Ingredients
– 1 turkey (12 to 14 pounds, thawed, with neck and giblets removed)
– 2 tablespoons or 3 ½ tablespoons kosher salt (depending on brand)
– 2 teaspoons baking powder
– 2 teaspoons freshly-ground black pepper
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 2 teaspoons smoked paprika
– 1 teaspoon dried thyme
– Zest of 1 small lemon
– ¼ cup neutral oil such as avocado, canola, or grapeseed
– 1 small yellow onion, quartered (use 1 inside the turkey and 2 under the turkey)
– 1 lemon, quartered (use inside the turkey)
– 4 large garlic cloves, smashed (use inside the turkey)
– 1 small bunch fresh thyme (use inside the turkey)
– 3 medium carrots, cut into chunks (use under the turkey)
– 3 celery ribs, cut into chunks (use under the turkey)
– 1 cup chicken stock (use under the turkey)
– 1 cup dry white wine (use under the turkey)
Instructions
1-Getting started: with this dry brine turkey is straightforward and fun, even if you’re new to cooking. First, pat the turkey dry inside and out, remove any pop-up thermometers or trussing, and tuck the wing tips behind the bird to keep them from burning.
2-Next: combine the kosher salt, black pepper, baking powder, garlic powder, dried thyme, onion powder, smoked paprika, and lemon zest in a bowl. Gently loosen the skin of the turkey and rub this dry brine mixture under the skin for deeper flavor.
3-Then: sprinkle and press the remaining brine on the outside and inside the cavity. Place the turkey uncovered on a rack set in a roasting pan and refrigerate it for at least 24 hours and up to 72 hours to let the magic happen. Try pairing this turkey with a simple dessert like strawberry shortcake for a balanced meal.
4-Remove the turkey from the fridge 30 to 60 minutes before roasting to bring it to room temperature. Preheat your oven to 450°F (232°C), making sure to remove all other oven racks except the lowest one. Pat the turkey surface dry without rubbing off the brine, then fill the cavity with the quartered onion, smashed garlic cloves, quartered lemon, and fresh thyme.
5-Roasting and Finishing Steps: Scatter the remaining onions, carrots, and celery in the bottom of the roasting pan and pour in the chicken stock and white wine. Brush the turkey with the neutral oil and season with a bit more black pepper for extra kick.
6-Roast at 450°F (232°C) for 30 minutes, then reduce the temperature to 325°F (163°C) and continue until the breast reaches 155°F (68°C) and the thigh hits 165°F (74°C), which takes about 1½ to 2 hours. If any parts brown too fast, cover them with foil, and add more stock or water if the pan liquid runs low to avoid burning.
7-Once done, take the turkey out and let it rest on the roasting rack for 30 minutes so the juices settle. Then, move it to a cutting board for carving and use the strained pan drippings as a base for your gravy. It’s that simple, and you’ll end up with a turkey that’s juicy every time.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Fully thaw turkey before dry brining; plan 24 hours per 4-5 pounds.
🧂 Use correct kosher salt amounts as grain size varies.
🌿 Season under skin for deeper flavor absorption.
- Prep Time: 15 minutes
- Brining time: 24 to 72 hours
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 110 mg