This dry brine turkey recipe uses a simple salt rub to get a perfectly seasoned, juicy turkey with crispy skin. An easy get-ahead method for Thanksgiving.
Preparation Time
15 mins
Cooking Time
2 hr 30 mins
Total Time
2 hr 45 mins
Calories
684 Calories
Recipe Instructions
Step 1
Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
Step 2
Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
Step 3
Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
Step 4
Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
Step 5
Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Step 6
Gather the ingredients.
Step 7
Pat turkey dry with paper towels. Season inside and outside of turkey with kosher salt, focusing on breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
Step 8
Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours. This step helps the skin crisp beautifully during roasting.
Ingredients
4 stalks celery, halved
black pepper to taste
1 onion, cut into wedges
3 tablespoons kosher salt
1 (15 pound) whole turkey, neck and giblets removed
