Dry Brine Roast Turkey Recipe (2024)

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using our links. Please see my privacy policy for more details.

This post has been sponsored by TheDiestel Family Turkey Ranch. All opinions expressed here are my own.

Cooking a turkey couldn’t be easier than this Dry Brine Roast Turkey Recipe! It’s juicy and flavorful, with golden brown, crispy skin for a show stopping holiday dinner. There’s no messy liquid to deal with and it can be dry brined up to 3 days in advance!

Dry Brine Roast Turkey Recipe (1)

Thanksgiving is coming quickly, which I’m sure either excites you or makes you break out in a cold sweat.

I’m definitely excited as it’s my favorite holiday. Over the years I’ve found ways to make it easier by making things ahead of time like pie crust, turkey stock and even turkey gravy.

Unlike most people, the turkey is my favorite part about Thanksgiving. Most years I cook a whole turkey and a roast turkey breast because I want leftovers for sandwiches and turkey wild rice soup.

Typically I make my spatchcock turkey recipe because it cooks even more quickly and evenly, but I turn to this Dry Brine Roast Turkey recipe when I want to present it in a beautiful, traditional way.

It’s tender and juicy with the bright, woody flavors of orange and rosemary, and the golden brown, crispy skin makes it a real show stopper.

Dry Brine Roast Turkey Recipe (2)

What really sets this apart is the fact that it’s a Diestel brand turkey. The Diestel Family Turkey Ranch has been my go-to since I discovered it several years ago, and it’s the only turkey that I serve on Thanksgiving.

Diestel turkeys are slow grown with plenty of fresh air and space to roam freely, both indoors and outdoors, and they’re raised almost twice as long, which results in premium texture and flavor..

Since the Diestel Family Turkey Ranch was founded in Sonora, CA in 1949, they’ve been farmers first. They care for their turkeys humanely, and are one of the last turkey producers in the Western United States to mill their own grain.

The turkeys are fed the way nature intended, with a 100% vegetarian diet, and the grain never includesantibiotics, growth enhancers, hormones, gluten, animal by-products, etc.

For this particular recipe, I used Diestel’s Organic Young Turkey. It boasts that it’s tender and juicy with real old fashioned flavor, and it really is.

Dry Brine Roast Turkey Recipe (3)

Why you’ll love this recipe:

  • This roast turkey is golden brown, crispy with the flavors of orange, rosemary and smoked paprika for a hint of warm spice.
  • It’s a show stopping dish that’s perfect for your holiday table.
  • It’s dry brined, which results in a moist, juicy turkey without dealing with a messy wet brine.
  • The turkey can be dry brined up to 3 days in advance.

Recipe ingredients

  • Turkey. A 12-15 lb. turkey is the ideal size for this recipe. Be sure to remove the giblet package from the cavity of the turkey prior to dry brining it.
  • Salt. For best results, use kosher salt. If you use regular table salt or sea salt, you will need half the amount of salt, or about 1 tablespoon.
  • Oil. The oil promotes nice golden, brown skin.
  • Smoked paprika. Adds color to the turkey skin as well as a warm smoky flavor.
  • Orange. The orange pairs perfectly with the rosemary flavor. It may be substituted with lemon or eliminated altogether.
  • Rosemary. Sub with thyme or your favorite fresh herbs.
  • Aromatics. The onion and garlic flavor permeates into the turkey as it roasts.

How to make oven roasted turkey

Cooking a turkey doesn’t get much easier than this dry brine turkey recipe. There’s no messy wet brine to deal with, and it can be prepped up to 3 days before you plan to cook it.

A dry brine consists of salting the turkey generously, then refrigerating it uncovered for 1-3 days. It acts as a wet brine by breakingdown the tough muscle proteins, which results in a juicier, more flavorful turkey.

From there, it takes about 5 minutes of prep and into the oven it goes.

Pro tip: 12-15 lb. turkeys generally take close to 3 hours to cook. All ovens vary, so I suggest checking for doneness after 2 1/2 hours of cooking time.

Dry Brine Roast Turkey Recipe (4)
  1. Remove the giblet pouch from the turkey cavity and pat it dry. Salt it generously all over, inside the cavity and underneath the skin over the breast meat. Place in the refrigerator uncovered for 1-3 days. The skin will look dry but that’s completely normal!
  2. Allow the turkey to come to room temperature for 1-2 hours prior to cooking.
  3. Place the olive oil, chopped rosemary, orange juice, zest, smoked paprika and black pepper in a small bowl and whisk until combined. Coat the outside of the turkey with the olive oil mixture evenly. Place the onion, orange, garlic cloves, and remaining 2 sprigs of rosemary inside the cavity of the turkey, then truss the turkey legs using the kitchen twine, and tuck the wing tips underneath the turkey.
  4. Place the turkey in the oven and cook for around 3 hours (check for doneness after 2 1/2 hours to be sure), or until a thermometer inserted into the thickest part of the breast registers 160 degrees. Let the turkey stand for 20-30 minutes covered loosely with foil before carving.
Dry Brine Roast Turkey Recipe (5)

FAQS

Do I need to rinse my turkey?

