Dry-Brined Turkey
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Discover the secret to a perfectly juicy and flavor-packed bird with this easy dry-brined turkey recipe—it’s a holiday game-changer!
This fantastic dry-brined turkey, adapted from a Jeff Mauro recipe featured in Rachel Ray Magazine, was passed on to me by the talented food stylist Rebecca Jurkevich, who styled my second cookbook. What I particularly love about this recipe is its simplicity. You start by rubbing a mixture of salt and seasonings—the dry brine—onto the turkey’s skin, then let it rest in the fridge overnight. The salt not only thoroughly seasons the meat but also draws out the bird’s natural juices, creating a self-brine that the meat reabsorbs, guaranteeing a turkey that’s flavorful and juicy from the inside out. Plus, the rest in the fridge dries out the exterior of the bird, so when you cook it, you end up with the most beautifully crispy, golden-brown skin. Whether you’re a seasoned cook or a turkey first-timer, this dry-brined turkey recipe is a must-try for its ease and dependable results.
“My husband just declared this is the best turkey we’ve made in 40 years!!!! I concur!!”
What You’ll Need To Make A Dry-Brined Turkey
Step-by-Step Instructions
In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine.
Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.
Using damp paper towels, brush the dry brine off the turkey.
Scatter the onion, carrots, and celery in the bottom of a large roasting pan. Place a roasting rack inside the pan and place the turkey on the rack. Tuck the wings underneath the bird.
Using your hands, smear the butter all over the turkey.
Roast the turkey until the skin is deep golden and an instant-read thermometer registers 165°F when inserted into the thickest part of the breast and the thigh, 1-3/4 to 2-1/2 hours. Check the turkey after 1-1/2 hours. If it’s getting too dark, cover it loosely with foil.
Note: The cooking time will depend on the size of your turkey. For best results, I recommend using a digital thermometer with a leave-in probe and remote monitor, like the one shown below. That way, you can monitor the temperature of the turkey without ever opening your oven.
Using clean oven mitts (that you don’t mind getting dirty), carefully tilt the turkey so any juices from the cavity pour into the roasting pan. Transfer the turkey to a platter or cutting board. Tent with foil and let rest for 20 to 30 minutes. Remove the vegetables from the pan and discard (or if they aren’t too soft/brown, save them and arrange on the serving platter with the turkey). Reserve the drippings in the pan for the gravy. While the turkey rests, make the turkey gravy.
Carve the turkey and serve with the gravy on the side.
Frequently Asked Questions
A: Dry brining involves rubbing salt, herbs, and spices onto the turkey skin and letting it sit in the fridge overnight (or longer). Wet brining, in contrast, requires soaking the turkey in a seasoned saltwater solution, often necessitating a large cooler or bag and can be quite cumbersome. While both methods enhance flavor and juiciness, dry brining is much simpler and produces crisper skin.
A: The recommended time for dry brining is at least 1 day and up to 3 days. The longer you allow the turkey to brine, the more flavorful and moist it will be. However, even just 24 hours of brining can make a significant difference. You can adjust the salt quantity based on the brining duration to avoid over-salting.
A: If your turkey has been pre-injected with a solution (as is common with many store-bought turkeys), you can still use this dry-brined recipe effectively. These types of turkeys still benefit from additional seasoning for enhanced flavor. However, since they already contain some salt, you should reduce the amount of salt used in the dry brine by half to prevent the turkey from becoming overly salty.
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Dry-Brined Turkey
Discover the secret to a perfectly juicy and flavor-packed bird with this easy dry-brined turkey recipe—it’s a holiday game-changer!
Ingredients
- 1 (12 to 14-pound) turkey, patted dry (see note)
- ¼ cup (packed) light brown sugar
- 3 tablespoons Morton kosher salt (or ¼ cup Diamond kosher salt)
- 2 teaspoons dried thyme
- 2 teaspoons dried sage leaves or ground sage
- 1 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, at room temperature
- 1 large yellow onion, cut into wedges
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
Instructions
- Line a rimmed baking sheet with aluminum foil for easy clean up, and set an oven rack on top.
- Remove and discard the truss that holds turkey legs together (if the legs are held together with turkey skin, cut the skin to release them). Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock. Rinse the turkey inside and out with warm water. Pat dry with paper towels.
