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Dry Brine Turkey

Dry brine turkey with kosher salt for deeply seasoned meat and crisp, golden skin. Refrigerating the uncovered bird for 24 to 48 hours helps dry the skin before it roasts at two oven temperatures.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
brining and resting 2 days 30 minutes
Total Time 2 days 4 hours 15 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound, fully thawed, neck and giblets removed
  • 3 tbsp Diamond Crystal kosher salt
  • 2 tbsp neutral oil
  • 1 tsp ground black pepper

Equipment

  • 1 roasting pan

Method
 

  1. Pat the turkey dry with paper towels and gently loosen the skin over the breast and thighs without tearing it.
  2. Rub the salt evenly over the turkey, including under the loosened skin and inside the cavity.
  3. Set the turkey breast side up on a rack in a roasting pan and refrigerate uncovered for 24 to 48 hours.
  4. Heat the oven to 425°F with a rack in the lower third.
  5. Rub the turkey skin with the oil and season with the pepper.
  6. Roast for 30 minutes, then reduce the oven to 325°F and roast for 2 to 3 hours, until a thermometer inserted in the thickest part of the breast and the innermost thigh reads 165°F.
  7. Tent loosely with foil if the skin browns too quickly.
  8. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving.

Notes

For the best skin, refrigerate the turkey uncovered for the full 48 hours and use a thermometer to check doneness. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free preparation, keep the neutral oil as written.