Succulent Dry Brined Turkey Recipe

Name: Succulent Dry Brined Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 -16 lb) whole turkey; 2 -3 tablespoons kosher salt; 1 lemon, quartered; 1 celery rib, halved; 1 carrot, halved; 1 onion, quartered; 1 sprig rosemary; 1 sprig sage; 1 sprig thyme; 3 cups parsley

Servings: persons

1
Best to use a fresh turkey. However, is using a frozen bird, ensure that it is not injected with sodium. Otherwise, you'll have an overly-salty bird.
2
Wash turkey inside and out and pat dry. Use 1 tablespoon of salt for every 5 pounds (15-pounds would be 3 tablespoons).
3
Sprinkle inside of turkey with salt.
4
Place turkey on its back and salt breasts, concentrating in the center, where meat is thickest. It may take slightly more than a tablespoon. It should appear liberally seasoned, but not overly so. You can add other flavors if desired, like minced rosemary.
5
Turn turkey on one side and sprinkle with salt, concentrating on thigh, using just over a tablespoon. Flip turkey over and salt the other side.
6
Place turkey in a 21/2-gallon sealable plastic bag, press air out and seal tightly.
7
Place turkey breast-side up in refrigerator. Chill 3 days, turning onto breast for final day.
8
Remove turkey from bag. No salt should be visible on surface, but skin should be moist. Place turkey breast-side up on a plate. Refrigerate uncovered for at least 8 hours.
9
On cooking day, preheat the oven to 425 degrees.
10
Leave turkey at room temperature at least 1 hour.
11
Brush turkey lightly with butter or oil.
12
Roast turkey for 30 minutes, breast side down.
13
Turn turkey breast side up. Fill cavity with lemon, celery, carrot, onion and herbs. Reserve parsley for garnish.
14
Reduce oven temperature to 325 degrees. Return turkey to oven and roast until thermometer in deepest part of thigh reads165 degrees, after about 23/4 hours.
15
Remove turkey from oven, transfer to warm platter or carving board. Tent loosely with foil. Let rest at least 30 minutes for juices to redistribute through meat. This is a good time to use the drippings to make pan gravy.
16
Carve, garnish with parsley and serve.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (12 -16 lb) whole turkey, 2 -3 tablespoons kosher salt, 1 lemon, quartered, 1 celery rib, halved, and more.

Yes, Succulent Dry Brined Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Succulent Dry Brined Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions