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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Comments
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Hi Jen – I am trying this recipe for the first time but am using bone-in turkey breasts instead. Because I am not making a gravy using the drippings from the turkey, I assume I don’t need to include the vegetables in the pan, but can you confirm? I am also serving your mac & cheese recipe this Thanksgiving, which my kids swear is the best mac & cheese they have ever eaten, so thank you for that!
Hi Meg, Yes that’s correct. Enjoy and have a wonderful holiday!
Wondering if I could use electric roaster? I need oven for sides.
You are always my first stop for recipes.
Yep!
I live in a metric and centigrade land ! I know you write for Americans but wish that all your recipes were also in metric. Lots are I know but above isn’t.
Hi Liz, The recipe has been updated to include metric measurements. Hope that helps!
Hi Jenn. I am not a sage, rosemary, or thyme lover. Could I use tarragon instead? What other herb would you add?
Thanks!
Hi Nancy, you could use marjoram as well.
Could I make this using an electric roaster? Your site is my-go-to for recipes. Thanks for
clear instructions.
I’m not familiar with electric roasters, so I can’t say for sure whether or not it would work – sorry I can’t be more helpful!
I haven’t been in charge of turkey for probably 10 years and I’m giving this recipe a go. I didn’t see anything about basting in this recipe. Do I not need to baste the turkey?
Hi Natasha, There is no need to baste the turkey—even though many recipes call for basting, it really doesn’t do anything. Plus, opening the oven to baste allows the heat to escape, cooling down the oven and slowing down the cooking process. Hope that helps!
Can I add turkey broth or chicken broth to the pan so I have more juices for gravy. I usually don’t get enough from the turkey itself. Sorry if someone has already asked this.
Sure, Cathy, that should be fine.
Can you do this with just turkey thighs?
Sure 🙂
Can you use this brining method if cooking a boned and rolled turkey breast? Thanks Sinead
Sure, Sinead, I think that should work. Enjoy!
Hi Jenn…
I usually use your High-Heat Roast Turkey recipe, which I love, but am thinking of trying the Dry-Brined recipe this year. I grow my own herbs and am wondering if I can use fresh sage and thyme rather than dried. If so, what quantities would you suggest? Thanks for the help!!
Hi Mary, I think using fresh herbs would be fine. I’d use a tablespoon of each. Hope you enjoy!
Hi Jenn,
Could you use this dry brine on a capon?
Hi Lynda, I don’t see why not. Hope you enjoy1
What is the purpose of the carrots etc, in the pan? Do they flavor the turkey? Or is it for flavoring the gravy? Also, would canola oil work instead of butter?
Yes, the veggies add flavor to the drippings. And canola oil will work here. Hope you enjoy!
Hi Jenn. Have you ever made it this way with a spatchcocked turkey, and if so, what adjustments did you (or would you) make?
Thanks
Hi Scott, I haven’t made this with a spatchcocked turkey, but I think this recipe should work really well. The cooking time would definitely be less; I’m guessing 6 to 8 minutes per pound (but always check with a thermometer). I’d love to hear how it turns out!
Thanks for taking the time to reply! First time trying one of your recipes, looking forward to it! Happy Thanksgiving!!
For a 20 lb. turkey, do I double the brine amount? TIA
Hi Susan, you can get away with making 1.5 times the brine.
I wanted to pop on and say I made my turkey this way last year and it was fantastic! Thank you Jenn!🦃
For a 7lb bone in turkey breast would you just cut the ingredients by half? Thank you!
That sounds about right. 🙂
Hi there! If I am going to use Turkey breast, should I use bone in or boneless, in your opinion? Thank you!
Hi Emily, I’d use bone-in. Enjoy!
Thank you!
Hi Jenn,
If I use ground sage instead of dried sage leaves, should I use less than 2tsps?
Yes, I’d use 1 teaspoon ground sage. Enjoy!
Can you use this dry brine and then cook turkey in big easy?
Hi Terra, That will work, but you need to make a few tweaks to the recipe – I’d omit the sugar and use vegetable or peanut oil in place of the butter. Both of these tweaks are to keep the exterior from burning. I’d love to hear how it turns out if you try it!
Can I brine a frozen Turkey ? Buying a frozen turkey on 11/18 and I want to start to brine it 11/21
Hi Mary, It’s fine to brine and thaw the turkey simultaneously. I’d just briefly rinse the turkey under room temperature running water to start the thawing process.
Any suggestions on a brand of turkey that is not injected with salt. Ty!
Unfortunately, while they’re out there, I don’t know of a brand to suggest that’s not injected. If you can only find a self-basting/injected turkey, you can still use this recipe; just cut the salt in half.
Hi Jenn!
I have a 18.5 lb turkey this year, would you recommend keeping the temperature at 375 or lowering it to 350? Thank you! I’ve had nothing but success with your turkey recipes every Thanksgiving.
