Go Back
Dry-brined turkey ready to serve, juicy and perfectly seasoned.

Dry Brined Turkey

A culinary delight that transforms the traditional turkey into a juicy, flavorful centerpiece for any meal, perfect for holidays or family dinners.
Print Recipe Pin Recipe
Prep Time 2 days
Cook Time 1 hour 30 minutes
Total Time 2 days 1 hour 30 minutes
Course Dinner, Main Course
Cuisine American, Holiday
Servings 8 servings
Calories 250 kcal

Ingredients
  

For the Dry Brine

  • 2 Tbsp kosher salt Essential for enhancing the turkey's natural flavors.
  • 1 Tbsp granulated sugar Adds sweetness to balance the saltiness.

Main Ingredients

  • 1 8-lb. whole turkey Forms the foundation of the dish.
  • 3 cloves garlic, finely chopped Infuses flavor into the turkey.
  • 6 Tbsp unsalted butter, melted Adds moisture and helps create a golden crust.
  • 2 tsp fresh thyme leaves Adds an earthy aroma.
  • 1 pinch crushed red pepper flakes Adds a dash of heat.
  • freshly ground black pepper For a perfect finishing touch.

Instructions
 

Brining

  • Remove the giblets from the turkey's cavity and pat the skin dry with paper towels.
  • In a bowl, mix the kosher salt and granulated sugar until well combined.
  • Rub this mixture generously all over the turkey, ensuring to cover all surfaces thoroughly.
  • Place the turkey in a roasting pan, cover loosely with plastic wrap, and refrigerate for two full days.

Preparation

  • One hour prior to baking, take the turkey out of the refrigerator and remove any accumulated liquid from the pan.
  • Pat the turkey dry once more and let it sit at room temperature for about an hour.

Roasting

  • Preheat your oven to 425°F (220°C).
  • In a bowl, mix garlic, melted butter, fresh thyme, crushed red pepper flakes, and black pepper.
  • Brush half of the mixture generously over the turkey.
  • Tie the legs together with twine and place the turkey on a roasting rack.
  • Roast for about 45 minutes, basting with the remaining butter mixture halfway through.
  • Once the skin is golden brown, reduce the oven temperature to 375°F (190°C).
  • Continue roasting until a meat thermometer registers 160°F (70°C) in the breast, about another 45 minutes.
  • Allow the turkey to rest for 15 minutes before slicing.

Notes

For best results, ensure the turkey is patted dry before applying the brine and don't rush the resting period after roasting.
Keyword Dry Brined Turkey, Holiday Feast, Roasted Turkey, Savory Turkey, Thanksgiving