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Dry Brine Turkey

Dry brine turkey gets deeply seasoned under the skin during an uncovered 24- to 48-hour chill, then roasts until the breast and thigh reach 165°F. The result is juicy meat with crisp, well-browned skin.
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Prep Time 15 minutes
Cook Time 3 hours 23 minutes
brining and resting 1 day 30 minutes
Total Time 1 day 4 hours 8 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound; fully thawed
  • 3 tbsp kosher salt 3 to 3 1/2 tablespoons Diamond Crystal; use 3 tablespoons for a 12-pound turkey and 3 1/2 tablespoons for a 14-pound turkey
  • 2 tbsp neutral oil
  • 1 tsp black pepper

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. Remove the neck and giblets from the turkey and pat it dry with paper towels; do not rinse it.
  2. Loosen the skin over the breast with your fingers and rub the salt under the skin and all over the turkey, including the cavity.
  3. Set the turkey breast-side up on the rack in a 16x13-inch roasting pan and refrigerate uncovered at 40°F or below for 24 to 48 hours, using 3 tablespoons salt for a 12-pound turkey and 3 1/2 tablespoons for a 14-pound turkey.
  4. Place an oven rack in the lower third of the oven and preheat the oven to 325°F.
  5. Rub the oil over the turkey skin and sprinkle with the black pepper.
  6. Roast for 3 to 3 3/4 hours, loosely covering the breast with foil if it browns too quickly, until a food thermometer reads 165°F in the thickest part of the breast and the innermost part of the thigh without touching bone.
  7. Transfer the turkey to a carving board and rest for 30 minutes before carving.

Notes

For the best seasoning, use the salt amount that matches the turkey’s weight and refrigerate it uncovered as directed. Refrigerate cooked turkey leftovers for 3 to 4 days; freeze leftovers for longer storage. No relevant dietary swap applies.