When you are making your Thanksgiving turkey this year, change things up and make this dry brine turkey recipe. This brown sugar and salt dry brine turkey recipe is so easy to make. The result is a juicy roast turkey that is perfect for your holiday meal. This dry brine turkey recipe has been my go-to for many years, and it comes out perfect every time!
Brown Sugar and Salt Dry Brine Turkey
If you are looking for a super easy way to flavor your turkey, then you have to try dry brining. This simple method results in a tender and juicy turkey that is perfect for your holiday dinner.
One great thing about dry brining is that there is very little mess. You just mix up the seasonings, spices, and salt and then rub it on the turkey. When it is time to bake the turkey, you stuff the cavity with some veggies, and that is it.
Holiday Side Dish Recipes
- Sour Cream mashed Potatoes
- Sweet Potato Casserole
- Apple Cider Gravy
- Baked Mac and Cheese
- Pearl Onions in cream sauce
- Sausage apple stuffing
- Cheesy Potato Casserole
How Much Turkey do you plan for per person?
Generally, plan for about 1 to 1.5 pounds of turkey per person. This estimation allows for ample servings with potential leftovers. The amount will also depend on how many sides you plan on serving. If you plan on having a lot of side dishes, then stick with 1 lb of turkey per person.
Is a Wet Brine or Dry Brine better for cooking a turkey?
I like to make a whole turkey randomly throughout the year, not just at holiday time. However, it doesn’t matter when I am making my turkey because I am a firm believer in adding flavor and salt brining your turkey before you cook it. This is my favorite dry brine turkey recipe, and I have made it for many years.
There is a hot debate in the cooking world about which is better: a wet brine or a dry brine. I have always used a dry brine. I am not a fan of the texture change when using a wet turkey brine.
I also find that using a dry brine turkey recipe makes things easier than doing a wet brine. With a wet brine, there is more work involved and you need a much larger space in the fridge to store it.
Why Brine a Turkey?
The purpose of the dry brine is to add salt molecules to the turkey meat, which will retain the water that the turkey naturally produces.
Turkey is lean meat that doesn’t always have a lot of flavor. It is also easy to overcook turkey and make it dry. When you brine a turkey, it helps the turkey hold its moisture and stay nice and juicy. The salt in the brine also breaks down the turkey’s muscles and makes the turkey tender. The turkey also absorbs the flavors from the brine. Brining the turkey will give it a better flavor, help it stay moist, and create a better-tasting roast turkey.
Variations of this Recipe
For my dry brine, I use brown sugar, black pepper, and salt. You can change things up and add other spices that you love. These measurements are for a 12-pound turkey; you will want to adjust them if you have a larger turkey.
When you are making the dry rub, you want to add some sweetener. I use brown sugar, but you can substitute white granulated sugar instead.
Here are a few different turkey dry brine options that you can use as well:
Herb and Salt Dry Rub. 2 tablespoons brown sugar, 1 tablespoon of rosemary, 1 tablespoon thyme, and 1 tablespoon sage.
Citrus and Herb Dry Rub. 2 tablespoons brown sugar, zest 1 lemon and 1 orange, 2 tablespoons parsley, and 1 tablespoon thyme.
Brown Sugar and Herbs. Use 3 tablespoons brown sugar, 1 tablespoon of rosemary, 1 tablespoon thyme, and 1 tablespoon sage.
Cajun Dry Rub. 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper (adjust to taste depending on how spicy you want it).
Tips for Making a Salt Dry Brine Turkey
Use a Thawed turkey. The turkey must be thawed before prepping it with salt brine.
Plan Ahead. Start the dry brining process at least 1 to 3 days before cooking the turkey. This allows ample time for the flavors to infuse the meat.
Rub the salt under the skin. When you rub the salt on the turkey, it is important to lift the skin and rub the salt on all of the areas under it.
Prep the Turkey. Pat the turkey dry with paper towels before applying the dry brine. Moisture on the skin can hinder the salt from adhering effectively.
Even Application. Massage the dry brine mixture thoroughly all over the turkey, including under the skin and inside the cavity. Ensure it reaches every part for consistent flavor.
