Dry brine turkey for the juiciest, most flavorful bird with golden, crispy skin. An easy, no-mess method I make every Thanksgiving.
Herb and Salt-Rubbed Dry Brine Turkey
Looking for a foolproof way to roast a moist, flavorful turkey without the mess of a wet brine? A dry brine is the easiest, most reliable method I’ve tested over the years. Instead of submerging your bird in a big bucket of salty water, this method uses a simple mix of salt, herbs, and aromatics to season the turkey deeply and help the skin crisp beautifully in the oven.
I’ve been making my Thanksgiving turkey this way for the past few years, and it consistently comes out juicy, well-seasoned, and practically hands-off. The best part? You don’t need any special equipment—just time in the fridge. While a full 3 to 4 days gives you the best results, even starting a day late still works (I’ve done it myself!).
If you’re hosting a smaller gathering, you may prefer my stuffed turkey breast or slow cooker turkey breast, but if you want that classic whole-bird moment with zero stress… this dry brine turkey is the way to go.
Why Dry Brine A Turkey?
Dry brining is the easiest way to guarantee a moist, flavorful turkey with perfectly crisp skin—without the mess of a wet brine. After years of testing different methods, this is the one I come back to every Thanksgiving because it’s simple, reliable, and produces consistently juicy results.
Here’s why it works so well:
- Seasons the meat deeply: Salt draws out moisture, dissolves it, then pulls it back into the turkey, carrying all those flavors with it.
- Keeps the turkey juicy without the mess: No giant buckets of brine to spill in your fridge.
- No buckets, no spills, no hassle: You don’t need a giant pot, cooler, or gallons of water. A dry brine takes minutes to prep and lives right on a sheet pan in your fridge.
- Gives you crisp, golden skin: Because the turkey stays dry on the outside instead of soaking in liquid.
- Is almost entirely hands-off: A few minutes of prep and the fridge does the work.
- Has been tested year after year: I’ve made this turkey multiple years in a row, and the results are consistently reliable — even if you start a day late.
- Lighter: Most turkey recipes rely on tons of butter, but this version keeps things lighter without sacrificing flavor. The dry brine does the work, so the turkey still comes out incredibly juicy and delicious.
What is a dry brine?
A dry brine is an herb and salt rub applied directly to the turkey. This creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make the skin crisp when roasted.
Ingredients You Will Need
Just a few simple ingredients to make the easiest Thanksgiving turkey. See recipe card below for exact measurements.
- Whole turkey – Dry brining works best on a fresh or thawed turkey so the salt can penetrate the meat.
- Kosher salt – The key to juicy, well-seasoned meat; it draws moisture out, dissolves, and pulls flavor back in.
- Fresh herbs – I use fresh sage, rosemary and thyme to add classic Thanksgiving aroma without overpowering.
- Dried herbs – I also add dried oregano and marjoram for extra herby flavor.
- Olive oil – Helps the skin brown and crisp.
How To Dry Brine a Turkey (Step-by-Step)
- Remove giblets + pat the turkey very dry. Dry skin = crispier roast.
- Loosen the skin. Gently slide your fingers under the skin of the breast (and thighs if you can) to loosen it without tearing. This helps the seasoning reach the meat and creates extra space for the skin to crisp.
- Mix your dry brine. Kosher salt, olive oil, and chopped herbs.
- Season the turkey generously. Sprinkle the dry brine mixture all over the turkey: over the skin, under the loosened skin on the breast, and inside the cavity. It doesn’t need to be perfect — the salt will distribute on its own as it draws moisture out and pulls flavor back in.
- Tuck the wings. Fold the wing tips underneath the turkey to prevent burning and help the bird roast more evenly.
- Refrigerate in a bag for the first 3 days. Place the seasoned turkey in a large brining bag or oven bag and refrigerate, flipping every day. This keeps the fridge clean while the salt begins working its way into the meat.
- Uncover on day 4 for the crispiest skin. On the fourth day, remove the turkey from the bag, place it uncovered in a roasting pan or on a rimmed sheet pan, and refrigerate uncovered for the final 24 hours.
