Short on time? This dry-brined turkey recipe requires an early start on Thanksgiving day, but no prep leading up to the holiday—unlike wet brines, which can take up to 72 hours (and create a lot more mess). The dry brine is a salty mixture rubbed all over the turkey and allowed to sink in, in this case 6–7 hours, delivering big flavor with minimal hassle. Choose your own adventure and pick out a dry brine to match your menu: There’s bright Citrus and Peppercorn, traditional and versatile Garlic and Herb, or Fennel, Chile, and Maple, which tempers heat with sweetness.
Leftovers from a dry-brined turkey breast won’t disappoint. Try using them to make a French Toast Sandwich, Turkey Posole, or Spicy Cabbage Salad with Turkey and Peanuts.
Editor’s note: This recipe was originally published October 15, 2013.
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Recipe information
Yield
8 to 10 Servings
Ingredients
1
1
1
1–2
¼
2
Need to make a substitution?
Preparation
Step 1
Rub dry brine all over turkey; chill uncovered, 6–7 hours.
Step 2
Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.
Step 3
Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.