Intro
Hi, I’m Dulcia. I love a simple technique that reliably delivers juicy meat and crisp skin, so I lean on a dry brine for turkey every time I can. This method uses kosher salt, fresh rosemary, and lemon zest to season a 14- to 16-pound bird, and it needs 24 to 48 hours in the refrigerator to do its magic.
Origins
Dry brining has roots in traditional salt-curing techniques and simple household science. Salt draws moisture from the skin and meat, then the meat reabsorbs a seasoned, flavorful liquid, helping the turkey stay moist while the skin dries for browning. If you want more on the bird itself, see the Wikipedia article on turkeys for background and biology: https://en.wikipedia.org/wiki/Turkey_(bird). For safety and thawing guidance, the USDA has excellent resources: https://www.usda.gov/media/blog/2013/10/30/defrosting-and-storing-your-holiday-turkey.
Ingredients
- 1 14- to 16-pound turkey
- 3 tablespoons kosher salt
- 1 1/2 tablespoons minced fresh rosemary
- Zest of 2 small or 1 large lemon
Instructions
- Thaw the turkey in the refrigerator for 24 hours for every five pounds of turkey (that’s 3 days thawing for a 15-pound bird). For faster thawing, place the turkey in a cold water bath and change the water every 30 minutes; this will take about 8 hours for a 15-pound turkey.
- In a small bowl, combine the salt, rosemary, and lemon zest. Remove the neck and giblets from the turkey and discard or keep for gravy. Pat very dry with paper towels; no rinse is needed.
- Transfer the turkey to a rimmed baking sheet or shallow baking pan. Sprinkle 1 tablespoon of the salt mixture inside the cavity.
- Rub the rest of the salt mixture all over the outside of the turkey, including under the wings and the legs, concentrating especially on the breast. Do not salt the very backside that is touching the pan.
- Cover tightly with plastic wrap. Refrigerate for 24 to 48 hours, until the day before or morning of cooking (depending on when you started).
- Uncover the turkey and return it to the refrigerator. Refrigerate uncovered for 24 hours, or until 1 hour before cooking. This dries the skin to help it crisp; the skin will turn somewhat translucent.
- Remove the turkey from the refrigerator 1 hour before cooking to bring to room temperature. If you haven’t removed the plastic carrier attached to the legs, remove it now. Cook as desired.
Smoked/Brined Turkey Prep
- Total Time: 48-72 hours total (including brine and drying)
- Yield: 8–12 servings 1x
Description
Preparation and brining steps for a smoked or brined turkey.
Ingredients
- 1 14- to 16-pound turkey
- 3 tablespoons kosher salt
- 1 1/2 tablespoons minced fresh rosemary
- Zest of 2 small or 1 large lemon
Instructions
- Thaw the turkey in the refrigerator for 24 hours for every five pounds of turkey (about 3 days for a 15-pound bird), or for faster thawing place the turkey in a cold water bath and change the water every 30 minutes (about 8 hours for a 15-pound turkey).
- In a small bowl combine the salt, rosemary, and lemon zest. Remove the neck and giblets from the turkey and discard or reserve for gravy. Pat very dry with paper towels; no rinse is needed.
- Transfer the turkey to a rimmed baking sheet or shallow baking pan and sprinkle 1 tablespoon of the salt mixture inside the cavity.
- Rub the remaining salt mixture all over the outside of the turkey, including under the wings and legs, concentrating especially on the breast; do not salt the very backside that is touching the pan.
- Cover tightly with plastic wrap and refrigerate for 24 to 48 hours, until the day before or the morning of cooking depending on when you started.
- Uncover the turkey and return it to the refrigerator; refrigerate uncovered for 24 hours, or until 1 hour before cooking, to dry the skin and help it crisp. The skin will turn somewhat translucent.
- Remove the turkey from the refrigerator 1 hour before cooking to bring to room temperature. If you have not removed the plastic carrier attached to the legs, remove it now. Cook as desired.
- Prep Time: 24-48 hours brine, plus up to 24 hours drying
Tips
- Use kosher salt for even coverage and flattering texture; table salt will be too salty by volume.
- Be thorough under wings and around legs so the breast receives enough seasoning.
- If you want extra crisp skin, refrigerate uncovered for the final 24 hours as directed.
- Keep the turkey on a rimmed pan so any juices stay contained.
- Follow USDA guidance on safe thawing and handling: https://www.usda.gov/media/blog/2013/10/30/defrosting-and-storing-your-holiday-turkey.
Variations
- Smoked finish: After dry brining, smoke the turkey instead of roasting for a deep layer of flavor.
- Aromatic rub: Add a teaspoon of lemon pepper or a crushed garlic clove to the salt mixture.
- Herb mix: Substitute or add thyme and sage for different herb notes.
FAQ
Q: How long should I dry brine?
A: I recommend 24 to 48 hours. Shorter brines will season the surface, longer brines deepen the flavor and improve juiciness, up to about 48 hours for a bird this size.
Q: Do I need to rinse the turkey after dry brining?
A: No. Pat the bird dry with paper towels and cook as directed. Rinsing can spread bacteria and is unnecessary.
Q: Can I brine a frozen turkey?
A: No. Fully thaw first. See USDA guidance on safe thawing linked above.
Conclusion
Dry brining is a low-effort, high-reward technique that gives reliably juicy meat and crisp skin. I use this rosemary and lemon salt mix for a bright, classic roast. If you enjoy this approach, find more of my recipes and kitchen tips at my site: https://www.dulciarecipes.com/ and try this fun bread recipe if you want a show-stopping side: https://www.dulciarecipes.com/cheesecake-factory-bread/. Happy cooking from me, Dulcia.