anthony
Mandy says
Hello sir! Just wanted to say I used this, your recipe and tips and instructions, for our Thanksgiving turkey last year and it was DELICIOUS! The best we’ve ever had! I’m using your recipe again this year and this will continue to be our go to Thanksgiving turkey tradition every year! I intend for this to be the tradition and recipe I’ll hand down to my children and grandchildren! Thank you!
A quick question:
* Do you recommend trussing the turkey legs during the roasting process?
A quick thought:
* Would you possibly consider updating your blog post and adding or linking to directions for making turkey gravy. I scrolled through the comments section and was able to find your instruction – it made for the most delicious gravy last year and I’ll use it again this year. Adding the info to your post, may make it easier for users to make the gravy rather than having to ask or scroll the comments.
Thank you again and again for sharing this and all your tips!
Happy Thanksgiving to your and yours!
Chef Dennis Littley says
hi Mandy
I’m happy to hear you enjoyed the turkey recipe and yes I will be doing a gravy post soon and link it to the post for dry brining.
As for trussing the legs, the reason to do it is to help keep the breast from drying out by having the legs pressed up against it. It’s up to you, I never have but that doesn’t mean it isn’t a good idea.
Happy Thanksgiving
Lisa says
Hello! I live in a place where there aren’t naturally any turkeys, and due to COVID the chicks didn’t arrive in time to reach any real size, but have manage to get three fresh turkeys that are 2.5 kilos each. I will need to cook all three of them at the same time. I will dry brine all three and use two ovens. They will be stuffed. Any guidance with how long they will take to roast? Will two take longer than one? Any help will be so appreciated and we will toast to your good health!
Chef Dennis Littley says
hi Lisa
having two birds in one oven won’t increase the cooking time, but stuffing them will. A stuffed turkey that size will take about 2 hours, I would use a insta read thermometer to make sure they reach at least 165 F / 75 C internally.
Lisa says
It really will be like cooking chickens! Thanks for your help…..at least we can get wine!
Monica Brandt says
Hi ,
Thank you for the dry brine recipe. This will be my first attempt. Do you also add the dry brine to the cavity? If I plan to stuff the turkey with dressing when I cook and the dry brine should be applied to the cavity, do I need to rinse before stuffing so that it won’t be salty?
Chef Dennis Littley says
you can leave the brine mixture out of the cavity. No rinsing is necessary.
Arthur says
I’ll be trying your method this year. In the past, and in other recommendations, I’ve let the turkey “dry out” uncovered in the frig overnight for a crisper skin. Since your method has the turkey sealed in plastic until it’s time to roast, would you NOT recommend that if your method is followed? Also, I’ve rubbed in soft butter under the skin the night before roasting for a crisper skin. Should I skip this if I followed your method? THANKS!
Chef Dennis Littley says
Instructions in my Recipe
7. 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.
8.After the time has expired, uncover the turkey and allow it to remain uncovered and refrigerated for 8-12 hours.
You can definitely add butter under the skin.
Happy Thanksgiving
Arthur says
Thanks Chef Dennis! (Oh, my oops, I see now that your step #8 says to uncover the bird.)
Nick says
Hi Chef,
Looking forward to trying this method! Question–if space is a problem in the fridge, is there a substitute that works? Would a cooler with ice suffice? Thanks!
Chef Dennis Littley says
I would be concerned with keeping the turkey cold enough to avoid foodborn illness. If you want to use a cooler with ice, I would keep the other items from the fridge in there.
Jeff Ortiz says
Hi Chef! I plan on spatchcocking my 18lb bird while doing the same brine method you’re suggesting. Do you think when it comes time to cook (smoking/roasting it on my gas grill) should I still start breast down?
Any cooking suggestions on doing it spatchcock style?
Thank you for the great recipe!
Chef Dennis Littley says
No, there is no need to start it upside down, since the thighs won’t be dripping the fat into the breast. You’ll be cooking over indirect heat for most of the process. You can also baste the turkey, with a salt-free mixture during the process and remember it will cook in about half the time.
Happy Thanksgiving!
Bill Cooper says
LOL sorry Chef Dennis in advance for the following.
Hey Jeff,
I have been using this recipe for years as a dry brine only, I also did not cover my Bird throughout the 72hr Brining period. I stuffed the cavity with sliced apples, oranges and onions.
