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Dry Brine Turkey

Dry brine turkey roasts breast side up after 24 to 48 hours uncovered in the refrigerator for crisp, well-seasoned skin and tender meat. A thermometer guides the roast to 165°F in the breast and 175°F in the thigh.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Brining and resting 2 days 45 minutes
Total Time 2 days 4 hours 30 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey whole, 12- to 14-pound, fully thawed, giblets and neck removed, not injected or pre-brined
  • 4 tbsp Diamond Crystal kosher salt
  • 1 tbsp neutral oil
  • 0.5 tsp black pepper freshly ground

Equipment

  • 1 large roasting pan

Method
 

  1. Pat the turkey very dry with paper towels.
  2. Place it breast side up on a rack in a large roasting pan.
  3. Loosen the skin over the breasts and thighs with your fingers.
  4. Rub the salt evenly over the meat under the skin and over the outside of the turkey.
  5. Refrigerate the turkey uncovered in the roasting pan for 24 to 48 hours.
  6. Heat the oven to 325°F with a rack in the lower third.
  7. Take the turkey out of the refrigerator while the oven heats.
  8. Rub the oil and pepper over the turkey skin.
  9. Tuck the wing tips under the body.
  10. Tie the legs loosely together with kitchen twine.
  11. Roast breast side up for 2 3/4 to 3 1/2 hours, tenting the breast loosely with foil if it browns too quickly, until a thermometer reads 165°F in the thickest part of the breast and 175°F in the innermost thigh without touching bone.
  12. Transfer the turkey to a carving board.
  13. Rest for 30 to 45 minutes before carving.

Notes

For crisp skin, keep the turkey uncovered in the refrigerator for the full dry-brining time. Refrigerate cooked leftovers for 3 to 4 days; freezer: yes.