Dry Brine Turkey Recipe

"Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you’ll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting."

Ingredients

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  • US
  • Metric
  • 1 (15 pound) whole turkey, neck and giblets removed
  • 3 tablespoons kosher salt
  • black pepper to taste
  • 1 onion, cut into wedges
  • 4 stalks celery, halved

    • Directions

  • Prep
  • Cook
  • Ready In
    1. Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
    2. Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
    3. Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
    4. Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
    5. Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
    6. Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
    7. Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

    Footnotes

    • Cook’s Note:
    • I found that a dry brined turkey cooks a bit faster than a traditionally brined turkey. Start checking the doneness about 45 minutes earlier than you think.
    • Editor’s Note:
    • Nutrition data for this recipe includes the full amount of salt. The actual amount consumed will vary.
    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 684 calories;31.8 g fat;1 g carbohydrates;91.9 g protein;268 mg cholesterol;1383 mg sodium.Full nutrition
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