This step dries the skin so it roasts up beautifully golden and crisp. - Do NOT rinse. When ready to roast, do not rinse. Rinsing adds moisture back to the skin and can affect browning. Just pat dry if needed.
- Roast as directed. Roast until the breast reaches 160°F and the thighs reach 165°F (they’ll rise slightly as the turkey rests).
- Let it rest. Resting 20–30 minutes keeps the juices in the meat.
Choosing the right size Thanksgiving turkey
A good rule of thumb is to estimate at least 1 lb to 1 1/2 lbs per person so you’ll have extra and enough for leftovers.
Fresh or Frozen?
Whether you use a fresh or frozen turkey for dry-brining, start with a bird that has no seasoning in it at all. Avoid kosher turkeys, which have been pre-salted, as well as self-basting turkeys, which have been injected with a salt solution.
- Fresh – One of the pros of using a fresh bird is there’s no need to thaw. A fresh bird will keep for 4 days in the fridge. Some people think it’s more flavorful than a frozen bird.
- Frozen – Typically more affordable and can be purchased weeks in advance. It does however require thawing time. If the turkey is frozen solid when you buy it, it will need approximately 24 hours for every 5 pounds of turkey to thaw completely. For quicker thawing, place the turkey in a cold water bath and change the water every 30 minutes until it’s thawed.
Defrosting a Frozen Turkey
- Fridge – if you have more time, allow the turkey to thaw in the fridge in it’s original packaging. Allow 24 hours of thawing for every 5 lbs of bird.
- Cold Water Bath – If you’re short on time, submerge the bird in a cold water bath changing the water every 30 minutes. Allow 30 minutes of thawing time per pound of bird.
Variations
- Herb variation: Play around with different herb combinations.
- Citrus variation: Add orange zest to the dry brine for a brighter flavor.
- Butter: Add butter to the turkey just before roasting for a more decadent bird.
- Smaller gathering: Make my Stuffed Turkey Breast or Slow Cooker Turkey Breast instead.
- Want extra-crispy skin? Let the turkey sit uncovered in the fridge the final 24 hours.
How much salt should I use?
This recipe can be adapted to turkeys of all sizes. Use 1 tablespoon of salt for every 4 pounds. Diamond Crystal salt is best, Morton’s has more sodium and will be saltier. If using Morton’s, you will have to adjust and use less.
Kosher Salt
The only salt I cook with every day is Diamond Crystal kosher salt. Note that different brands and different types of salt vary not only in the amount of sodium per measured amount, but also for taste. When cooking the recipes from my website and cookbooks—both for flavor and for the sodium values listed—you should use Diamond Crystal kosher salt. If you use another type of salt or a different brand of kosher salt, just remember to taste as you go.
Storing Leftovers
- Refrigerator: Store leftover turkey in an airtight container for up to 4 days.
- Freezer: Turkey freezes well — portion into freezer-safe bags or containers and freeze for up to 3 months.
- Reheating: Reheat gently in the oven or microwave with a splash of broth to keep the meat from drying out.
Serving Suggestions
These are the Thanksgiving Sides I always make with my turkey! See all my Thanksgiving recipes here for more side dishes!
Leftover Turkey Ideas
Here’s a few ways I love to use up my leftover turkey!
More Thansgiving Side Dishes
I have so many Thanksgiving side dish recipes, you can see my full collection here.
Herb and Salt-Rubbed Dry Brine Turkey
Ingredients
- 2 tablespoon chopped fresh thyme
- 2 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon dried marjoram
- 1/2 tablespoon dried oregano
- 1 tablespoon extra-virgin olive oil
- 1 thawed or fresh 16-lb turkey, preferably fresh (not kosher or self-basting) if frozen, thaw before
- 1/4 cup Diamond Crystal Kosher Salt, use less with Mortons
Instructions
4-Day Dry Brine:
- (4) Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Remove the neck and giblets and reserve for stock, if using. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.
- Combine olive oil and herbs. Rub the herbs on the meat, under the skin. Pat the skin back into place.
- Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen twine. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
- Day 1 to 3: Place on a rimmed baking sheet and refrigerate the turkey, turning it over every day, for 3 days.
