Go Back
+ servings
Dry Brined Turkey has tender and moist meat and is covered with crispy skin! It is perfect for all your parties this coming holiday season! #turkeyrecipes #thanksgivingturkey #thanksgivingrecipes #sweetandsavorymeals #christmasrecipes

Dry Brined Turkey

Dry Brined Turkey has tender and moist meat and is covered with crispy skin! It is perfect for all your parties this coming holiday season!
Course Main Course
Cuisine American
Keyword Dry Brined Turkey
Prep Time 1 hour
Cook Time 3 hours
Dry Brine 3 days
Total Time 3 days 4 hours
Servings 16 servings
Calories 880kcal
Author Catalina Castravet


Dry Brine:

  • 16-20 lb turkey fresh or frozen - do NOT use brined turkey or pre-salted
  • 3 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1/2 tablespoon dried Italian herbs
  • 1/2 tablespoon dried sage
  • 1 teaspoon smoked paprika
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest


  • 1 red onion quartered
  • 6 cloves garlic peeled and smashed
  • 2 carrots cleaned and roughly chopped
  • 3 stalks celery roughly chopped
  • 1 cup parsnip cleaned and roughly chopped
  • 1 cup chicken broth
  • 1/2 cup unsalted butter melted
  • 16-20 lb turkey dry-brined


Dry Brine:

  • If the turkey is frozen, plan in advance to thaw it.
  • Remove the giblets and neck from inside the cavity and discard any plastic or pop-up thermometers that have bee added to the turkey.
  • Rinse well under cold water and pat dry using paper towels, inside and out.
  • Gently, try to loosen the skin over the breast and separate it from the meat, trying to leave the skin itself intact.
  • In a small bowl combine all the BRINE ingredients, stir well.
  • Rub 1 tablespoon of the BRINE mixture into the cavity, another 2 tablespoons under the skin over the breasts and the remaining BRINE mixture rub it all over the bird.
  • Place the bird breast-side up in a roasting pan and cover tightly with plastic wrap, removing as much of the air as possible. The bird should be basically sealed under the plastic wrap. Refrigerate for 48 to 72 hours.
  • After that, uncover the bird and refrigerate for another 12 hours.
  • Let the turkey come to room temperature for 1 hour before roasting it.


  • Preheat oven to 425 degrees F.
  • Add the prepared veggies to the bottom of a roasting pan, distribute evenly.
  • Add 1 cup of chicken broth.
  • Add the rack and place the turkey on top, breast side down.
  • Brush the bird with melted butter and roast for 60 minutes.
  • Decrease oven temperature to 325 degrees F.
  • Carefully turn the turkey breast side up to continue to cook, which is for about another 2 hours for a 16-pound turkey and about 2 1/2 hours for a larger bird. The turkey should reach the internal temperature of 165 degrees F for the breast and 175 degrees F for the thighs.
  • Remove from oven and let the turkey cool for about 40-60 minutes before carving.
  • Slice and enjoy!


Calories: 880kcal | Carbohydrates: 4g | Protein: 140g | Fat: 43g | Saturated Fat: 13g | Cholesterol: 479mg | Sodium: 2147mg | Potassium: 1547mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1924IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 6mg