Dry-Brined Turkey

BrinedMediumPrep 2 daysCook 3h 15mServes 12

Salt, time and open fridge air: the dry brine concentrates flavor, dries the skin for extra crispness, and takes zero bucket space.

Ingredients

1 whole turkey (12–14 lb), thawed
3 tbsp kosher salt (about 1 tbsp per 5 lb)
1 tbsp sugar
2 tsp black pepper
1 tsp dried thyme
4 tbsp butter, softened, for roasting

Steps

Pat the turkey dry. Mix salt, sugar, pepper and thyme.
Rub the mix all over the bird and inside the cavity. Place on a rack over a tray, uncovered, in the fridge for 24–72 hours.
Take it out 1 hour before roasting. Rub with butter.
Roast at 325°F, about 13 minutes per pound, until the thigh reads 175°F and the breast 165°F.
Rest 30 minutes, then carve.

Serve with: sausage stuffing, roasted root vegetables and pan gravy.

Do not add more salt to the gravy until you taste it — a dry-brined bird seasons its own drippings.

Find this recipe in the Holidays section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

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