There’s no need to rinse your turkey before roasting it. Any bacteria that’s present on the turkey will be destroyed during the cooking process.

There’s actually more of a chance of spreading bacteria by rinsing or washing your turkey in the sink as it’s hard to control messy spatters on your sink area, countertop and nearby utensils.

Do I need to rinse off my dry brine?

Do not rinse off the turkey after it has been dry brined as you don’t want excess moisture. The salt has permeated into the turkey, and the dry skin will become nice and crispy!

There’s no need to season the turkey with anymore salt…simply rub the outside with the olive oil, pepper, rosemary, orange zest and smoked paprika.

What is the best temperature to roast a turkey?

Roast turkey can be cooked at 325 or 350 degrees. I prefer roasting it at 350 degrees so that it’s done a bit more quickly, but it’s a personal preference.

Is it better to roast the turkey covered or uncovered?

Cooking a turkey uncovered is essential for golden brown, crispy skin.

If the skin has browned considerably and is not yet done, cover it loosely with foil during the remaining cooking time.

Should I baste my turkey?

Basting your turkey is not necessary to ensure that it’s moist and juicy, and opening the oven door often lowers the temperature of the oven which will affect cooking time.

Your best best for a moist turkey is by using a dry brine and not overcooking it.

Dry Brine Roast Turkey Recipe (6)

Recipe notes

  • Pro tip: Turkey cook time will vary, but a 12-15 lb. turkey generally takes around to 3 hours to cook. All ovens vary, so I suggest checking for doneness after 2 1/2 hours of cooking time.
  • Total time includes 1 day to dry brine the turkey, but the turkey may be dry brine for a total of 3 days before you plan to cook it.
  • The skin will look dried out after dry brining which is normal — that’s what makes the skin so crispy.
  • If using a frozen turkey, make sure to thaw completely and pat dry before dry brining.
  • Leftover roast turkey will keep for up to 5 days in the refrigerator.

More Thanksgiving recipes you’ll love:

  • Cranberry orange sauce
  • Slow cooker stuffing
  • Green bean casserole
  • Pecan pie from Food Network
  • Pumpkin pecan pie
  • Pumpkin pie bars
  • Pumpkin pie from scratch
  • Roasted boneless turkey breast
  • Sweet potato casserole
  • Thanksgiving recipes
  • Yukon gold mashed potatoes

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Dry Brine Roast Turkey Recipe (8)

Dry Brine Roast Turkey Recipe

Servings: 20 servings

Prep Time: 15 minutes mins

Cook Time: 3 hours hrs

Additional Time: 1 day d

Total Time: 1 day d 2 hours hrs 45 minutes mins

This Dry Brine Roast Turkey Recipe is a show stopping addition to your Thanksgiving table! It's golden brown and juicy with the flavors of orange and rosemary, and it's dry brined so there's no messy wet brine to deal with!

Print Recipe Pin Recipe

reviews
Leave a Review »

Ingredients

  • 13 lb. Diestel Organic Young Turkey
  • 2 tablespoons kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh rosemary plus two large sprigs, divided
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 small onion peeled and quartered
  • 1 small navel orange or two clementines, quartered
  • 4 cloves garlic smashed and peeled

Instructions

  • 1-3 days prior to cooking, remove the giblet pouch from the turkey and pat it dry with paper towels. Place it on a rimmed baking sheet and sprinkle it evenly with the kosher salt on the outside, inside the cavity, and under the skin over the breast meat. Refrigerate uncovered for up to 3 days.

  • When you're ready to cook the turkey, remove it from the refrigerator and let stand at room temperature for 1-2 hours.

  • Preheat the oven to 350 degrees. Place the olive oil, chopped rosemary, orange juice, zest, smoked paprika, and black pepper in a small bowl and whisk until combined. Coat the outside of the turkey with the olive oil mixture evenly.

  • Place the onion, orange, garlic cloves, and remaining 2 sprigs of rosemary inside the cavity of the turkey. Truss the turkey legs using the kitchen twine, and tuck the wing tips underneath the turkey.

  • Place the turkey in the oven and cook for 2 1/2 – 3 hours, depending on the size, or until a thermometer inserted into the thickest part of the breast registers 160 degrees.

  • Let the turkey stand for 20 minutes covered loosely with foil, then place on a cutting board. Carve and enjoy!

Notes

  • Pro tip: Turkey cook time will vary, but a 12-15 lb. turkey generally takes around to 3 hours to cook. All ovens vary, so I suggest checking for doneness after 2 1/2 hours of cooking time.
  • Total time includes 1 day to dry brine the turkey, but the turkey may be dry brine for a total of 3 days before you plan to cook it.
  • The skin will look dried out after dry brining which is normal — that’s what makes the skin so crispy.
  • If using a frozen turkey, make sure to thaw completely and pat dry before dry brining.
  • Leftover roast turkey will keep for 3-5 days in the refrigerator.

