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Home » Main Courses » How to Dry Brine Turkey for a Stress-Free Thanksgiving

How to Dry Brine Turkey for a Stress-Free Thanksgiving

by Beth Lee · Published: Nov 19, 2020 · Modified: Nov 10, 2022

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pinterest image showing steps to dry brine a turkey

Learning to dry brine turkey will change your Thanksgiving game forever. This method yields a juicy bird every time and cooks up with a crispy beautiful skin you’ll be proud to present to your guests every time.

Here is my dry brine turkey breast with pomegranate gravy if you need to feed a smaller crowd for your feast.

For ease of browsing, here are all my main course recipes in one place.

Top down view of golden brown roasted turkey on white platter with sage and orange garnish.

This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.

The Key to our Thanksgiving Meal

Since we figured out how to dry brine turkey, we've put a juicy bird on the table every Thanksgiving. No uncooked giant turkeys placed into coolers filled with ice water. No basting every half hour. Or turning the bird upside down in a 400 degree oven.

After years of trying all of the above and still ending up with overcooked, undercooked, (or both) turkeys, we took extreme measures and tried something new – a dry brined turkey.

I happened upon Russ Parson’s article in the Los Angeles Times explaining how the late Judy Rogers of San Francisco’s Zuni Café dry brines her famous chicken. He extrapolated that technique to turkey and the quality of our Thanksgiving Day meal has never been better.

Why you’ll love this recipe

It works! As I mentioned above, we tried so many different methods and dry brining just gets the job done. You can plan ahead. By Thanksgiving Day, your bird is ready to cook. You’ve done the “hard” part days before – prepping the turkey, rubbing it with the salt mixture and then finding a spot in the refrigerator for it to hang out.

Check out my dry brine turkey web story for a quick visual guide on dry brining a turkey!

Ingredients you need for this foolproof method

Collage of all ingredients needed to dry brine and roast a turkey.

The key component of the dry brine is the salt. Anything else is just there for flavor but isn’t doing the important work of retaining the juices in the turkey. One of the beautiful things about dry brining, is how much less salt you need to use than with a wet brine. And because of that, you don’t need to rinse the turkey or worry that it will taste too salty.

  • Kosher salt: Any brand of kosher salt will do. You will usually find Diamond Crystal or Morton’s in your grocery store. Just be sure you use kosher salt. This recipe is based on the density of the crystals of kosher salt, not table salt or flake salt.
  • Turkey: I usually buy an 18 – 20 pound turkey but this recipe will work with any size – just use the ratio of 1 tablespoon of kosher salt to every 5 pounds of turkey. Also, you want a turkey that is not injected with a salt solution already. My go-to is Diestel Farms non-GMO or Organic turkey.
  • Orange zest, smoked paprika and dried sage: This is my favorite combination of flavors to rub into the salt but you can try other combinations if you want. Thyme, regular paprika, no paprika, lemon zest.
  • Orange and fresh herbs: I always stuff an orange or two and some fresh herbs into the cavity while it cooks.
  • Vegetable, canola or grapeseed oil : We rub the outside of the turkey with oil before we roast it – you may get a bit of smoke when you start with the initial high heat for 20 – 30 minutes but you also get an evenly browned beautiful bird!

Steps to prepare this recipe

Dry brine:

1. Four days before Thanksgiving prepare your salt mixture. You really just need kosher salt but I like to add some flavor to it – smoked paprika and orange zest. You can also add other flavors like sage or rosemary or thyme. But the salt is really doing all the work – drawing moisture out of the skin and concentrating moisture in the breast meat where you need it the most.

Hand mixing dry brine ingredients - salt, paprika, orange zest and dried sage.

2. Just rub a bit of the salt mixture inside the cavity and then rub the rest all over the exterior.

Salt mixture rubbed over the outside of the raw turkey.

3. Put the turkey in a large brining bag, rest it in a roasting pan, and place it in the fridge.

Raw turkey in bag after salt mixture is rubbed on it.

4. Then just let it sit. The day before the big day, turn it upside down on its breast.

Whole raw brined turkey in bag in its roasting pan, in the refrigerator.

5. The day of — remove it from the bag when you wake up, turning it breast side up, and let it sit uncovered in the fridge until an hour before you plan to cook it.

To cook the turkey:

1. Preheat the oven to 450 degrees convect or 475 degrees conventional. Set your oven racks so the turkey pan will fit!

2. Rub oil over the outside of the turkey and put sliced oranges and herbs of choice in the cavity.

3. Form a foil cover that fits the breast so you can protect it from burning after the high heat portion of the cooking.

Foil cover on partially cooked turkey to protect the breast section from burning.

