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Updated 11/13/2023

As much as we enjoy the sides and dessert on Thanksgiving, the turkey is the real star of the show. But let’s be honest. The turkey can be hit or miss. Sometimes it is not quite flavorful enough or can be a bit too dry. That’s when we really pile on a good gravy to make it more pleasant to consume. What if I told you, it doesn’t have to be that way?

Brining has really been a game changer for most poultry I prepare and cook as it injects so much flavor and moisture into the meat. I normally do a wet brining method for my turkey, but one year I switched things up and did a dry brine instead. Dry brining has definitely become my preferred method for prepping a Thanksgiving turkey. The result is such a flavorful and juicy bird. If you don’t believe my, ask my Friendsgiving crew that requested it again this year.

What is a Dry Brine?

A dry brine is a method of seasoning and tenderizing meat before cooking it by rubbing it with a mixture of salt and often times other dry ingredients. Unlike a wet brine, which involves immersing the meat in a liquid solution, a dry brine is applied directly to the surface of the meat.

To create a dry brine, you typically mix salt with other seasonings like herbs, spices, and sometimes sugar. The salt in the mixture helps to draw out moisture from the meat, and then it dissolves in this moisture, creating a brine that is eventually reabsorbed into the meat. This process not only flavors the meat but also helps to break down muscle fibers, resulting in a more tender and juicy final product.

To use a dry brine, you would evenly coat the meat with the salt and seasoning mixture, place it in the refrigerator, and let it sit for a specified amount of time (usually several hours or overnight). This allows the salt to penetrate the meat and work its magic. Before cooking, it’s common to rinse off any excess salt and pat the meat dry.

Dry brining is often used for various cuts of meat like poultry and pork. It’s a popular technique because it’s quite simple, requires less space in the refrigerator compared to wet brining, and can result in well seasoned and moist meat.

Dry Brining the Turkey

Dry brining your turkey does require preparation 2-3 days in advance, but it will save you more time on Thanksgiving day. I am providing a basic brine recipe to use, but you can really have fun with it and use whatever spices you like. Kosher salt is what is non-negotiable. All of the the other herbs and spices add extra flavor. I keep it simply by using fresh thyme, fresh rosemary, coarse black pepper, and lemon zest. Simple and minimal ingredients yet very effective.

Before jumping into the process, here a few things to keep in mind:

• The larger the turkey, the more time it needs to sit in the brine. For a 15-18 lb turkey, I would brine for 2-3 days.
• Do not buy a pre-seasoned or salt-added turkey. The result will be an overly salted turkey. The brine will do all the flavoring work for you.
• Make sure your turkey is fully thawed out before applying the dry brine.
• I recommend using a large sealable plastic bag. If you can’t find them in your grocery story, you can find them on Amazon.

Roasting the Turkey

When it comes to roasting turkeys, the methods really vary. Some people take their turkey roasting process very seriously and won’t alter their go-to method. I, however, am one who is willing to try different methods in hopes of finding one that will save me time but also produce a beautifully golden brown bird that isn’t dry. So far, my winning method comes from Alton Brown.

This method of roasting requires basting the turkey in canola oil prior to roasting in a high heat oven for 30 minutes. From there you reduce the cooking temperature, cover the breasts with foil (to prevent overcooking and drying them out), and roast until your instant read digital thermometer reads 161 degrees F. I should also mention that I add my own variety of aromatics to the cavity and roasting pan to help create an even more flavorful turkey. I like to use the ingredients in the brine (thyme, rosemary, and lemons). However, I also use red onions, garlic, and celery.

If you follow this brining and roasting process then you just may change some minds about how they feel about Thanksgiving turkey. The skin will be nicely browned and crisp. The meat (even the white meat) will be moist and full of flavor. Serve it with your favorite holiday sides like my Sausage & Mushroom Challah Dressing.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.