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Dry Brine Turkey

Dry brine turkey uncovered for 24 to 48 hours, then roast it until the breast and innermost thigh reach 165°F. The simple salt cure helps produce juicy meat and crisp, well-seasoned skin.
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Prep Time 20 minutes
Cook Time 3 hours
Dry brine and rest 1 day 30 minutes
Total Time 1 day 3 hours 50 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 whole turkey 12-pound, fully thawed, giblets and neck removed, not injected or pre-brined
For the dry brine
  • 2 tbsp kosher salt Diamond Crystal
For roasting
  • 4 tbsp unsalted butter softened
  • 1 tsp black pepper freshly ground

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 16x13-inch roasting pan

Method
 

Prepare the turkey
  1. Pat the turkey thoroughly dry with paper towels.
  2. Loosen the skin over the breast and thighs, then place the turkey breast-side up on a wire rack set over an 18x13-inch rimmed baking sheet.
Dry-brine the turkey
  1. Rub the salt evenly over the turkey, including beneath the loosened skin and a little inside the cavity.
  2. Refrigerate the turkey uncovered for 24 to 48 hours.
Roast the turkey
  1. Heat the oven to 325°F.
  2. Spread 2 tablespoons butter under the skin over the breast and thighs, then rub the remaining 2 tablespoons over the skin.
  3. Season the skin with black pepper.
  4. Transfer the turkey to a rack in a 16x13-inch roasting pan and roast for 2 3/4 to 3 1/4 hours, until a thermometer inserted in the thickest part of the breast and the innermost thigh, away from bone, reads 165°F; tent the breast loosely with foil if it browns too quickly.
  5. Rest the turkey on a carving board for 30 minutes before carving.

Notes

For crisp skin, leave the turkey uncovered in the refrigerator for the full brining period. Refrigerate carved leftovers for 3 to 4 days or freeze them; for a dairy-free option, use a plant-based butter alternative.