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–+ servings

Easy Dry Brine Turkey

Most people find making turkey from scratch challenging. This easy dry brine turkey recipe can help resolve that problem efficiently.
Prep Time: 20 minutes
Cook Time: 2 hours
Marinate: 7 hours
Total Time: 9 hours 20 minutes
Servings: 6 people
Calories per serving: 1439kcal
Author: Tu

Ingredients 

  • 12 lb turkey pre-basted

Dry brine rub

  • ¼ c Kosher salt
  • 2 tbsp light brown sugar
  • 1 tbsp ground black pepper
  • 1 tbsp garlic powder
  • ¼ c orange peel
  • 2 tbsp vegetable oil

Roasting vegetables (optional)

  • 1 lb brussels sprouts
  • 1 large carrot quartered
  • 3 medium potato cut in half
  • 1 large sweet potato quartered
  • 1 large white onion

Stuffing vegetables

  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 large white onion cut in half
  • 1 large carrot cut in half
  • 1 medium potato cut in half

Basting

  • 2 oz unsalted butter softened

Instructions

Prepping turkey

  • Remove the giblets and neck from the turkey's cavity and set aside. Save them to make turkey stock for gravy.
  • In a medium mixing bowl, mix together dry brine rub ingredients.
  • Place the turkey in a roasting pan with a rack. Rub the turkey inside out with the rub mixture, especially on the breast and thighs.
  • Put the turkey in the fridge, uncover, and dry brine for 7 hours (or at least 4 hours).

Roasting turkey

  • Pre-heat oven at 400F.
  • Take the turkey out of the fridge and rinse it under cold tap water. Rinse the turkey inside out to completely remove the dry brine rub.
  • Pat dry turkey using paper towels. Stuff the turkey with stuffing veggies and herbs. Close the cavity of the turkey as tight as possible.
  • In a clean roasting pan (you can clean the previous pan or use a new one), add roasting vegetables(except brussels sprouts) and drizzle them with 3 tbsp of vegetable oil. Mix well.
  • Place the turkey on top of the vegetables. Roast at 400F for 20 minutes.
  • Reduce the oven temperature to 325F and continue cooking the turkey until the internal temperature of the thigh reaches 165F, approximately 1.5 to 2 hours. For a 12-lb turkey, the total cooking time should not exceed 2.5 hours.
  • From this point of cooking, you can baste the turkey with softened butter and pan drippings every 30 or 40 minutes.
  • The more you baste, the more golden the skin will be. If the turkey begins to overbrown, cover the top loosely with aluminum foil or parchment paper.
  • Approximately 45 minutes before the turkey is done, add brussels sprouts to the roasting pan to cook them.
  • When the turkey is done, remove it from the roasting pan. Remove the stuffing immediately and discard it.
  • Let the turkey rest for at least 15 minutes (ideally 30-40 minutes) to allow even distribution of juices.
  • Move the vegetables in the pan to a clean bowl and keep them warm to serve.
  • Use the roasting pan with drippings to make gravy to serve together with turkey.
  • When the time comes, carve the turkey and serve with gravy and other side dishes of your choice.

Notes

  • Don't overcrowd the roasting pan with vegetables. Make sure there is room to create good airflow around the turkey so the skin (especially the one underneath) does not get soggy.
  • If you don't use roasting vegetables, use a roasting rack. Don't put the turkey directly onto the pan, as it can become scorching and cook unevenly.
  • If you use fresh stuffing, you must make sure all ingredients are cold when mixing and stuffing a turkey.
  • Stuff the turkey as close to cooking time as possible to keep it out of the temperature danger zone regardless of the type of stuffing.
  • To save time, make turkey stock while the turkey is roasting in the oven.

Nutrition

Serving: 1personCalories: 1439kcalCarbohydrates: 57gProtein: 155gFat: 63gSaturated Fat: 21gPolyunsaturated Fat: 17gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 555mgSodium: 5353mgPotassium: 3337mgFiber: 10gSugar: 12gVitamin A: 12920IUVitamin C: 105mgCalcium: 235mgIron: 16mg