The Best Dry Brine Turkey Recipe
Everything you need to know to dry brine your turkey to juicy flavourful perfection. A 3 day dry brine, a coating of mayo or butter, and roasted until the skin is crispy and golden brown, while the meat is juicy, tender, and flavourful.
Equipment
- 1 baking sheet/Drip tray Larger than the turkey to catch drippings
- 1 Cooling rack to elevate turkey off the pan
- 1 roasting pan with high sides
- butchers twine optional
Ingredients
- 1 large turkey (12-13 pounds) or 1 pound per person
- Dry Brine Rub recipe below
- 1 cup mayo or softened butter
- 2 large lemons halved
- 2 small onions quartered
- 4 cloves garlic halved
- 5 cup broth/white wine/water
Dry Brine Rub
- 1 cup salt coarse or flaked
- ½ teaspoon thyme dried
- 1 tablespoon rosemary dried
- 1 tablespoon black pepper ground
- 1 tablespoon parsley dried
- ½ teaspoon celery salt
Instructions
Brining the turkey
- Prepare the dry brine rub. In a small bowl, mix together the salt, thyme, rosemary, black pepper, parsley, and celery salt until well combine. Set aside.1 cup salt, ½ teaspoon thyme, 1 tablespoon rosemary, 1 tablespoon black pepper, 1 tablespoon parsley, ½ teaspoon celery salt
- Separate the skin from the turkey. Find a spot on the turkey where you can begin pulling the skin away from the meat. Begin working your hand between the skin and the meat. Take your time, moving slowly to separate (but not remove) the skin from the turkey meat on the breasts and legs. The goal is to create a space under the skin to add seasoning. You'll probably have to get your whole hand between the meat and the skin.1 large turkey (12-13 pounds)
- Rub the dry brine on the turkey. Liberally apply the dry brine mixture to every inch of the turkey under the skin and on top. Massage the brine into the meat as you work around the turkey. When in doubt add more brine.
- Refrigerate uncovered for 2-3 days. Place a baking rack over a large baking pan to elevate the turkey while the pan catches the run off. Place the turkey on top and refrigerate uncovered for 2-3 days. Once finished the skin should look dry to the touch.
Cooking the turkey
- Remove the turkey from the fridge 1 hour before cook time.
- Pre-heat oven to 425°F
- Stuff the turkey (Optional). If you are using stuffing of any kind now is the time to add it. You may also fill the cavity with halved lemons, onions, garlic, and parsley to add more flavour to the drippings.2 large lemons, 2 small onions, 4 cloves garlic
- Slather the turkey with mayo. Add the mayo to a small bowl and using your hands cover every inch of the turkey in mayo. Make sure to get some under the skin directly on the meat, as well as some on top.1 cup mayo
- Bake. Place the turkey on a roasting pan, elevated if possible. Add the stock/white wine/ water to the bottom of the roasting pan. Bake uncovered in the center of the oven at 425°F [220°C] for 20 minutes, then drop the temperature to 350°F [180°C] for approximately 13 minutes per pound until the meat is cooked to 165°F at least all the way through.5 cup broth/white wine/water
- Check temperature ¾ through the cook. Set a timer for ¾ the amount of time you calculate for your turkey to check the internal temperature and avoid overcooking.
- Rest the turkey before carving. Once the turkey is cooking through, remove from the oven and rest uncovered for 30 minutes before carving.
Notes
Never rely solely on your calculated cooking time, use an meat thermometer and insert it into the thickest parts of the meat to make sure its cooked properly.
In place of mayo you can use softened butter to coat the turkey.
2-3 days is a good starting point for a dry brined turkey.
If the turkey smells at all rancid do not take a chance, discard the turkey.
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