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Dry Brine Turkey

Dry brine turkey is seasoned under and over the skin, then refrigerated uncovered for 24 to 72 hours before roasting. Butter helps the skin brown while onion, lemon, and thyme flavor the cavity.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Brining and resting 1 day 30 minutes
Total Time 1 day 4 hours 20 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey whole, 12- to 14-pound, fully thawed, giblets and neck removed, not kosher or pre-brined
  • 4 tbsp Diamond Crystal kosher salt
  • 4 tbsp unsalted butter softened
  • 1 tsp ground black pepper
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 sprigs fresh thyme

Equipment

  • 1 16-inch roasting pan

Method
 

  1. Pat the turkey dry with paper towels and set it breast side up on a rack in a 16-inch roasting pan.
  2. Loosen the skin over the breast and thighs with your fingers.
  3. Rub all 4 tablespoons of salt evenly under the skin, over the skin, and inside the cavity.
  4. Refrigerate the turkey uncovered in the pan for 24 to 72 hours.
  5. Heat the oven to 325°F.
  6. Rub the softened butter under the breast skin and over the outside of the turkey.
  7. Season the skin with the pepper.
  8. Put the onion, lemon, and thyme in the cavity.
  9. Tuck the wing tips under the bird.
  10. Roast for 3 to 3 3/4 hours, checking the temperature after 3 hours.
  11. Check that the thickest part of the breast and the innermost thigh each reach 165°F.
  12. Loosely tent the turkey with foil if it browns too quickly.
  13. Rest the turkey loosely covered with foil for 30 minutes before carving.

Notes

For the best seasoning, rub the salt evenly beneath the skin and leave the turkey uncovered in the refrigerator for the full brining time. Refrigerate leftovers for 3 to 4 days; cooked turkey freezes well. For a dairy-free option, use a plant-based butter in place of the unsalted butter.