- Day 4: Remove the turkey from the bags and pat dry with paper towels. Transfer to a large roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).
Roast turkey (Day 5):
- Remove the turkey from the refrigerator and let it temper on the counter for about 1 to 3 hours. Place turkey breast side up on a rack (sprayed with oil) in a shallow roasting pan 2 to 2½ inches deep.
Convection Roast Mode:
- Position a rack in the bottom third of the oven and preheat the oven to 350°F in convection roast setting. If using a probe, insert the thermometer in the thickest part of the thigh not touching the bone and set the temp to 165F. Roast until the breast reaches 160°F and the thighs reach 165°F (they’ll rise slightly as the turkey rests), about 1 1/2 to 2 hours, or longer depending on the size of the turkey. Let the turkey rest for 30 minutes before carving to allow the juices to settle.
Conventional Oven:
- Position a rack in the bottom third of the oven and preheat the oven to 425°F. Roast the turkey for 1 hour, then reduce the heat to 325°F.
- Continue to roast until the breast reaches 160°F and the thighs reach 165°F (they’ll rise slightly as the turkey rests), about 1 3/4 to 2 hours, or longer for a larger bird. Let the turkey rest for 30 minutes before carving to allow the juices to settle.
Last Step:
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Notes
- Brining Time: Dry brine the turkey for 3 to 4 days. Four days gives the best flavor and the crispiest skin, but even 3 days works beautifully.
- My Method: I keep the turkey in a bag for the first 3 days, then uncover it on day 4 to dry out the skin overnight before roasting.
- Do Not Rinse: Don’t rinse off the dry brine — rinsing adds moisture back to the skin and prevents browning. Just pat dry if needed.
- Salt Type: Use kosher salt only. Table salt is much finer and will make the turkey too salty. I use Diamond Crystal which has less sodium than Mortons.
- Starting Late: Even if you only have 24–48 hours, a shorter dry brine still improves flavor and texture.
Nutrition
FAQ
Ideally 3–4 days, but even 24–48 hours works. The longer it sits, the deeper the seasoning.
Yes! Even a 1–2 day brine improves flavor and moisture. I’ve started late myself and still had great results.
Only once thawed. The salt needs access to the meat.
No — rinsing adds water and prevents crispy skin. Just pat the turkey dry before roasting.
Yes. Aromatics like lemon, herbs, garlic, or onion add fragrance without affecting the brine.
No. The salt dissolves into the meat, seasoning it evenly without salty spots.
This worked recipe well for me. To make it simpler, I dry brined in a roasting bag and instead of drying out the turkey on the last day, I kept it in the bag to cook it. It came out great!
Best turkey that I made so far. So juicy and tasty.
Glad you enjoyed it!
Made this for Thanksgiving dinner. My family loved it! It was moist and flavorful and made the best gravy.
Do you put some of the salt directly in the meat under the skin?
I use this recipe every year. It’s outstanding.
Can you brine and not leave it uncovered?
Sure
Can all dried spices be used instead? What would the amount swap be then?
Sure, typically it’s half
Hi, if only doing a 2 or 3 day brine, should the last day of brining still be unwrapped and out of the bag? Thanks!
Yes, for crispier skin
Hi Gina, I have been using and loving all of your recipes for years now!!
I am going to try the dry brine this year as opposed to my husbands wet brine in a bucket, yuck.
I have a steam oven I use occassionally as there not a lot of recipes out there for them. It does amazing ribs on convection with steam. Wondering if you have ever used a steam oven? I have a 27 lb. turkey that I would be willing to try in the steam oven.
I have never used one!
Hi. It says use less salt if using Morton’s, but how much less?
Will this work to dry brine, then spatchcock the turkey? Many thanks! So enjoy your recipes!
Sure, spatchcock it first
I am planning on doing this dry brine this year. I have always cooked my stuffing in the bird. Do you know if you can still stuff the turkey?
Hi! Yes, you can still stuff a dry-brined turkey, but just make sure the stuffing is warm when it goes in (never cold), and pack it loosely so it cooks through safely. The only thing to watch is the internal temperature — the center of the stuffing also needs to reach 165°F. Otherwise, the dry brine works the same. Hope you love it this year!
