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My review
Dry Brine Turkey
144
hello angie
"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."
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Ingredients
3 d 12 h 15 m servings 684Original recipe yields 15 servings (1 15-pound turkey)
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Directions
{{model.addEditText}} Print- 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.
- Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
- 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.
- 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.
- Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
- 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.
- Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
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Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1114 Ratings
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Most helpful positive review
12/15/2015
This turkey was so moist and flavorful! Not to mention that it's so much easier than traditional wet brining. My turkey was a little bigger so I used 4 tablespoons of kosher salt and added 3 tab...
Most helpful critical review
11/23/2016
It was OK, but I thought it came out too dry. Although I may have over cooked it, I used the roasting directions, and cooked for about 2 1/2 hours, it was 15 lbs. I made up for it by using the...
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12/15/2015
This turkey was so moist and flavorful! Not to mention that it's so much easier than traditional wet brining. My turkey was a little bigger so I used 4 tablespoons of kosher salt and added 3 tab...
11/25/2015
I just tried this recipe after dry brining it for 2 days. I have to say that this is one of the best turkey's that I've ever roasted. I'm definitely using this recipe again.
10/11/2018
I didn't do all the steps due to time constraints. I skipped the final stage in the fridge completely. I did roast as directed. Despite not doing entirely as directed I was very pleased with ...
11/22/2016
This method keeps your turkey from tasting watered down because the meat has no extra water to soak up. The brining will happen faster if salt is rubbed under the skin. Other dry brine recipes...
11/27/2017
This was excellent. I had never brined before or bought a fresh turkey from a farm I will be doing both again next year! We had 13 people here and they all raved about the turkey !
11/23/2016
No need for rinsing, well worth the wait, even topped with bacon
11/30/2018
My family decided this would be our brine of choice for all future turkeys!