Dry Brined Turkey
Elevate your Thanksgiving centerpiece with this easy dry brining process that infuses depth and tenderness into your turkey for a memorable feast.
Ingredients
For the Brine
- 2 tablespoons kosher salt Enhances the natural flavors of the turkey.
- 1 tablespoon granulated sugar Balances the saltiness.
For the Turkey
- 1 8-lb whole turkey Ensure the turkey is thawed before brining.
- 3 cloves finely chopped garlic Adds aromatic goodness.
- 6 tablespoons melted unsalted butter Provides richness.
- 2 teaspoons fresh thyme leaves Enhances flavor.
- 1 pinch crushed red pepper flakes Adds subtle heat.
- to taste none freshly ground black pepper For finishing touch.
Instructions
Preparation (2 Days Before Cooking)
- Remove the giblets from the cavity of the turkey and pat the skin dry with paper towels.
- In a small bowl, combine kosher salt and granulated sugar.
- Rub the salt and sugar mixture generously all over the turkey, focusing on the breast and thighs.
- Place the turkey in a roasting pan, cover loosely, and refrigerate uncovered for two days.
Preparation (1 Hour Before Cooking)
- Drain any liquid that has accumulated in the pan and pat the turkey dry again.
- Let the turkey sit at room temperature for one hour.
Cooking
- Preheat your oven to 425°F.
- In a mixing bowl, combine garlic, melted butter, thyme, red pepper flakes, and black pepper to create a glaze.
- Brush half of the garlic-butter mixture over the turkey, getting under the skin where possible.
- Tie the turkey legs with kitchen twine and place it on a roasting rack in the pan.
- Roast the turkey for about 45 minutes, basting occasionally with the remaining garlic-butter mixture.
- When the skin is golden brown and a thermometer reads 160°F in the breast, lower the oven temperature to 375°F and continue roasting until fully cooked.
- Let the turkey rest for 15 minutes before slicing.
Notes
For added flavor, consider using herbs like rosemary or adding lemon zest to the garlic-butter mixture. If short on time, a brining period of 12-24 hours is acceptable, but 48 hours is optimal.