Dry brine turkey for the juiciest, most flavorful fowl with golden, crispy pores and skin. An straightforward, no-mess technique I make each Thanksgiving.
Herb and Salt-Rubbed Dry Brine Turkey
Looking for a foolproof solution to roast a moist, flavorful turkey with out the mess of a moist brine? A dry brine is the best, most dependable technique I’ve examined over time. Instead of submerging your fowl in a giant bucket of salty water, this technique makes use of a easy mixture of salt, herbs, and aromatics to season the turkey deeply and assist the pores and skin crisp fantastically within the oven.
I’ve been making my Thanksgiving turkey this manner for the previous few years, and it persistently comes out juicy, well-seasoned, and virtually hands-off. The better part? You don’t want any particular tools—simply time within the fridge. While a full 3 to 4 days provides you the most effective outcomes, even beginning a day late nonetheless works (I’ve carried out it myself!).
If you’re internet hosting a smaller gathering, you might want my stuffed turkey breast or gradual cooker turkey breast, however in order for you that traditional whole-bird second with zero stress… this dry brine turkey is the best way to go.
Why Dry Brine A Turkey?
Dry brining is the best solution to assure a moist, flavorful turkey with completely crisp pores and skin—with out the mess of a moist brine. After years of testing completely different strategies, that is the one I come again to each Thanksgiving as a result of it’s easy, dependable, and produces persistently juicy outcomes.
Here’s why it really works so properly:
- Seasons the meat deeply: Salt attracts out moisture, dissolves it, then pulls it again into the turkey, carrying all these flavors with it.
- Keeps the turkey juicy with out the mess: No big buckets of brine to spill in your fridge.
- No buckets, no spills, no problem: You don’t want an enormous pot, cooler, or gallons of water. A dry brine takes minutes to prep and lives proper on a sheet pan in your fridge.
- Gives you crisp, golden pores and skin: Because the turkey stays dry on the surface as a substitute of soaking in liquid.
- Is virtually totally hands-off: A couple of minutes of prep and the fridge does the work.
- Has been examined yr after yr: I’ve made this turkey a number of years in a row, and the outcomes are persistently dependable — even should you start a day late.
- Lighter: Most turkey recipes depend on tons of butter, however this model retains issues lighter with out sacrificing taste. The dry brine does the work, so the turkey nonetheless comes out extremely juicy and scrumptious.
What is a dry brine?
A dry brine is an herb and salt rub utilized on to the turkey. This creates satiny leg meat and juicy, completely seasoned breast meat. Air-drying the turkey on the final day of the 4-day course of will make the pores and skin crisp when roasted.
Ingredients You Will Need
Just a number of easy elements to make the best Thanksgiving turkey. See recipe card under for precise measurements.
- Whole turkey – Dry brining works greatest on a contemporary or thawed turkey so the salt can penetrate the meat.
- Kosher salt – The key to juicy, well-seasoned meat; it attracts moisture out, dissolves, and pulls taste again in.
- Fresh herbs – I exploit contemporary sage, rosemary and thyme so as to add traditional Thanksgiving aroma with out overpowering.
- Dried herbs – I additionally add dried oregano and marjoram for additional herby taste.
- Olive oil – Helps the pores and skin brown and crisp.
How To Dry Brine a Turkey (Step-by-Step)
- Remove giblets + pat the turkey very dry. Dry pores and skin = crispier roast.
- Loosen the pores and skin. Gently slide your fingers underneath the pores and skin of the breast (and thighs should you can) to loosen it with out tearing. This helps the seasoning attain the meat and creates additional house for the pores and skin to crisp.
- Mix your dry brine. Kosher salt, olive oil, and chopped herbs.
- Season the turkey generously. Sprinkle the dry brine combination all around the turkey: over the pores and skin, underneath the loosened pores and skin on the breast, and contained in the cavity. It doesn’t have to be good — the salt will distribute by itself because it attracts moisture out and pulls taste again in.
- Tuck the wings. Fold the wing tips beneath the turkey to stop burning and assist the fowl roast extra evenly.
- Refrigerate in a bag for the primary 3 days. Place the seasoned turkey in a big brining bag or oven bag and refrigerate, flipping daily. This retains the fridge clear whereas the salt begins working its means into the meat.
- Uncover on day 4 for the crispiest pores and skin. On the fourth day, take away the turkey from the bag, place it uncovered in a roasting pan or on a rimmed sheet pan, and refrigerate uncovered for the ultimate 24 hours.
This step dries the pores and skin so it roasts up fantastically golden and crisp. - Do NOT rinse. When able to roast, do not rinse. Rinsing provides moisture again to the pores and skin and might have an effect on browning. Just pat dry if wanted.
- Roast as directed. Roast till the breast reaches 160°F and the thighs attain 165°F (they’ll rise barely because the turkey rests).
- Let it relaxation. Resting 20–half-hour retains the juices within the meat.
Choosing the precise measurement Thanksgiving turkey
rule of thumb is to estimate at the very least 1 lb to 1 1/2 lbs per person so that you’ll have additional and sufficient for leftovers.
Fresh or Frozen?
Whether you employ a contemporary or frozen turkey for dry-brining, start with a fowl that has no seasoning in it in any respect. Avoid kosher turkeys, which have been pre-salted, in addition to self-basting turkeys, which have been injected with a salt answer.
- Fresh – One of the professionals of utilizing a contemporary fowl is there’s no have to thaw. A contemporary fowl will hold for 4 days within the fridge. Some folks suppose it’s extra flavorful than a frozen fowl.