I also cooked the Bird using the Spatchcocking method cooking it upside down until the last hour then flipping the bird over to brown the breast for presentation.
The breast meat was as moist as the dark meat even days later went used as leftovers. :-{]
Joni Lutzky says
Good morning,chef.Just a few more questions-Do you not recommend trussing the turkey? Do you place the wings under the bird to prevent burning? If you want to baste what do you recommend to use?Butter? Drippings? A combo?
Ok-I think that’s it!!
Best
Joni
Natalia says
Hi Chef Dennis, I used your recipe for a whole turkey last year and it was wonderful. Everyone enjoyed it… even the people who don’t like turkey!
This year I’m doing a 7.5lb bone in breast. My question is – should I still roast it upside down at the beginning?
Thank you!
Chef Dennis Littley says
hi Natalia
no you don’t. The reason we do the upside method is so the fat from thighs seeps into the breast.
Don’t forget to cut the seasonings down to about 1/3 of the recipe.
Natalia says
Thank you! Happy Thanksgiving!
Nichole says
Hi Chef,
Do you think it will be necessary to salt the turkey after the dry brining process? Or will it already be salty enough from the brine?
Thank you
Chef Dennis Littley says
I wouldn’t add any more salt to the turkey other than what’s in the brining mixture. That will be enough for the cooking process.
Connie Katz says
I’ve already purchase a 15 lb kosher turkey. Is there a way I can adjust your recipe to accommodate a kosher turkey?
Chef Dennis Littley says
you can leave the salt out of the seasonings and use the rest as a rub, It will add flavor to the turkey. You can also follow my roasting techniques.
Jean says
Hi Chef Dennis,
I dry brined my turkey last year and it turned out great. This year I am excited to use your recipe. I just want to thank you for posting your recipe. I have read through all the comments here and want to thank you for all the time you are taking out of your busy schedule to respond to everyone. Your knowledge is so helpful. Thanks again and have a great Thanksgiving.
Serana Robertson says
Thanks for this recipe. If I don’t plan on making gravy from scratch (because I really don’t believe I can where it will taste smooth and not too greasy) do the aromatic ingredients at the bottom of the pan add anything? Or is that really just if you intend to make homemade gravy with the drippings? I’m planning a 7 lb turkey breast.
Thank you.
Chef Dennis Littley says
if you’re not using a rack they keep the turkey off the bottom of the pan. If you’re not making gravy from the drippings you can leave them out of the pan.
Kelly S says
Hey there,
I have a self basting Turkey. I would like to try your dry brining method with it, but I noticed you stated not to get a self basting Turkey. I had my Turkey before I found your post. Is there a way to still use my Turkey with your dry brining method? Maybe a shorter brining time or a little less salt? Please let me know! Thanks so much!
Chef Dennis Littley says
The only thing you can do is leave the salt out of the seasoning mixture and use the seasonings as a dry rub. You only need 24 -36 hours for that.
T Bailey says
Wish I had read this earlier….. I (wet) brimed my turkey last night, was going to let it air dry tonight in the fridge and smoke tomorrow for Friendsgiving.. Do you think I could dry brime it as well while it is drying tonight or is that too much? Thanks.
Chef Dennis Littley says
I think you could add a dry rub using the seasonings without the salt. I think it would end up too salty if you tried for the dry brine.
Madeline says
Hi, Chef Dennis, I have a 15 pound heritage turkey. I plan on dry brining Tuesday morning, leaving it uncovered overnight Wednesday and cooking it Thursday. I want to flip it over; should I roast at 425 degrees for 30 minutes and then reduce to 325 degrees and cook for 12 minutes per pound after that? I will be cooking unstuffed but with onion, garlic and lemon in the cavity. Thank you!
Chef Dennis Littley says
hi Madeline
it sounds like you’ve got everything worked out. I would check on your turkey about a half-hour sooner than the time you predict it will be done, just on the chance its cooking faster.
Jay says
Thank you for your detailed instructions! Unfortunately, an 18 lb turkey was the smallest I could find. I have only roasted turkey once and it was only 12 lbs….
I have seen other recipes with compound butter under the skin. Just wanted to get your thoughts about putting compound butter under the skin of the breast in addition to dry brining it for three days? I was thinking to put some cajun type seasoning with the butter because my family likes spices. Any help would be appreciated!
