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Dry Brine Turkey

Dry brine turkey in the refrigerator for deeply seasoned meat and crisp, golden skin. Roasting with butter, onion, lemon, and thyme makes a flavorful centerpiece with clear temperature cues for doneness.
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Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Brining and resting 2 days 30 minutes
Total Time 2 days 4 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey 12- to 14-pound, whole, thawed
  • 0.75 oz kosher salt about 2 tablespoons plus 1/2 teaspoon Diamond Crystal or 1 tablespoon plus 1 1/2 teaspoons Morton
  • 4 tbsp unsalted butter softened
  • 1 tsp black pepper
  • 1 yellow onion medium, cut into wedges
  • 1 lemon quartered
  • 6 sprigs fresh thyme

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 16-inch roasting pan

Method
 

  1. Remove the neck and giblets from the turkey, then pat it very dry with paper towels; do not rinse it.
  2. Gently loosen the skin over the breast and thighs.
  3. Rub the salt evenly over the skin, under the loosened skin, and inside the cavity.
  4. Set the turkey breast side up on a wire rack in an 18x13-inch rimmed baking sheet and refrigerate uncovered for 24 to 48 hours.
  5. Heat the oven to 325°F with a rack in the lower third.
  6. Transfer the turkey breast side up to a rack in a 16-inch roasting pan.
  7. Tuck the wing tips under.
  8. Tie the legs loosely with kitchen twine.
  9. Rub the butter under the loosened skin and over the outside of the turkey.
  10. Season the outside with the black pepper.
  11. Place the onion, lemon, and thyme loosely in the cavity.
  12. Roast for 3 to 3 3/4 hours, tenting loosely with foil if the skin gets too dark, until the breast registers 165°F and the innermost thigh registers 175°F on an instant-read thermometer.
  13. Transfer the turkey to a carving board and let it rest for 30 minutes before carving.

Notes

For the best seasoning and skin, refrigerate the turkey uncovered for the full brining time. Refrigerate leftover turkey for 3 to 4 days; freezer: yes. For a dairy-free option, replace the butter with an equal amount of olive oil.