Name: Dry Brine Turkey
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 24 h
Cuisine: American
Ingredients: 1 (12-15 pound) turkey, thawed (neck and giblets removed); 3 tablespoons Kosher salt; 2 teaspoons fresh minced herbs (rosemary, thyme, sage; or 1 ½ teaspoons dried); 2 teaspoons garlic powder; 1 teaspoon ground black pepper; 8 tablespoons unsalted butter, fully softened; 3 teaspoons fresh minced herbs (same choice: rosemary, thyme, sage; or 1 teaspoon dried); 2 tablespoons freshly chopped Italian parsley; 6 cloves fresh garlic, minced; Zest of 1 lemon; Olive oil (for rubbing the outside skin); Onions and celery (chopped for stuffing the cavity); 6 to 8 cups chicken broth (for the pan, plus more as needed)

Description

Unlock the secrets of dry brining to create a juicy, flavorful turkey that’s perfect for Thanksgiving or any occasion.

Ingredients

Scale

1 (12-15 pound) turkey, thawed (neck and giblets removed)
3 tablespoons Kosher salt
2 teaspoons fresh minced herbs (rosemary, thyme, sage; or 1 ½ teaspoons dried)
2 teaspoons garlic powder
1 teaspoon ground black pepper
8 tablespoons unsalted butter, fully softened
3 teaspoons fresh minced herbs (same choice: rosemary, thyme, sage; or 1 teaspoon dried)
2 tablespoons freshly chopped Italian parsley
6 cloves fresh garlic, minced
Zest of 1 lemon
Olive oil (for rubbing the outside skin)
Onions and celery (chopped for stuffing the cavity)
6 to 8 cups chicken broth (for the pan, plus more as needed)

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Instructions

Make the Dry Brine: In a bowl, combine Kosher salt, minced herbs, garlic powder, and black pepper. Rub the mixture evenly over the turkey, including under the skin.
Rest in the Fridge: Place the turkey on a rack in a large roasting pan and refrigerate uncovered for 24 to 48 hours.
Preheat Your Oven: Bring your oven up to 325°F (163°C).
Prepare the Turkey: After brining, pat the turkey dry with paper towels. Mix softened butter with minced herbs, garlic, and lemon zest. Rub all over the turkey, including under the skin.
Stuffing the Cavity: Stuff with chopped onions, celery, and lemon.
Place in the Oven: Pour chicken broth into the roasting pan and roast the turkey for about 13-15 minutes per pound, basting occasionally. Check for doneness at 165°F in the thickest part of the breast.
Rest Before Carving: Let the turkey rest for 20 to 30 minutes before slicing.

Notes

Use kosher or sea salt for better flavor absorption. Fresh herbs make a significant difference, but dried can work in a pinch.

Prep Time: 30 minutes
Cook Time: 210 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 0g
Sodium: 400mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 15g
Cholesterol: 70mg