Chef Dennis Littley says
hi Jay, you can add some of the cajun seasonings to the dry-brining mix if your family enjoys that flavor, and yes you can add some compound butter under the skin, seasoned the way you like it. Adjusting recipes to your family’s tastes is what cooking is all about!
Happy Thanksgiving
Jason says
Hi Chef!
I was planning for a late lunch in 2 days and was going to dry brine about 50 hours (currently at 24), but worst case scenario might have to postpone 2 more days. I have a 14lb turkey brining (haven’t flipped it yet, and did not brine under the skin) and am hoping that a 5 day dry brine won’t break down the meat proteins *too* much. What are your thoughts? I would hate to have to pat down the brine or any juices at this point!
Thank you!
Chef Dennis Littley says
I would not suggest brining for more than 3 days with that size turkey, you will start to get break down on the meat. Five days is definitely too long.
Joni Lutzky says
Hi Chef! Roasting a turkey always makes me anxious but the dry brining seems to make sense.How do I adjust brining ingredients and roasting time for a 10-12 pound bird? Do you not baste during roasting? What about a rack? Also,I’m not going to make my stock so should I buy chicken stock or broth?
Once I have the answers I’ll be ready to go!
Thanks,Dennis
Happy thanksgiving from Joni
Chef Dennis Littley says
hi Joni
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.
You can use a rack,I do. I also put some chopped onions, celery and carrots in the pan to flavor the drippings. You can baste if you like, I usually don’t, because I don’t like to open the oven anymore than necessary.
I usually buy chicken or turkey broth at the store to supplement the drippings for my gravy too.
Happy Thanksgiving!
Joni Lutzky says
Many thanks, Dennis!
Best- Joni
Melissa says
My 14 pound turkey says it is basted with a 9.5% solution of salt, broth, and sugar. How should I adjust accordingly?
Chef Dennis Littley says
Don’t add any salt to the brine, it’s basically going to become a dry rub. It will still impart some nice flavors to the turkey and you only need a good 24-36 hours with the rub on the turkey. You can also cut the seasonings by about one-third since its a smaller bird.
Debbie says
Hi Chef Dennis. I9glad I read this response. My 10 pound Turkey says the same thing and I have already set the kosher salt out lol. This will be my first time dry bringing a Turkey. I can’t wait to taste it!!
Melissa says
Thank you! I have followed this recipe for the past 2 years and it’s honestly the best turkey ever! I hope it turns out just as good without the full brining process this time.
Natalie says
Hi Chef Dennis! I’m so excited about this recipe but would love to know if I can replace the butter with olive oil. My husband is on a low cholesterol diet and while I know butter is ideal, would olive oil suffice?
Thank you so much in advance for your help!
Chef Dennis Littley says
hi Natalie
yes, you can, it’s really just helping with the color of the skin.
Meghan says
One more question: do you baste the turkey with the chicken stock as the turkey is cooking or do you just let it be?
Thank you so much!
Meghan says
I know you said in the comments below that you can stuff the turkey with dressing/stuffing… What do YOU typically do? Do you cook yours on the side in a casserole dish? Do you have a recipe for bread stuffing? This is my first year cooking Thanksgiving! Thank you for any help!! Meghan
Chef Dennis Littley says
hi Meghan
I cook my stuffing in a casserole dish covered with foil for about an hour at 350. You can take the foil off for another 10 minutes if you like the top a little crunchy.
I like using potato bread for stuffing but any bread you like to eat is fine. I add chopped celery, onions, sliced mushrooms and the giblets from the turkey. Depending on your tastes you can eliminate the giblets and mushrooms. Add melted butter (one stick for one bag or loaf of bread) Use enough chicken stock so that the mixture is wet without being soggy. You can also add some poultry seasoning or ground sage to the stuffing.
Chef Dennis Littley says
hi Meghan
here is my stuffing recipe -> https://www.askchefdennis.com/potato-bread-stuffing/
Marti says
Hi Chef Dennis,
I have followed your recipes for a couple of years and they always turn out wonderful. This year it will be just a small turkey breast, my question is when should I start to dry brine a 7lb turkey breast and by how much should I reduce the seasonings. I appreciate your help.
Thank you,
Chef Dennis Littley says
hi Marti
For a 7-pound turkey breast use one-third of the brine ingredients As for roasting time, 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.
