I mixed together different recipes to try a dry brined turkey this year.


Recipe Summary

40 mins
2 hrs 30 mins
9 hrs
12 hrs 10 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Mix salt, brown sugar, and pepper together in a small bowl.

  • Rinse turkey in cold water; pat dry inside and out. Place turkey in a shallow baking pan. Rub outside with half of the salt mixture. Separate skin from the breast meat; rub remaining salt mixture between skin and breast meat. Place uncovered in the refrigerator, 8 to 12 hours.

  • Remove turkey from refrigerator. Let sit until room temperature, about 1 hour.

  • Preheat oven to 450 degrees F (230 degrees C).

  • Rinse turkey with cold water to remove salt mixture; place into a roasting pan. Stuff turkey cavity with celery, onion, and carrots. Separate turkey skin from the breast meat; rub softened butter onto breast meat. Pour chicken broth over the turkey.

  • Bake turkey in preheated oven, breast side up, for 30 minutes. Reduce heat to 325 degrees F (165 degrees C); cook, basting occasionally, until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 30 minutes before slicing.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

704 calories; protein 91.1g; carbohydrates 3.4g; fat 33.4g; cholesterol 270.3mg; sodium 387.1mg. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I actually cooked my turkey on a gas grill this year so my review is based on the brine and not the cooking time/method mentioned here. I personally would have cooked the turkey at 325 for the entire time but that is just me. Also keep in mind that total cook time will depend on the size of your bird. Okay so back to the brine. I was skeptical but the turkey turned out super moist and tender. This worked just as well as the liquid brines I have used in the past. Read More