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Dry Brine Turkey

Dry brine turkey with Diamond Crystal kosher salt for crisp, well-seasoned skin and juicy meat. After an uncovered 24 to 48 hour chill, roast it with butter until the breast and thigh reach 165°F.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Brining and resting 1 day 30 minutes
Total Time 1 day 4 hours 20 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12-pound, fully thawed, giblets and neck removed, not pre-brined
  • 2 tbsp Diamond Crystal kosher salt
  • 4 tbsp unsalted butter softened
  • 1 tsp black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 roasting pan

Method
 

  1. Pat the turkey dry and loosen the skin over the breast and thighs.
  2. Rub the salt evenly over the turkey, under the skin, and inside the cavity.
  3. Set the turkey breast-side up on a rack over a rimmed baking sheet and refrigerate uncovered for 24 to 48 hours.
  4. Heat the oven to 325°F and place a rack in a roasting pan.
  5. Set the turkey breast-side up on the rack, rub the softened butter under the breast skin and over the outside, and season the skin with black pepper.
  6. Roast for 3 to 3 1/2 hours, checking the temperature after 2 3/4 hours; the thickest part of the breast and the innermost part of the thigh should each reach 165°F without the thermometer touching bone.
  7. If the skin browns too quickly, tent it loosely with foil.
  8. Transfer the turkey to a carving board and rest for 30 minutes before carving.

Notes

For crisp skin, leave the turkey uncovered in the refrigerator for the full brining time. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free swap, use softened olive-oil-based butter in place of the unsalted butter.