Hi- can you dry brine a turkey that’s being placed in a fryer ?
Hi! Yes, you can dry brine a turkey before frying — it actually works really well. Just make sure the turkey is completely dry before it goes into the fryer (moisture + hot oil = dangerous splattering). As long as the turkey is fully dry, you’re good to go!
Thanks! Will give it a go:-)
I have dry brined my turkeys for several years after not liking the messiness of wet brining. Two bonuses are very flavorful gravy from the drippings, and using the carcass and wings to make broth that is so wonderful you don’t need other seasonings.
Gina, I love you and your recipes are a trusted god send! I’m going to try this one for Thanksgiving! I typically stuff the cavity with garlic, lemon and herbs. Would that be over kill here? Pls share any thoughts. Thank you and Happy TG!
Aww thank you so much! That means a lot. 🧡 You can absolutely still stuff the cavity with garlic, lemon, and herbs — it won’t be overkill at all. The dry brine does the heavy lifting for seasoning the meat, and the aromatics in the cavity just add a little extra fragrance while it roasts. Go for it! Happy Thanksgiving!
Can the same recipe be used with a turkey crown?
Best turkey! Followed this recipe followed by a butter wrap in cheesecloth (sorry I know not skinny!). BEST TURKEY IVE EVER MADE! Everyone raved!
I love hearing this! So glad it was a hit. And no apologies needed — do whatever works for you! The cheesecloth butter wrap definitely gives that extra golden finish. Thanks for sharing and so happy everyone loved it!
This was my first turkey and everyone raved it was the best turkey they’d ever had! I followed the recipe exactly and it was fantastic. I will definitely make this again!
That makes me so happy to hear! For your first turkey, that’s amazing — and such a compliment that everyone raved about it. So glad the recipe helped make it easy. Definitely a keeper!
Love this recipe! I’ve been using it for years and it never disappoints.
That means so much — thank you! I love hearing that it’s been your go-to for years. So glad it continues to be a favorite!
Made it twice now. I keep forgetting to start 4 days early and, not to worry, it’s still fantastic with a 1-2 day brine.
Yes! I love hearing that — even a shorter brine makes such a big difference. Four days is ideal, but 1–2 days still gives you a juicy, flavorful turkey. So glad it turned out great for you!
I want to try this recipe this Thanksgiving but was wondering if I can use all dry herbs instead of some fresh???
Sure!
Hi!! I will be using kosher turkey. Do I need to adjust the salt?
Yes, I believe it will be salted so cut back.
I am wondering if I can do this with a boneless skinless turkey breast. It is just 2 of us so don’t make a big turkey
Sure just use less.
Wow. I have never had such an amazing turkey. I was nervous because I’ve never brined a turkey let alone a dry brine. It was absolutely delicious. Followed the recipe as written.
Glad you enjoyed it!
I tried your recipe for dry brined turkey for Thanksgiving this year. It turned out so moist and delicious. This will be my go to recipe for turkey from now on. I also made your slow cooker sausage stuffing and it too, turned out perfect. Everyone loved it. Your recipes are the best. I always check Skinnytaste first when I’m looking for something new.
Thanks Joanne!
last 2 years using this recipe! absolutely awesome! crispy skin & tender meat inside! won’t ever do any other way! only problem i have is that we don’t get much drippings so have to make our own for slippery southern dumplings!
This was delicious!
I used this dry brine for my turkey today and it turned out to be the best turkey I’ve ever made. This will be my go to from now on. Happy Thanksgiving.
Can you stuff this dry brined turkey? I really enjoy thr stuffing cooked in the bird
Is it safe to have a raw turkey in the refrigerator for 4 days? Every other place I look they say to only keep a raw turkey for 1-2 days.
I have my bird brining right now and it smells & looks beautiful already!
I plan to use the herbaceous drippings for gravy. Will it be too salty?
Any recommendations or previous experience with recipe appreciated!
Has anyone tried this with a turkey breast?
Should the turkey be basted while roasting? If so, how often?
Yes I do it 2 to 3 times.
Has anyone done this in an electric roaster? And if so would the times and temps be the same as conventional oven?
