This Traditional Dry Brine Turkey is the secret to a holiday centerpiece that’s juicy, flavorful, and simply unforgettable. Whether it’s your first time hosting Thanksgiving or you’re a seasoned pro, this recipe will take your turkey game to the next level.
Turkey: The star of the show, a 12-14 lb bird is perfect for this recipe, offering ample servings for your gathering. Opt for a fresh turkey if possible for the best flavor and texture.
Kosher salt: This is the backbone of the dry brine, drawing out moisture and then re-absorbing it for juicier meat. The coarse texture of kosher salt is crucial, so avoid using table salt here.
Brown sugar: Adds a hint of sweetness, balancing the salt and helping with caramelization for that perfect golden-brown skin.
Black pepper: Fresh cracked gives a warm, spicy kick that complements the savory notes beautifully.
Garlic powder and onion powder: These aromatic staples infuse the turkey with a rich, savory depth, ensuring each bite is as flavorful as the last.
Dried thyme, rosemary, and sage: Classic herbs that evoke the comforting, nostalgic flavors of the holidays.
This turkey pairs beautifully with classic sides like creamy mashed potatoes, cranberry sauce, and roasted Brussels sprouts. For a fresh contrast, consider a crisp green salad with a tangy vinaigrette.
Start by patting your turkey dry with paper towels. This might sound basic, but getting rid of excess moisture is key for the brine to do its magic. Set the bird on a large rimmed baking sheet — something sturdy enough to catch any drips.
Next, in a small bowl, combine the kosher salt, brown sugar, black pepper, garlic powder, onion powder, thyme, rosemary, and sage. This aromatic blend is your ticket to a flavorful turkey.
Now, rub the mixture generously all over the turkey. Be thorough and make sure to get under the skin wherever you can. This is where the magic happens — the flavors will seep into the meat, transforming it.
Once seasoned, place the turkey uncovered in the refrigerator to dry brine. Give it at least 24 hours, but 36 is even better. This time allows the salt to work its briny magic, drawing moisture out and then back in, seasoning the meat deeply.
When you’re ready to roast, rinse the turkey under cold water to wash off the excess salt mixture. Pat it dry thoroughly once again. This ensures your turkey won’t be overly salty and helps achieve crispy skin.
Roast the turkey according to your favorite method until it’s fully cooked and golden brown. I usually set my oven to 325°F and keep an eye on it — when the internal temperature reaches 165°F in the thickest part of the thigh, it’s done.
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