Roasted Dry Brined Turkey

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This dry brine turkey delivers juicy, flavorful meat and crisp, golden skin, without the hassle of a wet brine. No buckets of salty water taking up fridge space, no messy spills, and no complicated prep. Just a simple rub, a bit of fridge time, and a beautifully roasted bird.

Plus, the dry brine and air-drying help the skin roast up crisp instead of staying soggy. Clean, easy, and seriously effective.

Prep Time20

Cook Time2 30

Brine Time1

Course: Holiday, Main Course

Cuisine: American

Keyword: dry brined turkey, roasted turkey

Servings: servings

Author: Dahn Boquist

Ingredients

1 turkey 12 to 15 pounds
Coarse kosher salt 1 tablespoon for every 4 pounds turkey
½ teaspoon black pepper
2 tablespoons dried herb mix or Herbs de Provence reserve 1 tablespoon
2 lemons quartered
2 large onions quartered
1 whole garlic bulb cut in half
3 to 5 sprigs fresh rosemary
3 to 4 sprigs fresh sage
5 to 6 sprigs fresh thyme
3 tablespoons olive oil
1 cup chicken broth
½ cup white wine

Instructions

Mix the Seasoning & Prep the Turkey:

Mix the kosher salt, black pepper, and 1 tablespoon of the dried herb mix in a small bowl. Set the remaining tablespoon of herbs aside for later.
Remove the turkey from its packaging. Discard the giblets, neck, and any plastic or metal inserts (like a pop-up thermometer). Place the turkey on a cutting board.
Pat the entire surface of the turkey dry with paper towels.
Gently separate the skin from the breast and legs by sliding your fingers underneath, being careful not to tear the skin.
Sprinkle 2 teaspoons of the salt mixture inside the cavity.
Rub 2 teaspoons under the skin of the thighs, directly onto the meat.
Rub 4 teaspoons under the skin of the breast, directly onto the meat.
Sprinkle the remaining salt mixture evenly over the outside of the skin.

Refrigerate and Brine the Turkey:

Wrap the turkey in plastic wrap or place it in a large plastic bag. Set it on a rimmed baking sheet and refrigerate for 1 to 3 days, turning once per day (or after 12 hours if only brining overnight).
Unwrap the turkey and pat it dry again with paper towels. Return it to the baking sheet, uncovered, and refrigerate for 4 to 12 hours to help the skin dry and crisp.

Roast the Turkey:

Let the turkey sit at room temperature for about 1 hour before roasting. It won’t fully come to room temp, but this takes the chill off and helps it roast more evenly.
About 20 to 30 minutes prior to roasting the turkey, preheat the oven to 425°F.
Fill the body and neck cavities with lemon wedges, onion quarters, the halved garlic head, and the fresh rosemary, thyme, and sage sprigs.
Tie the legs together with kitchen twine. Brush the turkey with olive oil and sprinkle the remaining tablespoon of dried herbs over the skin.
Place a wire rack over a V-rack in a roasting pan (or use a rimmed baking sheet if needed). Set the turkey on the rack, breast-side up.
Pour the chicken broth and white wine into the bottom of the roasting pan to prevent drippings from burning.
Roast at 425°F for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting for 2 to 2½ hours, or until an instant-read thermometer inserted in the center of the breast meat reaches 157°F.
Transfer the turkey to a cutting board and rest for 30 minutes (the temperature will rise to 165°F from carry over heat). Tent loosely with foil if desired, or leave uncovered to keep the skin crisp.

Notes

Avoid pre-salted turkeys. Skip kosher, self-basting, or pre-seasoned birds—these are already treated with salt or injected with a solution.
Look for natural or heritage turkeys. Fresh or frozen will work. I usually go for a free-range or heritage bird when possible, but the main thing is no added salt or solution.
If using a frozen turkey, thaw it completely before brining.
Salt choice matters. Stick with coarse kosher salt. Fine salt will make the turkey overly salty and harder to distribute evenly.
Get under the skin. Rubbing the brine directly onto the meat (not just on the skin) makes a noticeable difference in flavor and moisture.
Brush with oil, not butter. Oil helps the skin stay crisp. If you prefer butter, use clarified butter. Regular butter has water in it, which softens the skin during roasting.
Use dried herbs on the skin. Fresh herbs tend to burn in the oven. Save the fresh ones for stuffing inside the cavity.
Make a foil sling. A long strip of aluminum foil placed under the turkey (on the rack) makes it easier to lift and transfer. Spray it with oil to prevent sticking.
Dry skin = crisp skin. If you're not planning to baste, that air-drying time in the fridge makes a big difference in texture.
Skip the foil tent if you want crisp skin. Tenting traps steam, which softens the skin during the resting period. Let it rest uncovered if you want to keep that crispy finish.

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