I usually brine my turkeys in a liquid solution that includes sugar, salt, and a variety of herbs and spices; then I rinse and dry it, loosen the skin, and schmear the whole thing, inside and out, with an herb-infused compound butter. It produces a moist and flavorful bird, but It's a very messy and time consuming process. This year I wanted to try a more simple technique, a dry brine made of nothing more than kosher salt. I'm glad I tried it because we were pleasantly surprised with the results.
If you're intimidated by the thought of brining in a liquid solution, this might be the technique for you. Plan to begin the process about 24 hours before you place your turkey in the oven. Here's what you should do.
Dry Brined Turkey
- 12-14 pound turkey (thawed if applicable)
- 6 tablespoons kosher salt
- 4 tablespoons unsalted butter, softened
- kosher salt and pepper for sprinkling
- 1 large onion, sliced
- 1 large carrot, sliced
- 1 large stalk celery, sliced
- 2 cups water
- Remove neck, giblets, etc from inside turkey; reserve for gravy.
- Rinse turkey well and dry thoroughly with paper towels; place on half sheet pan.
- Sprinkle turkey inside and out with salt, refrigerate uncovered for 24 hours.
- Preheat oven to 325F and place oven rack in the lower third position.
- Rinse turkey well of all salt and dry thoroughly with paper towels.
- Place a roasting rack into a large roasting pan; add sliced onion, carrot, celery and water.
- Smear softened butter all over turkey and sprinkle lightly with kosher salt and pepper; place on roasting rack.
- Place turkey in oven, uncovered, and roast for 15-18 minutes per pound or until the meat in the thickest part of the thigh registers 165F.
- Remove from oven and rest for 30-40 minutes. Strain pan drippings and use to make gravy.