Dry Brine Turkey

Pat the turkey very dry, inside and out. Remove any pop-up thermometers or trussing. Tuck the wing tips behind the bird so they don’t burn and the turkey sits flat. (No need to truss the legs.)

In a small bowl, mix the Morton’s kosher salt, pepper, baking powder, garlic powder, dried thyme, onion powder, smoked paprika, and lemon zest until combined.

Gently loosen the skin over the breasts by sliding your hand between the skin and meat, taking care not to tear it. Rub some of the dry brine directly onto the meat under the skin, then sprinkle and press the rest all over the outside of the bird and inside the cavity. Place the turkey uncovered on a rack set in a roasting pan and refrigerate for at least 24 hours and up to 72 hours.

Remove the turkey from the fridge 30–60 minutes before cooking. Remove all oven racks except the one on the lowest shelf and preheat oven to 450°F. Gently pat the turkey with paper towels to remove surface moisture (don’t rub off the brine). Fill the cavity loosely with the small onion, garlic cloves, lemon, and thyme. Scatter the onions, carrots, and celery in the bottom of the roasting pan, and pour in the chicken stock and white wine.

Brush the turkey all over with the neutral oil (or mist evenly with an oil mister, if you have one). Season with freshly-ground black pepper. Roast at 450°F for 30 minutes to deeply brown the skin, then reduce the oven heat to 325°F. Continue roasting until the breast registers 155°F and the thigh 165°F, about 1½ to 2 more hours. (I recommend checking the turkey around the 1 hour point though to note the progress.) If any part of the turkey browns too quickly, loosely tent that area with foil. No need to baste the turkey while cooking — the dry brine and initial high heat help crisp and flavor the skin. If the bottom of the pan starts to look dry during roasting, add a splash more stock or water to prevent drippings from burning and smoking.

Remove the turkey from the oven and let it rest right in the roasting rack for 30 minutes so that the juices can redistribute. (The carryover cooking will bring the breast temperature to 160–165°F and the thigh to 170–175°F.) Transfer the turkey to a cutting board for carving.

Strain and skim the flavorful pan drippings; discard vegetables and use the drippings as a base for gravy. Here are the full instructions for how to make turkey gravy.

Carve the turkey, serve with warm gravy, and enjoy!

Equipment Needed

Spice Level: