Turkey Dry Brine
Ingredients
Instructions
- For a bird averaging 14-16 pounds, use a base of 1/3 cup kosher salt. Adjust the amount of salt proportionately for smaller or larger birds, ranging from 1/4 to 1/2 cup.
- Add the typical poultry seasoning herbs and spices. For 1/3 cup salt, I use 1 1/2 teaspoons each dried rosemary, sage, thyme, marjoram, celery seed, and 2 well crumbled bay leaves, and 1 teaspoon freshly ground black pepper. You could also add lemon or orange zest, Sichuan peppercorns, or other spice.
- Remove the giblets, neck, and excess fat (near the tail area) from the turkey and refrigerate for another use. Sprinkle the salt mixture all over the turkey, inside and out.
- Place turkey on a roasting rack in a roasting pan. Refrigerate, uncovered, for 1 hour per pound. This open refrigeration will dry out the skin a little, which is good because it helps the skin release more fat during roasting.
- Just before roasting, rinse the bird very well with lukewarm water. The lukewarm water will remove the salt, but also help the bird lose its chill.
- Pat the bird dry and cook it according to your favorite method and timing.
- No need to salt and pepper the skin, but I do still give it a rub with softened butter.
Nutrition & Diet Analysis (per serving)
453
kcal
23% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).