How to Dry Brine a Turkey (Easy Rosemary Citrus Dry Brine)

Want the juiciest, most flavorful turkey of your life, with golden, crackly skin and zero buckets of sloshing water? Learning how to dry brine a turkey is the easiest way to get there. My rosemary citrus dry brine takes 5 minutes to mix: kosher salt, fresh rosemary, orange zest, black pepper and a pinch of allspice. Rub it on, let the fridge do the work for 1 to 3 days, and you’ll never go back!

I’ve been making Thanksgiving turkey for years, and I wet brined every single one until I switched to this dry brine. Now it’s the only way I do it. One of my readers, Chelsea, used this recipe for her very first Thanksgiving (22.5 lbs and 18 guests!) and said the white meat came out as juicy as a rotisserie chicken. That’s the magic of a dry brine.

For years and years I’ve been traditionally wet brining my Thanksgiving Turkey. It requires lots of water and often results in a big mess. Now that I’ve tried this much more simple Dry Brine Turkey Recipe, I may never go back to the wet brine again!

Dry Brine Turkey at a Glance

• Salt: 1 tablespoon Diamond Crystal kosher salt per 5 pounds of turkey (see the chart below for Morton).
• Optional for extra-crispy skin: 1 teaspoon baking powder per 5 pounds.
• Brine time: 24 hours minimum, 2 to 3 days is best.
• In the fridge: uncovered (or loosely covered), so the skin dries out.
• Roast: 350°F, about 13 minutes per pound, until 165°F in the thickest part of the breast and thigh.
• Rinse? No. Go straight from the fridge to the oven.

Why Dry Brine a Turkey?

A dry brine is simply salt and seasonings rubbed straight onto the turkey, then left to rest in the fridge. The salt draws a little moisture out of the meat, dissolves into it, and then gets pulled back in. That seasons the turkey all the way through and helps it hold onto its juices in the oven. Meanwhile, the cold, dry air of your fridge dries out the skin so it roasts up golden and crisp.

The best part? All you need is a roasting pan and your hands. You put the turkey right into the pan it cooks in on Thanksgiving Day. No buckets, no coolers, no gallons of salt water. Maybe even better than Grandma’s (shhhhhh, don’t tell Grandma!).

Dry Brine vs. Wet Brine: Which Is Better?

Both make a juicy turkey. I reach for a dry brine most years because it’s less mess and gives crispier skin.

	Dry Brine	Wet Brine
Mess	Minimal: just a roasting pan	Buckets, coolers and lots of water
Fridge Space	Fits on one shelf in the roasting pan	Needs a big container (or a cooler with ice)
Skin	Dries out, roasts up crisp and golden	Can stay soft unless you dry it well
Flavor	Concentrated turkey flavor, seasoned throughout	Very juicy, can taste a little watered down
Time	1–3 days	12–24 hours
Best For	Crispy skin and easy prep	Smoking, infusing flavor to the meat

If you love a wet brine, my Apple Cider Turkey Brine is the most popular recipe on this site, and my Citrus Herb Turkey Brine is a fresh, bright option. You can also follow my step-by-step tutorial for how to wet brine a turkey. Be sure to check out our post The Best Turkey Brine Recipes: Wet or Dry and How to Choose, where we go through different types of turkey brines, and give you an option for an simple turkey brine to get started.

Ingredients for This Dry Brine Turkey Recipe

The primary ingredient for any brine is salt, and the type of salt matters more than you’d think. Here’s what you’ll need (exact amounts are in the recipe card below):

• Kosher salt. I use Diamond Crystal kosher salt. If you have Morton kosher salt, use a little over half as much (see the chart). Skip table salt and fine sea salt. They’re much denser, so the same spoonful is nearly twice as salty and can make your turkey too salty.
• Fresh rosemary, finely minced. Fresh gives you the best flavor here.
• Orange zest. Use fresh oranges and a Microplane to grate off just the outer orange rind.
• Ground black pepper.
• Allspice. Just a pinch adds a warm, cozy holiday flavor.
• Baking powder (optional). Aluminum-free baking powder helps the skin brown and crisp. Make sure it’s baking powder, not baking soda!

Looking for turkey breast seasoning? Check out my Slow Cooker Turkey Breast, or scroll down for how to dry brine a turkey breast.

How Much Salt to Dry Brine a Turkey

The rule of thumb is 1 tablespoon of Diamond Crystal kosher salt for every 5 pounds of turkey. Use this chart to match your bird. The herbs, zest and spices stay the same for any turkey up to about 20 pounds.