- In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of the prepared baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. (For food safety, ensure the turkey remains in the refrigerator at 40°F or lower during the entire brining period. If brining for longer than 24 hours, you can cover the turkey loosely with plastic wrap for the first part of the brining process and then uncover it for the final 24 hours to allow the skin to dry.)
- Preheat the oven to 375°F and set an oven rack in the lower third of the oven. Using damp paper towels, brush the dry brine off the turkey.
- Scatter the onion, carrots, and celery in the bottom of a large roasting pan. Place a roasting rack inside the pan and place the turkey on the rack. Tuck the wings underneath the bird. Using your hands, smear the butter all over the turkey.
- Roast the turkey until the skin is deep golden and a leave-in or instant-read thermometer registers 165°F when inserted into the thickest part of the breast and the thigh, 1¾ to 2½ hours (see note). Check the turkey after 1½ hours. If the skin is getting too browned, cover it loosely with foil.
- Using clean oven mitts (that you don't mind getting dirty), carefully tilt the turkey so any juices from the cavity pour into the roasting pan. Transfer the turkey to a platter or cutting board. Tent with foil and let rest for 20 to 30 minutes. Remove the vegetables from the pan and discard (or if they aren't too soft/brown, save them and arrange on the serving platter with the turkey). Reserve the drippings in the pan for the gravy.
- While the turkey rests, make the gravy.
- Carve the turkey and serve with the gravy on the side.
- Make-Ahead Instructions: If you don't mind losing the crispy skin, the turkey can be roasted and carved ahead of time. Pour a thin layer of the gravy into an ovenproof serving dish. Arrange the carved turkey nicely on top of the gravy; cover tightly with plastic wrap and refrigerate for up to two days. Refrigerate the remaining gravy in a separate container. To reheat: remove the plastic wrap and cover the platter with aluminum foil. Place in a 325°F-oven for 20 to 30 minutes, until the turkey is hot. Reheat the gravy in the microwave or on the stovetop.
- Note on Selecting Your Turkey: For the best results with this dry-brining method, look for a turkey that is not kosher, injected, or labeled as "self-basting." These types of turkeys have already been treated with salt or a brining solution. However, if you can only find a kosher, injected, or self-basting turkey, you can still use this recipe, as these birds do still benefit from additional seasoning. Just halve the amount of salt in the dry brine to avoid over-salting.
- Note: I've given a range for the cooking time, which will depend on the size of your turkey. For best results, I recommend using a digital thermometer with a leave-in probe and remote monitor (like this one). That way, you can monitor the temperature of the turkey without ever opening your oven.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 1,075
- Fat: 47 g
- Saturated fat: 15 g
- Carbohydrates: 6 g
- Sugar: 5 g
- Fiber: 0 g
- Protein: 147 g
- Sodium: 1,619 mg
- Cholesterol: 513 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I always buy a fresh turkey from a local farm. Will this dry brining recipe work with a fresh turkey?
Thanks, as always, for your awesome advice and recipes! (Have your delicious Italian meatloaf in the oven as a type 😉)
Yep definitely!
Hi Jenn
I assume I can just brine a whole turkey breast not the whole turkey!
Thanks for sharing such great recipes!
Yep that will work!
Can this be done in a large turkey roaster on the counter?
Hi Kathleen, I’ve never used a turkey roaster so I can’t say from experience, but I think it will work.
Hi Jenn, I’m not sure if my turkey is kosher/injected or what. It says it contains a % of broth and seasonings. Can I use this turkey for this recipe or use your high heat turkey recipe?
Hi Kt, it sounds like it’s already got seasoning, so I’d go with the high-heat method. Enjoy!
Hi Jenn!
This will be my first time cooking a turkey for Thanksgiving, and cooking a whole turkey all together. Your recipes are always so yummy so I didn’t hesitate in choosing one of your turkey recipes to try. This is probably a silly question, but do I need to remove the insides of the turkey before starting? Thank you in advance for answering and thank you for sharing all of your delicious recipes with the world 🙂
Hi Jess, Yes definitely remove the insides, and good luck preparing your first turkey! Read this article to take some of the pressure off. 🙂
Thanks so much Jenn! Can this be cooked in a disposable foil roaster pan? Or will that mess something up? I don’t plan on making the gravy and don’t have a roaster pan/rack. I guess I could get one if it’s necessary.
