Description
This Dry Brine Turkey recipe ensures a juicy, flavorful bird with crispy skin by using a simple mixture of kosher salt, fresh rosemary, and lemon zest. The dry brining process, which involves salting the turkey well in advance and allowing the skin to dry in the refrigerator, enhances moisture retention and adds a delicious herbaceous citrus note. Perfect for holiday meals, this method is straightforward and reliable, resulting in a tender turkey without the fuss of a wet brine.
Ingredients
Scale
Turkey
- 1 14- to 16-pound turkey (thawed as needed)
Dry Brine
- 3 tablespoons kosher salt (Morton’s recommended)
- 1 ½ tablespoons minced fresh rosemary
- Zest of 2 small or 1 large lemon (reserve lemons for stuffing if desired)
Instructions
- Thaw Your Turkey: Four to six days before cooking, thaw your turkey by placing it in the refrigerator for approximately 24 hours per 5 pounds (about 3 days for a 15-pound bird). For faster thawing, submerge it in a cold water bath, changing the water every 30 minutes; this method generally takes about 8 hours for a 15-pound turkey.
- Apply the Dry Brine: One to two days before cooking, mix the kosher salt, minced rosemary, and lemon zest in a bowl. Remove the neck and giblets from the turkey and discard or reserve for gravy. Using paper towels, pat the turkey very dry (do not rinse to avoid bacterial spread). Place the turkey on a rimmed baking sheet or shallow pan. Sprinkle 1 tablespoon of the salt mixture inside the cavity, then rub the remaining mixture all over the turkey’s outside, focusing on the breasts, underside of wings, and legs—no need to salt the backside in contact with the pan. Cover tightly with plastic wrap and refrigerate for 24 to 48 hours.
- Dry the Skin: One day before or the morning of cooking, remove the plastic wrap and refrigerate the uncovered turkey for 24 hours or until 1 hour before cooking. This drying step is crucial for achieving crispy skin and will cause the skin to become somewhat translucent.
- Bring to Room Temperature: One hour before cooking, take the turkey out of the refrigerator and let it sit at room temperature. Remove any plastic leg carriers if still attached. Do not wipe off the brine. Proceed to cook by your preferred method, such as roasting, spatchcocking, or smoking.
Notes
- Dry brining is the easiest way to ensure a juicy, moist turkey that does not dry out during cooking.
- Only rosemary, lemon zest, and kosher salt are needed for the dry brine.
- Do not rinse the turkey after dry brining to prevent spreading bacteria.
- Drying the skin uncovered in the fridge helps it crisp beautifully when cooked.
- Adjust brining time based on turkey weight for best results.
- This method keeps preparation simple and enhances natural flavors elegantly.
Nutrition
- Serving Size: 1 serving (approx. 1/10 of a 14-pound turkey)
- Calories: 636 kcal
- Sugar: 0.3 g
- Sodium: 1150 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 0.2 g
- Fiber: 0.1 g
- Protein: 98 g
- Cholesterol: 325 mg
