Raw turkey in roasting pan with seasoned dry brine partially rubbed in.

How to Dry Brine a Turkey Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Rest Time: 48 hours
  • Cook Time: 0 minutes
  • Total Time: 48 hours 15 minutes
  • Yield: About 6 oz. 1x
  • Category: Spice Blend
  • Method: Brine
  • Cuisine: American


Try a dry brine for your Thanksgiving turkey! It adds flavor and moisture, plus gives you wonderfully crispy skin.


  • 1/4 cup kosher salt
  • 2 Tbsp. onion powder
  • 2 Tbsp. dried sage
  • 1 Tbsp. dried thyme
  • 1 Tbsp. garlic powder
  • 1 Tbsp. ground rosemary
  • 1 (10-12 lb.) whole turkey*, thawed


  1. In a medium bowl whisk together kosher salt, onion powder, sage, thyme, garlic powder, and rosemary until well combined.
  2. Place turkey on rack in roasting pan. Rub salt mixture all over turkey, including inside the cavity.
  3. Refrigerate, uncovered, for 24 to 48 hours.
  4. Proceed to cook your turkey with your favorite recipe.

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*Avoid purchasing a turkey labeled “kosher,” “enhanced,” or “self-basting,” which are typically already brined before packaging.