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Dry brining a turkey is a simple and effective way to ensure a flavorful and juicy bird. Here's a basic guide:

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  • Kosher salt (around 1 tablespoon per 5 pounds of turkey)
  • Other seasonings of your choice (optional): black pepper, sugar, dried herbs (thyme, sage, rosemary), or even paprika


  1. Make the dry brine: In a small bowl, mix the kosher salt with your chosen seasonings.

  2. Prep the turkey: Remove giblets and neck from the cavity. Pat the turkey dry with paper towels.

  3. Apply the dry brine: Rub the dry brine mixture all over the turkey, including underneath the skin (carefully loosen the skin over the breast to reach underneath). Don't forget to season the cavity as well.

  4. Refrigerate: Place the turkey breast-side up on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for 24 to 48 hours (depending on your desired level of flavor and texture).

  5. Roast: After brining, remove the turkey from the fridge and let it come to room temperature for about 1-2 hours. Roast according to your preferred recipe.


  • Use kosher salt, not table salt. Kosher salt has a coarser texture that distributes more evenly.
  • You can adjust the amount of salt to your taste. More salt will result in a more flavorful bird, but be mindful of not overdoing it.
  • Brining for longer (up to 48 hours) can make the meat slightly more tender, but be aware that it can also concentrate the turkey flavor.
  • Rinse the turkey briefly if you prefer to remove some of the surface salt before roasting. However, rinsing is not necessary and can spread bacteria, so be sure to pat the turkey dry thoroughly before roasting.
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