Juicy, Dry-Brined Turkey with Crispy Skin
This turkey is juicy, aromatic, and perfect for holiday meals, using simple ingredients. Its crispy golden skin and tender meat make it an excellent centerpiece for Thanksgiving or any special gathering.
COOK TIME: 1 hour 30 minutes
PREP TIME: 2 days
SERVINGS: 12
INGREDIENTS
1 (8-lb) whole turkey
2 Tbsp kosher salt
1 Tbsp granulated sugar
3 cloves garlic, finely chopped
6 Tbsp unsalted butter, melted
2 tsp fresh thyme leaves
1 pinch crushed red pepper flakes
Freshly ground black pepper
INSTRUCTIONS
Two days before roasting: Remove the giblets from the turkey cavity. Pat the turkey dry thoroughly with paper towels.
In a small bowl, mix together the kosher salt and granulated sugar. Rub the mixture all over the entire turkey, concentrating on the thicker portions such as the breast. Place the turkey in a large roasting pan and refrigerate uncovered for 2 days to dry brine.
One hour before roasting: Pour off any accumulated liquid from the bottom of the roasting pan. Pat the turkey dry again and let it rest at room temperature for 1 hour.
Roasting: Preheat the oven to 425°F. In a medium bowl, stir together the chopped garlic, melted butter, thyme leaves, crushed red pepper flakes, and several grinds of black pepper. Brush about half of this mixture over the turkey. Tie the turkey legs together with kitchen twine and place the bird on a roasting rack set inside the roasting pan.
Roast for 45 minutes, brushing the turkey with the remaining garlic-butter mixture halfway through. If the skin begins to brown too quickly, loosely tent with foil.
Reduce the oven temperature to 375°F and continue roasting until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the breast reads 165°F, about 45 minutes more. (USDA minimum safe temperature for poultry.)
Transfer the turkey to a cutting board and let it rest for 15 minutes before carving to allow juices to redistribute.
Storing Leftovers:
Refrigerate leftovers in shallow containers within 2 hours of cooking. Use refrigerated turkey within 3–4 days, or freeze for up to 3 months. Reheat leftovers to an internal temperature of 165°F before serving.
Ingredient Substitutions:
If fresh thyme isn’t available, substitute ½ tsp dried thyme.
Replace butter with olive oil for a dairy-free option.
Add other herbs (rosemary, sage) if you prefer a stronger herbal flavor.
Disclaimer: Consuming undercooked poultry may increase the risk of foodborne illness. Always cook turkey to a minimum internal temperature of 165°F, measured with a food thermometer.