Description
This Herb and Salt-Rubbed Dry Brine Turkey recipe is a flavorful and juicy method to prepare a 16-lb turkey. The bird is dry brined with a mixture of fresh and dried herbs along with kosher salt over four days, allowing the flavors to deeply penetrate the meat while enhancing moisture retention. Roasting the turkey to perfection at controlled oven temperatures results in tender, aromatic meat with crispy skin—the ideal centerpiece for holiday meals or special occasions.
Ingredients
Scale
Herb Mixture
- 2 tablespoon chopped fresh thyme
- 2 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon dried marjoram
- 1/2 tablespoon dried oregano
- 1 tablespoon extra-virgin olive oil
Main Ingredient
- 1 16-lb turkey, thawed or fresh (preferably fresh, not kosher or self-basting)
Dry Brine
- 1/4 cup Diamond Crystal Kosher Salt (adjust quantity if using Morton’s kosher salt)
Instructions
- Prepare the Herb and Oil Mixture: Four days before roasting, mix the fresh thyme, sage, rosemary, dried marjoram, dried oregano, and olive oil in a small bowl until combined.
- Prepare the Turkey: Remove the neck and giblets from the turkey and reserve for stock if desired. Gently loosen the skin around the shoulders, breast, thighs, and drumsticks by sliding your hands underneath without tearing the skin.
- Apply Herb Rub: Rub the herb and olive oil mixture directly onto the meat beneath the skin, ensuring even coverage. Pat the skin back into place gently.
- Salt the Turkey: Rub kosher salt inside the turkey cavity and on the skin surface. Tuck the wing tips behind the neck and tie the legs together securely with kitchen twine.
- Bag and Refrigerate: Place the turkey inside a large food-safe plastic bag, tie it closed, then place inside a second bag and tie again to prevent leaks. Put the turkey on a rimmed baking sheet and refrigerate, flipping it over once per day for three days to ensure even brining.
- Air-Dry the Turkey: On the fourth day, remove the turkey from the bags and pat dry thoroughly with paper towels. Transfer to a large roasting pan and refrigerate uncovered overnight to dry the skin, which promotes crispiness during roasting.
- Bring to Room Temperature: Remove the turkey from the refrigerator, allowing it to temper on the countertop for 1 to 3 hours before roasting.
- Prepare for Roasting: Place the turkey breast side up on a rack lightly sprayed with oil in a shallow roasting pan approximately 2 to 2½ inches deep.
- Preheat Oven and Insert Thermometer: Position a rack in the bottom third of the oven and preheat to 350°F using the convection roast setting. Insert a probe thermometer into the thickest part of the thigh without touching the bone, setting target temperature to 170°F.
- Roast the Turkey: Roast the turkey until the thermometer reads 170°F in the thigh, which typically takes about 1½ to 2 hours but may vary by bird size.
- Rest the Turkey: Remove the turkey from the oven and let it rest for at least 30 minutes before carving to allow juices to redistribute and ensure moist, tender meat.
Notes
- You can customize the herb Rub by adding garlic powder, lemon zest, black pepper, or dried bay leaf for additional flavor layers.
- Use Diamond Crystal kosher salt for accurate salting; if using Morton’s kosher salt, reduce the quantity accordingly due to salt granule size differences.
- Loosening skin carefully avoids tearing which keeps the herb mixture in place during brining.
- The dry brine process enhances moisture retention and flavor, so do not skip or shorten the 4-day process for best results.
- Allowing the turkey to air-dry uncovered on the last day encourages crisp skin when roasting.
Nutrition
- Serving Size: 6 oz turkey breast skinless
- Calories: 225
- Sugar: 0 g
- Sodium: 896.5 mg
- Fat: 3.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 45.5 g
- Cholesterol: 121 mg