I did a 22 lb last year in my electric roaster and it came out perfect! Cooks much quicker too! This method of dry brine is the bomb! Been cooking turkeys for about 35 years and my family talked about that bird for months!
Did you do the 4 days with the electric toaster oven… love mine and it frees up my oven for more delicious( ness)
I am trying an electric cooker this year for the first time! I have a 23 pound turkey and am stuck on figuring out how long to cook for! Any tips you can share would be greatly appreciated!!
Hi! Electric roasters can be great for big turkeys — they keep the meat really moist. For a 23-lb turkey, you’ll usually need about 4½ to 5 hours in an electric roaster at 325°F, but the most important thing is checking the internal temperature. You want 160°F in the breast and 165°F in the thigh. I’d start checking around the 4-hour mark so it doesn’t overcook.
I’m going to try your dry Brunner receipt this year with a fresh Turkey! Question is why not cook in a roasting bag as well after brine? Feel like that keeps moist.
I don’t like cooking in plastic but feel free!
Do you have a go-to gravy recipe to serve with this turkey?
I have same question as a previous comment….what to do with a frozen turkey? I normally defrost in fridge for 3-4 days (15lbs turkey). Will I be able to start the dry brining on say day 2….will the skin loosen enough? Any tips appreciated. Thanks.
Sure as long as it’s thawed enough that should work!
Used this recipe for the first time this past thanksgiving – the turkey was a big hit. It had so much flavor! 98 year old grandmother said it was the best turkey she ever ate! Will be using this again next year. Thank you!
Perfect!
This was my second year making this turkey for Thanksgiving. It has gone to the top of the list for favorite thing on the table from my family. It’s amazing how much of an impact the rub makes to the flavor of the turkey!
This was an outstanding recipe! I did as direct except for 4 days intead of 5. It was the best flavor possible.
I want to try this recipe but I bought my frozen turkey Friday and it’s been thawing ever since. I assume since it’s still a little bit frozen I can’t start brining? Any other ideas? Thanks!
Could this be done with a turkey breast also?
I’m a bit confused – in step one you say to mix the oil and herbs. But in step two, rubbing under the skin, you say the “herb and salt mixture.” So do you mix the salt in with the herbs? Or do only the herbs/oil go under the skin and the salt does on the skin?
It really doesn’t matter but I think it’s easiest to combine salt and herbs and rub all over, and do the same for salt. In the end, they all get rubbed all over the turkey so do what’s easiest for you.
I used this recipe last year. 🙂 Delish
Does the salt get mixed with the herbs from the beginning?
We made this for Christmas dinner! It was amazing and we definitely will be making it again! Thank you! Love all of you recipes!
Thanks Francesca!
Excellent recipe! This turkey turned out so moist and flavorful! Even the white meat was moist. This will be my go to recipe for every Thanksgiving Turkey!
Dear Gina,
I’m Eden! Thanks for posting this recipe! I love turkey most! The only pity thing is that I didn’t see this splendid recipe until Tanks giving Day. But I can still make a delicious turkey for my family on Christmas day! Now this page has been stored in my favorite!
Great!
Hands down the most flavorful and juicy turkey I’ve ever had! Thanks for making me look like a rockstar. This will be my go to recipe for every Thanksgiving!
GREAT!!
Didn’t see this until the Thanksgiving Day, Made the spice rub and applied under the skin and on the skin. It was fantastic. Thank you so much for all the great recipes!
Awesome!
Trying something new this year. Still with the dry brine of lemon zest, fresh thyme, kosher salt and pepper but spatchcocked the turkey. Not the Norman Rockwell look but much quicker and evenly cooked so breast isn’t dried out.
Made this recipe last year for my first ever Turkey (since we weren’t seeing family due to COVID). Followed the recipe to a T. It was FANTASTIC! Hands down the best Turkey my husband or I have ever had. This year we are back with family and I convinced them to let me take over Turkey duty. Can’t wait for them to taste this recipe! My turkey is currently in the fridge, brining away! Thank you Gina for making me a Thanksgiving pro!
I’ve got my turkey brining. How long do you recommend cooking a 28lb turkey?
