Classic Dry Brine Turkey

Do not let the Thanksgiving turkey scare you! This classic dry brine method is the perfect way to impart tons of flavor to the turkey. So rather than having a mediocre turkey, this one will live on in your memory for years to come!

This recipe is perfect for a classic Thanksgiving turkey.

Turkey seems like a make-or-break for Thanksgiving. Really, we put a lot of pressure on roasting a large piece of meat that many have never had any experience in making. Then once it is roasted, we worry if it is too dry, flavorless, or even worth the effort. This recipe should calm any fears. This is for the first-timer who wants to impress guests, and this is for the experienced cook who wants to hone their skills. This is a classic turkey using an easy dry brine.

To understand why I love dry brining, first, you need to understand what a brine is. Brining is simply adding salt to meat and allowing an amount of time for the salt to season the meat. There are two ways to brine: wet and dry.

• A wet brine is salt and aromatics mixed with water. The meat is submerged in the water solution and stored in the refrigerator to brine.
• A dry brine is the same mixture of salt and aromatics but with no water. A dry brine takes less refrigerator space and helps the salt have closer contact with the meat. The mixture is rubbed onto the meat and allowed to brine in the refrigerator for a certain amount of time. During that brining, the salt seasons the meat and helps the meat hold onto the natural juices. The salt brings the spices and herbs into the meat and allows for more flavor.

This is a simple but effective way to ensure you will have a perfect thanksgiving turkey.

Everything you’ll need to make this recipe.

• Turkey, specifically an unbrined turkey, is an obvious necessity. Choose any size that accommodates the number of guests and adjust the salt as the recipes shows.
• Sugar will help to give the turkey a beautiful, golden hue while it’s roasting. Just a small amount makes a difference in a well-seasoned and evenly browned turkey. 
• Kosher salt is larger-grained than table salt. This recipe is designed for kosher salt, which measures differently. Make sure to use the correct amount of salt if adjusting.
• White wine is mixed with melted butter and used to baste the turkey. The wine offers a slightly sweet acidity. Choose a dirty white wine like Sauvignon Blanc.
• Butter adds flavor during the basting and encourages the turkey’s brown color.
• Carrots, celery, and onion are added to the bottom of the roasting pan. The vegetables mix with the turkey’s juices and create flavorful drippings used to make gravy.

Here’s how to make this recipe.

1. Prepare the dry rub. In a small skillet, combine the coriander seeds, black peppercorns, fennel seeds, mustard seeds, and bay leaves. Place the skillet over medium-low heat and allow the spices to toast for 4 to 6 minutes. Shake the pan every so often to ensure the spices do not burn. Once toasted, pour the spices into a mortar and crush them with a pestle. Alternatively, a spice grinder or coffee grinder can be used. Once crushed, add the freshly chopped sage, thyme leaves, sugar, and salt. Mix everything together until well incorporated and set aside.

2. Prepare the turkey. Remove the neck and giblets from the turkey and use them for another purpose (such as your stuffing or gravy). Ensure the turkey is fully thawed (see thawing times below) by thawing in the refrigerator. Remove any excess skin, such as the skin by the neck and the tail. These extra pieces can be discarded or used for turkey stock. Sprinkle on the dry brine, covering the entire turkey, including the bottom and cavity. Use your hands to work the salt into the meat. Once completely covered, place the turkey back in the refrigerator uncovered to brine for at least 8 hours and up to 24 hours.

3. Prepare the basting liquid. Using butcher’s twine, tie together the fresh sage and fresh thyme and place them in a kettle along with the butter. Heat on the stovetop over medium-low heat to begin melting the butter. While melting, pour in the white wine. Once all of the butter has melted, and the mixture has simmered to let the herbs infuse, remove it from the heat.

4. Fill and truss the turkey. Place the head of garlic, half an onion, and some chopped carrots and celery in the turkey’s cavity. To the roasting pan fitted with a wire rack, add the remaining roughly chopped celery, carrots, and onion. Then take the two legs of the turkey and truss them together using butcher’s twine. This will prevent the legs from opening too much while baking. Place the turkey on top of the roasting pan rack and twist the wings under the breast of the turkey. This will prevent the tips of the wings from burning.

5. Cover the turkey with cheesecloth. Cut four layers of cheesecloth large enough to cover the entire turkey’s breast and partway down the thigh. Place the cheesecloth in the basting liquid and allow it to become fully saturated. Then place the wet cheesecloth over the turkey. Before placing it in the oven, baste the turkey to ensure the cheesecloth is completely saturated.

6. Bake the turkey. Place the turkey in the preheated 425°F oven. After 30 minutes, turn the oven temperature down to 375°F and continue baking. Every 30 minutes, remove the turkey from the oven and baste with some of the basting liquid. Keep the basting liquid warm on the stove while the turkey is baking so that the butter does not congeal. When there is one hour left, remove the turkey from the oven and remove the cheesecloth. Baste the turkey and place it back in the oven to finish roasting. Continue basting every 15 minutes for the last hour. Once done roasting, remove it from the oven and allow it to sit for 20 to 30 minutes before slicing. Then slice the turkey and serve.

These pro tips will make this recipe a success.

• When toasting the spices in the skillet, make sure to shake the pan every so often. This will displace the spices and prevent them from burning on the bottom of the pan.
• Make sure to let the turkey sit with the dry brine for as little as 8 hours and up to 24 hours. The longer the turkey sits with the brine, the more flavor will make its way into the meat, so aim for letting it brine for 24 hours.
• Do not cover the turkey while it is dry brining. Leaving it uncovered will cause the skin to dry out slightly while in the refrigerator and is essential to getting perfectly crispy and beautiful skin.
• For the carrots and onion that go into the roasting pan, leave the skin and peel intact. Since these will not be consumed but are simply added for flavor, there is no reason to take the time to peel them. 
• Make sure to bake the turkey using a rack that lifts it off the bottom of the roasting pan. If the turkey’s skin is in contact with the bottom of the pan, it may get soggy. Using something that lifts it off the bottom allows heat and air to encircle the turkey, creating an even roasting environment.
• Once the turkey is done baking, make sure it is allowed to sit for 20 to 30 minutes before it is sliced. This will allow the juices in the turkey to settle as the turkey finishes baking and cools slightly.

You’ll love all of these Thanksgiving recipes.

• Apple and sausage cornbread stuffing
• Stuffed acorn squash casserole
• The best buttermilk biscuits
• Honey oat dinner rolls
• Turkey roulade with bacon and kale stuffing
• Easy slow cooker stuffing
• Chipotle sweet potato casserole
• Corn spoon bread
• How to make homemade gravy
• Citrus dry brine turkey

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