You can use the foil roaster, although the skin won’t crisp up on the bottom without a rack.
Hi Jenn, one of your faithful followers here. My husband always does the turkey on a smoker which is delicious. Do you think we could do this dry brine prior to smoking the bird? Thanks so much from Calgary, Canada!
Definitely!
Hi Jenn,
As always thanks for your amazing recipes.
Is it possible/ok to use this recipe for the turkey legs (thigh and drumstick only)? Not a big fan of white meat and only a few of us for thanksgiving.
Hi Susan, Glad you like the recipes! Yes, this should be fine for turkey legs. Enjoy!
Stupid question but need to know since I never used a dry brined turkey: can I stuff it? I love to make my stuffing in the turkey.
Not a stupid question! Yes, it’s fine to stuff it. 🙂
hi jenn,
love your recipes! i was just wondering if you could tell me what adjustments i’d need to make for bone-in turkey breast version of this recipe. we usually make 2 large breasts for my “white meat loving” relatives! i love how the sugar creates a beautiful brown skin. thanks!
Hi Toni, So glad you like the recipes! For a bone-in turkey breast, I’d just adjust the amount of seasoning based on the weight of the breast. And the cooking time will depend on the weight of the breast. If you let me know how much it weighs, I can give you a general sense as to the cooking time.
Hi Jen,
If I’m not planning on making the Turkey gravy do we need to leave the vegetables under the Turkey or can we just cook without?
Every recipe of yours always has people asking for more. They’re so delicious so I’m trusting this one.
So glad you like the recipes! If you aren’t making the gravy, it’s fine to omit the veggies.
Hi Jenn!
Huge fan of yours. I am going to attempt this turkey for Thanksgiving this year. Would you recommend doubling the recipe (as I am thinking is correct) if the turkey is about 26 lbs. for the brine?
Glad you like the recipes! Yes, I’d double everything for a 26 lb. turkey. 🙂
Hi Jenn. I am going to dry this dry brine for Thanksgiving this year. Am I putting any of the brine or butter under the skin or just over the skin and in the cavity? Thank you.
Virginia L.
Hi Virginia, it just goes on the skin and in the cavity. Hope you enjoy the turkey!
Hi Jenn,
Can the dry brine work for the turkey in the oil free propane cooker? Thank you thank you!
Hi Susan, Yes, I would just omit the brown sugar in the dry brine; it may burn in the the cooker (and it will still be delish without it). You obviously wouldn’t use the butter and other ingredients. I would just brush the turkey with vegetable oil before putting in the cooker. I’d love to know how it turns out!
Hi Jen! Looking to make this recipe for Thanksgiving. Question when making the gravy do I still add the herbs? Since the juice from thw turkey has the herbs in it already?
Yes, I would still add the herbs. Hope you enjoy!
Do you recommend chicken stock or wine in the bottom of the roasting pan as it roasts?
Love your recipes and cookbooks!!
So glad you like the recipe and cookbooks! 🙂
No, you really don’t need to add stock or wine to the roasting pan. Hope you enjoy the turkey!
The best turkey we’ve made. Never tried a dry brine before but it was perfect. Thanks for yet another great recipe!
Hi Jenn,
I tried this before and it was great! Would you recommend using fresh herbs – combination of rosemary, thyme and sage (I have a lot to use). If so, what would be the amounts? Thank you so much!
HUGE fan of yours!
Sure, I think using fresh herbs would be fine. I use a total of 2 tablespoons. Hope you enjoy! 🙂
I have eaten turkey every Thanksgiving since the 1950s. Some were cooked by others and some by me. Some were wet brined and some were not brined. This recipe yielded the best turkey I have ever eaten. Somehow that dry brine brought out the flavor in amazing ways. The white meat remained juicy and it carved really well. This will be my turkey recipe from now on.
This recipe is great! I used it on a turkey breast and the meat was delicious and moist for the three days we ate leftovers. Thank you!
I’ve been hosting the family Thanksgiving for the past 10 years. I’ve wet-brined and not-brined. This was the first dry-brined. It was THE BEST turkey I ever had.
I tried this dry brine for the first time on this year’s Thanksgiving turkey and the result was outstanding! The turkey was so moist and even the white meat was juicy. I’ll never roast another turkey without it!
