Dry Brined Turkey

By Becky Hardin

Updated Nov 17, 2025

ShareJump to Recipe

This year, I am going to forgo the traditional bird and try a Dry Brined Turkey instead. I find it’s a great way to add flavor and juiciness without using any extra fat or oils. Plus, the brine is really easy to make—all I need is some salt, pepper, and a few herbs.

Easy Dry Brined Turkey Recipe

A dry brine is a salt rub that is applied to the surface of meat to naturally draw out moisture and create a brine from the natural juices inside the meat. I find it works really well on turkey and it helps me avoid a messy kitchen.

For this brine, I used ingredients that are simple and easy to find, and the process is quick and straightforward. Best of all, the result is a juicy, flavorful turkey that will have my guests coming back for seconds.

Although this seasoning tastes great as is, every now and then I like to change things up. Sometimes, I’ll add onion powder, oregano, or poultry seasoning. Or, in place of the sage and thyme, I’ll use dried basil, dried parsley, Italian seasoning, dried chives, or marjoram. For a spicy dry brine, I like adding a bit of cayenne pepper.

Tips for Beginners

• Choose the right turkey. Don’t use a pre-seasoned, kosher, salt-injected, or self-basting turkey. Using a salt brine on this type of turkey will make it too salty. Make sure your turkey is fully thawed before you brine it.
• Use kosher or sea salt. You want to use kosher salt or coarse sea salt; fine or table salt will make your turkey too salty
• For better brine penetration and flavor. Apply some of the brine between the meat and the skin.
• The bigger the bird, the longer you should dry brine. Dry brine for a minimum of 2 hours or up to 2 days.
• Cook time should be based on the weight. For every 1 pound of turkey, it should take about 11-13 minutes to roast.

Recipe Card

Dry Brined Turkey Recipe

4.75 from 4 votes

Prep: 15 minutes mins

Cook: 2 hours hrs

Brine Time: 2 hours hrs

Total: 4 hours hrs 15 minutes mins

Servings: 12 pounds

Author: Becky Hardin

Print Rate Pin

If you're looking to make a moist and delicious turkey this Thanksgiving, look no further than the dry brined turkey. This method will achieve perfectly cooked poultry, and is really quite simple.

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Ingredients 

1x2x3x

• ▢ 1 (12 lb.) whole turkey thawed
• ▢ ½ cup unsalted butter 1 stick
• ▢ 3 tbsp kosher salt
• ▢ 3 tbsp smoked paprika
• ▢ 2 tbsp chili powder
• ▢ 3 tbsp dark brown sugar
• ▢ 2 tsp rubbed sage
• ▢ 2 tsp dried thyme
• ▢ 2 tsp ground black pepper
• ▢ 2 tsp garlic powder
• ▢ 1 onion quartered
• ▢ 3 bay leaves
• ▢ ½ cup freshly squeezed orange juice from about 2 oranges, blood orange or grapefruit also work

Video

Instructions 

• Remove everything from the inside of the turkey cavities and pat dry.
  1 (12 lb.) whole turkey
• Loosen the skin of the turkey and rub the butter underneath. Rub the outside with any remaining butter.
  ½ cup unsalted butter
• Combine the salt, paprika, chili powder, brown sugar, sage, thyme, black pepper and garlic powder together, save 3 tablespoons to add to the orange juice. Rub the herbs over the entire turkey, making sure all the surface is coated.
  3 tbsp kosher salt, 3 tbsp smoked paprika, 2 tbsp chili powder, 3 tbsp dark brown sugar, 2 tsp rubbed sage, 2 tsp dried thyme, 2 tsp ground black pepper, 2 tsp garlic powder
• Let the turkey sit in the refrigerator for at least 2 hours or up to 2 days.
• Towards the end of the brining time, preheat oven to 350°F. Place your oven rack in the bottom third of the oven.
• Place the onion at the bottom of a roaster pan, then place the turkey on top. Add the bay leaves to the pan, add the seasoning to the orange juice, and spoon it around, being careful not to wash the rub off.
  1 onion, 3 bay leaves, ½ cup freshly squeezed orange juice
• Tie the legs together and twist the wings under the turkey.
• Place the turkey in the oven and bake for 2-2½ hours. Spoon the drippings over the entire turkey every 30 minutes. Rotate the turkey halfway through cooking so it roasts more evenly. Use a meat thermometer to check for doneness. Once the thermometer registers 165°F, the turkey is cooked.
• Remove and let the turkey rest for 15 minutes before serving.

Serving: 1poundCalories: 553kcalCarbohydrates: 7gProtein: 71gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 252mgSodium: 2131mgPotassium: 840mgFiber: 1gSugar: 5gVitamin A: 1706IUVitamin C: 6mgCalcium: 58mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Dry Brine a Turkey Step by Step

Prep the turkey: Remove everything from the inside of a 12 lb. turkey and pat dry.

Loosen the skin of the turkey, rub ½ cup of butter underneath the skin, and rub some on the outside.

Prepare the dry brine: Combine the 3 tbsp kosher salt, 3 tbsp smoked paprika, 2 tbsp chili powder, 3 tbsp dark brown sugar, 2 tsp rubbed sage, 2 tsp dried thyme, 2 tsp ground black pepper, and 2 tsp garlic powder. Put aside 3 tbsp to add to the orange juice.

Rub the mixture over the turkey, making sure the entire surface is covered.

Marinate the turkey: Let the turkey sit in the refrigerator for at least 2 hours or up to 2 days. Towards the end of the brining time, preheat the oven to 350°F and place the oven rack in the bottom third of the oven.

Place the turkey in the pan: Place 1 onion at the bottom of a roaster pan, then place the turkey on top. Add 3 bay leaves to the pan, add the seasoning mixture to ½ cup of orange juice, and pour it on and around the turkey, being careful not to wash the rub off.

Tie the turkey legs together and twist the wings under the turkey.

Cook the turkey: Place the turkey in the oven and bake for 2-2½ hours. Every 30 minutes or so, spoon the drippings over the turkey. Halfway through the cooking, rotate the turkey so it roasts evenly. Use a meat thermometer to check for doneness. Once the thermometer registers 165°F, the turkey is cooked.

Remove and let the turkey rest for 15 minutes before serving.

Serve: Serve the juicy turkey and enjoy.

How to Store

You can dry brine a turkey for as few as 2 hours to up to 2 days before cooking. For extra crispy turkey skin, leave the dry-brined turkey uncovered in the refrigerator for up to 24 hours to dry out the skin before cooking it.

Store leftover dry brined turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered with foil in a 300°F oven for 20-30 minutes.

Freeze dry brined turkey in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing turkey whole; always cut it into portions first.

Serving Suggestions

I find almost any side will pair perfectly with this dry brined turkey. Some of my favorite go-tos include a simple crockpot mashed potatoes, this quintessential crockpot green bean casserole, or Instant Pot sweet potato casserole. When I’m in the mood for stuffing, I’ll prepare sausage stuffing.

more thanksgiving turkey recipes

Crockpot Turkey Breast

Thanksgiving Turkey Breast

Air Fryer Garlic Rosemary Turkey Breast

Bacon Wrapped Turkey Breast