Glad you’ve had good luck with your Thanksgiving turkeys! Yes, with that size turkey, I think reducing the temp to 350 is a good idea.
do you recommend a fresh or frozen turkey?
i’ve always purchased a fresh turkey… but my job is gifting frozen turkeys… just wondering if i could use it?
Hi Nidhi, either fresh or frozen (thawed) is fine. 🙂
Hi Jenn , I an cooking two 5 pound turkey breasts along with 4 turkey legs. Can you tell me how long to do a dry brine and the measurements or are they they same. Their is so much conflicting info on the internet depending on a full turkey or in pieces as I have done.
Thanks
Hi Sharon, I would keep the amount and the timing the same.
I have made your turkey roll for the last several years, but with more people and requests for dark meat as well, I am going to do a whole 12 lb turkey this year. This recipe looks great. What do you think of using a spatchcocked turkey? What modifications would I make to the recipe?
PS I have learned so much from you which has allowed me to gain so many cooking insights and skills. Ongoing thanks!
Hi Michael, so glad you’ve found the blog to be a good resource! This 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). I’d love to hear how it turns out!
Best tasting turkey I ever made. Very juicy. And it was easy. Thank you, Jenn!
This works great for chicken as well. I made a quarter of the brine for a 4 lb chicken, didn’t remove the brine before roasting, and added fennel and parsnips to the carrots and onions. Both the chicken and the veggies were beautifully caramelized. The chicken was moist and the skin was delicious. The small amount of brown sugar didn’t add any sweetness, but it may have helped to brown the skin beautifully without basting.
Hi again Jen
Thank you for your quick reply. I realise that I have one more question. I always make a stuffing that I fill the cavity with and is very popular. I’m guessing the cooking time will be a little longer than if there is no stuffing?I also usually sew up the cavity.
Thank you once again for all your great recipes.
Happy holidays!
Yes, the turkey is likely to take a bit longer to cook if it’s stuffed. 🙂
Hi Jen – we made our turkey last year with the dry brine method. It was great. Doing it again but I can’t remember what temperature in the oven should be. It doesn’t say on the recipe. We have about an 11 lb turkey. Temp in metric please and how long do you think it will take?Thank you.
Hi Andrea, the turkey should be roasted at 190°C. Based on the size of your turkey, I’d guesstimate that it will take between 1.5 and 1.75 hours. 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. Hope you enjoy!
Thank you so much!
I have made a lot of turkeys and this is the very best! So moist and delicious. Don’t skip the brining. My 20 lb bird cooked very quickly though — like in 3 hours– and I was worried my thermometer was not working and gave it another half hour. Meat close to the bone was not totally cooked, but I didn’t want the white to dry out. Thank you Jen! This will be my go to from now on.
I made this for Thanksgiving and everyone complimented it. I also made the stuffing that was in the email link. We’ll be doing this one again!
This was perfect. So easy and great results. Really took the stress out of the Thanksgiving meal. Made with the gravy recipe from the high-heat turkey method.
I have always wet brined my turkey for Thanksgiving. I was so nervous to step out of my comfort zone, but this recipe had gotten so many positive reviews, I figured let’s go for it! SOO HAPPY that I did!! Dry brining was so much easier. The flavor was spot-on and skin was oh so crispy! Thank you for another great recipe!!
I used this recipe three times already and this year also. Perfect roast, so simple and delicious.
Best Turkey recipe ever! We had to hold our cooked Turkey for a bit and it it was still super moist! Thank you so much Jenn for all your great recipes!😊
I’ll admit, I had my doubts. I feared the dreaded dried out turkey. So when I put it in the oven, I covered first and then uncovered when the bird temp hit 100 degrees. It looked pale for a while, and I got nervous thinking that I had made a fatal error is reversing the directions. This is why these recipes are foolproof bc it still crisped perfectly and turned out FANTASTIC in the end. Thank you again Jenn for every recipe you perfect for all of us!
I has to post on actual Thanksgiving as this was AMAZING! The dry brine was incredibly easy.
I prepped it 48 hours in advance. I followed directions exactly and used an instant read corded thermometer to make sure meat was at the right temp. The turkey was hands down the best I’ve ever made, juicy and flavorful. Thank you Jenn and happy holidays.
For a turkey a little over 13 lbs should I bake it at 375 degrees? Should be done in about 2.5 hours correct? Also should I stuff with onions, garlic, etc.. for more flavor?
Thank you
Hi Amy, I think I may be weighing in too late to help but for future reference, I’d check it at 1 & 3/4 hours so you can be certain not to overcook it. And a leave-in thermometer is a great tool to remove any guesswork. And you don’t need to stuff the cavity for more flavor, but it’s certainly fine if you’d like to.
Just had to update my last comment!!
My husband just declared this is the best turkey we’ve made in 40 years!!!!
I concur!!!!
Thanks so much!!!!!!!!!!!!!!!!!!
I just tried your recipe!!!!!!!!!!! So easy & delicious!!!!!!!!!!!!!!!!!!!!!
I’ve never tried a dry brine before……..love it…….will never return to a wet one!! What a mess!!
