Easy Roasted Dry-Brined Turkey

Rating: 3 stars
199 Ratings
  • 5 star values: 19
  • 4 star values: 25
  • 3 star values: 106
  • 2 star values: 35
  • 1 star values: 14

Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.

Martha Stewart Living, November 2013

Gallery

Credit: Marcus Nilsson

Recipe Summary

prep:
15 mins
total:
1 day
Yield:
Serves 8 to 10
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Ingredients

Directions

  • Pat turkey dry with paper towels. Combine salt and pepper. Rub 2 tablespoons salt mixture evenly inside body cavity, then rub remainder all over outside of bird. Tuck wings under turkey and wrap in plastic wrap, or place in an oven bag, pressing out all air. Transfer to a rimmed baking sheet; refrigerate 24 hours.

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  • Remove plastic from turkey; let stand at room temperature 1 hour. Preheat oven to 425 degrees with rack in lower third. Rinse turkey inside and out; pat dry with paper towels. Place turkey, breast side up, on a rack set in a roasting pan. Tie drumsticks together with kitchen twine. Pour 1 cup water into pan and roast turkey 1 hour.

  • Remove turkey from oven and check temperature. A thermometer inserted in breast should read 165 degrees. If it doesn't, continue to roast turkey up to 30 minutes more, checking temperature every 10 minutes. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving. If making turkey gravy, use only 2 tablespoons of defatted drippings (they're much saltier from a brined bird).

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Reviews (5)

199 Ratings
  • 5 star values: 19
  • 4 star values: 25
  • 3 star values: 106
  • 2 star values: 35
  • 1 star values: 14
Anonymous
Rating: Unrated
11/24/2014
When is the 1 cup of water used?
Anonymous
Rating: Unrated
11/27/2013
Made this turkey recipe on Sunday. My 15 lb turkey took 2.5 hours to cook at 425 degrees after resting for an hour at room temp. Give yourself extra time.
Anonymous
Rating: Unrated
11/22/2013
It is impossible to roast an WHOLE 14 lb bird in one hour. I realize a moderator commented and confirmed this to be true. But, it takes 2+ hours to roast a full turkey breast, in a calibrated oven at 425 degrees. Either you guys need to fess up and edit this recipe to read one, split turkey breast, or prove it, with a video, because that is the only thing you can brine and roast in one hour at 425 degrees. This recipe may spell disaster for many novel cooks this Thanksgiving.
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Anonymous
Rating: Unrated
11/06/2013
The cook time (minimum 1 hour at 425 degrees F) is correct. To ensure success on the big day: To determine whether your oven is accurately calibrated, use a mercury oven thermometer (sold at cooking supply stores). A thermometer will indicate how hot or cool your oven runs. Adjust the oven temperature up or down as needed; a service professional can re-calibrate your oven. Doneness should be determined by the result desired in the recipe - not the time. Happy Thanksgiving!
Anonymous
Rating: Unrated
10/28/2013
I haven't made this recipe yet, but I am questioning the fact that it says to cook it for one hour? One hour for a fourteen-pound turkey just seems virtually impossible. Even with the "up to 30 minutes" more. When I've cooked a turkey without basting it was ready in about 2.5 hours, which seemed crazy.
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