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Learn how to make the perfect Dry Brine Turkey with this easy recipe. Get crispy skin, juicy meat, and incredible flavor with my step-by-step guide for Thanksgiving or any holiday feast.
Quick Recipe Overview
WHAT: A whole roasted turkey seasoned with a simple dry brine of salt, baking powder, and herbs for maximum flavor and crispy skin.
WHY: This method guarantees juicy meat and perfectly golden, crackling skin without the mess of wet brining or constant basting.
HOW: Rub the turkey with the brine mixture, refrigerate uncovered for 1-3 days, then roast over aromatic vegetables with butter and stock.
Why does this recipe use baking powder?
Baking powder is the secret ingredient for ultra-crispy skin! It raises the pH of the skin, helping it brown faster and crisp up beautifully. Don’t skip it – it makes a huge difference.
Table of Contents
- Quick Recipe Overview
- Why I Love Making Dry Brine Turkey
- Ingredient Notes
- Roasted Dry Brine Turkey With Gravy Recipe
- How To Make Roasted Dry Brine Turkey With Gravy
- Substitutions and Variations
- FAQs for How to Dry Brine a Turkey
- What to Serve With Roasted Dry Brined Turkey & Gravy
- My Best Tips for Making This Dry Brine Turkey Recipe
- Storage & Reheating Tips
- Similar Turkey Recipes to Try
- More Tasty Turkey Recipes To Try
Why I Love Making Dry Brine Turkey
This dry brined turkey might completely change how I approach Thanksgiving! After years of wrestling with wet brines and dealing with soggy skin, I finally tried the dry brine method and it is fantastic!
The combination of kosher salt, baking powder, and fresh herbs creates the crispiest, most flavorful turkey you’ve ever tasted.
What makes this recipe especially appealing is how hands-off it is. Once you’ve rubbed on the brine mixture, the fridge does all the work.
The salt seasons the meat deep inside while the baking powder helps dry out the skin for that golden, crackling finish everyone fights over. Plus, you don’t need any special equipment or complicated techniques.
🩷 Melissa
The best part? This method is actually more forgiving than traditional roasting. The dry brine keeps the turkey breast incredibly moist while the dark meat cooks through perfectly.
I love that I can prep it days ahead and just focus on the roasting pan vegetables and gravy on the big day!
This is an easy way to prepare a tasty bird for your family’s holiday meal – and I share a lot of tips below!
Ingredient Notes
Coarse kosher salt: Use a coarse kosher salt like Diamond Crystal or Morton’s salt – not table salt or fine sea salt, as the measurements won’t be the same. The coarse texture is perfect for creating the dry brine.
Baking powder: I think aluminum-free baking powder has the best flavor. Don’t skip this ingredient as it helps achieve that restaurant-quality crispy skin.
Fresh herbs: While dried herbs work in a pinch, fresh herbs really shine here. The combination of sage, rosemary, and oregano is traditional and delicious, but feel free to use what you love.
Unsalted butter: Using unsalted butter lets you control the salt level perfectly since the dry brine already seasons the turkey well.
See the recipe card below for full information on ingredients and quantities.
Roasted Dry Brine Turkey With Gravy
Ingredients
For the Dry Brine:
- 1 15-pound fresh or thawed turkey, (See notes for other sizes.)
- 3 tablespoons coarse kosher salt
- 1 tablespoon baking powder
- 3 tablespoons fresh minced herbs, (See notes for suggestions.)
For Roasting the Turkey:
- 3 large carrots, roughly chopped, divided
- 3 large stalks celery, roughly chopped, divided
- 1 onion, roughly chopped
- 8 cloves garlic, peeled, divided
- 3 large sprigs each fresh sage, rosemary, and thyme
- 3 bay leaves
- 1 large apple, sliced into wedges
- 1 large orange, sliced into wedges
- ½ cup unsalted butter, cut into pats, (1 stick)
- 5 cups chicken stock or bone broth, divided
For the Gravy:
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
Instructions
5-7 Days Before Serving: Thaw the Turkey
- If you are working with a frozen turkey it needs to be thawed or partially thawed before you are going to dry brine it. Plan accordingly and see my notes for lots more tips.
1-3 Days Before Serving: Dry Brine the Turkey
- Start the dry brine 1–3 days before you plan to cook your turkey. The full 72 hours is best, 24 hours is minimum; do what you can with your schedule—it's all delicious!
- Remove the giblets and neck from the turkey and store covered in the fridge to make stock or gravy.
- Pat the turkey dry with paper towels inside and out, then place it on a rimmed baking sheet or in a roasting pan with a rack set in the bottom.
- In a small bowl, mix together the salt, baking powder, and herbs. Rub this mixture all over the turkey, getting under the wings and inside the cavity too.
- Pop the turkey into the fridge, uncovered, for at least 24 hours and up to 72 hours. This time in the fridge helps season the meat all the way through and dries out the skin so it roasts up perfectly crisp.
