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Dry Brine Turkey

Dry brine turkey roasts with crisp, well-seasoned skin and juicy meat after an uncovered 24 to 48 hour chill. A simple rub of kosher salt, canola oil, and black pepper brings out the flavor of the whole bird.
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Prep Time 15 minutes
Cook Time 3 hours
Brining and resting 1 day 30 minutes
Total Time 1 day 3 hours 45 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12-pound, fully thawed, giblets and neck removed
  • 2 tbsp Morton kosher salt
  • 2 tbsp canola oil
  • 1 tsp ground black pepper

Equipment

  • 1 rimmed baking sheet
  • 1 16-inch roasting pan

Method
 

  1. Pat the turkey dry with paper towels.
  2. Carefully loosen the skin over the breasts and thighs.
  3. Rub the salt under the loosened skin and all over the outside of the turkey.
  4. Set it breast side up on a wire rack over a rimmed baking sheet.
  5. Refrigerate uncovered for 24 to 48 hours at 40°F or below.
  6. When ready to roast, heat the oven to 325°F.
  7. Set a rack in the lower third.
  8. Place a roasting rack in a 16-inch roasting pan.
  9. Set the turkey breast side up on the roasting rack and tuck the wing tips underneath.
  10. Brush the skin with the canola oil.
  11. Sprinkle with the black pepper.
  12. Roast for 2¾ to 3¼ hours, checking after 2½ hours, until a thermometer inserted into the thickest part of the breast and the innermost part of the thigh, without touching bone, reads 165°F.
  13. If the skin browns too quickly, tent the turkey loosely with foil.
  14. Transfer the turkey to a cutting board.
  15. Tent loosely with foil.
  16. Rest for 30 minutes before carving.

Notes

For the most reliable doneness, check the breast and thigh temperatures without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months.