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Dry Brine Turkey

Dry brine turkey for crisp, deeply seasoned skin and juicy meat with a simple salt cure and a 325°F oven roast. Butter, onion, lemon, and thyme add flavor while the turkey rests before carving.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Brining and resting 2 days 30 minutes
Total Time 2 days 4 hours 20 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Dry brine
  • 1 whole turkey 12-pound, thawed, giblets and neck removed
  • 4 tbsp kosher salt Diamond Crystal (or 2 tablespoons Morton)
Roasting
  • 0.5 cup unsalted butter 1 stick, softened
  • 1 tsp black pepper
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 sprigs fresh thyme

Equipment

  • 1 roasting pan

Method
 

Dry-brine the turkey
  1. Pat the turkey dry.
  2. Loosen the breast skin carefully with your fingers.
  3. Rub the salt evenly over the turkey, including inside the cavity and under the breast skin.
  4. Set the turkey breast-side up on a rack in a roasting pan.
  5. Refrigerate uncovered for 24 to 48 hours.
Roast the turkey
  1. Heat the oven to 325°F with a rack in the lower third.
  2. Do not rinse the turkey; blot it dry.
  3. Rub the butter under the breast skin and over the legs, and season the skin with the pepper.
  4. Put the onion, lemon, and thyme in the cavity.
  5. Roast breast-side up for about 3 to 3 1/2 hours, checking after 2 1/2 hours, until a thermometer inserted in the thickest part of the breast and the innermost thigh, without touching bone, reads 165°F.
  6. Loosely tent with foil if the skin browns too quickly.
  7. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 30 minutes before carving.

Notes

For the best seasoning and crisp skin, refrigerate the turkey uncovered for the full brining time. Refrigerate leftovers for 3 to 4 days or freeze them; use dairy-free butter as a dairy-free swap.