How to dry brine a turkey

Step by Step

Remove the turkey from its packaging and remove any innards from the inside of the turkey. Set aside.

Add the kosher salt, pepper, thyme, and rosemary to a small bowl and mix until combined.

Separate the skin from the turkey meat and rub the salt mixture under the skin of the turkey. Be sure to rub the breasts, legs, and wings.

Place the turkey in a large plastic bag or air tight container and refrigerate for at least 12 hours or overnight.

Remove the turkey from the refrigerator and discard any excess liquid. Pat the turkey dry with paper towels and set aside.

Follow your favorite method for cooking Thanksgiving turkey. Try our roasted turkey, spatchcock turkey, or smoked turkey recipes.

This is enough brine for a 12-14 lb. turkey.
We recommend letting your turkey brine in the fridge for at least 12 hours or up to 72. You can begin the brining process while your turkey is partly thawed, but make sure it is fully thawed before cooking.
Kosher salt: the reason we like to use kosher salt is because it has larger crystals and does not clump! If you’ve ever gotten your hands wet/moist and touched normal table salt, you’ll notice it clumps really easily.