No-Fail Dry Brined Turkey (Print-Friendly Version)

Make the most of your holiday meal with this no-fail dry brined turkey, perfect for Thanksgiving or any late autumn dinner. Garlic, sage, thyme, and lemon deliver depth in every bite. This is one to keep handy.

# Ingredients You’ll Need:

→ Dry Brine

01 - 3 tablespoons kosher salt
02 - 1 1/2 tablespoons brown sugar
03 - 1 1/2 teaspoons dried rubbed sage
04 - 1 1/2 teaspoons dried thyme
05 - 1 teaspoon garlic powder

→ Turkey and Aromatics

06 - 12 pound turkey, giblets and neck removed
07 - 1 lemon, quartered
08 - 1 onion, quartered
09 - 6 cloves garlic, smashed

→ Butter Mixture

10 - 8 tablespoons butter, softened
11 - 1 teaspoon ground black pepper

# How to Make It:

01 - In a bowl, combine kosher salt, brown sugar, dried sage, thyme, and garlic powder until evenly mixed.
02 - Pat the turkey dry with paper towels. Generously rub the dry brine mixture all over the turkey, including under the skin, especially on the breast.
03 - Place the brined turkey on a rack in a large roasting pan. Refrigerate uncovered for at least 60 hours (2 1/2 days).
04 - Remove turkey from refrigerator and allow to sit at room temperature for 1 hour. Do not rinse the brine off.
05 - Place quartered lemon, quartered onion, and smashed garlic cloves inside the turkey cavity.
06 - In a bowl, mix softened butter with ground black pepper. Carefully loosen the turkey skin and spread the butter mixture evenly both over and under the skin.
07 - Preheat the oven to 325°F (163°C). Place turkey breast side up on a rack in a roasting pan. Roast for approximately 3 hours, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
08 - Transfer turkey to a cutting board and tent loosely with foil. Rest for 20 to 30 minutes before carving and serving.

# Extra Suggestions:

01 - Allow at least 2 1/2 days for the dry brine to properly penetrate the turkey. Do not add additional salt after brining to prevent excessive salinity. Ensure some dry brine is placed under the skin on the breast for optimal flavor.

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