To Cook the Turkey:
- When you’re ready to roast, preheat the oven to 325°F. In the bottom of a large roasting pan, layer two-thirds of the carrots, two-thirds of the celery, all the onion, six of the garlic cloves, a sprig each of sage, rosemary, and thyme, and the bay leaves. Set the roasting rack on top of the vegetables.
- Place the turkey breast-side up on the rack. Stuff the cavity with the remaining carrots, celery, and garlic, along with the rest of the sage, rosemary, and thyme. Add in the apple and orange wedges, tucking them in wherever you can — it’ll be a tight fit, but that’s okay. If you want, tie the legs together with kitchen twine to help hold everything in.
- Arrange the butter pats over the turkey skin. Roast for 45 minutes, then pour half the chicken stock over the top. Roast another 45 minutes, pour the remaining stock over the turkey, and roast 45 minutes more.
- Continue roasting. If the skin starts to get too dark, tent foil over it. The turkey is done when it reaches about 165°F in the thickest part of the thigh. The turkey will take around 4 hours to cook through.
- Once it’s done, take it out of the oven, tent it loosely with foil, and let it rest for at least 20 minutes before carving.
To Make Turkey Gravy:
- While the turkey rests, make the gravy. Pour the drippings from the roasting pan into a large glass measuring cup or fat separator and let them sit a few minutes so the fat rises to the top. Measure out 3 cups of the broth portion for your gravy.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until it’s lightly golden — about 3 minutes.
- Slowly whisk in the 3 cups of broth and cook until the gravy is smooth and thickened, about 5 minutes. Taste and season with salt and pepper.
- If it needs to thicken more, mix 2 teaspoons of cornstarch to 2 tablespoons of cold water, then whisk that into the gravy and simmer until it’s just right. If it ever gets too thick, whisk in a splash of the extra turkey broth until it’s perfect for pouring.
Notes
- The general ratio for this is: 1 tablespoon kosher salt, 1 teaspoon baking powder, and 2 teaspoons dried herbs OR 2 tablespoons fresh minced herbs PER 5 pounds of turkey. This way you can scale the dry brine to the size of turkey you have.
- Do not wash off the dry brine before baking.
- I like to use a combination or oregano, rosemary, and sage for my turkey. You can also use a little parsley too if you have it. It’s worth getting fresh herbs for this if you can but dry will work too if that’s what you have on hand.
- You don’t want to cover this bird tightly but if you have a lid for your roasting pan you can put it over it in the fridge, just no right covers.
- Time: As a general rule, plan on about 13 to 15 minutes per pound in a 325°F oven. This will give you a rough idea of when your turkey should be done. I like to set a timer when I first put it in so I have a ballpark estimate, but don’t rely on time alone — every turkey cooks a little differently.
- Temperature: The most reliable method is checking the internal temperature with a thermometer. You want the meat in the thickest part of the thigh to reach 165°F. And be sure your thermometer tip is not touch the bone when checking the temperature.
- Leg wiggle: This is my final check. Grab one of the legs firmly and give it a wiggle — if the joint moves easily and feels loose, like it could almost come off, that’s a sure sign the dark meat is cooked through.
Nutrition
How To Make Roasted Dry Brine Turkey With Gravy
Step 1: Prepare and Brine (1-3 days before)
Remove giblets and neck from your turkey, then pat it completely dry inside and out with paper towels. Mix together the kosher salt, baking powder, and minced fresh herbs in a small bowl. Rub this mixture thoroughly all over the turkey, including under the wings and inside the cavity. Place the turkey on a roasting rack set in a rimmed baking sheet and refrigerate uncovered for 24-72 hours.
Step 2: Build Your Flavor Base
When ready to roast, preheat your oven to 325°F. Layer two-thirds of the chopped carrots, celery, onion, 6 garlic cloves, herb sprigs, and bay leaves in the bottom of your roasting pan. Set the roasting rack on top of these aromatic vegetables – they’ll flavor your gravy later.
Step 3: Stuff and Season
Place the brined turkey breast-side up on the rack. Stuff the cavity with remaining carrots, celery, garlic, herb sprigs, apple wedges, and orange wedges. Pack them in tightly – everything will soften and release flavor as it cooks. Tie the legs together with kitchen twine if desired, then arrange butter pats evenly over the turkey skin.
Step 4: Roast with Stock
Roast for 45 minutes, then pour half the chicken stock over the turkey. Continue roasting another 45 minutes, add the remaining stock, and roast for another 45 minutes. Keep roasting until the thigh reaches 160°F, about 4 hours total for a 15-pound bird. If the skin browns too quickly, tent loosely with foil. Let the turkey rest for at least 20 minutes before carving.
Step 5: Make the Gravy
Pour the pan drippings into a fat separator or measuring cup and let the fat rise to the top. Measure out 3 cups of the broth portion. In a saucepan, melt butter over medium heat, whisk in flour, and cook until golden (about 3 minutes). Slowly whisk in the broth and cook until thickened (about 5 minutes). Season with salt and pepper to taste.
