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Dry Brine Turkey

Dry brine turkey is seasoned under the skin and refrigerated uncovered before roasting for crisp, deeply seasoned skin and juicy meat. The turkey roasts first at 425°F, then at 325°F until it reaches 165°F.
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Prep Time 15 minutes
Cook Time 3 hours
Brining and resting 1 day 1 hour 15 minutes
Total Time 1 day 4 hours 30 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12-pound, completely thawed, giblets and neck removed, not pre-salted or injected
  • 3 tbsp Diamond Crystal kosher salt
  • 1 tsp black pepper
  • 1 onion small, quartered
  • 1 lemon quartered
  • 2 tbsp neutral oil

Equipment

  • 1 16-inch roasting pan

Method
 

  1. Pat the turkey dry with paper towels without rinsing it.
  2. Carefully loosen the skin over the breast and thighs.
  3. Rub the salt and pepper over the outside, inside the cavity, and under the skin.
  4. Set the turkey breast-side up on a rack in a 16-inch roasting pan and refrigerate uncovered for 24 to 48 hours.
  5. Remove the turkey from the refrigerator 45 minutes before roasting.
  6. Heat the oven to 425°F.
  7. Put the onion and lemon in the turkey cavity.
  8. Rub the oil over the skin.
  9. Roast the turkey breast-side up at 425°F for 30 minutes.
  10. Reduce the oven to 325°F and continue roasting for about 2 to 3 hours, until a thermometer in the thickest part of the breast and innermost thigh reads 165°F without touching bone.
  11. Transfer the turkey to a cutting board and rest for 30 minutes before carving.

Notes

For crisp skin, dry the turkey thoroughly and refrigerate it uncovered as directed. Refrigerate cooked turkey for 3 to 4 days or freeze it; neutral oil can be swapped for olive oil.