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Dry Brine Turkey

Dry brine turkey is seasoned uncovered in the refrigerator for 24 to 48 hours, then roasted until the breast and thigh reach 165°F. Butter, pepper, onion, lemon, and thyme add flavor, while the uncovered brine helps the skin roast up crisp.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Dry brine and rest 2 days 30 minutes
Total Time 2 days 4 hours 20 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12-pound whole, fully thawed, neck and giblets removed
  • 4 tbsp Diamond Crystal kosher salt
  • 4 tbsp unsalted butter softened
  • 1 tsp black pepper freshly ground
  • 1 yellow onion medium, quartered
  • 1 lemon quartered
  • 4 sprigs fresh thyme

Equipment

  • 1 rimmed baking sheet
  • 1 roasting pan

Method
 

  1. Pat the turkey dry with paper towels.
  2. Gently loosen the skin over the breast and thighs with your fingers.
  3. Sprinkle the salt evenly over the turkey, including under the loosened skin and inside the cavity.
  4. Set the turkey breast side up on a rack over a rimmed baking sheet and refrigerate uncovered for 24 to 48 hours.
  5. Position an oven rack in the lower third of the oven and heat the oven to 325°F.
  6. Rub the butter and pepper over the turkey skin.
  7. Put the onion, lemon, and thyme inside the cavity.
  8. Set the turkey breast side up on a rack in a roasting pan and tuck the wing tips underneath.
  9. Roast for 3 to 3 1/2 hours, until a thermometer inserted into the thickest part of the breast and the innermost part of the thigh, without touching bone, reads 165°F; loosely tent the breast with foil if it browns too quickly.
  10. Transfer the turkey to a cutting board.
  11. Let it rest for 30 minutes before carving.

Notes

For crispier skin, keep the turkey uncovered in the refrigerator for the full dry-brining time. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a dairy-free swap, use olive oil instead of butter.