Ingredients for Dry Brine Turkey

The ingredients needed to make a dry brine turkey are simple pantry staples. If you aren’t sure what you are going to do with your turkey this year, you’ve got to try this simple dry brine technique. The exact measurements are in the recipe card at the bottom of the post.

Dry Brine

15-Pound Turkey: Give yourself three days to allow your 15-pound turkey to thaw! If you use a different size turkey, refer to my tips section for how to adjust accordingly. Kosher Salt: Using kosher salt is very important! It is coarser and different than regular table salt. Cracked Black Pepper: Adds a slight peppery heat to the turkey and enhances the flavors of the other herbs and spices. Herbs: Combining Dried Rosemary, Sage, and Thyme perfectly complements the turkey and gives it the classic Thanksgiving flavors.

Ingredients to Stuff the Turkey

Onion: Gives the turkey a mild, sweet, and savory flavor. Carrots: Add sweetness; they add an earthy, fresh flavor while they cook. Lemon: Provides a bright citrus flavor that balances the savory notes. Fresh Herbs: Adding a few sprigs of fresh Thyme and Rosemary helps infuse the flavor while it cooks. Giving the bird an incredibly aromatic flavor.

How to Dry Brine a Turkey

This dry-brined turkey recipe is actually quite simple yet yields one of the most flavorful, moist turkeys you’ve ever had. Follow my steps below and refer to the tips section so that your turkey turns out perfect this holiday season.

Preparing and Brining

Cooking Instructions

Thaw the Turkey: Be sure to fully thaw the turkey before adding the dry brine. Place the turkey in the refrigerator 24 hours in advance for every five pounds of turkey. A 15-pound turkey will take 3 days! Plan Ahead: Once thawed, allow 1-2 days for the turkey to refrigerate with the dry brine. Kosher Salt: Using kosher salt is very important! It is coarser and is different than regular table salt. I recommend using Morton’s brand. Turkey Size: This dry brine recipe is specific to a 15-pound turkey. If you use a different size, you will need one tablespoon of kosher salt for every 5 pounds of turkey. Herbs: I prefer dried herbs for roasting turkeys. Fresh herbs seem to burn and darken quickly. However, use fresh herbs to stuff the inside cavity of the bird! You can substitute one tablespoon of finely chopped fresh herbs instead of the dried herbs. Cooking Options: Cook the dry brine turkey using your favorite method — roasted, grilled, smoked, or slow cooker.

In the Refrigerator: Wait until your turkey has cooled. Then, place it in an airtight container and put it in your fridge. It can last there for 3 to 5 days. To Reheat: To reheat in the oven, then place in a baking dish at 350 degrees Fahrenheit for 12 to 15 minutes or until warm. When reheating in a microwave, heat for 1 to 2 minutes at a time until warm. Try not to overheat. This will leave your leftover turkey dry and hard. In the Freezer: After your turkey has cooled down, place it in a freezer bag. Lay your turkey flat in the bag, then zip or suction out all the air. Label your bag with the date, and then keep it frozen for up to 1 month in the freezer. When ready to reheat, place in the refrigerator overnight to thaw.

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