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Dry-Brined Turkey

Dry-Brined Turkey

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor and less hassle. This is part of Our site's Best, a collection of our essential recipes.


  • 1 12–14-lb. turkey, giblets and neck removed
  • 1 medium onion, quartered
  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 cups (or more) low-sodium chicken broth

Recipe Preparation

  • Rub dry brine all over turkey; chill uncovered, 6–7 hours.

  • Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.

  • Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

Nutritional Content

8 servings, 1 serving includes: Calories (kcal) 640 Fat (g) 9 Saturated Fat (g) 4.5 Cholesterol (mg) 570 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 129 Sodium (mg) 370

Related Video

The Secret to a Juicy, Tender Bird

Reviews SectionIt's a classic for a reason. This is my go-to Thanksgiving turkey. Used the Fennel, Chile, and Maple Dry Brine last year and had zero regrets.

Watch the video: DRY-BRINED TURKEY RECIPE. Tender u0026 Juicy