This dry-brine turkey recipe produces a Thanksgiving centerpiece that’s full of flavor and juicy as heck. The brine is just kosher salt and brown sugar, applied at least 12 hours and up to 2 days ahead. The salt helps the meat retain moisture, while an uncovered rest in the fridge dries the skin for better browning—no bucket required.
Watch Andy make dry-brined turkey
Roasting the bird on a wire rack set inside a rimmed baking sheet (instead of a high-sided roasting pan) lets hot air circulate around it, encouraging browning all over. We’ve also done away with the turkey baster in favor of a buttery honey-vinegar glaze you’ll brush over the bird while it cooks. Fragrant with rosemary, garlic, and orange zest, with Worcestershire sauce for savory depth, the repeated brushing builds an even, glossy lacquer.
Let the cooked turkey rest uncovered for 30 minutes to 1 hour before carving. Resist the urge to tent it with foil, which traps steam and softens that hard-earned crispy skin. Use the downtime to put the finishing touches on your Thanksgiving side dishes.
Dry-brined turkey FAQ
What kind of turkey should I buy for dry-brining?
Choose an unseasoned turkey. Kosher, self-basting, and enhanced turkeys have already been salted, so adding this dry brine can make them overly salty. Check the label for an added salt solution before buying. A frozen turkey is fine; thaw it in the refrigerator for at least 24 hours before starting the brine.
Do I rinse the turkey after dry-brining?
No. In this recipe, the brine stays on the bird; Step 2 calls for rinsing the baking sheet and rack to prevent the drippings from becoming too salty, not the turkey. Follow the measurement for your brand of kosher salt, and don’t feel compelled to use every last grain of the mixture—the recipe intentionally makes extra.
Can I use the pan drippings for gravy?
Yes, but taste them first: The dry brine and glaze make these drippings especially flavorful, and they may be quite salty. Skim off the excess fat to make your roux, then add the juices a little at a time, followed by low-sodium chicken broth (or homemade unseasoned turkey stock).
Our Make-Ahead Gravy doesn’t need drippings, but you can stir some in as it reheats. Taste before adding salt.
Can I use a larger or spatchcocked turkey?
Yes, but not with the same roasting schedule. This dry brine recipe is written for a whole 12–14-lb. bird; a larger turkey or one that’s been flattened will cook differently. For a spatchcocked bird, follow our Spatchcock Turkey With Anise and Orange rather than transferring this recipe’s roasting and glazing times.
See why each step works in our guide to cooking Thanksgiving turkey →
What you’ll need
Quality, Pasture-Raised Turkey
$160 At Shop
Wire Rack for Baking Sheet
$45 At Shop
Roasting Pan with Rack
$200 At Shop
Recipe information
Total Time
4 hours 45 minutes, plus at least 12 hours brining
Yield
8–10 servings
Ingredients
½
1
1
12
¼
2
4
3
3
2
Need to make a substitution?
Preparation
Step 1
Place ½ cup Diamond Crystal or ¼ cup plus 1½ tsp. Morton kosher salt and 1 Tbsp. light brown sugar in a small bowl and work together with your fingers until incorporated. Place one 12–14-lb. turkey, neck reserved for gravy, giblets discarded, on a wire rack set inside a rimmed baking sheet and pat dry with paper towels. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle salt mixture all over outside of the turkey as well as inside the cavity of the turkey, patting to adhere and nudging some into every crevice. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey. Chill bird, uncovered, at least 12 hours and up to 2 days.
Step 2
Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey, breast side up, on rack and tuck wings underneath. Let turkey sit at room temperature 2–3 hours.
Step 3
Place an oven rack in middle of oven; preheat oven to 450°. Using your fingers, loosen turkey skin on breast. Work 4 Tbsp. unsalted butter, room temperature, under skin, spreading evenly over both breasts. Smear outside of turkey with another 4 Tbsp. unsalted butter, room temperature.
Step 4
Tie legs together with kitchen twine and pour 1 cup water into baking sheet.
Step 5
Roast turkey, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.
Step 6
Meanwhile, cook ¼ cup sherry vinegar or red wine vinegar, 2 Tbsp. honey, 4 tsp. Worcestershire sauce, 3 sprigs rosemary, 3 garlic cloves, crushed, two 2x1" strips orange zest, and remaining 4 Tbsp. unsalted butter, room temperature, in a small saucepan over medium heat until bubbling and slightly thickened, about 5 minutes. Reduce heat to lowest setting and keep glaze warm.
Step 7
Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 30 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast near the neck registers 155° (don’t worry; the temperature will continue to climb while the bird rests), 65–85 minutes longer. Skin should be deep golden brown, shiny, and crisp. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.
Editor’s note: The dry-brine turkey recipe was first printed in our November 2018 issue as ‘Dry-Rubbed Roast Turkey.’ Head this way for more of our best Thanksgiving recipes →