How to Dry Brine Turkey
Dry brining a turkey is an easy technique that gives you a crisp golden crust and moist delicious meat, and it's easier then wet brining with great results. Follow these directions and start early, Sunday if you can, Monday at the latest. Please see the salt brand notes at the end.
Servings: 8
Calories: 737kcal
Equipment
- A large heavy closable brining bag
- Wire rack (smaller bird on quarter sheet and larger on half sheet) for drying on Wednesday
- Enough room in your refrigerator
- Rimmed baking sheet quarter or half sized
Ingredients
Dry Brine
- 3-5 tablespoons Kosher sea salt, depending on brand See brand notes below for volume
- 1 ½ tablespoons fresh chopped rosemary
- 1 ½ tablespoons fresh chopped thyme leaves
- 1 large orange, zested
- 1 large lemon, zested
- 2 garlic cloves, chopped
Turkey
- 14-15 pound fresh turkey
- ½ stick UNSALTED butter dairy or plant-based, for roasting
Instructions
Make the Dry Brine
- Add the salt, rosemary, thyme, citrus zests and garlic to a mortar. Using the pestle, grind the mixture together to create the rub. See post photo for example if needed. If you do not have a mortar and pestle, you can use a small clean coffee/spice grinder or mash all of the ingredients together in a small bowl until well mixed and fine, or use a mini food processor.
Dry Brine the Turkey (2-3 days)
- Remove the turkey from the plastic covering over a sink or on a rimmed baking sheet to cartch any raw juices. Rinse the turkey under cool water and pat dry with paper towels. Place the turkey in a large heavy plastic brining bag. Reach in with your hand and sprinkle the rub over the turkey concentrating on the breast and legs, then sprinkle a little inside the cavity. The turkey should look well seasoned but not overly salted. Seal the bag well. Place on a clean rimmed baking sheet and place in the refrigerator for 2-3 days, massaging the rub into the turkey once a day.
Wednesday, Drying the Turkey
- The day before roasting (Wednesday for Thankgiving) remove the turkey from the bag and discard. Brush off the salt rub and pat dry with paper towels. Place the brined turkey on a wire rack positined on a rimmed baking sheet and dry the bird uncovered in the refrigerator overnight. T
Thursday Roasting
- Thursday, the day of roasting, remove the turkey from the refrigerator 1-1 ½ hours before roasting to get the chill off then proceed with roasting.
Notes
To calculate the dry rub for a larger or smaller turkey, use 1 tablespoon of kosher sea salt for every 5 pounds of turkey and adjust the herbs and other ingredients up or down.
For how to roast the turkey and the additional vegetables and broth you will need, please read the post. Extra onion, carrot, celery, herbs, citrus, garlic.
Compound Turkey Butter Recipe (optional before roasting)
Brining is all about salt, so accuracy matters more than the brand name on the box. I measured my three go-to salts on a digital scale — La Baleine Kosher Sea Salt, Morton Coarse Kosher, and Diamond Crystal Kosher Salt Flakes, and here’s the weight per tablespoon for your guidance:
- La Baleine Kosher Sea Salt: 18 g / tablespoon → 3 tablespoon = 54 g (fine texture, dissolves well).
- Morton Coarse Kosher: 18 g / tablespoon → 3 tablespoon = 54 g (denser grains, same weight as La Baleine).
- Diamond Crystal Kosher: 11 g / tablespoon → 5 tablespoon = 55 g (≈ 54 g) (very light and flaky, needs more).
Nutrition
Calories: 737kcal | Carbohydrates: 1g | Protein: 105g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 2722mg | Potassium: 1102mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 4mg