Hi Jenn.
I love your recipes and have been an avid follower for a few years. I’ve also found roast turkey to be a difficult thing to do. It either cooks too fast, takes too long, or is just so “blah”. As a result, I’ve tried a different recipe every year. This year, following your recipe, I think I’ve now found my “go to” recipe to be repeated next year. First, thank you for the advice (via the comments) that the oven temp is dependent on the size of the bird – I think this is one of my errors in past years. Second, I love this dry brine. I was able to brine the bird starting on Tuesday so it got nearly 48 hours in the fridge with the brine. I also filled the cavities with orange and onion wedges, and herbs. Here’s my question. We had a 17.4 lb (fresh) turkey in a 325 degree oven and it was done after 3hr 45 min so about 12 min per lb. I thought it would take closer to the 15 min per lb timing so it was done sooner than I planned and as a result rested (covered in foil) for about 90 minutes. While it was done, it wasn’t “fall off the bone” done and was a bit difficult to carve around the legs. Wondering if altitude makes a difference in the cooking time (or method). Also wondering what could I do to get “fall off the bone” done without being over cooked. Does resting time impact this? In the end, it was very tasty and I received lots of compliments. So, I’m capturing notes for next year. Thank you!
Hi Nicole, so glad you like the recipes/blog! Yes, turkey can be a difficult thing to master but glad you enjoyed this one. Regarding your questions about timing, 12 minutes per pound is on the low end of normal but still within the normal range. And the only way to get the dark meat to fall off the bone is to take the turkey out of the oven when the breast meat hits the correct temperature, carve the white meat off, and put the dark meat back in the oven for a bit longer. Hope that helps!
Hi Jenn. Is it possible to leave out or substitute the brown sugar in the dry brine? I have family members on a sugar restricted diet. Thank you
Sure, Norma, that should be fine.
The turkey was amazing, the gravy as well.
The one addition we made is to cook it at 375F, after turning it over so the whole thing was perfect. My son in law doesn’t care for turkey because it’s dry so often but he kept complimenting me this year.
Brown sugar is my favourite thing, one of them at least, so it didn’t hurt that the aesthetic of it fit so well.
Seriously this is my new best turkey and only one from now on. So thank you so much. And the leftovers were amazing as well.
Outstanding recipe. I used it on a 9 lb bone-in breast and it could not have been more flavorful and juicy. Because the breast already had a brine solution from the factory I used only half of the salt. I added a poultry seasoning blend (lazy) in the dry rub and rested it uncovered in the fridge for 24 hours. The next day I roasted in on a bed of celery and carrot sticks, along with two lemon halves and a package of fresh chopped poultry herbs. The house smelled wpnderful and the turkey was a huge hit. Thanks, Jen.
Jenn, I followed this recipe for Thanksgiving. Best – Turkey – Ever. I bought a 23 lb bird that, after being thawed and had all the “innards” removed, weighed in at 18 lbs. Used a leave-in thermometer, (which, IMHO, is absolutely necessary to avoid under/overcooking) and cooked to 165F. (Took about 3hrs & 45 min at 335f). Rested it a good 20 min and enjoyed a juicy, tender, perfectly cooked turkey. Thank you for the perfect turkey!
Thank you for the wonderful recipes that always work. I made this one yesterday and impressed everyone. Had 18lb Turkey and baked it at 350F. So delicious!
I made this recipe for the second time this year, and again, it was a huge hit. I recommend spatchcocking the turkey before dry brining it (use sharp kitchen sheers to cut out the backbone, then press down on the breast so it lies flat). I also spray it with olive oil instead of coating with butter. My 12-lb turkey finished cooking in 80 minutes (still at 375F, as written), and it was evenly cooked, crispy all over, simple to carve, and most importantly, delicious!
Best turkey I have ever made! I actually tried this recipe using a smaller turkey (about 8 lbs), and still had a fabulous outcome. The only change I made was that I did not remove the brine prior to adding the butter/cooking, and enjoyed the flavor it added to the crispy skin. My turkey reached 165F in about 90 minutes, and had perfect skin and juiciness. Definitely recommend giving this recipe a try!
