Dry Brined Thanksgiving Turkey

Posted on November 15, 2017 by Anne Milneck | 2 comments

Crispy skin. Juicy meat. Full flavor. You'll get it all with our Dry Brine. We love this technique and especially love the results. One step. Happy plates. And a very Happy Thanksgiving!


14-16 lb turkey

Dry Brine

Sage & Wild Mushroom, Shallot or Herbes de Provence Extra Virgin Olive Oil


Two days prior to roasting, rub the turkey on all sides, inside and out with the Dry Brine. We recommend trussing the turkey for even cooking. Use 1 Tbl Dry Brine for every 5 lbs of turkey. So, for a 15 lb turkey, use 3 Tbl Dry Brine. It seems like quite a bit, but this method is tried an true.

Place the raw, dry brined turkey in a roasting pan on the bottom shelf of the refrigerator, uncovered, open to the chilled air. Allow to air dry for up to two days.

When ready to roast, remove from the fridge and allow to sit at room temp for 1 hour to remove the chill. Preheat the oven to 425° F.  Rub the turkey with the Extra Virgin Olive Oil of your choice. Roast for 1 hour at 425° F then reduce the heat to 325° F. If the skin is getting too brown, tent with foil. Continue roasting until a thermometer inserted into the deepest part of the thigh meat registers 160° F. Remove from oven. The turkey will continue to cook while resting. The internal temp for the thigh meat should be 165° F for serving. Carve and give thanks!






2 Responses

Anne Milneck
Anne Milneck

December 09, 2017

Hi Myrna,
I make a simple gravy using the drippings from the turkey with a little flour, giblet stock and dried sage. My family doesn’t care for the giblets, so I make a stock with them and discard the giblets. It adds just the right amount of rich flavor. Thanks for your comment!

Myrna Matherne
Myrna Matherne

November 19, 2017

I bought the run yesterday . Can you suggest a gravy to serve with the dry brined turkey?

Leave a comment

Comments will be approved before showing up.