- Frozen – Typically extra inexpensive and may be bought weeks upfront. It does nonetheless require thawing time. If the turkey is frozen strong once you purchase it, it is going to want roughly 24 hours for each 5 kilos of turkey to thaw utterly. For faster thawing, place the turkey in a chilly water tub and alter the water each half-hour till it’s thawed.
Defrosting a Frozen Turkey
- Fridge – when you’ve got extra time, enable the turkey to thaw within the fridge in it’s authentic packaging. Allow 24 hours of thawing for each 5 lbs of fowl.
- Cold Water Bath – If you’re quick on time, submerge the fowl in a chilly water tub altering the water each half-hour. Allow half-hour of thawing time per pound of fowl.
Variations
- Herb variation: Play round with completely different herb mixtures.
- Citrus variation: Add orange zest to the dry brine for a brighter taste.
- Butter: Add butter to the turkey simply earlier than roasting for a extra decadent fowl.
- Smaller gathering: Make my Stuffed Turkey Breast or Slow Cooker Turkey Breast as a substitute.
- Want extra-crispy pores and skin? Let the turkey sit uncovered within the fridge the ultimate 24 hours.
How a lot salt ought to I exploit?
This recipe may be tailored to turkeys of all sizes. Use 1 tablespoon of salt for each 4 kilos. Diamond Crystal salt is greatest, Morton’s has extra sodium and will likely be saltier. If utilizing Morton’s, you’ll have to regulate and use much less.
Kosher Salt
The solely salt I prepare dinner with daily is Diamond Crystal kosher salt. Note that completely different manufacturers and various kinds of salt fluctuate not solely within the quantity of sodium per measured quantity, but additionally for style. When cooking the recipes from my web site and cookbooks—each for taste and for the sodium values listed—you need to use Diamond Crystal kosher salt. If you employ one other sort of salt or a unique model of kosher salt, simply bear in mind to style as you go.
Storing Leftovers
- Refrigerator: Store leftover turkey in an hermetic container for as much as 4 days.
- Freezer: Turkey freezes properly — portion into freezer-safe baggage or containers and freeze for as much as 3 months.
- Reheating: Reheat gently within the oven or microwave with a splash of broth to maintain the meat from drying out.
Yield: servings
Serving Size: 6 oz turkey breast no pores and skin
4-Day Dry Brine:
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(4) Four days earlier than you intend to roast the turkey, combine the herbs and oil in a small bowl. Remove the neck and giblets and reserve for inventory, if utilizing. Loosen the pores and skin across the shoulders of the fowl and across the cavity. Carefully slide your arms beneath the pores and skin to loosen it from the breast, thighs, and drumsticks.
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Combine olive oil and herbs. Rub the herbs on the meat, underneath the pores and skin. Pat the pores and skin again into place.
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Rub the salt contained in the cavity and on the pores and skin. Tuck the wing tips behind the neck and tie the legs along with kitchen twine. Put the turkey in a big food-safe plastic bag (resembling a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
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Day 1 to three: Place on a rimmed baking sheet and refrigerate the turkey, turning it over daily, for 3 days.
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Day 4: Remove the turkey from the luggage and pat dry with paper towels. Transfer to a big roasting pan and refrigerate, unwrapped, to let the turkey air-dry in a single day (for the fourth day).
Convection Roast Mode:
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Position a rack within the backside third of the oven and preheat the oven to 350°F in convection roast setting. If utilizing a probe, insert the thermometer within the thickest a part of the thigh not touching the bone and set the temp to 165F. Roast till the breast reaches 160°F and the thighs attain 165°F (they’ll rise barely because the turkey rests), about 1 1/2 to 2 hours, or longer relying on the scale of the turkey. Let the turkey relaxation for half-hour earlier than carving to permit the juices to settle.
Conventional Oven:
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Position a rack within the backside third of the oven and preheat the oven to 425°F. Roast the turkey for 1 hour, then cut back the warmth to 325°F.
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Continue to roast till the breast reaches 160°F and the thighs attain 165°F (they’ll rise barely because the turkey rests), about 1 3/4 to 2 hours, or longer for a bigger fowl. Let the turkey relaxation for half-hour earlier than carving to permit the juices to settle.
Last Step:
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- Brining Time: Dry brine the turkey for 3 to 4 days. Four days provides the most effective taste and the crispiest pores and skin, however even 3 days works fantastically.
- My Method: I hold the turkey in a bag for the primary 3 days, then uncover it on day 4 to dry out the pores and skin in a single day earlier than roasting.
- Do Not Rinse: Don’t rinse off the dry brine — rinsing provides moisture again to the pores and skin and prevents browning. Just pat dry if wanted.
- Salt Type: Use kosher salt solely. Table salt is far finer and can make the turkey too salty. I exploit Diamond Crystal which has much less sodium than Mortons.
- Starting Late: Even should you solely have 24–48 hours, a shorter dry brine nonetheless improves taste and texture.
Serving: 6 oz turkey breast no pores and skin, Calories: 225 kcal, Protein: 45.5 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 121 mg, Sodium: 896.5 mg
FAQ
Ideally 3–4 days, however even 24–48 hours works. The longer it sits, the deeper the seasoning.
Yes! Even a 1–2 day brine improves taste and moisture. I’ve started late myself and nonetheless had nice outcomes.
Only as soon as thawed. The salt wants entry to the meat.
No — rinsing provides water and prevents crispy pores and skin. Just pat the turkey dry earlier than roasting.
Yes. Aromatics like lemon, herbs, garlic, or onion add perfume with out affecting the brine.
No. The salt dissolves into the meat, seasoning it evenly with out salty spots.
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