4. When the oven comes to temperature, place the turkey in and let it brown for up to 30 minutes. I like to check it at 20 minutes. You want to see it getting brown all over the outside and start hearing the sizzle of fat dripping off. 

5. Turn the oven down to 325 convection or 350 conventional. Place the foil protector on the breast, insert the temperature probe if you are using one and let it cook until the breast reaches 151 degrees. (see note 2 under the Expert Tips section for Roasting or in the Recipe Notes section)

6. When you remove the bird and let it rest, it will continue to cook. We have found 151 to yield a perfectly cooked turkey all over from breast to dark meat, year after year.

Fully cooked turkey resting on cutting board before serving.

If you are more of a visual person – here’s the dry brine schedule broken down in a nice chart showing you what to do leading up to the big feast day. Once you put the turkey in the bag, you are done with prep and can focus on other things! 

(double click on the chart for a printable pdf)

Dry brine turkey timeline visual chart.

Expert Tips and FAQs

For the brine:

  1. Plan to pick up your turkey the Sunday before Thanksgiving so you can start the dry brine process Sunday night or Monday morning.
  2. Even if you order a fresh turkey, it is sometimes partially frozen so leave yourself a little time to make sure it is completely thawed.
  3. Do not buy an injected or pre-brined turkey for this method. You want a turkey that has nothing added to it.
  4. That pack of extra turkey parts? Don’t throw it out. You can use everything but the liver to make stock. If you already have your stock, freeze the parts for another time.
  5. I am lucky to have an extra refrigerator in the garage to put the turkey in while it brines. If you don’t, clear a spot before you start the process where it can sit for a few days.
  6. I buy plastic brining bags to place the turkey in after I salt it – if you are making a turkey smaller than 18 – 20 pounds, you can probably use a Reynolds roasting bag and just cinch it up with a twist tie. But I usually buy the bags meant for wet brining because they are large enough to easily fit a bigger turkey, are heavy duty, and close up nicely.
Sliced roasted turkey on a white platter with orange, cranberry and sage garnish.

For the roasting:

  1. To cook the turkey, I use a roasting pan that my husband can also use to make the gravy. When the turkey reaches temperature, we take it out, carefully move it to a cutting board, then put the roasting pan on the stove top for the gravy making. My husband uses the goodies that have collected on the pan bottom to add even more flavor to his gravy.
  2. We tried many ways of roasting, but have settled on an Alton Brown-inspired method starting with high heat for 20 – 30 minutes. Then we turn the temperature down, cover the breast with a pre-sized piece of foil, set the temperature probe and forget about it until it hits 151 in the thickest part of the breast. (See note in recipe about our choice to remove it at 151 degrees. Best practices suggest breast meat should be 165 degrees when fully cooked. For a large bird, we find it reaches temp perfectly when we remove it at 151 degrees and let residual cooking bring it up to temp. Many recipes suggest between 155 and 160 as the target to remove it from the oven.)
What is a Dry Brined Turkey?

A dry brine turkey is essentially a salted bird. You use approximately one tablespoon of salt for every five pounds of turkey. So a fifteen pound turkey requires about three tablespoons of salt. If your weight doesn’t divide equally into multiples of five, no worries. You can make an educated guess and it will work out fine.
 
You can add other flavors in with the salt such as citrus zest and dried herbs and spices. (more on that below). Then you use your hands or a mortar and pestle to mix it all together before you rub it on the turkey.

Will a Dry Brined Turkey Taste Salty?

No it will not taste salty at all. In fact you can’t even feel the salt on the bird by Thanksgiving Day. And you do not need to rinse it! Can I repeat that for emphasis? You do not need to rinse the turkey before you cook it.

Does a Dry Brined Turkey Cook Faster?

Why yes it does! Make your guests bring some side dishes, prepare your stuffing ahead of time, and with this method, your 18-20 lb turkey is ready in about 2 hours. While it rests, we cook the sides and finish making the gravy.

Thanksgiving table with all the platters of food ready to eat.

What to serve with the perfect turkey

Check out my menu planning post - it includes everything you need to plan for a small or big crowd including a timeline and lots and lots of recipes.