Put in the fridge uncovered. Place the seasoned turkey on a tray or in a roasting pan and leave it uncovered in the refrigerator. This allows the skin to dry out, producing crispier skin when cooked.
How Long does it take to Thaw a Turkey?
If the turkey was purchased frozen solid, it typically requires about 24 hours for every five pounds of turkey to thaw fully. To speed up the thawing process, submerge the turkey in a cold water bath and replace the water every half hour until it’s completely thawed.
How Long do you leave the Dry Rub on the Turkey?
The ideal time for dry brining is 48 hours. You can put the turkey in the dry brine up to 4 days before you cook it.
Allowing the turkey to brine for longer periods enhances its flavor and moisture. Yet, even a 24-hour brining period can yield noticeable improvements in the turkey’s flavor.
How Far in advance can you dry brine a turkey?
You can dry brine a turkey anywhere from 1 to 3 days before cooking.
Make The Holiday Easier!
What type of turkey do I need?
Because you’ll be applying your own blend of salt and spices, it’s important to begin with a turkey that hasn’t been pre-seasoned. Avoid kosher turkeys, which come pre-salted, and self-basting turkeys injected with a salt solution. Opt for a natural or heritage turkey, and if uncertain about seasoning, verify on the label for any added salt.
What Type of Pan do I need for the Salt Brine?
You will need to place it in a large container that you’ll be able to fit into your refrigerator, I use either a turkey roasting pan or a large plastic rubbermaid container. You can also use a rimmed baking sheet for the dry brine time but you will want to use a turkey roasting pan for when you bake the turkey in the oven. Another option for the dry bring time for this saly dry brine turkey recipe is you can also use a large plastic food bag that you can tie shut to place the turkey in while it is in the fridge for the first day.
How much Salt Do I need?
You will need 3/4 teaspoon of kosher salt per pound of turkey.
When you make your turkey brine or dry turkey rub, it will all depend on how large your turkey is. You’ll just have to do a little math to figure out how much you will need, or you’ll end up with too salty a turkey.
Do I rinse off salt from dry brine?
Rinsing off the salt from a dry-brined turkey is a matter of preference. Some people prefer to rinse the turkey to remove excess salt, while others find that the flavors have penetrated the meat sufficiently without rinsing. If you choose to rinse, pat the turkey dry thoroughly afterward to ensure a crispier skin when cooking.
What is the best salt to use for a Salt Brine Turkey?
When making a dry brine turkey, it’s best to use kosher salt or another type of pure, non-iodized salt. Kosher salt is a popular choice because it dissolves easily and doesn’t contain any additives that might affect the flavor of the brine.
Diamond Crystal Kosher Salt and Morton Kosher Salt are great brands.
Avoid table salt or iodized salt as they can contain anti-caking agents or additives that may alter the taste or clarity of the brine.
How to tell when a turkey is fully cooked
A turkey is cooked thoroughly when a thermometer inserted into the thickest areas registers a minimum of 165 degrees Fahrenheit. Typically, this is found in the lower thigh or the thickest section of the breast. Checking the temperature in both places ensures accuracy. Ensure the thermometer doesn’t touch bones, as this can provide an incorrect reading.
Brown Sugar and Salt Dry Brine Turkey Ingredients
- Kosher salt
- brown sugar
- black pepper
- Butter at room temperature
- celery
- onions
- carrots
How to Dry Brine a Turkey
You are going to start the process of dry brining the turkey two days before you plan on cooking it. You want the turkey to be fully thawed. The process of salt brining a turkey takes three days. On day 1, you will add the dry rub, on day 2, keep it in the fridge, and on day 3, bake it in the oven.
Prep the Turkey
Day 1:
Two days before you plan on cooking your turkey, remove it from the refrigerator and dry it off using paper towels. Remove the bag of neck, giblets, and gizzards from the turkey and set aside. If you cook them to eat later, cook them now and then use them as you want to.
In a small bowl, add the brown sugar and black pepper and whisk them together.
Measure out the needed amount of salt and pour it into the bowl and whisk together.
