This Dry Brine Gives You Crispy Skin AND Juicy Turkey! How to Dry Brine a Turkey for Thanksgiving

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can provide a similar flavor with less sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in a pinch for flavor.

Clean the sink thoroughly before prepping the turkey.

Remove the turkey neck and giblets from the cavity.

Rinse the turkey under cool water to remove any ice and feathers.

Dry the turkey thoroughly with paper towels, being careful not to rip the skin.

Place the turkey in a roasting pan for easy handling.

Measure out 3 tablespoons of kosher salt for dry brining.

Rub the kosher salt all over the turkey, including under the skin, ensuring even coverage.

Leave the turkey uncovered in the refrigerator for a minimum of 12 hours, preferably 2 days, to dry brine.

Ensure the turkey is on a roasting pan to allow air circulation around it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens