Dry Brined Roast Turkey Recipe

For a truly impressive centerpiece at your holiday gatherings, try this dry brined roast turkey recipe. Dry brining is a simpler alternative to traditional brining methods, offering deep flavor without the hassle of soaking the turkey in liquid. Here’s how you can make this delicious dish.

Dry Brine Ingredients

The dry brine mixture is the key to this recipe, infusing the turkey with a rich blend of spices and herbs. Here’s what you’ll need:

3 Tbsp. kosher salt

1 Tbsp. paprika

1 Tbsp. sugar

1 1/2 tsp. dried thyme, crushed

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. black pepper

Turkey and Additional Ingredients

For the turkey and additional ingredients:

1 12- to 14-pound turkey, neck and giblets removed and reserved

1 1/2 sticks salted butter

1 Tbsp. paprika

1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. black pepper

Gravy Ingredients (Optional)

If you want to make a delicious gravy to accompany your turkey, you’ll need:

1 qt. low-sodium chicken broth

1 small onion, halved

1 small carrot, cut into chunks

1 stalk celery, cut into chunks

4 sprigs fresh thyme

5 Tbsp. all-purpose flour

1/2 cup dry white wine

Kosher salt and black pepper, to taste

Cooking Instructions

Preparation

Here’s how to prepare your turkey:

Combine the dry brine ingredients: In a small bowl, mix together the kosher salt, paprika, sugar, dried thyme, garlic powder, onion powder, and black pepper.

Apply the dry brine to the turkey: Pat the turkey dry with paper towels. Sprinkle 1 tablespoon of the dry brine mixture in the turkey’s cavity and rub it in. Then, rub the remaining dry brine all over the turkey’s surface. Place the turkey on a roasting pan rack, breast side up, and refrigerate, uncovered, for 18 to 24 hours.

Roasting

Now it’s time to roast your turkey:

Preheat the oven: About 30 minutes before you start roasting, remove the turkey from the refrigerator to let it reach room temperature. Preheat your oven to 275°F.

Prepare the turkey for roasting: Tuck the wings under the body and tie the legs together with kitchen twine. Cover the turkey with foil and roast for about 10 minutes per pound (approximately 2 hours for a 12-pound turkey).

Flavor the butter: In a small skillet, melt the butter over low heat. Add paprika, dried thyme, garlic powder, onion powder, and black pepper. Stir well to combine.

Finish roasting the turkey: After the initial roasting phase, remove the turkey from the oven and take off the foil. Increase the oven temperature to 375°F. Brush the turkey all over with one-third of the flavored butter. Roast for 20 minutes, then brush with another third of the butter. After another 20 minutes, brush with the remaining butter and continue roasting until the turkey’s skin is deep golden brown and an internal thermometer inserted into the thickest part of the thigh reads at least 165°F. This could take an additional 30 to 50 minutes.

Rest the turkey: Once done, transfer the turkey to a cutting board, cover it with foil, and let it rest for at least 20 minutes before carving.

Frequently Asked Questions (FAQs)

Q: What is dry brining?

A: Dry brining, also known as pre-salting, is a method where salt and other seasonings are directly applied to the meat instead of soaking it in a liquid brine. This helps retain moisture and enhance flavor without the extra liquid.

Q: How long should I dry brine a turkey?

A: Typically, you should dry brine a turkey for 18 to 24 hours in the refrigerator. This allows enough time for the flavors to penetrate the meat.

Q: Can I use a different type of salt for dry brining?

A: Yes, you can use other types of salt, but kosher salt is often preferred for dry brining due to its mild flavor and larger crystals, which make it easier to sprinkle over the surface of the turkey evenly.

Tips for a Successful Roast Turkey

To ensure your turkey turns out perfectly, consider these tips:

Let it rest: After roasting, let the turkey rest for at least 20 minutes before carving to ensure the juices redistribute, making the meat more tender and flavorful.

Use a meat thermometer: Always check the internal temperature of the turkey to ensure food safety. The recommended internal temperature is at least 165°F.

Don’t overcook: Keep an eye on your turkey’s temperature and browning to prevent overcooking, which can make it dry and less enjoyable.

Making Gravy (Optional)

If you want to create a delicious accompaniment to your roast turkey, making homemade gravy is a great idea. Here’s how you can do it:

Prepare the pan drippings: After removing the turkey from the roasting pan, place the pan over medium heat on your stovetop. Add some of the chicken broth and scrape the bottom to release the browned bits.

Make a roux: In a separate bowl, whisk together flour and enough cold broth or wine to make a smooth paste. Add this mixture to the pan and whisk continuously until it thickens.

Strain and season: Strain the gravy into a serving dish and season with salt and pepper to taste.

Additional Tips for Gravy

Here are some additional tips for making the perfect gravy:

Use pan drippings: Pan drippings add a rich flavor to the gravy, so don’t skip this step.

Don’t over-thicken: Make sure your gravy isn’t too thick; you can always add more liquid if needed.

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Dry Brined Roast Turkey Recipe