Best turkey ever! The white meat was moist and had great flavor. The skin was perfectly browned and crisp. I also made your make ahead potatoes, gravy and perfect pumpkin pie. (Truly perfect!) Everything was. delicious. I will put these recipes on repeat for next year. Thank you for saving my Thanksgiving, Jenn. I know I can always count on your recipes.
This was the best turkey I ever made. I followed the turkey exactly but used Americas Test Kitchen our favorite turkey gravy. I also made your make ahead potatoes, Brussels sprouts, pumpkin cheesecake with caramel sauce to die for. Spectacular meal. Thank you!
Does anyone know if any modifications need to be made when using a roaster with a 16lb turkey? Thanks!
Hi Catherine, For a 16-lb bird, I’d cook it at 350°F and I’d start checking for doneness around 3-1/2 hrs. Hope that helps!
Hi Jenn. Love your recipes! I’m brining a 17 pound turkey using this recipe and I have two questions. Can you confirm that the turkey should not be covered in foil while cooking? I’m afraid it may dry out. My other question is how long to roast a 17 pound unstuffed Turkey at 325 oven temp? Is it typically 15 min per pound at 325? I’m also baking a fresh smoked ham in the same oven so 325 is the highest temp I can go for my ham recipe. Thanks!
Hi Rose, That’s correct — there’s no need to cover the turkey with foil (unless it starts to get too brown towards the end). I’d count on 12-15 min per pound when cooking an unstuffed turkey at 325°F, so for a 17-lb turkey I would start checking around 3.5 hours. Hope that helps!
Thank you Jenn!
Also my turkey probably wasn’t as dry as it should have been when i rubbed the brine on it – is that going to ruin it?
Hi Jen, It will dry out in the fridge; I wouldn’t worry about it.
Hi Jenn
I have ancient kosher sea salt, will that work? and do i need to adjust?
Thanks so much
Melissa
Hi Melissa, Kosher salt pretty much lasts forever so you should be fine with no adjustments. Hope you enjoy!
HI Jen! Similar to other reviews I have used Alton’s recipe in the past but tired of a wet brine! Excited to try this…..what is your recommended brine time? Do you do 24 or closer to 48?
Hi Jen, as long as you brine it for at least 24 hours, you’ll get the same amount of flavor if you do it for several hours beyond that. (The flavor doesn’t increase exponentially based on the number of hours you brine it.) Hope that clarifies and that you enjoy!
Hi Jenn, I’m planning on trying this recipe for my thanksgiving turkey, however I plan to spatchcock my turkey. Will this work the same on a spatchcocked turkey? I’m guessing the cooking tine would be less.
Hi Pam, Yes the recipe should work really well with a spatchcocked turkey. The cooking time would definitely be less; I’m guessing 6 to 8 minutes per pound (but always check with a thermometer).
Hi Jenn- I have dark brown sugar, is it ok to substitute that for the light brown? Thanks!
Sure!
Hi Jenn~ I have a 20-pounder and just noticed a comment that stated this should be cooked at 325-degrees. The recipe says 375-degrees. Can you please clarify? Happy Thanksgiving! Thank you for so many outstanding recipes!
Hi Rebecca, Yes a larger bird should be cooked at 325 so the skin doesn’t burn before the turkey is cooked through. Hope that clarifies!
Hi Jenn, my mom says this is an excellent recipe so I’m looking forward to trying it. Can I do this dry brine & then cook it in my Big Easy Oil-less Turkey fryer?
Yep!
Hi Jenn! Only ever did wet brines, but after all the positive comments, I’d like to try this dry brine recipe. My bird is 23 lbs and your responses say to cook that size turkey at 325. My question: Should the oven be started at 375 then lowered after a certain amount of time? Or just start to finish at 325? BTW: YOU ARE MY GO TO!!!
So glad you like the recipes! For that size turkey, I’d keep the oven temp at 325°F the whole time. Hope you enjoy!
I make roast chicken with lemon, herbs, and garlic in the cavity. Would that help keep the turkey juicy or is it a bad mix of flavors with this rub? Thanks
Hi Matt, That will work well here. Please LMK how it turns out!
Used this dry-brine last year and stuffed it with lemons, herbs, and garlic. It all turned out really well. I’m doing it again this year. We also made your cranberry sauce (with less orange) last year and it was great. Trying your gravy with everything this year. Thanks!
