- Recipes
Dry Brine Recipe for Turkey
Dry Brine Recipe for Turkey
By Chef Jill @faretheewellbychefjill
Published on November 19, 2024
This simple dry brine recipe brings out deep flavour and moisture in your turkey without the hassle of a wet brine. The combination of herbs and kosher salt works overnight to season the bird for a tender, juicy, and delicious centrepiece. A few easy steps lead to restaurant-quality results, ensuring a beautifully browned, flavourful turkey every time.Time and servings
3 hrsTotal time
8Servings
15 minsPrep time
2 hrs 45 minsCooking time
Ingredients
- 3-5 kg whole turkey, thawed
- ¼ cup kosher salt
- 1 tbsp white sugar
- 1 tbsp dried rosemary
- 1 tbsp dried parsley
- ½ tbsp dried thyme
- ½ tbsp dried sage
Directions
Step 1
Cooking and preparation times will vary, depending on the size of the turkey. Based on a 3-5kg turkey.Step 2
Pat the turkey dry with paper towels, both inside and out.Step 3
In a small bowl, combine the kosher salt, white sugar, dried rosemary, dried parsley, dried thyme, and dried sage.Step 4
Rub the entire dry brine mixture evenly over the entire surface of the turkey.Step 5
Place the turkey on a wire rack in a roasting pan, uncovered, in the fridge for a minimum of 24 hours, up to 48 hours.Step 6
Before cooking, remove the turkey from the fridge and allow it to sit at room temperature for 30 minutes to 1 hour..Step 7
If stuffing the bird, do so at this stage, then proceed to roast the turkey as follows: A). Unstuffed: Roast for 10-12 minutes per pound. B). Stuffed: Roast for 15-17 minutes per pound.Step 8
Check doneness by inserting a digital meat thermometer into the thickest part of the thigh (without touching the bone); the turkey is fully cooked when it reaches an internal temperature of 165°F (74°C).Step 9
Let the turkey rest for 25-30% of its total cooking time. Tent it with foil to allow the juices to redistribute, ensuring a tender and juicy result.Step 10
Slice, serve, and enjoy your flavourful, brined turkey!