Turkey is very moist and so easy to carve!!
Just had to share….now back to the kitchen!!!! LOL
I placed the brine all over the turkey. Was I just supposed to put it on top? Seems like it isn’t as thick as in the picture?
Thank you
Hi Amy, it should go all over the turkey. Assuming you used the amounts called for in the recipe, I wouldn’t worry about it.
Hi Jenn, thank you so much again for answering my 20 questions. Can you tell I’m in panic mode?? So I don’t need to make more brine and add it to the turkey? I’m just afraid with all that moisture on the turkey it could have washed off a bit?
Thank you,
Amy Daugherty
LOL — happy to help! No, I really don’t think you need to add more (and the turkey skin will dry out a bit when it’s sitting in the fridge). Good luck! 🙂
I just put the brine all over my turkey after drying it. But as I was putting it on my turkey it began to get very moist because I had just rinsed it and it is thawing. Is it ok if it’s wet with the brine on it?
Thank you
Hi Amy, it should be fine. 🙂
So I shouldn’t add to it in case some of it washed off with all the moisture?
Thank you
Hi Amy, I think it’s fine as is, but it won’t hurt if you want to add a bit more to the top as insurance.
Ok I have about 8 hours before I cook it. Do you think it will make a difference? Also will it make it more salty?
Thank you!
Hi Amy, I think the difference will be minimal but it will make it more salty.
I just have a regular digital thermometer. Do I just keep opening the oven to check the temperature? We have 13lb. turkey.
Hi Amy, I would just pull the turkey out at 1-3/4 hours and check the temp. If it needs more time, I’d give it an extra 10 to 15 minutes and check again. Hope you enjoy!
Hi Jenn, I love your recipes. Could I do a dry brine and then spatchcock the bird or deconstruct? We are trying to cook two 12 pound turkeys at the same time but we only have one oven. Thanks!
Sure, that will work.
Hello! Love your recipes and have been using them for years. If the thermometer touches the bone won’t it give an inaccurate reading? I always was taught to avoid the bone when checking temp?
Thank you!
Hi Harper, so glad you like the recipes! Thanks for pointing that out and sorry for any confusion — it was a typo and I’ve just updated it. 🙂
It’s just my wife and I for Thanksgiving this year. Keeping that in mind, we’ve decided to roast a chicken for just the two of us. Any tips on scaling back the brine ingredients for a chicken?
Thanks!
Hi Mike, You could definitely use the brine on chicken; just adjust the quantities according to the weight of the bird. Happy Thanksgiving!
Hello I’ve never had any luck baking a turkey. Always dry! ): I’m thinking about using this recipe. However I don’t know if my turkey will be thawed out enough to brine in time
Hi Amy, You can actually start the dry-brining process while your turkey thaws.
So if its still partially frozen I can put the brine on?
Thank you
Yep 👍
Thank you so much for responding so quickly. A few last questions, when you wipe the brine off the outside do you try to get it out of the inside also? Will 24 hours be enough time to brine? Is the brining method better than the turkey in the bag technique?
Thank you very much!
Hi Amy, No need to wipe the inside of the bird and, yes, 24 hrs is long enough to brine. I do think the method is better than the turkey in the bag. 🙂
I am cooking an 8 lb. bone in turkey breast. I think I would use half the amount of the rub, but am curious as to how long to roast it, and at 375 or 350?
Hi Ellen, That sounds correct re. the rub. I’m guessing it would take 1-1/4 to 1-1/2 hrs at 375, but definitely check with a thermometer.
Thanks for your quick reply!
Add us to the list of those who bought the Big Easy this year because of you 😉
Maybe a silly question but…can I use this dry brine in the Big Easy? I assume I skip the butter and the vegetables but can I follow the directions otherwise, including the brown sugar?
Thanks and Happy Thanksgiving!
Hi Rebecca! I hope you enjoy the Big Easy. 🙂 You can use the brine (minus the butter and veggies) but omit the brown sugar – it may burn in the fryer. I would brush the turkey with some oil before cooking. Happy Thanksgiving!
That Big Easy is the best! Been doing our turkey that way for quite a few years now. 🙂 Thanks for the info regarding how to brine the turkey for use with that. Very helpful.
Have a blessed Thanksgiving.
This rub was so delicious on our turkey! I cooked the turkey in our convection oven which browned up the skin and locked in the juices. I used 2 temperature probes, one on each side of the turkey, and rotated the turkey when I noticed the temperature was getting too uneven. Everyone kept going on about the amazing flavor and so tender and juicy. Thank you for sharing this recipe.
For a 28 pound turkey do I double the brine and bake 325? Thank you
Hi Marie, Yes that’s what I would do; the cook time will be much longer.
Hi Jenn,
I would like to try this recipe for the dry-brined turkey instead of the high-heat method, but my turkey is a frozen injected one. Would I need to eliminate the salt?
Hi Leigh, If you eliminate the salt, the turkey won’t technically “brine.” I think you could get away with using it if you reduce the salt by half.