How to Dry Brine a Turkey for Thanksgiving

Name: How to Dry Brine a Turkey for Thanksgiving
Total time: 8 h 15 min
Yield: 1 c.
Ingredients: 1 (12- to 14-lb.) turkey, thawed if frozen; Kosher salt; 1 tbsp. sugar; 1 tbsp. fresh rosemary; 1 tbsp. chopped fresh sage; 1 tbsp. fresh thyme; 1 tsp. celery seeds; Freshly ground pepper

This method adds rich flavor to the bird.

By Cory FernandezUpdated: Nov 26, 2024

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the pioneer woman's dry brine turkey recipe

Danielle Daly

Yields:

1 c.

Total Time:

8 hrs 15 mins

Want to elevate your turkey this Thanksgiving? Dry-brining is a way to flavor the meat from the outside in, which is something you can't really achieve if you only season your turkey moments before popping it in the oven. Here, you'll learn how to do it.

You've probably heard of a wet brine. In fact, Ree Drummond has a great turkey brine recipe that pairs well with a lot of different flavor profiles. Dry-brining, as you may have guessed, doesn't involve putting the turkey in a big pot of water. All you need is a baking sheet!

Here's exactly why you'll be glad you used a dry brine: The use of salt in the seasoning mixture of a dry brine extracts the moisture from the turkey, and the salt dissolves into those juices, which then mingle with the flavors of your dry brine mixture. The juices that were previously extracted soak back into the turkey. During this process, not only does the turkey meat become flavorful and tender all over, but the outside of the turkey dries out in the fridge, which makes for perfectly roasted skin. All in all, you get a roasted turkey that's crispy and flavorful on the outside, and juicy and tasty on the inside—sounds a lot like the perfect turkey to have on your Thanksgiving menu.

How long should you dry brine a turkey?

Aim for at least eight hours or up to 12 hours. This allows enough time for the turkey to become flavorful and the skin to dry out so that it crisps up when roasted.

Do you rinse a turkey after dry brining?

Yes, this is one of the only times you should ever wash a turkey. You'll need to rinse it under cool water to remove excess salt. Afterwards, be sure to pat it very dry with paper towels so the skin has a chance to crisp.

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Directions

1. Step 1Remove the neck and giblets from the turkey and save for gravy. Pat the turkey dry with paper towels and put on a rimmed baking sheet.
2. Step 2Combine 1/4 cup salt, the sugar, rosemary, sage, thyme, celery seeds, and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green.
3. Step 3Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
4. Step 4When ready to roast the turkey, rinse it well and pat dry with paper towels. Stuff the cavity of the turkey with desired flavors and ingredients. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Add desired seasonings and flavor to the outside of the turkey. Let sit at room temperature for 30 minutes.
5. Step 5Position an oven rack in the lowest position (remove the other racks) and preheat the oven to 350˚F. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160˚F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.