The Ultimate Guide to Dry Brining a Turkey: Two Expert Recipes for a Succulent and Flavorful Feast

You don’t want to deal with a wet brine, so this Thanksgiving you want to do something special instead of just a basic roasted turkey. This year, try dry brining your gorgeous Thanksgiving turkey with my Dry Brine Turkey recipe for incredibly delicious and juicy results. Get all of my advice, methods, and directions for dry brining an entire turkey by reading on!

Keywords: turkey brine dry rub, dry brining turkey, Thanksgiving turkey, herb rub, garlic butter rub

Achieving the perfect Thanksgiving turkey requires the right technique, and dry brining has emerged as a game-changer. This simple yet effective method involves coating the turkey with a dry rub of salt and herbs, allowing it to rest in the refrigerator for several days, resulting in a juicy, flavorful, and beautifully browned bird.

This guide combines the expertise of two renowned culinary sources, Skinnytaste and Valerie’s Kitchen, to provide you with a comprehensive understanding of dry brining and two exceptional recipes to choose from.

Dry Brining: A Scientific Approach to Juicy Turkey

What is Dry Brining?

Dry brining is a method of seasoning and tenderizing a turkey by applying a dry rub of salt and herbs, allowing it to rest uncovered in the refrigerator for several days. The salt draws out the turkey’s natural juices which then dissolve the salt and are reabsorbed back into the meat resulting in a more flavorful and moist bird. Additionally, the uncovered resting period allows the skin to dry out slightly, promoting crispier skin when roasted.

Benefits of Dry Brining:

Juicier Turkey: The salt breaks down muscle proteins, allowing the turkey to retain more moisture during cooking.
Flavorful Meat: The salt enhances the natural flavors of the turkey and allows the herbs to infuse their aromas.
Crispy Skin: The uncovered resting period dries out the skin, promoting crispier skin when roasted.
Make-Ahead Convenience: Dry brining can be done up to three days in advance, freeing up valuable time on Thanksgiving Day.

Two Expert Dry Brine Turkey Recipes:

1. Herb and Salt-Rubbed Dry Brine Turkey by Skinnytaste:

This recipe features a simple yet effective dry rub of fresh herbs, salt, and olive oil. The turkey is brined for four days, resulting in a moist and flavorful bird with crispy golden skin.

Key Ingredients:

Fresh herbs (thyme, sage, rosemary, marjoram, oregano)
Olive oil
Kosher salt
Fresh or thawed turkey

Instructions:

Combine the herbs and olive oil in a bowl.
Rub the herb mixture under the skin and on the surface of the turkey.
Sprinkle the turkey with salt, both inside and outside the cavity.
Place the turkey in a large plastic bag and refrigerate for four days, turning it daily.
Remove the turkey from the bag and pat it dry.
Roast the turkey according to the recipe instructions.

2. Dry Brine Turkey with Garlic Butter Rub by Valerie’s Kitchen:

This recipe adds a flavorful garlic butter rub to the dry brine, further enhancing the taste and aroma of the turkey. The turkey is brined for two to three days, resulting in a tender and juicy bird.

Key Ingredients:

Coarse ground kosher salt
Dried thyme and sage
Black pepper
Softened butter
Olive oil
Granulated garlic or garlic powder
Fresh or thawed turkey

Instructions:

Combine the salt, herbs, and pepper in a bowl.
Sprinkle the dry rub inside the turkey cavity and under the skin.
Combine the softened butter, olive oil, and garlic to create a garlic butter rub.
Rub the garlic butter under the skin and on the surface of the turkey.
Place the turkey in a roasting pan or on a rack and refrigerate for two to three days, uncovered.
Roast the turkey according to the recipe instructions.

Additional Tips for Dry Brining Turkey:

Choose a fresh or thawed turkey: Avoid kosher or self-basting turkeys, as they have already been seasoned.
Use coarse ground kosher salt: It dissolves more evenly than table salt.
Don’t rinse the turkey before roasting: This will remove the salt and negate the benefits of dry brining.
Roast the turkey at a lower temperature: This will help prevent the turkey from drying out.
Let the turkey rest before carving: This allows the juices to redistribute, resulting in a more tender bird.

Dry brining is a simple yet effective technique for achieving a juicy, flavorful, and beautifully browned Thanksgiving turkey. By following the expert recipes and tips provided in this guide, you can confidently prepare a show-stopping centerpiece for your holiday feast.

Fill Inside of Turkey with Desired Aromatics, Fold Wings Down + Tie Legs Together

Stuff the turkey cavity with any aromatics you’d like, like fresh herbs, onions, garlic, apples, and orange/lemon wedges. With kitchen twine, bind the legs together and fold the wings down and back. Allow turkey to come to room temperature.

Kosher Salt is KING in this Dry Turkey Brine

The primary component of brines of any kind is SALT. The majority of dry brine recipes call for using only kosher salt. Iodized table salt is much more sharp and salty. Use a coarse kosher salt for best results; we want our turkey to be “seasoned,” not salty.

I’ve discovered through a lot of internet research and old-fashioned trial and error that the proper ratio is one tablespoon of kosher salt for every four pounds of turkey. To ensure you have the best turkey ever, you should modify your salt and recipe based on the size of the turkey you purchase. My recipe is based on a 12-pound bird. In the end, the size of your turkey will determine how much salt you use.

turkey brine dry rub

Dry Brined Turkey on a Pellet Grill

FAQ

Can you brine and dry rub a turkey?

Using a Turkey Rub The flavors infuse the meat and create a beautiful golden color on the skin. If using this along with a brine, you need to eliminate the salt from the rub recipe. Since most rub recipes contain salt, it is crucial that you cut out this ingredient.

Can you dry brine with rub?

As with wet brining, you can opt to include other flavorings if you wish to create a custom dry rub. Just apply the plain salt or rub mixture to the surface and leave it untouched like that for a period of time before cooking. You can basically brine any type of meat you like, including beef, pork and poultry.

How long should a turkey dry brine for?

Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.

Should you rinse turkey after dry brining?

Pat It Dry Use paper towels and get the skin “as dry as possible” before doing anything else. And if you’re wondering, no—you don’t need to rinse the bird, whether it’s been dry-brined or wet-brined, before adding more seasoning and roasting.

How do you Dry Brine a Turkey?

In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Using damp paper towels, brush the dry brine off the turkey.

How do you brine a Thanksgiving turkey?

But let’s back up: There are two ways to brine your Thanksgiving turkey: a wet brine or a dry brine. Dry brining simply involves rubbing a turkey in a salt-and-herb mixture and letting it sit in the refrigerator for many hours (usually about one hour per pound).

What is a dry brined Turkey?

This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat. Want an easy roast turkey recipe that’s moist and flavorful? Try dry brining! Rather than wet brining a turkey, dry brining is so much easier and less messy!

How long can you cook a dry brined Turkey?

Although you can cook a dry-brined turkey after one day, giving it three days yields a much more tasty bird. Use any cooking method. Once your turkey is brined, you can choose whatever method you like for cooking it: traditional oven-roasting, deep-frying, or even grilling are all fine to do with a brined bird.