Dry brine turkey for the juiciest, most flavorful bird with golden, crispy skin. I use this easy and simple method every Thanksgiving.
Dry Brine Turkey Rubbed with Herbs and Salt
Looking for a reliable roasting method. Moist and delicious turkey Without making a wet brine mess? no way dry brine This is the easiest and most reliable method I have tested over the years. Instead of soaking the bird in a big bucket of brine, this method uses a simple mix of salt, herbs, and aromatics to give your turkey a deep flavor and help the skin crisp up beautifully in the oven.
I’ve been making my Thanksgiving turkey this way for the past few years, and it’s juicy, well-seasoned, and keeps coming out with almost no effort. The best part? No special equipment is required. Just put it in the refrigerator. Only 3-4 days will give you the best results, but starting a day later can also work (I did it myself!).
If you’re hosting a small gathering, you might prefer stuffed or slow-cooker turkey breasts, but if you want to enjoy a classic whole shrimp dish without the stress… this dry-brined turkey is for you.
Why Dry Brine Turkey?
Dry curing is the easiest way to ensure quality. Moist, flavorful turkey with perfectly crispy skin— without the mess of wet salt water. After years of testing different methods, I return to this method every Thanksgiving because it’s simple, reliable, and consistently gives me interesting results.
Here’s why this works so well:
- Season the meat deeply. The salt draws out moisture, dissolves it, and then pulls it back into the turkey, delivering all the flavor.
- Keeps your turkey juicy without making a mess. There’s no need to pour tons of salt water into your refrigerator.
- No buckets, no spills, no hassle. You don’t need huge pots, coolers or gallons of water. Dry brine takes just a few minutes to prepare and stores right on a sheet pan in the refrigerator.
- Gives you soft, golden skin: This is because the turkey is not submerged in liquid and remains dry on the outside.
- Almost entirely hands-off: Just a few minutes of preparation and your refrigerator is ready to go.
- Tested annually. I’ve made this turkey several years in a row, and the results are consistently reliable, even if I start a day late.
- lighter: Most turkey recipes use tons of butter, but this version keeps things lighter without sacrificing flavor. Because the dry brine does its job, your turkey will still be incredibly juicy and delicious.
What is dry brine?
Dry brine is an herb and salt rub that is applied directly to the turkey. This creates shiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the four-day process ensures the skin will be crispy when roasted.
materials needed
You can make the easiest Thanksgiving turkey with just a few simple ingredients. See recipe card below for exact measurements.
- whole turkey – Dry brining works best on fresh or thawed turkeys, allowing the salt to penetrate the meat.
- kosher salt – The secret to juicy, well-seasoned meat; It’s about drawing out the moisture, dissolving it, and bringing the flavor back in.
- fresh herbs – Fresh sage, rosemary, and thyme add a traditional Thanksgiving flavor without being overpowering.
- dried herbs – Add dried oregano and marjoram to add an herbal flavor.
- olive oil – Helps to turn the skin brown and make it look fresh.
How to Brine a Turkey (Step by Step)
- Remove the giblets and pat the turkey dry. Dry skin = crispier roast.
- Loosen your skin. Gently slide your fingers under the skin of the chest (and thighs if possible) to loosen it without tearing it. This helps the seasoning reach the meat and gives the skin extra room to crisp up.
- Mix in the dry brine. Kosher salt, olive oil, and chopped herbs.
- Season the turkey generously. Sprinkle dry brine mixture all over turkey. That is, spray it on top of the skin, under loose skin on the chest, and inside the cavity. It doesn’t have to be perfect. The salt spreads on its own, drawing out moisture and bringing back flavor.
- Tuck in the wings. Fold the wing tips under the turkey to prevent it from burning and to help the bird roast more evenly.
- Store in bag and refrigerated for the first 3 days. Place the seasoned turkey in a large brine bag or oven bag and refrigerate, turning daily. This will help keep your fridge clean while the salt gets into the meat.
- See you on day 4 for the crispiest skin. On the fourth day, remove the turkey from the bag, place uncovered on a roasting pan or rimmed sheet pan, and refrigerate uncovered for the final 24 hours.
At this stage, the skin is dried and baked until beautifully golden and crispy. - Do not rinse. When roasting preparations are complete ~ no rinse. Rinsing adds moisture back to the skin and may affect browning. Pat dry if necessary.
- Bake as directed. Roast until the breasts reach 160°F and the thighs reach 165°F (the turkey will rise slightly as it rests).
- Let it rest. If you let it rest for 20 to 30 minutes, the meat will retain its juiciness.
Choosing the Right Size Thanksgiving Turkey
A good rule of thumb is to estimate at least 1 pound to 1 1/2 pounds per person to ensure you have plenty of extra food.
Is it fresh or frozen?
Whether you use a fresh or frozen turkey for dry-brining, start with a bird that has not been seasoned at all. Avoid pre-brined kosher turkeys and turkeys that are seasoned directly by injecting a salt solution.
- fresh – The advantage of using a fresh bird is that it does not need to be thawed. A fresh bird will keep in the refrigerator for four days. Some people find it tastier than frozen birds.