Nutrition

Calories: 434kcal, Carbohydrates: 1g, Protein: 64g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 212mg, Sodium: 1028mg, Potassium: 682mg, Fiber: 1g, Sugar: 1g, Vitamin A: 232IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Dishes

Cuisine: American

Author: Marcie

Keyword: how to roast a turkey, roast turkey, roast turkey recipe

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Dry Brine Roast Turkey Recipe (2024)

FAQs

How long should I dry brine a turkey for? ›

Dry-brining for more than 24 hours will produce even juicier and better-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days.

How much salt do you put in a dry brine roast? ›

With dry brining we simply sprinkle plain old salt the meat a few hours before cooking. No more than you would use at table. Rule of thumb: 1/2 teaspoon of kosher salt per pound of meat or 1/4 teaspoon of table salt per pound, refrigerate for one to two hours. You do not need to rinse off excess salt.

Can you use too much salt in a dry brine turkey? ›

With a dry brine for turkey, you can't really overdo it, but you'll probably want to max out the salt-covered rest at three full days before moving your bird to a preheated oven.

What does turkey look like after dry brine? ›

This will draw out even more moisture from the skin so it gets crispy. Allow this to rest UNCOVERED in the fridge for at least 24 hours but up to 48 hours. After dry brining, it should look dry and you should be able to see meat through the skin so it looks pink and brown.

What is the ideal dry brine time? ›

Dry brining is a way to brine a steak without using any liquid, relying on a coating of salt and pepper and a set period of time—anywhere from 45 minutes to 48 hours—stowed in the refrigerator to work its magic. This allows the salt to more effectively permeate the cut of meat and tenderize it at the same time.

Do you need to rinse turkey after dry brine? ›

Pat It Dry

And if you're wondering, no—you don't need to rinse the bird, whether it's been dry-brined or wet-brined, before adding more seasoning and roasting. Again, the bird needs to be dry, and Youngman also notes "it's not particularly sanitary to wash meat in the sink."

How much salt per lb of turkey for dry brine? ›

Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.

How much salt per pound for dry brine turkey? ›

How Much Salt Do You Need to Dry Brine a Turkey? Some dry brining recipes call for salting the bird with 1 teaspoon of salt per pound, letting the turkey dry brine, then rinsing the salt off before roasting.

Should I dry brine roast? ›

Along with producing juicier meat, dry-brining also helps achieve better surface browning, crunchier crust on steaks and beef roasts, and crispier poultry and pork skin.

What are the rules for dry brine? ›

A dry brine, also called pre-salting, seasons the turkey like a more traditional wet brine, but it does not use any water. Instead, a dry brine involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking.

Is it better to cook a turkey at 325 or 350? ›

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

What salt is best for dry brining turkey? ›

For a dry brine, a mixture of kosher salt and other herbs/spices is rubbed on the outside of the turkey, then allowed to sit on the skin for 24 to 36 hours.

Is dry brining just salting? ›

So, what is dry brining? Simply put, it involves salting and then resting food before cooking it. Dry brining uses the food's own moisture to form the brine that then soaks back in. Along with producing juicy, flavorful results, dry brining also helps us achieve better browning and crispy skin.

Is dry brining a turkey worth it? ›

The turkey only picks up salt and water from the wet brine, which means any flavor impact from aromatics is minimal. A dry brine, however, imparts far more flavor directly into the meat because of the close contact between the spice mixture and turkey meat. The flavor is much richer and more intense.

Do you baste a dry-brined turkey? ›

The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

Can you dry brine a turkey too long? ›

Brining for too long can result in meat that tastes overly-salty and has a spongy texture. If you're not ready to roast the bird after 18 hours, remove it from the brine, rinse it, pat it dry, and refrigerate for up to two days.

Can you dry brine too long? ›

There are some places online saying that a longer dry brine will promote the same results. This hasn't been the case with many people that have tried it for themselves. Keeping it for too long makes it chewier, stiffer, and decreases the yield.

Can you dry brine for 3 days? ›

Large Roasts: Prime Rib, Pork Shoulder, and More

Dry-Brine Type: Kosher salt for any roast that doesn't have skin that you want to crisp up. Kosher salt–baking powder mixture for roasts with crackling skin. Refrigerated Resting Time: At least 12 hours and up to 3 days.

Is 1 hour dry brine enough? ›

My answer to this question is “At least 1 hour before cooking, 4 hours is better, and at least 8 hours is best.” Thanks to Kenji Alt's research over at Serious Eats, we know that it takes about 40 minutes for the salt to start to work as a dry brine.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Otha Schamberger

Last Updated:

Views: 6435

Rating: 4.4 / 5 (75 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Otha Schamberger

Birthday: 1999-08-15

Address: Suite 490 606 Hammes Ferry, Carterhaven, IL 62290

Phone: +8557035444877

Job: Forward IT Agent

Hobby: Fishing, Flying, Jewelry making, Digital arts, Sand art, Parkour, tabletop games

Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.