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Easily dry brine a turkey using this Dry Brined Turkey Recipe! Dry brining a turkey elevates the flavor of the meat and crisps the skin to perfection. This is the perfect dry brine for smoking a turkey, roasting, or any cooking method you like! Ready in minutes following simple steps.
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Dry Brine Turkey
Dry brining a turkey is a great way to bring out the best flavors of the meat and is much easier than a regular brine as it doesn't use any liquid. All you need is salt, pepper, and dried minced garlic!
I love pairing this dry brine for turkey with smoked, roasted, and grilled turkey... you name it! It's easy to make and use - follow my simple steps for how to dry brine turkey, and when it's time to cook, you'll have the perfect holiday dinner.
If you're planning on smoking a turkey this year, you need to try this dry brine recipe. Trust me!
Dry Turkey Brine Ingredients
- Kosher Salt
- Black Pepper
- Dried minced garlic
How to Dry Brine a Turkey
- Pat turkey dry and prepare it as you usually would, removing any unnecessary parts such as the neck, giblets, etc, and place it on a rimmed baking sheet or roasting pan. For this recipe, I'm spatchcocking a turkey.
- Spray the turkey all over with nonstick spray. In a bowl, mix dried minced garlic, salt, and pepper, and stir to combine.
- Coat the turkey all over with the dry brine seasoning. Make sure to coat all parts of the turkey, including under the skin where possible.
- Wrap the turkey with plastic wrap and store it in the refrigerator for 24 hours (up to 72 hours).
- Cook turkey according to your favorite method for cooking turkey, and enjoy!
Brine Recipe for Turkey Tips
- If you have the time, let the turkey dry brine for 48 hours for a deeper flavor profile.
- I like to rub the cavity of the turkey.
- You can use other seasonings in this dry brine turkey recipe, such as poultry seasoning. However, you cannot remove the salt - the most essential part of the dry brine.
- Dry brining works for every method of cooking turkey. This makes a great turkey brine for smoking!
- See my guide on Seasoning with Salt for tips on what types of salt to use and when!
- Always use a meat thermometer to ensure your turkey reaches an internal temperature of 165°F in the breast and 175°F in the thigh. Allowing it to rest brings it to the proper temperature. Refer to my Turkey Temperature Chart for perfectly juicy turkey.
- If you are defrosting your turkey, please refer to my step-by-step guide to defrosting turkeys perfectly.
- Don't forget the turkey gravy! It's perfect for keeping the turkey moist.
Dry Brined Turkey Recipe FAQs
You should not rinse a turkey after dry brining. You should never rinse the turkey, not before or after brining. Rinsing a turkey will not wash away bacteria and can transfer it to other surfaces, so don't rinse your turkey. Source: USDA
You can dry brine turkey anywhere from 24 hours to 72 hours. Dry brine at least 24 hours for the best flavor.
Dry brining a turkey imparts more flavor to the meat than a wet brine. Although a wet brine might seem to make the turkey juicier, that juice won't have the same flavor as dry brining would give the turkey. Basically, dry brining turkey will give you a better-tasting bird.
Turkey Brine Recipe Variations
You can always have fun with fresh herbs and spices when making a brine. Use your favorite flavors and have fun.
- Thyme
- Lemon Zest
- Citrus Zest
- Rosemary
Turkey Recipes
- Air Fryer Turkey Breast
- Thanksgiving Turkey
- Cajun Turkey
- Grilled Turkey
- Deep Fried Turkey
- Instant Pot Turkey Breast
- Boneless Turkey Breast
- Sous Vide Turkey
Follow my Easy Thanksgiving Dinner Tips for a stress-free meal.
Turkey Seasonings
Dry Brined Turkey Recipe
Equipment
- 1 Small bowl for mixing seasoning
Ingredients
- ½ Cup Salt
- ¼ Cup Pepper
- ¼ Cup Dried Minced Garlic
- Butter Flavored Nonstick Cooking Spray
Instructions
- Pat turkey dry and prepare it as you usually would, removing any unnecessary parts such as the neck, giblets, etc. For this recipe, I’m spatchcocking a turkey. See my spatchcock turkey recipe for details.
- Spray the turkey all over with nonstick spray. In a bowl, mix dried minced garlic, salt, and pepper, and stir to combine.½ Cup Salt,¼ Cup Pepper,¼ Cup Dried Minced Garlic,Butter Flavored Nonstick Cooking Spray
- Coat the turkey all over with the dry brine seasoning. Make sure to coat all parts of the turkey, including under the skin where possible.
- Wrap the turkey with plastic wrap and store it in the refrigerator for 24 hours (up to 72 hours).
- To cook the turkey, follow any of my turkey recipes. For a classic roast turkey, see my Thanksgiving Turkey Recipe.
Notes
- If you have the time, let the turkey dry brine for 48 hours for an even deeper flavor profile.
- You can use other seasonings in this dry brine turkey recipe if you like, such as a poultry seasoning. However, you cannot leave out the salt - this is the most essential part of the dry brine.
- Dry brining works for every method of cooking turkey. This makes a great turkey brine for smoking!
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