  • Dry Brine Turkey Breast with Pomegranate Gravy
  • Pumpkin Banana Muffins with Pecans
  • Cranberry Orange Jam: A Simple Staple for the Holiday Season
  • Honey Cornbread with Olive Oil and Sage (Dairy-free option)

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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

 

whole cooked turkey on a white platter with oranges and sage

Dry Brine Turkey - The Easiest Method for Perfect Turkey Every Time

No more messy wet solutions or dry white meat on Thanksgiving Day. This method is full-proof and easy, delivering juicy, perfectly-cooked turkey each and every time.
4.67 from 15 votes
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 2 hrs
Resting Time 4 d
Total Time 2 hrs 45 mins
Course Main Course
Cuisine Thanksgiving
Servings 16
Calories 8 kcal

Ingredients
  

  • 1 18-20 pound turkey or any size you choose

Brine

  • 3.5 tablespoons kosher salt (1 tablespoon for every 5 pounds of turkey)
  • 1 teaspoon smoked paprika
  • zest half of an orange
  • 1 teaspoon dried sage, thyme, or rosemary optional

Roasted Turkey

  • 1-2 quartered oranges
  • a few sprigs sage, thyme, or rosemary
  • 1-2 tablespoons high heat oil such as canola or grapeseed

Instructions
 

To Dry Brine:

  • Prepare your salt mixture based on the ratio of 1 tablespoon of kosher salt to every 5 pounds of turkey. If you are adding other flavors as I suggest, mix them all together in a small bowl using your hands to infuse the salt with the herbs and spices. Or you can put it in a mortar and pestle to combine.
  • Be sure you have your brining bag ready to go and your pan fits in your fridge and is big enough for the turkey.
  • Clean your turkey. I check for feathers and remove the neck and giblet packets. Generally the turkey I buy is clean and ready to go. I used to give it a rinse but recommendations now are to not rinse your raw chicken or turkey. I still pat it dry and then apply the salt mixture. First to the bottom of the bird and then all over the breast, sides, wings, and thighs. Rub it on especially well all over the breast area.
  • If there is another human in the house, have them open up the bag nice and wide so you can slip the turkey in. Close it up, put it in the roasting pan and put it in the fridge breast side up. (I put it in a pan so it is easy to move around and I'm not trying to hold onto an oddly shaped bird)
  • The day before Thanksgiving, flip it onto its breast. 
  • The day of Thanksgiving, flip it back to breast side up, take it out of the bag and let it sit in the fridge uncovered until 1 hour before you plan to roast it.
  • You do not need to rinse the salt off the turkey. Place it on a rack in your roasting pan.

To Roast the Turkey:

  • Preheat the oven to 450 degrees convect or 475 degrees conventional. Be sure your racks are set so the turkey pan will fit!
  • Rub some oil over the outside of the turkey to aid in browning. 
  • Put some aromatics in the cavity – the sliced oranges and herbs of choice.
  • Before you put the turkey into the oven, form a foil cover that fits the breast so you can protect it from burning after the high heat portion of the cooking.
  • When the oven comes to temperature, place the turkey in and let it brown for up to 30 minutes. I like to check it at 20 minutes. Remember every oven is different. You want to see it getting brown all over the outside and start hearing the sizzling of some fat dripping off. 
  • Then turn the oven down to 325 convect or 350 conventional. Place the foil protector on the breast, insert the temperature probe if you are using one and let it cook until the breast reaches 151 degrees. **
  • When you remove the bird and let it rest, it will continue to cook. We have found 151 to yield a perfectly cooked turkey all over from breast to dark meat, year after year.

Notes

** The recommendation for safe temperature for cooked turkey meat is 165 degrees internal temperature. And most recipes tell you to take it out between 155 degrees and 161 degrees. For us, 151 degrees works. A large bird keeps cooking even more than a smaller one and we usually let it sit as long as 45 minutes because of cooking sides and gravy. Thanks to the dry brine, it is harder to end up with a dry bird. But you have to adjust your final cooking temperature to your size bird and oven. For sure - once it reaches 151, the temp goes up very quickly. So watch it closely at the very final stage. 

Nutrition

Calories: 8kcalSodium: 1526mgPotassium: 2mgVitamin A: 60IUCalcium: 1mg
Keyword dry brine turkey, roast turkey, Thanksgiving
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. ann

    November 21, 2020 at 6:24 am

    New reader to your site here. The pinterest button you include (not for your site but for the recipe) does not function. I depend on pinterest as my sole source for saving great recipes (or else I can never remember where I found something, so can you explore fixing this? Thank you and Happy Thanksgiving.

    Reply
    • Beth Lee

      November 21, 2020 at 7:11 am

      Thanks for pointing this out. I am going to adjust the template to make the pin button clearly visible. Didn't realize it wasn't working! In the meantime, there should be a little green bar to the left of the recipe with a pin button directly to the recipe, not just to my pinterest page that should work! Happy Thanksgiving and appreciate you letting me know.