Does the brown sugar make this sweet tasting? I have a 21 lb turkey I’m planning on trying this on. I have dry brined before but it didn’t have sugar. I’m relatively new to your recipes but so far the ones I’ve tried have been wonderful. Thank you!
Hi Galen, the skin has a very subtle sweet flavor but you really won’t notice it once you’ve cooked it and added gravy to the mix. Glad to hear you’ve enjoyed the recipes to try so far and hope you enjoy this one if you make it!
Hi! What temp do you cook the turkey? I don’t see it in the recipe. Thank you!!
Hi Robyn, The turkey gets cooked at 375°F. Hope you enjoy!
Hi Jenn,
I love all your recipes!! In previous years, I have always used Alton Brown’s turkey recipe but I HATE the smoke in the kitchen for hours despite a clean oven,…and, not a fan of wet brining. So, this recipe sounds amazing and I would like to try it this Thanksgiving!! What is the temperature I should cook a 14/16 pound turkey? I didn’t recall seeing a temp setting in the recipe.
Thanks!!
Hi Robyn, So glad you like the recipes! The turkey should be roasted at 375°F. Hope you enjoy!
I am wondering about thawing. Should I thaw all the way and then dry brine for a day? I’ve got a 20 pounder in the freezer that will likely take 5 days thaw. Thanks
Hi Susan, I think you could brine the turkey toward the tail end of thawing. Hope you enjoy!
Just to confirm, I don’t rinse off the dry brine with water, I just wipe it off with a towel?
Excited to try this! ( and I LOVE you new cookbook!)
Correct (the paper towels should be a little damp though). So glad you like the cookbook! 🙂
I have a convection oven, I always have a hard time adjusting the cooking temperature so The turkey remains juicy and doesn’t cook too fast. Should your cooking time and/or oven temp be adjusted for a Viking convection oven? Thank you
Hi Lisa, Yes I would reduce the temp by 25°F. The cooking time should be the same.
Can I use a cooking bag with the dry brine?
Hi Shirl, I don’t recommend it if you want crispy skin.
I always do a wet brine, but after reading the reviews I want to give this dry brine a try. If I do the dry brine can I still bake my turkey the way I always have? I soak a cheesecloth in butter and white wine and place that on top of the turkey for a period of time. The first 30 minutes I set my oven to 450, then turn it down to 350 and baste every 30 minutes with remaining white wine. Thank you
Hi Mary, Yes you could do that but the skin will not crisp up as nicely.
Thank you, and you did say we it was okay to stuff the turkey?
Yes, it’s fine to stuff the turkey. Enjoy!
Delicious, I followed this recipe as written, I brined the Turkey in the refrigerator for 48 hours and cooked the 12 1/2 lb turkey for 1hr and forty-five minutes, any longer I believe that it would have come out dry. The turkey was juicy had crisp skin and was delicious, will be have this again and again.
This is the turkey we made last year and it’s the best thanksgiving turkey we’ve ever had! The skin was so crispy + the meat was so moist. Back here again to prep for thanksgiving this year! We don’t want to try another kind of turkey now 🙂
We really enjoy stuffing that’s been baked inside the turkey. I normally prepare the stuffing the day before and then bring it to room temperature before putting it in the turkey so that both the turkey and the stuffing will come to a safe temperature at about the same time.What are your thoughts for using this turkey recipe with stuffing in the bird? …especially since you recommend putting the rub inside the cavity as well.
Hi Linda, I really prefer stuffing baked outside of the turkey as it gets a lot more crispy. That said, if you want to bake the stuffing in the turkey, it should be fine here. The rub on the inside of the turkey may slightly alter the flavor of the stuffing but it should still be good. Hope you enjoy!
Hi Jenn!! Just wondering if you think stuffing the bird will add significant time to cooking! We have a 15-lb bird and are going to use your recipe (bird’s already brined!) at the request of my family who loves everything of yours we make! Should we plan to cook longer at 375 if stuffing? Thank you and Happy Thanksgiving!
Hi Taylor, Yes it will definitely take longer. For a stuffed 15-lb bird, I would reduce the temperature to 325 and cook for a little over 4 hours (check for doneness with a thermometer to be sure). Hope that helps and please LMK how it turns out!
Jenn, Can I still stuff the turkey using this method. We enjoy our stuffing “inside” the bird. Thanks!
Hi Connie, that will work here.