Step 6: Carve and Serve
Transfer your beautifully browned turkey to a cutting board. Remove the twine and carve the breast meat, thighs, and drumsticks. Arrange on a platter and serve with the homemade gravy alongside all your favorite Thanksgiving sides.
Substitutions and Variations
Turkey Size
This recipe is written for a 15-pound turkey, but you can easily scale it. Use 1 tablespoon kosher salt, 1 teaspoon baking powder, and 2 tablespoons fresh minced herbs per 5 pounds of turkey.
Herb Variations
Try mixing fresh thyme and parsley, or go bold with a combination of oregano and marjoram. Just keep the total amount of herbs the same.
Stock Alternatives
If you don’t have chicken stock, turkey stock or even vegetable broth works beautifully. You can also use bone broth for extra richness.
Butter Alternatives
Substitute with olive oil or ghee if you prefer. Just brush it on before roasting instead of using pats.
Citrus Swap
Switch the orange for lemon or grapefruit, or use all apples instead. The fruit adds moisture and subtle sweetness to the cavity aromatics.
FAQs for How to Dry Brine a Turkey
No! Never rinse off the dry brine. It’s perfectly seasoned and will create that beautiful crispy skin you’re after. Simply pat the turkey dry if there’s any excess moisture, then proceed with roasting.
Ideally 72 hours (3 days) for the best results, but you can get away with 24 hours minimum. The longer brine time allows the salt to penetrate deeper into the meat for more even seasoning throughout.
Yes, but it must be completely thawed first. Plan 1 day of thawing time in the refrigerator for every 4-5 pounds. A 15-pound turkey needs about 3-4 days to thaw before you can start the dry brine process.
The thickest part of the thigh should reach 165°F when measured with a meat thermometer. Make sure the thermometer isn’t touching bone for an accurate reading.
What to Serve With Roasted Dry Brined Turkey & Gravy
This dry brined turkey is the star of any holiday table! Serve it with classic Thanksgiving sides like creamy mashed potatoes, green bean casserole, and sweet potato casserole. Don’t forget the cranberry sauce – homemade or canned both work beautifully.
For stuffing lovers, try a traditional sage and onion dressing or cornbread stuffing baked alongside the turkey. Roasted Brussels sprouts with bacon and honey-glazed carrots add color and flavor to your spread.
Round out your feast with warm dinner rolls, a crisp autumn salad, and make-ahead turkey gravy. And of course, save room for pumpkin pie and pecan pie for dessert!
My Best Tips for Making This Dry Brine Turkey Recipe
🍗 Start early: Give yourself plenty of time for both thawing and brining. A well-planned timeline is your secret weapon for stress-free holiday cooking.
🍗 Keep it uncovered: Store your brined turkey uncovered in the fridge. This dries out the skin, which is exactly what you want for that crispy, golden finish. If you’re worried about fridge space, you can loosely tent it with a lid but avoid tight wrapping.
🍗 Use a roasting rack: Elevating your turkey on a rack allows hot air to circulate all around the bird and keeps the bottom from getting soggy. Layer aromatic vegetables underneath for bonus flavor in your gravy.
🍗 Baste with stock, not drippings: Adding chicken stock during roasting keeps the bird moist without washing away the seasoned exterior. Pour it carefully over the turkey at 45-minute intervals.
🍗 Let it rest: This is crucial! Allow at least 20 minutes of resting time after roasting. This lets the juices redistribute throughout the meat, ensuring every slice is moist and tender.
Storage & Reheating Tips
Room Temperature
Don’t leave cooked turkey at room temperature for more than 2 hours. Carve any leftover meat off the bones and store properly to keep it fresh.
Refrigerator Storage
Store carved turkey in an airtight container in the refrigerator for up to 4 days. Pour a little turkey broth over the meat before sealing to keep it moist.
Keep white meat and dark meat separate if possible, as they reheat differently.
Freezer Storage
Freeze turkey in portion-sized containers or freezer bags for up to 3 months. Label with the date and remove as much air as possible to prevent freezer burn.
Reheating Roast Turkey
For best results, reheat turkey gently in a covered dish with a splash of chicken stock or turkey broth at 325°F until warmed through. Alternatively, microwave individual portions with a damp paper towel over top to retain moisture. Avoid overheating, which can dry out the meat.
Make Ahead Dry Brine Turkey
The beauty of this recipe is the dry brine itself is make-ahead! Complete the brining process 1-3 days before cooking. You can also chop your vegetables and prep the herb mixture the night before roasting day to save time.
Similar Turkey Recipes to Try
- Herb Butter Roasted Turkey Breast – A classic wet-roasted turkey breast with compound butter
- Turkey Pot Pie – Perfect for using up leftover dark or light meat
- Perfect Turkey Soup – My second favorite way to use up leftover turkey
- Turkey Broth – What to do with the leftover bones, veggies, & herbs (don’t waste them!)
More Tasty Turkey Recipes To Try
Turkey Recipes
Turkey Pot Pie
Soups, Stews & Chowders
Turkey Soup
15-Minute Recipes
Turkey Meatballs
From Scratch Recipes
Turkey Meatballs
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