Marti says
Thank you for the info. How long should the 7lb turkey breast brine for ( 24hrs?) before I remove the plastic wrap and leave it uncovered overnight.
Thank you
Joni Lutzky says
Hi Chef! I have never dry brined a turkey and have always basted through cheesecloth I am always anxious and tend to drive my family crazy! Anyway, my turkey will be 10-12 pounds so how do I adjust the dry brine ingredients and roasting time? I trust you and your recipe looks great! Fingers crossed that mine will look and taste like yours!
Many thank!
Joni Lutzky
Chef Dennis Littley says
hi Joni
I’m happy to hear you’ve been enjoying my dry-brine method. For a 12 pound bird I would cut the seasoning mix by 1/3 and adjust the cooking time to 30 minutes inverted at 425, and 1.5 – 2 hours at 325.
Have a Happy Thanksgiving!
Joni Lutzky says
Hi again chef! How do I adjust the brine ingredients if the turkey is 10-11 pounds and roasting time.What about a rack? Are the veggies in the pan to give drippings more flavor for the gravy?
Thanks again
Jessica Metro says
I am so excited to try this recipe! But, I do have a question. Do you recommend doing a dry brine on a pre basted turkey? Also, would injecting after dry brining be overkill? Thank you!
Chef Dennis Littley says
I wouldn’t dry brine a turkey that has been pre-basted. It’s been already injected with salt and other ingredients. And I definitely wouldn’t inject a prebasted or brined turkey.
You can of course bake a seasoning dry rub, just don’t add any salt. Dry rub the turkey the night before and you’ll be good to go. Just no additional salt!
Jessica M says
Thank you for that! Another question about the roasting time. If I have a 20LB bird, how many hours should I expect at 325 after the 45 mins of 425? Thanks in advance!
Chef Dennis Littley says
My 20 pound turkey took another 3 hours to cook. Check the internal temp at 2.5 hours just in case your oven is different.
Catherine says
This looks fantastic! My family insists on stuffing inside the bird. Should I just leave out the salt in rhe cavity, brine as directed, stuff right before cooking?
Thanks very much!
Catherine
Chef Dennis Littley says
yes, keep the cavity unseasoned and season the stuffing less than normal, it’s going to suck a lot of the brine out of the turkey.
Brine as directed and stuff before roasting is correct. Also remember to increase your cooking time to make up for the stuffing, and you may need to tent the turkey with foil for the extra time it going to be in the oven.
Kate says
I see you haven’t put any vegetables or herbs in the turkey cavity while cooking. Any benefit to leaving out? I’ve always put onion, garlic, orange, herbs, etc. inside the turkey as well as a few in the pan for roasting.
Chef Dennis Littley says
You absolutely can. I just added an update to the recipe.
NP says
Hi there – my turkey is 13.2 pounds and I intend to serve it this Saturday. How long does it need to be dry brined as I feel I am cutting it quite close.
Chef Dennis Littley says
you can get away with 48 hours with a smaller turkey, Remember to cut the brine amounts down by one third. Also roasting 30 minutes at 425 and 1.5 – 2 hours at 325.
NP says
Thank you chef! What is the minimum time I can have it uncovered in fridge? Will want to serve it for around 6-8pm so if I do a 48 hour dry brine it doesn’t leave a lot of time for it to be uncovered in fridge before I have to start roasting.
Chef Dennis Littley says
leave it uncovered after dinner the night before, its okay for it to be brining and uncovered.
Gloria says
I plan to spatchcock my 13 pound bird. It isprobated, but I plan to use you brine method minus the salt. Should I spatchcock before I brine or after and how long should I cook it and what temp. Thanks so very much. Happy Thanksgiving!,
Chef Dennis Littley says
hi Gloria
you can do a dry rub on the turkey for 24 hours before cooking and I would definitely spatchcock the turkey before doing the dry rub.
As for cooking 425 for 20 minutes reduce the heat to 325 and continue to roast for 1- 1.5 hours Check the internal temp of the thigh to be sure, it needs to be at least 165 degrees.
Happy Thanksgiving!
NP says
I unfortunately tore the skin whilst separating it from the meat. It’s ripped at the base, with a tear down the middle. It’s not in the film with the skin patched up (it’s tightly “folded” over the breast). When I roast it shall I place toothpicks to ensure it doesn’t lift during the cooking process? Thanks in advance! I’m impressed with your prompt responses!
