Imagine serving a turkey so perfectly seasoned and incredibly moist that your guests will be talking about it for years to come. This Simple Dry Brined Roast Turkey is not just another holiday recipe—it's a game-changing culinary technique that transforms an ordinary bird into a mouthwatering masterpiece. By using a simple dry brining method, you'll infuse every single bite with incredible flavor and guarantee a turkey that's tender, succulent, and guaranteed to be the star of your holiday table.
Prep Time: 24 hrs
Cook Time: 3 hrs
Total Time: 27 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 whole turkey (12-14 pounds)
- 1/2 cup kosher salt
- 1 tablespoon black pepper
- 2 tablespoons fresh herbs (thyme, rosemary, sage)
- 4 tablespoons unsalted butter, softened
Instructions
- Begin the dry brining process by preparing your turkey. Remove the turkey from its packaging and take out any giblets or neck that may be inside the cavity. Pat the turkey dry with paper towels to ensure the skin crisps up during roasting.
- In a mixing bowl, combine the kosher salt, black pepper, and finely chopped fresh herbs (thyme, rosemary, and sage). Mix well to ensure the herbs are evenly distributed throughout the salt and pepper.
- Carefully lift the skin of the turkey over the breast and thighs, creating pockets. Use your fingers to gently separate the skin from the meat without tearing it. This will allow the brine to penetrate the meat and enhance the flavor.
- Rub a generous amount of the salt and herb mixture directly onto the meat under the skin. Make sure to cover the entire breast and thigh area. Use the remaining mixture to rub all over the outside of the turkey, ensuring an even coating.
- Once the turkey is well-coated with the brine, place it on a large baking sheet or in a roasting pan. Cover the turkey loosely with plastic wrap or aluminum foil, and refrigerate it for 24 hours. This dry brining process will enhance the turkey's flavor and moisture.
- After the brining period is complete, remove the turkey from the refrigerator and discard any excess salt mixture. Pat the turkey dry again with paper towels to remove any moisture that may have accumulated.
- Preheat your oven to 325°F (163°C). While the oven is preheating, allow the turkey to come to room temperature for about 30 minutes. This helps with even cooking.
- In a small bowl, mix the softened unsalted butter with a pinch of salt and additional chopped herbs if desired. Rub this herb butter mixture all over the outside of the turkey, ensuring to cover the breast and legs evenly.
- Place the turkey breast side up on a rack in a roasting pan. This will allow for even heat circulation and help the skin crisp up. Optionally, you can tuck the wing tips under the turkey to prevent them from burning.
- Roast the turkey in the preheated oven for approximately 3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh. Baste the turkey with its own juices every 30-45 minutes to keep it moist.
- Once the turkey is fully cooked, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 30 minutes before carving. This resting period allows the juices to redistribute within the meat.
- After resting, carve the turkey and serve it with your favorite sides. Enjoy your delicious, juicy dry brined roast turkey!
Tips
- Always start with a high-quality, fresh turkey for the best results.
- Pat the turkey completely dry before and after brining to ensure crispy, golden skin.
- Use kosher salt instead of table salt for more even seasoning and better moisture retention.
- Don't rush the brining process—a full 24 hours allows the salt to penetrate and tenderize the meat.
- Let the turkey come to room temperature before roasting to ensure even cooking.
- Use a meat thermometer to check internal temperature, aiming for exactly 165°F in the thickest parts.
- Allow the turkey to rest after cooking to let the juices redistribute, ensuring maximum moisture.
- If the skin browns too quickly during roasting, loosely tent with aluminum foil to prevent burning.
Nutrition Facts
Calories: kcal
Carbohydrates: 0g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
