Easy and mess free, Dry Brine Turkey is tender, juicy and perfect every time. With hints of citrus and herbs, it's a home run for holidays and beyond. Use the leftover brine for pork, chicken and more.
Prep Time15 minutesmins
Cook Time2 hourshrs
Brine Time1 dayd
Course: Dinner
Cuisine: American
Keyword: dry brine turkey, how to cook turkey, Thanksgiving Turkey
Servings: 12
Calories: 478kcal
Author: Kellie
Cost: $30
Equipment
1 roasting pan
Ingredients
1 1/2cupsButtermilk Dry Brine
12-14poundturkeypatted dry and giblets removed
For the dry brine:
1cuppowdered buttermilk
1/4cupkosher salt
1/4cupbrown sugar
1tablespoonfresh ground pepper
1tablespoongarlic powder
1tablespoononion powder
1/2tablespoondry thyme
1/2tablespoondry rosemary
1teaspoonsmoked paprika
Instructions
Whisk together all the dry brine ingredients and transfer to an airtight container.
Store in the pantry for up do 6 months.
Pat the turkey dry with a paper towel and place on a baking sheet.
Sprinkle the dry brine evenly over the surface of the meat and lightly press it to ensure it sticks to the skin.
Transfer the turkey, uncovered, to the refrigerator for 8 hours or up to 24 hours.
When ready to roast, preheat the oven to 500˚ F.
Move the turkey to a clean roasting pan and discard any juices that accumulated on the original pan.
Stuff the cavity of the turkey with aromatics and truss by tying the legs together with kitchen twine.
Roast the turkey for 30 minutes, then reduce the heat to 425˚F. Continue roasting until the temperature reaches 165˚F in the thickest part of the thigh.
Allow the turkey to rest for 45 minutes before carving.
Notes
For best results, coat the turkey with the brine up to 48 hours in advance. Store in the refrigerator uncovered and then bring to room temperature before roasting.