Turkey weight	Diamond Crystal kosher salt	Morton kosher salt	Salt by weight	Baking powder (optional)
10 lbs.	2 Tbsp	1 Tbsp + ½ tsp	17 g	2 tsp
15 lbs.	3 Tbsp.	1 Tbsp + 2 tsp	25 g	1 Tbsp
20 lbs.	¼ cup	2¼ Tbsp	34 g	1 Tbsp + 1 tsp
25 lbs.	5 Tbsp.	2¾ Tbsp	42 g	1 Tbsp + 2 tsp

Have a kitchen scale? Weighing the salt is the most accurate way to go, no matter which brand you buy.

How to Dry Brine a Turkey: Step by Step

Step 1: Thaw your turkey

If you’ve purchased a frozen turkey, give it plenty of time to thaw in the refrigerator. Allow 24 hours for every 4 to 5 pounds. I recommend starting the thaw about a week before Thanksgiving, so you have time to brine as well. If you’re math impaired, no worries, here are some quick conversions:

Turkey Weight	Thawing Time in Fridge
4–12 lb	1-3 Days
12–16 lb	3-4 Days
16–20 lb	4-5 Days
20–24 lb	5-6 Days

Once it’s thawed, remove the neck and giblets from the cavity and pat the turkey dry with paper towels.

Step 2: Mix the dry brine

In a small bowl, stir together the kosher salt, rosemary, orange zest, pepper and allspice (plus baking powder, if using). Use your fingers to rub the zest and rosemary into the salt. It releases the oils and smells amazing.

Step 3: Rub the turkey with the brine

Where do I put the dry brine?

• Under the skin first. Gently loosen the skin over the breasts and thighs with your fingers, creating a pocket between the skin and the meat. Massage some brine directly onto the meat. This seasons the meat exceptionally well. Then lay the skin back in place.
• On the outside. Sprinkle the rest evenly over the top, legs, wings and back. Be generous, but aim for an even coating rather than clumps.
• In the cavity. Add a couple of teaspoons inside and rub it around.

Pro Tip: Don’t remove the skin! If it tears (mine did the first time!), just press it back into place. The skin is a moisture barrier that keeps the meat juicy.

Step 4: Refrigerate uncovered for 1 to 3 days

Place the turkey breast-side up right in the roasting pan you’ll cook it in. I love a disposable aluminum roasting pan for this. Then slide it into the fridge uncovered.

Leaving it uncovered lets the cold air dry out the skin, which is the secret to crispy, golden skin. If you’re worried about other foods in your fridge, cover it loosely with plastic wrap for the first day, then uncover it for the last 12 to 24 hours.

The skin will look dry, tight and a little translucent by day 2 or 3. That’s exactly what you want!

Note: You might not use all of the brine. I’ve included enough brine in this recipe for a 20+lb. turkey, so if you have a smaller bird, you will likely have extra. As long as you have a nice, even coating on all surfaces of your turkey, you’re good.

Step 5: Roast (no rinsing!)

When you’re ready to cook, don’t rinse the turkey. The salt has already soaked in. Brush the skin with melted butter or olive oil, tuck the wings under, and roast. Full roasting directions are below.

Step 6: Rest, then carve

Cover the turkey loosely with foil and let it rest 20 to 30 minutes before carving. The juices settle back into the meat instead of running all over your cutting board.

Can You Dry Brine a Frozen, Kosher, or Butterball Turkey?

Check your turkey’s label before you salt it. This is the number one way people end up with a salty turkey.

• Kosher turkeys are already salted during processing. Skip the salt and rub on just the rosemary, orange zest, pepper and allspice.
• “Enhanced,” “basted,” or “self-basting” turkeys (including many Butterball and supermarket birds) have been injected with a salt solution. The label usually says something like “contains up to 8% of a solution.” Cut the salt in the brine about in half, or skip it and use the herbs only.
• Fresh or “natural” turkeys with no added solution are perfect for a full dry brine.
• Frozen turkeys need to be thawed first, at least until the skin is soft enough to loosen. If you’re short on time, you can salt a mostly thawed bird and add an extra day in the fridge.

How to Roast a Dry Brined Turkey

What do I need to roast a turkey?

