Dry Brine Turkey Guide: How to Dry-Brine a Turkey

Dry-brining, also referred to as curing, is a technique used to season large cuts of protein such as whole turkeys, chickens, beef sides, and pork shoulders. Using a mixture of salt, spices, and sugar, the dry-brining process results in succulent meat with a crispy exterior. During the process of dry-brining a turkey, the salt cures the turkey skin and also penetrates the meat for a thoroughly seasoned bird. A dry-brined turkey is a sure way to get moist and flavorful meat from every part of the turkey along with crispy, golden skin.

At its most basic, a wet brine is a mixture of salt and water, although often additional seasonings are added to the brining liquid; a dry brine skips the water. In the wet-brine method, the turkey is submerged and left to soak in the liquid for twelve to twenty-four hours. Dry-brining uses only dry spices and requires no large vessels of water or extra storage containers. Simply season the turkey with a prepared mixture of salt and desired spices for twenty-four to forty-eight hours and let the salt do the work. No matter which method you use, brining a turkey will result in a juicy, well-seasoned bird. Along with the flavor enhancement that salt provides, it also breaks down muscle proteins, which results in the most tender meat. Turkeys tend to lose moisture as they roast, but brining allows the meat to retain its moisture, so it won’t dry out during the cooking process.

Here’s how to dry-brine turkey at home.

1. 1. Plan ahead. This process can’t be done day-of. Expect a brining time of up to forty-eight hours for a large bird, or twenty-four hours for a smaller bird. Additionally, if working with a frozen turkey, you'll need to plan ahead to give your bird time to defrost.
2. 2. Choose the right turkey. If you’re going to brine your turkey, make sure you choose a bird that hasn’t already been seasoned. Read the ingredients carefully, or ask your butcher. Kosher turkeys always come pre-brined, as do some labeled “self-basting.” Dry-brining an already seasoned turkey will result in a very salty bird.
3. 3. Measure your salt. Brining, like all cooking, relies on chemistry. You need the right measurements to get the best results. The salt in your turkey brine should equal 1.5% of your turkey’s weight. If you don’t have a scale to measure the salt, use a ratio of 1 teaspoon of Diamond crystal kosher salt for every pound of turkey. Keep in mind that salt crystals come in different sizes, so the amount of salt you will need will vary based on the type of salt you have at home: Use about half a teaspoon if using table salt.
4. 4. Season creatively. Salt is the only factor here that is rigid. The rest of the seasonings in your brine recipe are up to you! For a French-style cured flavor, orange zest and clove add a special twist. For something more traditional, sage, thyme and rosemary make a delicious combination. For an homage to Puerto Rican pavochon, garlic, annatto, and adobo seasoning are a winning combination.
5. 5. Spatchcock the turkey. There’s no denying the beauty of a whole roast turkey, but even a dry-brined turkey will taste dry if it’s overcooked. Spatchcocking, or removing the backbone so that the turkey can lie flat, results in more even cooking and the juiciest flesh. It’s also the easiest way to get a Thanksgiving turkey to fit in your fridge, and means that you can cook your turkey on a sheet pan rather than a roasting pan.