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Dry Brine Turkey

Dry brine turkey is seasoned with kosher salt and refrigerated uncovered for 24 to 48 hours before roasting. The simple method produces deeply seasoned meat and crisp, golden skin.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Refrigerating and resting 2 days 30 minutes
Total Time 2 days 4 hours 15 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12-pound, whole, fully thawed, giblets and neck removed
  • 3 tbsp Diamond Crystal kosher salt
  • 2 tbsp neutral oil
  • 1 tsp ground black pepper

Equipment

  • 1 roasting pan

Method
 

  1. Pat the turkey dry with paper towels.
  2. Gently loosen the skin over the breast and thighs.
  3. Rub the salt over the turkey’s outside and inside the cavity, and work some beneath the loosened skin.
  4. Set the turkey breast-side up on a rack in a roasting pan and refrigerate uncovered for 24 to 48 hours.
  5. Heat the oven to 325°F.
  6. Rub the turkey skin with the oil and black pepper.
  7. Roast the turkey breast-side up until a thermometer inserted into the thickest part of the breast and the innermost part of the thigh, without touching bone, reads 165°F, about 3 to 3 1/2 hours.
  8. Transfer the turkey to a carving board and rest for 30 minutes before carving.

Notes

For the best seasoning, leave the turkey uncovered in the refrigerator for the full 24 to 48 hours. Refrigerate leftovers for 3 to 4 days or freeze them; the neutral oil can be swapped for avocado oil.