Dry brining is simply rubbing salt directly onto meat, then letting it rest in the fridge for a period of time. Spices and sugar can also be added to dry brines to add extra flavor to the meat.

How does dry brining work?

Salt pulls out the juices from the meat during the dry brining process. The salt dissolves into the juices, creating a natural brine. As the meat rests, the juices are reabsorbed into the meat, breaking down the muscles into the process. This dry brining process results in tender and juicy meat.

How much salt do I need to dry brine?

Use about 1 tablespoon of kosher salt for every 4lbs of turkey. If you are using herbs/spices, add about 1 teaspoon of them for every 4lbs of turkey.

How do I cook a dry brined turkey?

Once the turkey is brined, you can use whatever cooking method you like for your bird. I provide a basic roasting method below in the recipe card.

How To Dry Brine a Turkey

Ingredients

Scale

1 12lb Turkey
3 tablespoons of kosher salt
1/2 cup unsalted butter at room temperature
1 sprig fresh rosemary
1 yellow onion, quartered
1 carrot, cut into quarters

Optional: 1 teaspoon of each black pepper, rosemary, sage and thyme

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Instructions

Dry brine turkey 1-2 days before cooking. Remove giblets from cavity of turkey. Pat dry with paper towel. Combine 1 tablespoon of kosher salt and 1 teaspoon of herb mix (if using) for every 4 pounds of turkey in a small bowl. Place turkey in a shallow pan and rub salt mixture all over bird, including under breast skin. Place in fridge, uncovered for at least 1 day, ideally 2.
Prepare turkey. Remove turkey from fridge and place in on a roasting rack in a roasting pan. Do not rinse. Stuff 1 sprig of rosemary and 1/4 of onion into cavity. Rub butter all over the turkey and under breast skin. Truss legs with kitchen twine. Place remaining onion and carrots in bottom of pan and add 3 cups of water.
Roast turkey. Use your favorite way of cooking the turkey or follow this simple method. Preheat oven to 425 degrees. Cook turkey uncovered for about 30 minutes. Reduce heat to 350 degrees. Cook turkey for about 12 minutes per pound, until turkey reaches an internal temperature of 160 degrees. To measure temperature, place thermometer into thickest part of thigh. When turkey is done, remove from oven and let rest for 30 minutes before carving.

Category: Thanksgiving