Ready for the easy way to cook moist turkey? Make Dry Brine Turkey! It’s the best, most foolproof way to cook Thanksgiving Turkey that’s perfectly juicy and will wow at the holidays.
Dry brining a turkey may sound confusing at first (isn’t a brine supposed to have water?), but it’s actually a simple and effective way to get the most flavorful and juicy turkey possible. As a passionate home cook and holiday host, I’ve experimented with different brining methods over the years and dry brining consistently yields the best results.
In this article, I’ll walk through exactly how to dry brine a turkey with step-by-step instructions and helpful tips I’ve learned along the way. Whether you’re a seasoned Thanksgiving pro or tackling your first turkey, dry brining is a foolproof technique that will wow your guests.
What is Dry Brining?
Dry brining is essentially just heavily salting the turkey. Instead of submerging the turkey in a saltwater solution like with wet brining, you directly coat the turkey with kosher salt and let it rest in the fridge for 1-3 days.
As the salt draws moisture out of the turkey, it dissolves into the juices This naturally occurring brine then gets reabsorbed into the meat, keeping it incredibly moist and adding tons of flavor. The salt also helps break down proteins, resulting in a super tender turkey.
So dry brining gives you all the benefits of wet brining – juiciness and flavor – without the hassle of finding a container big enough to soak the turkey It’s much easier and less messy!
How Long to Dry Brine a Turkey
For ideal results, you’ll want to dry brine the turkey for 1-3 days. I recommend 1 day for a 12 lb turkey, 2 days for a 15 lb turkey, and 3 days for an 18+ lb turkey The longer the turkey brines, the more effective the seasoning will be
Dry Brining Turkey Step-by-Step
Follow these simple steps for a mouthwateringly delicious dry brined turkey:
Ingredients
- Turkey (thawed if frozen)
- Kosher salt – use 2-2.5 tsp per lb of turkey with Diamond Crystal or 1-1.5 tsp per lb with Morton’s
- Optional: white or brown sugar, spices, and herbs
Instructions
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Pat the Turkey Dry: Remove the giblets and neck from the turkey cavities. Pat the outside and inside completely dry with paper towels.
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Apply the Dry Brine: Mix the kosher salt with any optional sugar, spices, or herbs. Gently loosen the skin and rub the mixture directly onto the meat. Sprinkle all over the outside as well.
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Refrigerate Uncovered: Place turkey on a rimmed baking sheet and refrigerate uncovered for 1-3 days depending on size. Uncovered drying is key for super crispy skin.
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Roast the Turkey: Pat the turkey dry before roasting. No need to rinse – just proceed with your favorite roast turkey recipe!
Turkey Dry Brine Tips
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Avoid brining a kosher or self-basting turkey since they already contain salt.
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Use Diamond Crystal or Morton’s kosher salt. Table salt is too fine.
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Add brown sugar, spices, citrus zest, or herbs to the salt for extra flavor.
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Refrigerate uncovered for crispiest skin. Loosely tent with foil if concerned about raw poultry.
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Dry brined turkeys retain moisture well, so add extra liquid to the roasting pan to prevent burning.
And that’s all there is to it! With this simple dry brine technique, you’ll have the juiciest, most flavorful and tender turkey possible. Crispy seasoned skin, moist tender meat – it’s total turkey perfection. Drop the messy wet brine and embrace dry brining for your best Thanksgiving turkey yet. Your taste buds and guests will thank you!
How to Dry Brine a Turkey
- Thaw your turkey (see How Long to Cook a Turkey for tips).
- Prepare the brine mixture.
- Pat the turkey dry. Add some of the brine to the inside of the cavity, then rub the remaining brine on the outside.
- Cover the turkey with plastic wrap and place it in the refrigerator.
- Uncover the turkey 1 day before cooking, allowing the skin to dry. Let the turkey come to room temperature 1 hour before cooking. ENJOY!
Why Do a Dry Brine?
Each brining method has its pros and cons.
Nine times out of 10, I prefer a dry brine over a wet brine.
- A dry brine is easier than a wet brine. All you do is mix up the brine, then rub it on the turkey with the brine. There’s no worry about boiling, submerging, etc.
- A dry brine is less messy than a wet brine. You don’t need to pour gallons of liquid in or out of a stock pot and bucket.
- No special equipment. You can brine the turkey right on a regular rimmed baking sheet; no bucket or bag required.
- No need to rinse. Unlike a wet brine, you don’t need to rinse dry brine off of the turkey, saving you a messy step.
The downsides to a dry brine are that it takes longer than a wet brine, and some argue that dry brine turkey is not *as* plump and moist as wet brine turkey.
- Plan for at least 24 hours of dry brining time. If you only have 12 hours, do a wet brine instead.
- As far as moisture goes, dry brine and wet brine both make EXCELLENT juicy, moist turkeys.
- Wet brine is a little more moist and plump; it’s up to you to decide if the extra fuss is worth it.
For a visual of dry brine vs. wet brine, see this Baked Chicken Breast post. I tested both brining methods and took a photo of each so you can compare them side by side.
- Turkey. Because you will be salting the turkey yourself, make sure you start with a bird that is not salted or seasoned in any way. Avoid kosher turkeys, which are pre-salted, and self-basting turkeys, which are injected with a salt solution.
If you aren’t sure if your turkey has been salted, just check the ingredients. You shouldn’t see salt listed.
- Kosher Salt. Yes, the type of salt you use does matter. I used Morton kosher salt. Using kosher salt is non-negotiable, as table salt isn’t coarse enough and will make your turkey taste metallic. If you use Diamond Crystal brand kosher salt, add an extra 1 ½ teaspoons per tablespoon of Morton’s.
- Rosemary. One of the best herbs with turkey! Chopped fresh rosemary gives the turkey skin a cozy, earthy flavor that is perfect for the season.
- Lemon Zest. To give the turkey brightness. Lemon pairs well with rosemary.
Dry Brined Turkey on a Pellet Grill
FAQ
How long does it take to dry brine a turkey?
Do I rinse the turkey after dry brining?
Is it better to brine a turkey wet or dry?
What do you use for dry brine?
How do I make a dry brined Turkey?
To make this dry-brined turkey, you’ll need: Fresh (or thawed frozen) whole turkey: We call for a 12- to 14-lb. turkey, although this technique will work for any size (the amount of brine and cooking time may need to be adjusted). Kosher salt and black pepper: A simple dry brine that results in great flavor.
How do you brine a Thanksgiving turkey?
But let’s back up: There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. Dry brining simply involves rubbing a turkey in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound).
How long should you brine a Turkey?
Plan for at least 24 hours of dry brining time. If you only have 12 hours, do a wet brine instead. As far as moisture goes, dry brine and wet brine both make EXCELLENT juicy, moist turkeys. Wet brine is a little more moist and plump; it’s up to you to decide if the extra fuss is worth it. Tip!
What is dry brining a Turkey?
Dry-brining has more going for it than mere user-friendliness. It also renders the turkey skin extra crispy: As the turkey rests uncovered in the fridge, the skin dries out, allowing it to crisp beautifully in the oven. Additionally, dry-brining ensures the turkey meat is penetrated with seasoning throughout.