Turkey has a reputation for being dry, and it’s not entirely the bird’s fault. The breast is lean and cooks faster than the legs, so by the time the thighs are done, the breast is often overcooked. The fix comes down to two things: salt, well ahead of time, and a thermometer. Here’s how, and why it works.
The quick answer
Dry brine the turkey with salt (and a little sugar) one to three days before roasting, uncovered in the fridge. Roast until the breast reaches 160°F and the thighs at least 175°F, then rest it for 30 to 45 minutes. The breast will rise to a safe 165°F as it rests.
Why brining works
When salt sits on meat, it first draws moisture out. Then that salty liquid is slowly reabsorbed. Along the way, salt dissolves some of the muscle proteins, so the meat holds on to more of its own juices while it cooks. The result is a turkey that’s seasoned all the way through and stays juicier.
Wet brine or dry brine? A wet brine (soaking in salt water) works too, but it takes a huge container and fridge space, and it adds water that can make the skin soggy. A dry brine is simpler, makes crispier skin and gives a more concentrated turkey flavor. We use dry.
Curious note
Leaving the turkey uncovered in the fridge dries out the skin. Drier skin browns faster and crisps better in the oven, because the heat doesn’t have to boil off surface water first.
The recipe
Dry-Brined Roast Turkey
- Prep20 min + 1 to 3 days brining
- Cook2½ to 3½ hrs
- Rest30 to 45 min
- Serves10 to 12
- Crumb rating Some effort
Ingredients
- 1 turkey, 12 to 14 lb, thawed, giblets removed
- Kosher salt: about 1 tablespoon Diamond Crystal (or 2 teaspoons Morton) per 4 lb of turkey
- 1 tablespoon brown sugar
- 1 tablespoon black pepper
- 2 teaspoons dried thyme or sage
- 4 tablespoons butter, melted, or olive oil
- 1 onion, 1 lemon, a few sprigs of fresh herbs for the cavity
Method
- 1 to 3 days ahead: pat the turkey dry. Mix the salt, sugar, pepper and herbs, and rub it all over the turkey, including under the breast skin and inside the cavity.
- Set the turkey on a rack over a tray and refrigerate it uncovered.
- Roasting day: take the turkey out about an hour before cooking. Heat the oven to 425°F. Do not rinse it.
- Put the onion, lemon and herbs in the cavity. Tuck the wing tips under and brush with melted butter.
- Roast at 425°F for 30 minutes, then lower to 325°F.
- Keep roasting until an instant-read thermometer reads 160°F in the thickest part of the breast and at least 175°F in the thigh. Start checking after about 2 hours. If the breast browns too fast, tent it loosely with foil.
- Rest the turkey, loosely tented with foil, for 30 to 45 minutes before carving.
Per serving (about 6 oz, mixed meat with skin): roughly 350 kcal · 50 g protein · 0 g carbs · 16 g fat
How long to roast
As a rough guide, an unstuffed turkey takes about 13 to 15 minutes per pound at 325°F after the initial blast of heat. But ovens vary, and turkeys vary even more. Go by temperature, not time. An instant-read thermometer is the single most useful tool for Thanksgiving.
Why rest the turkey?
Resting lets the temperature even out, finishes the cooking gently and lets the juices settle so they don’t all run out when you carve. A big turkey stays hot for a long time under foil, which gives you oven space for the sides. Our guide on why you should rest meat after cooking explains the science in more detail.
Swap it
- Table salt only? Use about half the volume of Diamond Crystal kosher salt, as table salt is much denser.
- No rack? Rest the turkey on a bed of thick-sliced onions, carrots and celery.
- Dairy-free? Use olive oil instead of butter.
- Bigger bird? Scale the salt by weight and allow more time.
Food safety
- Thaw the turkey in the fridge, allowing about 24 hours for every 4 to 5 pounds.
- Don’t rinse raw turkey. It spreads bacteria around the sink.
- Cook stuffing separately, or make sure stuffing inside the bird reaches 165°F.
- Refrigerate leftovers within two hours.
For temperatures, resting times and carving, see our roasting guide. The USDA’s Let’s Talk Turkey guide has thawing and roasting times by weight, and FoodSafety.gov’s temperature chart confirms 165°F for poultry.
Build the rest of the meal
Turkey is the centerpiece, but the sides are the stars for many families. See our list of 25 Thanksgiving side dishes, and save oven space with make-ahead mashed potatoes. For dessert, our classic pumpkin pie from scratch can be made the day before. And for the day after, we’ll share our favorite ideas for leftover turkey.
Curious about salt in other dishes? Our guide Why Salt Your Pasta Water explains how much really makes a difference.
