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Dry Brined Turkey


"I mixed together different recipes to try a dry brined turkey this year."
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12 h 10 m servings 704 cals
Original recipe yields 12 servings

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  1. Mix salt, brown sugar, and pepper together in a small bowl.
  2. 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.
  3. Remove turkey from refrigerator. Let sit until room temperature, about 1 hour.
  4. Preheat oven to 450 degrees F (230 degrees C).
  5. 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.
  6. 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

Per Serving: 704 calories; 33.4 g fat; 3.6 g carbohydrates; 91.1 g protein; 270 mg cholesterol; 2714 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 e...