Savory & Sweet Holiday Dry Brine Turkey

1. Mix dry Ingredients in a bowl. Adjust the recipe to ensure that you have plenty of brine to coat your entire turkey based on its size. (See note below on adjusting recipe under "how much salt should I use?") Brine mix can also be stored in a sealed container for future use on chicken or turkey.
2. Coat the Turkey: Rub the dry brine mixture all over both sides of the thawed turkey, ensuring it is evenly coated. Get into every nook and cranny of the exterior of the bird. This will ensure the best flavor.
3. Let it Rest: Cover and allow the seasoned turkey to rest in your refrigerator. Return the turkey to your refrigerator for 10-24 hours. This will let the flavors penetrate the meat better. The salt produces the most tender turkey you've ever had and the sugar creates a crispy barrier to hold in the moisture.
4. Dry the Turkey: Remove the turkey from the brining dish (I use the plastic bag it came in) and pat dry with paper towels, removing excess brine. Transfer to a large roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight.
5. Let it Rest: Remove the turkey from the refrigerator and let it temper on the counter for about 1 to 3 hours. Place turkey breast side up on a rack in the roasting pan. Top turkey with oil or butter.
6. Roast: Position a rack in the bottom third of the oven and preheat the oven to 425°F. Cover and roast the turkey for 1 hour, then reduce the heat to 325°F.
7. Continue to roast uncovered until a meat thermometer registers 165°F in the thickest part of a thigh, about 2-3 hours. Baste turkey with juices in the pan every hour. Let the turkey rest for 30 minutes before carving to allow the juices to settle.

Choosing the right size Thanksgiving turkey

A good rule of thumb is to estimate at least 1 lb to 1 1/2 lbs per person so you’ll have extra and enough for leftovers.

Defrosting your turkey

Fridge – if you have more time, allow the turkey to thaw in the fridge in it’s original packaging. Allow 24 hours of thawing for every 5 lbs of bird.

Cold Water Bath – If you’re short on time or don't have refrigerated space, submerge the bird in a cold water bath changing the water every 30 minutes. Allow 30 minutes of thawing time per pound of bird.

How much salt should I use?

This recipe can be adjusted to turkeys of all sizes. A good reference is 1 tablespoon of salt for every 4 pounds of turkey. Redmond Real Salt salt is best! Adjust the other spices based on the size of your turkey, too, adding 1 teaspoon of other seasonings per 2 pounds of meat.