Can this prep be done for a Turkey that will be deep-fried in Peanut oil? The family loves the deep-fried turkey for thanksgiving. Definitely not the healthiest but it’s the one time of year we can make an exception, right? 😉
Ive never deep fried a turkey so I am not sure
I’m doing this recipe with a 22lbs turkey. Im just wondering what your recommendations is for cooking time.
Thanks
Always use your thermometer to be sure!
My turkey says it is basted with up to an 8% turkey broth salt and some other things. Will this recipe still work? Should I adjust the salt?
I would adjust the salt, use slightly less.
Thanks! That’s exactly what we did and it was the best turkey ever! We made several skinnytaste recipes and everyone loved them ❤️
So you start this process on Sunday and finish on Thursday…is it safe to have a turkey in refrigerator that long?
My husband and I are stationed overseas and don’t have access to fresh herbs. What adjustments do you recommend using dry herbs instead of fresh herbs?
Id cut back by half with dry herbs
fantastic! this was the BEST turkey we have ever made in 23 years! The dry brine made the turkey soft, and tasty not hard and tasteless like the previous 23 years! love love it will always use this thank you!
It was just wow! I made this dish and tried with my friends.
Can I use this same recipe in chicken?
Sure, just adjust the cooking time.
This was sooooo soooo good! Even my tough to please brother in law said it was one of the best turkeys he has had! It was so juicy and full of flavor!
Hands down the best turkey recipe I’ve tried! So incredibly moist and flavorful!
This recipe is a keeper! It was my first time making a turkey (normally my mom does but we were separated because of COVID). I was intimidated by the thought of making the turkey myself, but this turkey was very easy flavorful and juicy. A winner for sure!
Do I cover or place my turkey in a bag when roasting it?
Thanks
I never do!
I am going to go for it! I pick up my fresh turkey tomorrow, on Tuesday, before turkey day, so will do this dry brine, cover it up (probably with foil, I don’t have a bag) and let it sit covered in fridge the rest of tomorrow and overnight. Then uncover for Wednesday in fridge – and then Thursday morning I am READY! Can’t wait to try it!! Saying I am nervous is an understatement LOL
Do you mix the salt with the herbs so that the salt goes under the skin? Or does the salt just go on the skin and in the cavity? Thanks! First time making a turkey.
Salt only on the skin and in the cavity. 🙂
I accidentally mixed the salt with the herbs…. Hope it still comes out ok. 😬😏
I’ve got the turkey brining. How long do you recommend cooking a 28 lb turkey?
Will this work on a stuffed turkey?
I know this comes a year late, but just read your question and had to respond:
NEVER put stuffing into a bird to then let it sit in a fridge. HUGE risk of bacterial growth. And if stuffed, the bird will take longer to fully cook.
I always bake the stuffing in a separate casserole. Will need to add broth to keep from drying out, uncover last 20-25 mins to allow a bit of “crispiness” if you like (everyone here likes it that way).
I will rate this recipe after I make the two birds that we are preparing for 2021 Thanksgiving. I love all the fresh and dried herbs. Intrigued by addition of the oregano! Will try Mexican oregano (available in small pouches at Whole Foods). In the past, I’ve added dried nutmeg and it adds a great, subtle flavor dimension.
Will post afterwards.
Happy Holidays, Everyone! And gracias, Gina, for this recipe.
Would you still do 4 days if you only have a turkey breast? And, can you make gravy, or is it too salty?
You would reduce the salt, for a breast so it shouldn’t be too salty.
Great recipe. I just used this to make a test Turkey before Thanksgiving (it’s been a while since I’ve had to make the turkey and I have a new oven). I’ll be using this recipe for my actual Thanksgiving Turkey. Thank you
Awesome!
I used this recipe with a 9 lb turkey for 2 nights in the fridge wrapped, then 1 night unwrapped since I didn’t have the full 4 days. It turned out flavourful & crispy! Thanks Gina!!
Very nervous about having a thawed turkey for 4 days, resisting the urge to air dry tonight and roast 1 day early on Christmas eve. That said there isn’t a single comment saying that the turkey wen’t bad… fingers crossed!!
You will love it!