Using your hands, pull the turkey skin away from the meat near the shoulders and the cavity of the turkey, along with the skin in the turkey breasts, thigh, and leg areas.
Rub the brown sugar and salt mixture all over the turkey meat under the skin. Be sure to cover it well and not miss any parts under the skin. Rub the mixture on top of the turkey as well. If needed, make a more concentrated mixture of brown sugar and black pepper.
Once the turkey is fully covered with the dry brine fold the wing tips behind the turkey’s neck and secure the legs together using kitchen twine.
Place the turkey breast-side down in a large plastic storage container or roasting pan, cover it with plastic wrap, and refrigerate. You can also use a large food-grade plastic bag to hold the turkey.
Day 2:
Remove the plastic wrap from the turkey and leave it uncovered in your refrigerator until the next day.
How to Bake Turkey with Dry Salt Brine
Day 3:
Bake the turkey day! Remove the turkey from the refrigerator at least 1 hour before you plan on putting it in the oven to bring the turkey to room temperature. Remove the butter from the fridge to soften when you take the turkey out of the fridge.
Once the turkey is at room temperature, turn the oven temperature on to 500°F.
Clean and slice the onion, celery, and carrots.
If you are going to stuff the turkey, place the veggies on the bottom of the roasting pan and then the turkey on top of the veggies.
If you are not stuffing the turkey add the veggies into the cavity of the turkey.
Rub the full stick of butter all over the turkey using your hands.
Place the turkey in the roasting pan onto a baking sheet and then place into the oven.
Reduce the temperature to 350°.
Bake the turkey for approximately 15 minutes per pound of turkey or until it has reached an internal temperature of 165°F. If you are baking a 12-pound turkey, you will need to bake it for 2.5 to 3 hours to bake.
Before removing the turkey from the oven, check the temperature with a meat thermometer or an instant-read thermometer.
Remove the turkey from the oven, keep it in the roasting pan and let it rest for 30 minutes.
After 30 minutes of rest, remove the turkey from the roasting pan and place it on a cutting board to carve.
After roasting the turkey, use the turkey drippings and juices in the roasting pan to make homemade gravy.
Recipes to Make with Leftover Turkey
- Creamy Turkey Casserole
- Gobbler Sandwich
- Turkey Tetrazzini
- Turkey Noodle Soup
- Thanksgiving Leftover Charcuterie Board
- Sweet Potato Turkey Shepherd’s Pie
- Turkey Dinner Rollup
brown sugar and salt dry brine turkey recipe
Ingredients
Dry Turkey Brine
- 12 pound whole turkey
- 3/4 teaspoon kosher salt per pound of turkey
- 2 tablespoons brown sugar
- 1 tablespoon pepper
- 3 tablespoon butter room temperature
Baking Turkey
- 6 stacks celery
- 2 onions halved
- 4 carrots halved
- 1 stick butter
Instructions
Dry Brine Directions
- Two days before you plan on cooking your turkey remove the turkey from the refrigerator and dry it off using paper towels.
- Place it in a large container that you’ll be able to fit into your refrigerator.
- In a medium mixing bowl combine your salt, brown sugar and pepper together. Rub your salt mixture over the outside and the inside of your turkey making sure to rub this onto the legs in the wings as well.
- Cover your turkey with plastic wrap and place in the fridge for a day.
- After the first day in the refrigerator, you will remove the plastic wrap from the turkey and leave it on covered in your refrigerator until the next day.
Dry Brine Turkey Baking Directions
- Remove turkey from the fridge three hours before you plan on cooking it to bring the turkey up to room temperature.
- When turkey is at room temperature, Preheat your oven to 500°.
- Wash your veggies and then Place your vegetables on the bottom of your roasting pan and place your turkey on top. Rub the butter over the whole turkey. You can use melted butter if it is easier.
- Place your turkey in the oven and reduce the temperature to 350°.
- Bake the turkey for approximately 15 minutes per pound of turkey or until it has reached an internal temperature of 165°F.
- Allowed turkey to rest for a half an hour before carving it.
If you are looking for amazing side dishes to go with your turkey, check these out!
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