Dry Brine Turkey

Juicy and flavorful Dry Brine Turkey with garlic butter, fresh herbs, and citrus aromatics. This easy turkey recipe produces tender meat, crispy skin, and is perfect for Thanksgiving, holiday dinners, or special family meals. Roast a 12–16 pound bird with this simple method for consistent results every time.

Ingredients

Turkey

• 12 to 16 pound natural turkey, safely thawed
• 32 ounces low-sodium chicken or turkey broth
• Kitchen twine, for tying legs together

Dry Brine (per 5 pounds of turkey)

• 1 tablespoon coarse kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• ½ teaspoon freshly ground black pepper

Garlic Butter Rub

• ½ cup butter, softened
• 2 tablespoons olive oil
• 1 tablespoon granulated garlic or garlic powder

Aromatics

• 1 carrot, scrubbed and cut into chunks
• 1 small onion, peeled and cut into chunks
• 1 small unpeeled orange, sliced into wedges

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Instructions

Brine the Turkey

1. Remove the packaging and giblets from the turkey. Pat the cavity and exterior dry with paper towels. Place the turkey on a large sheet of heavy-duty foil for easy cleanup.
2. Combine the dry brine ingredients in a small bowl. Sprinkle a few teaspoons inside the cavity and spread it with your hand. Carefully lift the skin over the breast and coat the meat beneath with a couple of teaspoons. Sprinkle the remaining brine evenly over the exterior.
3. Place the turkey on a rack in a roasting pan or rimmed baking sheet. Cover securely with plastic wrap and refrigerate for 24–48 hours.
4. After the initial brine, remove the plastic wrap and leave the turkey uncovered in the refrigerator for 8–24 hours.
5. About an hour before roasting, remove the turkey from the fridge. Pour out any liquid from the cavity and blot excess juices from the pan. Place the turkey back on the roasting rack.

Roast the Turkey

1. Preheat the oven to 325°F (163°C). Combine butter, olive oil, and granulated garlic in a small bowl and set aside.
2. Stuff the turkey cavity with carrot, onion, and orange.
3. Gently spread some garlic butter under the skin of both breasts. Rub the remaining mixture over the exterior, including wings and legs. Tuck wings under the body and tie the legs together with kitchen twine. Pour about 2 cups of broth into the bottom of the pan.
4. Roast the turkey in the preheated oven. Baste every 20–30 minutes, adding more broth if necessary. Rotate the pan halfway through for even browning. Tent with foil if the skin reaches desired color before cooking is complete.
5. Roast until the thickest part of the thigh reaches 165°F (74°C), about 3–4½ hours for a 12–16 pound turkey.
6. Remove from oven, loosely tent with foil, and let rest for 30 minutes before carving.

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Why You’ll Love This Recipe

This dry brine method ensures juicy, flavorful meat with perfectly seasoned skin. Aromatic herbs, garlic butter, and citrus create a balanced, savory turkey that’s ideal for holiday dinners or special occasions.

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Tips

• Pat the turkey dry to help the brine stick and produce crispier skin.
• Lift the skin carefully to avoid tearing while spreading butter underneath.
• Basting isn’t required but helps achieve an evenly browned, flavorful crust.

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Variations and Substitutions

• Herbs: Swap thyme and sage with rosemary or marjoram for a different flavor profile.
• Citrus: Replace orange with lemon or lime wedges for a brighter taste.
• Butter Alternatives: Use herb-infused olive oil or ghee instead of butter.
• Broth: Vegetable broth can be used for a lighter flavor.

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FAQs

Can I brine the turkey for longer?
Yes, up to 72 hours for a larger bird, but be careful not to over-salt.

Do I have to use the garlic butter under the skin?
No, but it adds flavor and helps keep the breast meat moist.

Can I prepare this turkey ahead of time?
Yes, the dry brine can be done a day or two in advance. Roast the turkey when ready.

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Serving Suggestions

• Serve with mashed potatoes, stuffing, and roasted vegetables for a classic holiday meal.
• Carve the turkey into slices and use leftovers for sandwiches or salads.
• Pair with cranberry sauce or pan gravy for added flavor.