Our turkey turned out absolutely 100% amazing! Another winner recipe and we will keep this for next year. We used the drippings for the gravy too! Thank you as always!
I used your dry brine on a turkey breast, and my son smoked it on Thanksgiving. Amazing!!
Awesome!
This recipe came right on time. My daughter brought home a 20 lb turkey from work. I’ve never made a full turkey in my adult life. I followed this recipe (minus the sage) and it came out PERFECT. My youngest who said she wasn’t going to eat any had multiple helpings. Definitely found my go to recipe if I ever find myself with another bird. This was so helpful and had perfect tips for different ovens.
love it!
Fabulous recipe! We used a 12 lb fresh, organic turkey and didn’t adjust the ingredients. Turned out juicy and flavorful. Everyone loved it!
Made this for Thanksgiving this year…best turkey ever! My husband even ate the white meat, he never does. Under the crispy skin was that beautiful blend of herbs. I used melted butter instead of olive oil. I wish I could post a picture.Thank you for the recipe.
I bought a frozen turkey before I saw this recipe. I would love to try it but am nervous about thawing the turkey for 3 days and then brining it for another 4. Do you feel that this will be safe? Thanks and Happy Thanksgiving.
It’s completely safe.
How much extra time at 325 per extra pound of turkey? Mine is 17.5 lbs.
You have to use your meat thermometer to be accurate.
Which cooking method would I use for my roaster that sits on my counter? Thank you. Have a happy thanksgiving!
I just read this… my turkey is thawed… is it to late? I was going to put the brine together this morning so it’s just one 48 – 55 hours before I’ll put it in the oven…
Thanks
This looks great, but I do not have enough time. Should I bother with a brine if I only have 2 days?
Sure
Will this recipe work with a stuffed turkey?
How long would this need to cook if I spatchcock the turkey?
Less time for sure, I would use the meat thermometer to be accurate.
In the picture it appears that the dry rub is used on the outside as well as under the skin, but the directions do not indicate that. Which is correct?
I rub it all over the bird and under the skin.
Hi Gina…… our house absolutely loves all your recipes. In regards to the salt…… do we use the Diamond Crystal Kosher salt or do they make an iodized table salt we need for this recipe? Thank you so much and keep the recipes coming😊
kosher salt!
I am cooking only a 5lb turkey breast since it’s just the two of us. How would I adjust this recipe for a smaller turkey?
See the guide for salt per pound and cut back 1/3 on the other ingredients.
What guide for salt?
Oh boy! This is my first time making a turkey and I’m a bit hesitant(ok nervous). I also have a wolf range with two ovens and this article is so timely. Everything you make is so darn good, I know I can’t go wrong.
Happy Thanksgiving Gina and family!!
You got this!! We will be cooking together!
Does the turkey have to be thawed to use this process? I was planning on doing your wet brine recipe so I removed turkey from freezer yesterday. Definitely still thawing.
It should be so you can get under the skin.
Do I need to cover it with foil during the cooking process or leave it uncovered?
Hi, I really want to try this recipe. I’ve never dry brined a turkey. My only question is, can I do this in 3 days instead of 4? I’m not picking up my turkey until tomorrow. Thanks for the recipe!
Can you make gravy from the drippings? or will it be too salty?
Can you still stuff the bird or will the salt ruin the stuffing?
Are those refrigerators on either side of the ovens? I can’t wait to see your new kitchen!
Should the turkey be rinsed before roasting? I roasted chickens this way and they were very good but the broth was to salty to make gravy.
I read it was not necessary.
On the recipe it says 1/4 cup salt. In another spot you say 1/4 for every 4 pound . I’m confused .
“Use 1 tablespoon of salt for every 4 pounds.”
I have a turkey breast and when I opened it there was no skin. Is air drying going to make it too dry? Or should it kind of create it’s own crispy skin? I’m so nervous!
If I am doing a turkey breast only , I can use the same spices and cook the breast as directed.??? We dont need a whole turkey at my house.
I cook my turkey in a bag (designed for it). Would dry brining still work in this case?
I am not sure if the skin will crisp in the bag.
So tasty and description on how to do to make so tasty and nice turkey for thanksgivning is very good. Thanks you so much!