Along with your oven (obviously!), here are the tools you’ll need:

1. A roasting pan. I’m now a loyal user of disposable aluminum roasting pans! I actually got rid of my big, clunky roasting pan. I only used it for Thanksgiving and Christmas, and it was VERY hard to clean. You can brine your turkey right in the aluminum pan, and best of all, you don’t have to clean or store it. Set it on a sheet pan for support when you move it.
2. A meat thermometer. Don’t rely on the little plastic pop-up timer. It’s not reliable. I absolutely LOVE my Thermapen ONE Instant Read Digital Meat Thermometer. It’s the most accurate way to tell when your turkey is done. I also use it for my Orange Glazed Spiral Ham.
3. Aluminum foil. For tenting the turkey if the skin browns too fast, and for keeping it warm while it rests. I like Reynolds Wrap Heavy Duty Aluminum Foil.

How long do I cook a turkey in the oven?

Plan on about 13 minutes per pound at 350°F for an unstuffed turkey. For example, my 18 lb turkey roasted for about 3½ to 4 hours.

Turkey Weight	Approximate roasting time at 350°F
10-12 lbs	2¼–2¾ hours
12-14 lbs.	2¾–3 hours
14-18 lbs.	3–4 hours
18-20 lbs.	4–4½ hours
20-24 lbs.	4½–5¼ hours

The turkey is done when an instant-read thermometer reads 165°F in the thickest part of the breast and the thigh (not touching the bone). Start checking about three-quarters of the way through your estimated time.

Pro Tip: Make sure not to overcook your turkey. This is how it becomes dry! Your thermometer is your best friend here.

Before it goes in the oven

• Take the turkey out of the fridge 30 to 60 minutes before roasting so it cooks more evenly.
• Don’t rinse it. If there’s any liquid pooled on the skin, just blot it with a paper towel.
• Brush the skin with melted butter or olive oil. Chelsea tucked a few slices of butter under the skin, too. Delicious!
• If you like, tuck a halved orange and a few rosemary sprigs into the cavity for extra aroma.

Do I need to cover the turkey while it’s in the oven?

Not necessarily. I leave mine uncovered so the skin browns. If you notice the skin getting too dark, tent the bird loosely with foil for the rest of the cooking time.

Do I need to baste the turkey?

No. Some people swear by it, but over the years of cooking dozens of turkeys, I’ve never noticed a difference. Opening the oven also lets the heat out. The best ways to add flavor and moisture are 1) brining and 2) not overcooking.

How to Dry Brine a Turkey Breast (and Other Variations)

• Turkey breast: Hosting a smaller crowd? Use the same ratio: 1 tablespoon Diamond Crystal kosher salt per 5 pounds, so about 2 teaspoons for a 3 lb breast. Brine 12 to 24 hours, then roast at 375°F until the thickest part reads 165°F. For a hands-off version, try my Slow Cooker Turkey Breast.
• Spatchcocked turkey: Dry brine it exactly the same way. A flattened turkey roasts much faster, so start checking the temperature early.
• Smoked or grilled turkey: This dry brine works great on the smoker or grill. The dried skin takes on smoke and color beautifully.
• Herb swaps: Swap the rosemary for fresh thyme or sage, or use lemon zest instead of orange.
• Dry brine chicken: Same method, same ratio! Brine a whole chicken for 12 to 24 hours.

Dry Brine Turkey FAQs

You’re turkey game is strong! Don’t forget the Thanksgiving sides to go with your Turkey

• Boursin Mashed Potatoes
• Balsamic Honey Brussels Sprouts
• Sweet Potato Casserole with Marshmallows and Pecans
• Paula Deen’s Corn Casserole
• Hasselback Sweet Potatoes with Brown Sugar Pecan Crumble
• Homemade Cranberry Sauce with Apricots & Oranges
• Healthy Green Bean Casserole
• Parmesan Mashed Potatoes
• Everything Thanksgiving Stuffing
• Copycat Ruth’s Chris Sweet Potato Casserole Recipe
• Orange Glazed Green Beans with Cranberries by Cupcakes and Kale Chips
• What to Serve with Mashed Potatoes

Thanksgiving Desserts to Complete Your Holiday Meal

• Pumpkin Caramel Cream Cheese Poke Cake
• Pumpkin Meringue Pie
• Coconut Cream Pie
• Pumpkin Pie Tarts
• Apple Pie Tarts
• Pumpkin Sheet Cake
• Carmel Apple Cider Bundt Cake

Here’s my Dry Brine Turkey Recipe: