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Dry Brine Turkey

Dry brine turkey gets seasoned uncovered in the refrigerator, then roasted until the breast and thigh reach 165°F. The simple salt, oil, and pepper seasoning helps produce flavorful meat and crisp skin.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Refrigerating and resting 2 days 30 minutes
Total Time 2 days 4 hours 15 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12-pound, thawed, unseasoned and not pre-brined
  • 2 tbsp Diamond Crystal kosher salt
  • 2 tbsp neutral oil
  • 1 tsp ground black pepper

Equipment

  • 1 roasting pan with rack

Method
 

  1. Remove the neck and giblets from the turkey.
  2. Pat the bird dry all over with paper towels; do not rinse it.
  3. Set it breast-side up on the rack in a roasting pan.
  4. Sprinkle the salt evenly over the turkey, including inside the cavity.
  5. Work some salt under the breast skin.
  6. Refrigerate the turkey uncovered for 24 to 48 hours.
  7. Heat the oven to 325°F with a rack in the lower third.
  8. Brush the turkey skin with the oil.
  9. Sprinkle it with the black pepper.
  10. Roast the turkey breast-side up for 2 3/4 to 3 1/2 hours, beginning to check after 2 1/2 hours.
  11. It is done when an instant-read thermometer inserted into the thickest part of the breast and the innermost part of the thigh, without touching bone, reads 165°F in both places.
  12. Transfer the turkey to a cutting board and rest it loosely covered with foil for 30 minutes before carving.

Notes

For even seasoning, work some salt beneath the breast skin and refrigerate the turkey uncovered as directed. Refrigerate leftover turkey for 3 to 4 days; freeze leftovers for longer storage.