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Juicy Dry Brine Turkey Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 133 reviews
  • Author: Jaden
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Description

This Dry Brine Turkey recipe delivers juicy, flavorful meat with irresistibly crisp skin, perfect for a classic Thanksgiving centerpiece. The turkey is seasoned with a mix of brown sugar, kosher salt, and aromatic herbs, then dry-brined in the refrigerator to enhance moisture and depth of flavor. Roasting this well-prepared bird to perfection creates a beautiful golden crust while keeping the inside tender and succulent. Serve with homemade gravy for a memorable holiday meal.

Ingredients

Scale

Turkey and Dry Brine

  • 1 (12 to 14-pound) turkey, patted dry
  • ¼ cup (packed) light brown sugar
  • 3 tablespoons Morton kosher salt (or ¼ cup Diamond kosher salt)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage leaves or ground sage
  • 1 teaspoon freshly ground black pepper

Butter and Vegetables

  • 6 tablespoons unsalted butter, at room temperature
  • 1 large yellow onion, cut into wedges
  • 2 carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 2-inch pieces

Instructions

  1. Prepare the turkey: Line a rimmed baking sheet with aluminum foil for easy clean up and place an oven rack on top. Remove the truss holding the legs together and release the skin if needed. Trim and discard excess fat from the neck and body cavity and remove giblets and neck, saving them for stock if desired. Pat the turkey dry thoroughly with paper towels.
  2. Mix and apply dry brine: In a small bowl, combine brown sugar, kosher salt, thyme, sage, and freshly ground black pepper. Place the turkey on the rack of the baking sheet and rub the dry brine mixture all over the turkey, including inside the cavity, ensuring even coverage.
  3. Refrigerate for dry brining: Refrigerate the uncovered turkey for at least 24 hours and up to 48 hours at 40°F or lower. If brining longer than 24 hours, cover loosely with plastic wrap initially, then uncover for the last 24 hours to allow the skin to dry and crisp.
  4. Preheat oven and prepare for roasting: Preheat the oven to 375°F and position an oven rack in the lower third. Using damp paper towels, gently brush off the dry brine from the turkey’s exterior but keep the brine intact inside the cavity.
  5. Arrange vegetables and place turkey: Scatter the cut onion, carrots, and celery in the bottom of a large roasting pan. Insert a roasting rack inside the pan and place the turkey on top. Tuck the wings underneath the bird for even cooking.
  6. Butter the turkey: Using your hands, smear the room temperature unsalted butter all over the turkey’s surface to help create a rich, golden crust.
  7. Roast the turkey: Roast the turkey for approximately 1¾ to 2½ hours until the skin is deeply golden and an instant-read thermometer registers 165°F in the thickest part of the breast and 175°F in the thigh. Check after about 1½ hours and tent loosely with foil if the skin is browning too quickly.
  8. Rest and collect juices: Using oven mitts, carefully tilt the turkey to pour any cavity juices into the roasting pan. Transfer the turkey to a platter or cutting board and tent with foil. Let it rest for 20 to 30 minutes to allow juices to redistribute.
  9. Discard or save vegetables and prepare gravy: Remove vegetables from the roasting pan and discard or save if not overly soft or browned. Reserve the pan drippings to make homemade gravy while the turkey rests.
  10. Carve and serve: Carve the rested turkey and serve it alongside the freshly made gravy for a delicious presentation.
  11. Make-ahead instructions: If desired, roast and carve the turkey ahead of time. Place a thin layer of gravy in an ovenproof dish, arrange the carved turkey on top, cover tightly with plastic wrap, and refrigerate for up to two days. Reheat in a 325°F oven for 20 to 30 minutes, uncovered, and warm the remaining gravy separately.
  12. Choose the right turkey: For best results with this dry-brining method, select a turkey that is not injected, kosher, or labeled self-basting, as these have already been treated with salt or brine. If using such a bird, halve the amount of salt in the dry brine to prevent oversalting.
  13. Tip for monitoring temperature: Use a digital leave-in cooking thermometer with a remote monitor for precise temperature tracking without opening the oven door, ensuring perfectly cooked turkey.

Notes

  • Juicy meat, crisp skin, and classic holiday flavor make this turkey a guaranteed crowd-pleaser.
  • Adjust the salt quantity if using pre-brined or self-basting turkeys to avoid over-salting.
  • Resting the turkey after roasting is crucial for juicy results.
  • Use a reliable digital meat thermometer to monitor internal temperature and avoid under or overcooking.
  • The vegetables placed beneath the turkey add flavor to the pan drippings, which are perfect for gravy.
  • Butter application enhances browning and adds richness to the skin.
  • Dry brining allows the skin to dry out and become wonderfully crisp during roasting.

Nutrition

  • Serving Size: 1 serving (approximately 1/8 of cooked turkey)
  • Calories: 1075
  • Sugar: 5 g
  • Sodium: 1619 mg
  • Fat: 47 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 32 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 0 g
  • Protein: 147 g
  • Cholesterol: 513 mg

Find it online: https://yummyhere.com/juicy-dry-brine-turkey-roast-recipe/