Print

Dry Brine Turkey

Juicy sliced dry brine turkey breast with crisp skin and gravy
Print Recipe

A whole turkey seasoned with a simple salt, sugar and herb rub, then left uncovered in the fridge for 1 to 3 days. It roasts up with crisp, deeply browned skin and juicy meat that is seasoned right through.

Ingredients

Scale

For the Dry Brine

  • 3 1/2 tbsp kosher salt (about 35 g)
  • 1 tbsp light brown sugar
  • 2 tsp freshly ground black pepper
  • 2 tsp dried sage
  • 2 tsp garlic powder
  • finely grated zest of 1 lemon
  • 2 tsp aluminum-free baking powder (optional)

For the Turkey

  • 1 whole turkey (12 to 14 lb), fully thawed, neck and giblets removed

For the Aromatics

  • 1 large yellow onion, quartered
  • 1 lemon (the zested one), halved
  • 1 head garlic, halved crosswise
  • 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary

For Roasting

  • 4 tbsp unsalted butter, melted
  • 2 cups low-sodium chicken or turkey broth

Instructions

  1. Thaw the turkey completely in the refrigerator, allowing about 1 day for every 4 to 5 pounds. Remove the neck and giblets, then pat the turkey very dry inside and out with paper towels. Do not rinse it.
  2. In a small bowl, stir together the kosher salt, brown sugar, black pepper, dried sage, garlic powder, lemon zest and baking powder (if using) until evenly combined.
  3. Gently loosen the skin over the breast and thighs with your fingers without tearing it. Rub about two-thirds of the mixture directly onto the meat under the skin, then spread the rest over the outside of the turkey, the back and inside the cavity.
  4. Set the turkey breast side up on a wire rack over a rimmed sheet pan and refrigerate, uncovered, for 24 to 72 hours (48 hours is ideal). The skin should look dry, tight and slightly translucent.
  5. Heat the oven to 425°F (220°C) with a rack in the lower third. Do not rinse the turkey; pat off any surface moisture. Fill the cavity with the onion, lemon halves, garlic, thyme and rosemary, tie the legs together with kitchen twine and tuck the wing tips under the body. Brush the skin all over with the melted butter.
  6. Place the turkey breast side up on the rack in a roasting pan and pour the broth into the pan. Roast for 30 minutes at 425°F (220°C), then reduce the oven to 325°F (165°C) and roast for about 2 hours 15 minutes more, adding a splash of water or broth if the pan looks dry.
  7. Start checking 30 minutes before the time is up. The turkey is done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thickest part of the thigh, without touching bone. Tent the breast loosely with foil if it browns too quickly.
  8. Transfer the turkey to a carving board and rest, uncovered, for 45 minutes. Meanwhile, pour the pan drippings into a measuring cup, skim off the fat and use them to make gravy. Remove the aromatics from the cavity, then carve and serve.

Notes

Refrigerate carved leftovers in airtight containers for up to 4 days, or freeze for up to 3 months with a little broth or gravy. Reheat covered with a splash of broth at 325°F (165°C) until the meat reaches 165°F (74°C).

Nutrition

Keywords: dry brine recipe for turkey, dry brine turkey, dry brined turkey, how to dry brine a turkey, thanksgiving turkey, roast turkey, crispy skin turkey, juicy turkey, christmas turkey, turkey dry rub, easy roast turkey

Find it online: https://gordonramsayeats.com/dry-brine-recipe-for-turkey/