      Reply
  2. Sandi

    November 18, 2020 at 12:56 pm

    5 stars
    I love your guide of what to do when...it will help me not forget anything!

    Reply
  3. Andrew

    November 22, 2019 at 3:49 am

    Can I dry brine an Organic, Non-GMO, free-range turkey that "may contain up to 5% retained water due to processing"?

    Reply
    • Beth Lee

      November 22, 2019 at 7:24 am

      What a great question! You made me re-learn something this morning! Poultry can be air-chilled when it's processed or water-chilled. If water-chilled, they will retain some of the water. So I looked up the turkey I buy - which is Diestel - and they also say may contain up to 3% water. I have always dry-brined my Diestel turkey with great success. You should be just fine! What you don't want to do is dry brine an already brined turkey or a turkey that has been injected with a solution. Have a delicious Thanksgiving and feel free to drop back by with any other questions.

      Reply
  4. B

    November 18, 2018 at 8:02 pm

    Hi! Any chance that Sunday might be too early for a fresh bird? How long does a fresh bird keep in the refrigerator before spoiling?

    Reply
    • Beth Lee

      November 18, 2018 at 8:28 pm

      I always pick my fresh bird up on Sunday and brine early Monday until Thursday

      Reply
  5. Tayler Ross

    November 16, 2018 at 11:42 am

    5 stars
    I might just have to try this for Thanksgiving this year! It looks amazing!

    Reply
    • Beth Lee

      November 16, 2018 at 3:30 pm

      I hope you do! You will love the results!

      Reply
  6. Marjory

    November 16, 2018 at 11:36 am

    5 stars
    This is such a great series. I've never brined a turkey before but I am going for it this year! Thanks!

    Reply
    • Beth Lee

      November 16, 2018 at 3:29 pm

      You’ll be happy with the results! Happy Thanksgiving.

      Reply
  7. Noelle

    November 16, 2018 at 10:47 am

    5 stars
    Going to make this next week, thanks!!

    Reply
    • Beth Lee

      November 16, 2018 at 3:28 pm

      Yay! You know where to find me if you have any questions! Have a great holiday.

      Reply
  8. Rita

    November 13, 2018 at 3:05 pm

    humm... how does gravy taste with smoked paprika?

    Reply
    • Beth Lee

      November 13, 2018 at 11:33 pm

      No issues - all the way back to our silver palate turkey days we have used paprika on the turkey. I stepped it up to smoked but go w what floats your boat - very flexible!

      Reply
  9. Rita

    November 13, 2018 at 3:03 pm

    Smoked paprika -- great idea

    Reply
  10. Laura

    November 10, 2018 at 6:02 pm

    5 stars
    Dang it! Now I wish I was hosting Thanksgiving because I totally want to try this. I'm going to have get my own bird and dry brine it. Great post, Beth!

    Reply
    • Beth Lee

      November 11, 2018 at 8:22 am

      Thanks Laura. Try it - get a smaller bird (or not) - feed your family for days - a couple dinners and some lunchbox fun!

      Reply
  11. Christine Rooney

    November 10, 2018 at 4:25 pm

    5 stars
    We dry-brined our turkey last year and it was delicious. I love all the flavors in your recipe - This makes a perfect Thanksgiving turkey!

    Reply
    • Beth Lee

      November 10, 2018 at 5:29 pm

      Thanks Christine. Glad to hear you are already reaping the rewards of a dry brine!

      Reply
  12. Shiho

    November 10, 2018 at 2:39 pm

    5 stars
    I have never cooked a whole turkey before and with this recipe, I will not fail even at the first attempt. Thank you!

    Reply
    • Beth Lee

      November 10, 2018 at 3:04 pm

      Yay! Wish I knew way back when what I know now!

      Reply
  13. Sandi

    November 10, 2018 at 11:47 am

    5 stars
    I love the idea of dry brining...using a bucket to brine a turkey (and trying to fit said bucket into my garage refrigerator) seemed so daunting to me. Thank you for this lovely recipe to try.

    Reply
    • Beth Lee

      November 10, 2018 at 11:51 am

      I have stories of wet brining - none of them ended well. One involves a cooler in Arizona, the other a dog and a turkey in brining solution while chef (ahem me) turned her back for a split second ... Dry brining FTW!

      Reply
  14. Jenni

    November 10, 2018 at 10:36 am

    5 stars
    Such helpful info, Beth! Thank you so much--I love to dry brine turkey, chicken, and even big fat steaks!

    Reply
    • Beth Lee

      November 10, 2018 at 11:43 am

      Right? It's kind of obvious once you start doing it but it's such a game changer!

      Reply

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Beth
Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together!  See all my recipes...

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