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Dry Brine Turkey

Dry brine turkey is refrigerated uncovered for 24 to 48 hours, then roasted with softened butter and black pepper. The result is golden-brown skin and juicy meat seasoned all the way through.
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Prep Time 45 minutes
Cook Time 3 hours 30 minutes
Brining and resting 2 days 30 minutes
Total Time 2 days 4 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12-pound, thawed, giblets removed, not kosher or enhanced
  • 4 tbsp Diamond Crystal kosher salt
  • 4 tbsp unsalted butter softened
  • 1 tsp black pepper

Equipment

  • 1 roasting pan

Method
 

  1. Pat the turkey dry with paper towels.
  2. Set it breast-side up on a rack in a roasting pan.
  3. Gently loosen the skin over the breasts and thighs.
  4. Rub the salt evenly under the skin, over the outside of the turkey, and inside the cavity.
  5. Refrigerate the turkey uncovered for 24 to 48 hours; do not rinse it.
  6. About 45 minutes before roasting, take the turkey out of the refrigerator.
  7. Heat the oven to 325°F.
  8. Spread the softened butter under the breast skin.
  9. Sprinkle the black pepper over the turkey.
  10. Roast uncovered for 3 to 3 1/2 hours, until the skin is golden brown and a thermometer reads 165°F in the thickest part of the breast and innermost part of the thigh, away from bone.
  11. Transfer the turkey to a cutting board.
  12. Rest for 30 minutes before carving.

Notes

For crisp skin, keep the turkey uncovered in the refrigerator throughout brining. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free version, use dairy-free butter in place of the unsalted butter.