- frozen – They are usually cheaper and can be purchased weeks in advance. However, it requires some thawing time. If your turkey was completely frozen when you purchased it, each 5 pounds of turkey will need about 24 hours to completely thaw. To thaw faster, place the turkey in a cold water bath and change the water every 30 minutes until thawed.
Thawing a Frozen Turkey
- refrigerator – If you have more time, place the turkey in its original packaging in the refrigerator to thaw. Thaw a 5-pound bird for 24 hours.
- cold bath – If time is limited, place the bird in a cold water bath, changing the water every 30 minutes. Thawing time per pound of bird is 30 minutes.
strain
- Hub Variants: Play around with different herb combinations.
- Citrus Variations: For a brighter flavor, add orange peel to the dry brine.
- butter: For a tastier bird, add butter just before roasting the turkey.
- Small gatherings: make it mine Stuffed Turkey Breast or Slow Cooker Turkey Breast Instead.
- Want extra crispy skin? Place the turkey, uncovered, in the refrigerator for the last 24 hours.
How much salt should I use?
This recipe can be adapted to any size turkey. Use 1 tablespoon of salt for every 4 pounds. Diamond crystal salt is best. Morton’s has more sodium and is saltier. If you use Morton’s you will need to adjust and use less.
kosher salt
The only salt I cook with every day is Diamond Crystal Kosher Salt. Not only do different brands and types of salt have different sodium content per measurement, but they also taste different. When cooking any of the recipes featured on my website and cookbook (both for flavor and sodium content), you should use Diamond Crystal Kosher Salt. If you use a different type of salt or a different brand of kosher salt, don’t forget to taste it.
Storing Leftover Food
- refrigerator: Store leftover turkey in an airtight container. Up to 4 days.
- Freezer: Turkey freezes well. Store frozen in a freezer-safe bag or container. Up to 3 months.
- Reheat: To prevent the meat from drying out, lightly warm it in the oven or microwave with broth sprinkled on it.
produce: night soil
Serving Size: 6 ounce turkey breast, skinless
4-day dry brine:
(4) 4 days Before roasting the turkey, mix the herbs and oil in a small bowl. Remove neck and giblets and reserve if using. Loosen the skin around the bird’s shoulders and around the opening. Gently slide your hands under the skin to release the skin from the breasts, thighs, and drumsticks.
Mix the olive oil and herbs. Rub the herbs into the meat under the skin. Pat the skin back into place.
Rub salt inside the cavity and on your skin. Tuck the wingtips behind the neck and tie the legs with kitchen string. Place the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Place the bag inside the second bag and tie it.
Days 1-3: Place turkey on a rimmed baking sheet and refrigerate. Turn over every day for 3 days.
Day 4: Remove the turkey from the bag and pat dry with paper towels. Transfer to a large roasting pan, unwrap and refrigerate to air dry the turkey overnight (day 4).
Convection roasting mode:
Place a rack in the lower third of the oven and preheat the oven to 350°F on the convection roasting setting. If using a probe, insert the thermometer into the thickest part of the thigh, not touching the bone, and set the temperature to 165F. Roast until the breast reaches 160°F and the thighs reach 165°F (the turkey will rise slightly as it rests), about 1 1/2 to 2 hours, or longer depending on the size of the turkey. Let the turkey rest for 30 minutes before carving to allow the juices to settle.
Conventional oven:
Place a rack in the lower third of the oven and preheat the oven to 425°F. Roast the turkey for 1 hour, then reduce the heat to 325°F.
Continue roasting until the breasts reach 160°F and the thighs reach 165°F (the turkey will rise slightly as it rests). For larger birds this will take about 1 3/4 to 2 hours or longer. Let the turkey rest for 30 minutes before carving to allow the juices to settle.
Final step:
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- Brining time: The turkey is soaked in brine for 3 to 4 days and dried. Four days gives the best flavor and crispiest skin, but even three days works beautifully.
- My method: Store the turkey in a bag for the first three days, then uncover it on the fourth day and let the skin dry overnight before roasting.
- Do not rinse: Do not rinse dry brine. Rinsing will rehydrate your skin and prevent browning. Pat dry if necessary.
- Salt Type: Use only kosher salt. Table salt is much finer and makes the turkey too salty. We use diamond crystal with less sodium than Morton’s.
- Late start: Shorter dry brine results in improved flavor and texture, even if only 24 to 48 hours.
clothing material: 6 ounce turkey breast, skinless, calorie: 225 calorie, protein: 45.5 g, province: 3.5 g, Saturated Fat: 1 g, Cholesterol: 121 mg, sodium: 896.5 mg
FAQ
Ideally 3-4 days, but 24-48 hours is also possible. The longer you leave it, the deeper the seasoning becomes.
yes! Soaking in salt water for just 1-2 days will improve the flavor and moisture. I started late, but I still got good results.
It has only been thawed once. Salt should approach the meat.
no. Rinsing adds water and prevents the skin from getting crispy. Pat the turkey dry before roasting.
yes. Aromatics such as lemons, herbs, garlic, and onions add flavor without affecting the brine.
no. The salt dissolves into the meat, seasoning it evenly without salty stains.
