# Dry-Brined Thanksgiving Turkey

Salt and a refrigerator rest season this turkey throughout while drying the surface for deeply browned, crisp skin.

By The Signal Edition | Food / Thanksgiving Recipes
Published: 2026-10-25T17:50:53Z
Updated: 2026-10-25T18:06:59Z
Canonical: https://www.thesignaledition.com/article/thanksgiving-dry-brined-turkey-thx02
Image: https://www.thesignaledition.com/media/d25219b4c8b66a1b7211431f53d4ddc8.avif (Roasted Thanksgiving turkey surrounded by stuffing, mashed potatoes, green beans and cranberry sauce; credit: Source: Food Manufacturing / iStock)

## Summary
- Yield: 10 to 12 servings. Prep: 25 minutes. Brine: 24 to 48 hours. Cook: about 3 hours.
- One 12- to 14-pound thawed turkey; 3 tablespoons Diamond Crystal kosher salt or 2 tablespoons Morton kosher salt; 2 teaspoons brown sugar.
- Complete ingredients, numbered steps and make-ahead guidance are included.
- Follow the cited food-safety temperature and storage guidance.

## Quick answer: How to make dry-brined thanksgiving turkey

Yield: 10 to 12 servings. Prep: 25 minutes. Brine: 24 to 48 hours. Cook: about 3 hours. Total: up to 2 days, mostly unattended. This original recipe is designed for a home Thanksgiving meal and uses ordinary supermarket ingredients. Read the full method before starting, keep cold ingredients refrigerated, and use a thermometer where a safe finishing temperature is specified. [1](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-cooking) [2](https://extension.psu.edu/key-food-safety-instructions-for-recipes)

## Ingredients

One 12- to 14-pound thawed turkey; 3 tablespoons Diamond Crystal kosher salt or 2 tablespoons Morton kosher salt; 2 teaspoons brown sugar; 1 teaspoon black pepper; 1 teaspoon ground coriander; 1 tablespoon finely chopped sage; 1 teaspoon thyme leaves; 3 tablespoons olive oil; 1 quartered onion; 2 cups low-sodium stock. [1](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-cooking) [2](https://extension.psu.edu/key-food-safety-instructions-for-recipes)

## Step-by-step method

1. Remove the giblets, pat the turkey completely dry and place it on a rack over a rimmed pan. Combine salt, sugar, pepper, coriander, sage and thyme. Sprinkle evenly over the exterior and inside the cavity, working a little beneath the breast skin. Refrigerate uncovered for 24 to 48 hours. Do not rinse away the seasoning. [1](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-cooking) [2](https://extension.psu.edu/key-food-safety-instructions-for-recipes)

2. Let the turkey stand at room temperature while the oven heats to 325°F, no longer than one hour. Rub with oil, put onion loosely in the cavity and pour stock into the pan. Roast breast-side up until the skin is brown and a thermometer registers at least 165°F in the breast, innermost thigh and innermost wing, roughly 2¾ to 3¼ hours. Rest 30 minutes before carving. [1](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-cooking) [2](https://extension.psu.edu/key-food-safety-instructions-for-recipes)

## Make-ahead, storage and substitutions

Use an unbrined turkey; a bird labeled kosher, self-basting or “enhanced” already contains salt. The brine can be applied 24 hours ahead with good results, while 48 hours gives deeper seasoning. Refrigerate leftovers within two hours. For a citrus version, add orange zest but no juice, which would wet the skin. [1](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-cooking) [2](https://extension.psu.edu/key-food-safety-instructions-for-recipes)

## Serving plan and common mistakes

Measure the salt by weight when possible because crystal size changes volume. Leave the turkey uncovered so the skin dries, but keep it refrigerated throughout the brining period. Do not rinse off the brine; brush away visible excess instead. Check three locations for 165°F, rest before carving and taste the drippings before seasoning gravy because dry-brined pan juices can be salty. [1](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-cooking) [2](https://extension.psu.edu/key-food-safety-instructions-for-recipes)

## Reporting sources
1. [USDA Food Safety and Inspection Service: Turkey Basics: Safe Cooking](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-basics-safe-cooking) (2026-10-25)
2. [Penn State Extension: Key Food Safety Instructions for Recipes](https://extension.psu.edu/key-food-safety-instructions-for-recipes) (2026-10-25)