Dry Brined Turkey Recipe

overhead view of dry brined turkey n a white serving dish with sliced oranges and herbs.

4.75 from 4 votes

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.

Prep Time15

Cook Time2

Brine Time2

Total Time4 15

Course: Dinner

Cuisine: American

Difficulty: Medium

Servings: pounds

Author: Becky Hardin

Ingredients

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

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.

Video

Nutrition