Chef Dennis Littley says
the toothpicks should help keep it together. If you’re afraid it will tear more, just roast it right-side up for the entire time
NP says
1. OK so I started dry brining yesterday at 10AM. Tonight before dinner I leave it uncovered? (We’re serving it tomorrow) 2. Lastly, which herbs do you recommend to put in the cavity?
You’ve been great answering so promptly – thanks again!
Emily Pickett says
Hi Chef,
Should I cover my turkey with foil? I’m going to keep it upright for the cooking since I’m afraid of burning myself.
Chef Dennis Littley says
hi Emily
Safety first, I do understand about not turning the turkey. As for covering, leave it uncovered, but keep an eye on it. If it starts to get dark, you can always cover it for the last part of cooking.
Krissy M says
HI Chef Dennis. I am excited to try this method. I am only cooking half of a turkey this year, about 11 lbs. How should I adjust the cooking times?
Thank you, Krissy
Chef Dennis Littley says
hi Krissy
Cut the brine mix by half and reduce your cooking times to 20 minutes at 425 and 1.5 hours at 325. That should get you close, just keep an eye on the internal temp
Laura Andrews says
I made this last year for Thanksgiving, and it was perfect! I will never go back to wet brine again — so messy and waterlogged. Another thing I will mention is the gravy from this bird turned out the BEST of any bird I have ever made. Not as much liquid came out as a wet brined bird, but just enough for a lovely gravy full of deep flavor. Thanks again for such a great process/recipe. I was just checking everything over again for this year and printing out another copy of the recipe. I use dry spices except for the citrus (lemon) zest. My bird will be arriving on Tuesday this week (November 17), and I will move it to the refrigerator to thaw by Thursday (20 lb bird).
Jane says
Hello Chef, It’s my first year to dry brine and I’ve got a few questions. I’m roasting a 22.5 lb fresh turkey and based on your recipe, I thought I should begin the brining process on Sunday (4 days before Thanksgiving) due to the size of the bird. However, in reading through the comments I was confused because it was mentioned that only 3 days is needed even for a larger bird. Thanks for your help with this. I’m breaking with the tradition of wet brining this year, so I’m a bit anxious for it to be perfect!!
Chef Dennis Littley says
hi Jane
sorry for the confusion I have so many questions that sometimes I lose track of what I wrote. 3-4 days is good for a turkey that size. 3 days is a must and if you have more time you can go four days. I do prefer this to wet brining, its a lot easier and you get crisper skin.
Jane says
Thank You!!
Anthony Yim says
Hi Chef!
I am going to make my first turkey that is almost 6lbs. How should I adjust the amount of brine and cooking time?
Thank you very much.
Chef Dennis Littley says
is that just a turkey breast? for 6 pounds use one-third of the brine ingredients As for roasting time, 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.
Anthony Yim says
Yes, it’s just a turkey breast.
Stacey says
Hi Chef! I am going to make my first turkey. They said it will be 8-10 lbs. how should I adjust the amount of brine and cooking time? Thank you!
Chef Dennis Littley says
hi Stacey
I would cut the brine ingredients by half if it’s 10 pounds and by about 60% if it’s closer to 8 pounds. As for roasting time, 20 minutes at 425 and about 1.5 hours at 325. It could be a little less so I would check the internal temp at the one-hour mark of the 325 stage of roasting.
Cynthia Adams says
Chef Dennis, I was thinking of purchasing Trader Joe’s brined Turkey. Would you recommend? If so how would I alter the recipe seeing that it is already seasoned.
Cynthia
Chef Dennis Littley says
if you buy a pre-brined turkey I would not recommend using my brining technique. You can add any additional seasonings you like, but NO SALT! Just make up your seasonings and rub them into the turkey before roasting. You can still follow my roasting techniques just refer to the instructions for your cooking time.
Todd Skobinsky says
Hi Chef, I’ve used your recipe for the last two years with great success and rave reviews. This year, we are going to have approx. 12lb turkey instead of the 18 lb. we’ve had before. How should I change the seasoning and cooking time? Thanks so much!
Chef Dennis Littley says
hi Todd
I’m happy to hear you’ve been enjoying my dry-brine method. For a 12 pound bird I would cut the seasoning mix by 1/3 and adjust the cooking time to 30 minutes inverted at 425, and 1.5 – 2 hours at 325.
Have a Happy Thanksgiving!