Herb & Brown Sugar Dry-Brined Turkey
Updated: Dec 16, 2022
Dry-brining makes a juicy and flavorful turkey with golden-crisp skin.
This dry-brined turkey recipe, adapted from Rachel Ray Magazine, was passed on to me by the talented food stylist Rebecca Jurkevich, who styled my second cookbook. As a food stylist, Rebecca has made A LOT of turkeys, and this is the one she recommends. A dry-brined turkey simply involves rubbing salt and seasonings directly onto the skin of the bird and then letting it sit in the refrigerator overnight before cooking. The salt in the brine not only seasons the meat but also draws out the natural juices to make a brine that then soaks back into the meat, ensuring a flavorful and juicy turkey. The rest in the fridge also dries out the exterior of the bird, resulting in perfectly crispy, golden-brown skin.
WHAT YOU’LL NEED TO MAKE HERB & BROWN SUGAR DRY-BRINED TURKEY
When brining a turkey, you want to avoid kosher and self-basting/injected turkeys, which are already salted and contain a lot of sodium. Note that many commercial turkey brands, like Butterball, sell turkeys that are injected with a solution of water, salt and spices to retain moisture. For turkeys that are already salted, I recommend following my easy high-heat roasted turkey recipe.
STEP-BY-STEP INSTRUCTIONS
In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine.
Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.\
Using damp paper towels, brush the dry brine off the turkey.
Scatter the onion, carrots, and celery in the bottom of a large roasting pan. Place a roasting rack inside the pan and place the turkey on the rack. Tuck the wings underneath the bird.
Using your hands, smear the butter all over the turkey.
Roast the turkey until the skin is deep golden and an instant-read thermometer registers 165°F when inserted into the thickest part of the breast and the thigh, 1-3/4 to 2-1/2 hours. Check the turkey after 1-1/2 hours. If it’s getting too dark, cover it loosely with foil.
Note: The cooking time will depend on the size of your turkey. For best results, I recommend using a digital thermometer with a leave-in probe and remote monitor, like the one shown below. That way, you can monitor the temperature of the turkey without ever opening your oven.
Using clean oven mitts (that you don’t mind getting dirty), carefully tilt the turkey so any juices from the cavity pour into the roasting pan. Transfer the turkey to a platter or cutting board. Tent with foil and let rest for 20 to 30 minutes. Remove the vegetables from the pan and discard (or if they aren’t too soft/brown, save them and arrange on the serving platter with the turkey). Reserve the drippings in the pan for the gravy. While the turkey rests, make the gravy.
Carve the turkey and serve with the gravy on the side.
Herb & Brown Sugar Dry-Brined Turkey
Adapted from Rachel Ray Magazine
Dry-brining makes a juicy and flavorful turkey with golden-crisp skin.
Servings: 8 Prep Time: 30 Minutes Cook Time: 2 Hours 30 Minutes Total Time: 3 Hours, plus at least 24 hours to dry-brine the turkey
INGREDIENTS
1 (12 to 14-pound) turkey (not kosher or self-basting/injected), patted dry
¼ cup (packed) light brown sugar
3 tablespoons Morton kosher salt (or ¼ cup Diamond kosher salt)
2 teaspoons dried thyme
2 teaspoons dried sage leaves or ground sage
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter, at room temperature
1 large yellow onion, cut into wedges
2 carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
INSTRUCTIONS
Line a rimmed baking sheet with aluminum foil for easy clean up, and set an oven rack on top.
Remove and discard the truss that holds turkey legs together (if the legs are held together with turkey skin, cut the skin to release them). Trim off and discard any excess fat in the neck or body cavity. Remove giblets and neck; discard or save for stock. Rinse the turkey inside and out with warm water. Pat dry with paper towels.
In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of the prepared baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.
Preheat the oven to 375°F and set an oven rack in the lower third of the oven. Using damp paper towels, brush the dry brine off the turkey.
Scatter the onion, carrots, and celery in the bottom of a large roasting pan. Place a roasting rack inside the pan and place the turkey on the rack. Tuck the wings underneath the bird. Using your hands, smear the butter all over the turkey. If using a leave-in thermometer, insert it near the center of the breast through the thickest part until the tip touches the bone.
Roast the turkey until the skin is deep golden and a leave-in or instant-read thermometer registers 165°F when inserted into the thickest part of the breast and the thigh, 1¾ to 2½ hours (see note). Check the turkey after 1½ hours. If the skin is getting too browned, cover it loosely with foil.
Using clean oven mitts (that you don't mind getting dirty), carefully tilt the turkey so any juices from the cavity pour into the roasting pan. Transfer the turkey to a platter or cutting board. Tent with foil and let rest for 20 to 30 minutes. Remove the vegetables from the pan and discard (or if they aren't too soft/brown, save them and arrange on the serving platter with the turkey). Reserve the drippings in the pan for the gravy.
While the turkey rests, make the gravy.
Carve the turkey and serve with the gravy on the side.
Make-Ahead Instructions: If you don't mind losing the crispy skin, the turkey can be roasted and carved ahead of time. Pour a thin layer of the gravy into an ovenproof serving dish. Arrange the carved turkey nicely on top of the gravy; cover tightly with plastic wrap and refrigerate for up to two days. Refrigerate the remaining gravy in a separate container. To reheat: remove the plastic wrap and cover the platter with aluminum foil. Place in a 325°F-oven for 20 to 30 minutes, until the turkey is hot. Reheat the gravy in the microwave or on the stovetop.
Note: I've given a range for the cooking time, which will depend on the size of your turkey. For best results, I recommend using a digital thermometer with a leave-in probe and remote monitor (like this one). That way, you can monitor the temperature of the turkey without ever opening your oven.
GLUTEN-FREE ADAPTABLE NOTE
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.