Dry-Brine Roast Turkey

Why You’ll Love This Recipe

This recipe creates a perfectly golden, crispy-skinned turkey with meat that’s tender and full of flavor. Unlike wet brining, dry brining doesn’t require large containers or gallons of liquid, making it much easier to manage. With the addition of butter or olive oil, the bird develops a rich taste and gorgeous presentation. Fresh herbs, garlic, and lemon bring brightness and aroma, while chicken stock keeps the turkey moist during roasting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Recipe Garlic Herb Dry Brine
1 14-pound whole turkey, thawed or fresh
2 cups chicken stock (or substitute with water or vegetable stock)
½ cup unsalted butter (1 stick), softened to room temperature (or use olive oil)
1-2 tablespoons Kosher salt, or to taste
½ teaspoon fresh ground black pepper (or peppercorn medley), or to taste
Optional Ingredients:
1 lemon, sliced
2-4 sprigs fresh rosemary
4 sprigs fresh thyme
2-4 cloves garlic, minced

Directions

1. Prepare the turkey by patting it dry with paper towels.
2. Rub the garlic herb dry brine generously all over the turkey, including under the skin where possible. Let it rest uncovered in the refrigerator for 12–24 hours.
3. Preheat the oven to 325°F (165°C).
4. Place the turkey on a roasting rack in a large roasting pan.
5. Rub the softened butter (or olive oil) over the turkey skin. Season with additional salt and pepper if desired.
6. Pour the chicken stock into the bottom of the roasting pan.
7. If using, stuff the cavity with lemon slices, rosemary, thyme, and minced garlic.
8. Roast the turkey, uncovered, basting occasionally with the pan juices, until the internal temperature in the thickest part of the breast reaches 165°F (74°C). This typically takes 3 to 3½ hours for a 14-pound bird.
9. Remove from the oven and let rest for at least 20 minutes before carving.

Servings and timing

A 14-pound turkey serves about 12–14 people.
Prep time: 20 minutes (plus 12–24 hours for dry brining)
Cook time: 3 to 3½ hours
Resting time: 20 minutes
Total time: About 16–28 hours (including brining and cooking)

Variations

• Citrus Twist: Add orange slices along with the lemon for a sweeter, zesty flavor.
• Herb Lovers: Use sage, oregano, or marjoram in addition to rosemary and thyme.
• Spicy Version: Add chili flakes or cayenne pepper to the dry brine for a kick.
• Butter Blend: Mix the butter with fresh herbs and garlic before rubbing on the turkey for extra flavor.

Storage/Reheating

Store leftover turkey in airtight containers in the refrigerator for up to 4 days. To freeze, wrap portions tightly in plastic wrap and foil, then store for up to 3 months. Reheat in the oven at 300°F (150°C), covered with foil to prevent drying, until warmed through. For quicker reheating, use the microwave in short intervals with a splash of stock or water to keep the meat moist.

FAQs

How far in advance should I dry brine the turkey?

Ideally, dry brine 12–24 hours ahead, but up to 48 hours works for deeper flavor.

Can I dry brine a frozen turkey?

The turkey needs to be fully thawed before applying the brine for even seasoning.

Do I need to rinse the turkey after dry brining?

No, rinsing is unnecessary. Just pat dry before cooking.

Can I stuff the turkey with bread stuffing?

It’s safer to cook stuffing separately to ensure both turkey and stuffing reach safe internal temperatures.

What if I don’t have chicken stock?

You can use vegetable stock, turkey stock, or even plain water to keep the turkey moist.

How do I know when my turkey is done?

Check with a meat thermometer the breast should reach 165°F (74°C) and the thigh 170–175°F (77–80°C).

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to prevent it from being too salty.

What’s the difference between dry brine and wet brine?

Dry brine uses just salt and seasonings, while wet brine involves soaking in a saltwater solution. Dry brining is easier and less messy.

Can I roast the turkey in a bag?

Yes, an oven-safe roasting bag helps retain moisture but may reduce skin crispiness.

How long should I let the turkey rest before carving?

At least 20 minutes, allowing the juices to redistribute for moist, tender meat.

Conclusion

This dry-brine roast turkey is a foolproof method for creating a juicy, flavorful holiday centerpiece with golden, crispy skin. Simple to prepare and versatile with herbs and aromatics, it’s a recipe that works beautifully for gatherings of family and friends. With the right preparation and timing, you’ll have a show-stopping turkey that’s as delicious as it looks.

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