When you want an amazing moist bird, using a dry brine for smoking a turkey is the best thing you can do. It is easy and really elevates your turkey to a juicy status like nothing else. For the perfect holiday bird, a dry brine is a turkey flavor boost essential.
In just 3 days and a few easy steps, you will have the moistest and incredibly juicy bird you have ever had. My recipe to dry brine a turkey is simple and easy, and all you need is your turkey, salt, and a bag.
Just remember you do need to plan ahead. That is really the hardest part of a dry brine, remembering to start this a few days before you want to cook your turkey, chicken, or other bird. Salt makes a simple brine with a lot of flavor and impact and I highly recommend you make this a Thanksgiving Turkey Tradition!
What is a Dry Brine?
I am a huge fan of the dry brine method. If you have not heard of what a dry brine is, it simply means "pre-salt". By salting a turkey or any other poultry for several days before cooking, you are allowing the meat to break down like a natural tenderizer. It is an easy and relatively clean process. Not to mention it only takes 2 ingredients; your turkey and salt!
Seriously, no one should NOT be doing this. I recommend this method for turkeys and chickens. I have done this method for several years now and I get so many compliments on how amazing the turkey comes out year after year.
I know many people wet brine which includes a huge bucket of solution that the turkey needs to soak in for days. I have to admit I have never tried it but the fact that almost my entire refrigerator for days will be taken over by this massive concoction is just not something I am ready to commit any time or space for. I mean who has all that extra space in their refrigerator during the holidays?
Dry Brine All The Way!!
Why Dry Brine a Turkey?
The simple answer is to retain moisture and flavor. Plus it results in the most amazing tender meat. But how this exactly works is a bit of food science. I am no Alton Brown but to put it into simple terms, the process of dry brining is a form of osmosis.
The salt draws out the juices and passes it through the bird. As the salt dissolves into the juices, it begins turning into a natural brine without any other liquid needed (no huge bucket of solution). This dry brine is a natural process that is then reabsorbed into the meat and begins breaking down the muscle proteins so they are succulent instead of tough.
How Much Turkey Per Person
Before you start the dry brine, let's make sure you buy the right-sized turkey. To know how much turkey per person, follow the guide below. This will help you know how many pounds of turkey per person so you buy enough. And if you love leftovers, always add a few extra pounds!
The rule of thumb is to make 1- 1 ½ pounds of turkey per person. This is the bird size including the bones so this will yield less meat per person. If you have a few sides with your bird or have big eaters in the group, get 1.5 pounds of turkey per person. If you are having a large buffet or many appetizers, sides, another main course like ham, and desserts (like on Thanksgiving) you may only need 1 pound per person. This is true if your group are light eaters or there are a lot of children to calculate for.
For 1.5# of turkey per person here is what you need to buy. This includes how much turkey to make for larger groups or catering events, such as for 30, 50, or even 100 people. Keep in mind you may need to buy more than one turkey to feed a large group. The average weight of a Thanksgiving turkey is 25 pounds. Hens are smaller at 17 pounds and tom turkeys can average up to 40 pounds.
- 8 people = 12 pounds of turkey
- 10 people = 15 pounds of turkey
- 12 people = 18 pounds of turkey
- 16 people = 24 pounds of turkey
- 20 people = 30 pounds of turkey
- 25 people = 37.5 pounds of turkey
- 30 people = 45 pounds of turkey
- 50 people = 75 pounds of turkey
- 100 people = 150 pounds of turkey * that's a lot of birds
Salt to Turkey Ratios:
The rule of thumb is 1 TB of kosher salt for every 4 pounds of turkey. For this post, I am working with an almost 15# turkey so the amount of salt used is 4 TB which is equal to ¼ cup. I tend to round up, the salt will all get worked in since there is no way to 'over salt" and have too much dry brine.
1 Tablespoon of kosher salt = every 4 pounds of turkey (or chicken)
Salt = Moisture!
1 TB salt = 0-4# bird
2 TB salt = 5-8# bird
3 TB salt = 9-12# bird
4 TB salt = 13-16# bird
5 TB salt = 17-20# bird
6 TB salt = 21-24# bird
How Many Days to Dry Brine a Turkey?
I believe 3 days are ideal but aim for at least 24 hours before you plan to cook your bird. For Thanksgiving, I begin this process typically on Sunday evening. That gives me 3 full days to brine. We typically eat around lunchtime on Thursday, which means the bird goes in the oven pretty early and I want at least 3 full days for my bird to brine.
Steps for Dry Brining a Turkey:
Cut open the packaging to remove the turkey. Next, remove the turkey parts that are packaged within the turkey carcass (typically neck bone, heart, liver, etc). Discard or save for other uses later, like turkey neck soup!
I do NOT rinse my poultry before cooking. There are two sides to this debate and I am on the, do not wash the bird side. HERE IS WHY YOU SHOULD NOT WASH YOUR TURKEY OR CHICKEN!
I pat the skin dry as much as possible. This is so that any moisture does not start to dissolve the salt immediately. The key is to have the salt absorb slowly and work its magic through the skin and into the meat below.
At this point, I measure out my salt and start with the breast side up. On this side, I tend to use about ⅔ of the salt. I sprinkle it all over the skin facing up and concentrate on the breasts and thighs the most. This is because these areas are not only a very meaty section but can be the first part to dry out when cooking. Therefore, the more dry brine in that area, the better. For the underside, the wings and bottom of the thighs are where I concentrate the salt.
Once the entire bird is coated and the salt is patted on evenly to stick, it is ready for the refrigerator. With the assistance of my husband, we get the bird into a large bag. I use a large 13-gallon trash bag (UNSCENTED is key). I then twist the tie so it is closed. The bagged turkey goes on a baking sheet into my refrigerator. This is where it will stay until Thursday morning.
However, every day I will rotate the bird each morning and each evening so it can be breast up at times and breast down at times. Each time I rotate, I will also "massage" the bird through the bag and work that salt in.
When it is time to cook your bird, simply remove it from the sealed bag. Pat it dry. There is no reason to rinse it, the bird will not be "salty". Then season your bird for smoking on your smoker.
This dry brine is versatile and is great also if you are oven roasting, deep-frying, or BBQ the turkey. This year we will be frying ours at a friend's house. He has mastered this and will be teaching Ian how best to do it and to stay safe. I cannot wait!
How Long to Smoke a Turkey
Cook time on a turkey when smoking is all about two things; how big your bird is and the temperature at which you will be smoking it. Here is the ultimate Turkey Smoking Time Chart when smoking it is between 225° and 250° and the bird is 100% defrosted.
Making sure you have the best smoker for turkeys is key. It needs to be big enough for what size bird you want or the number you will be cooking.
Smoked Turkey Cook Times, 30 minutes per pound:
When smoking a turkey between 225° - 250°, the rule of thumb is to cook it for about 30 minutes per pound. This is for an unstuffed bird that has been brined on a smoker where the temperature is holding steady. Any fluctuation higher or lower and the bird will be done either earlier or later. Make sure you are using a good-quality instant-ready meat thermometer to ensure the turkey is cooked to the right internal temperature.
8 - 10 pounds = 4-5 hours
12 pounds = 6 hours
15 pounds = 7-7.5 hours
18 pounds = 8.5-9 hours
20 pounds = 10-11 hours
** if your smoker runs hot, turkey takes about 15 minutes per pound **
Top Tip
Make sure your turkey has reached an internal temperature of 165° to be sure it is done. Check either the middle of the breast or the innermost part of the thigh. When it is done, move the smoked turkey to a rimmed baking pan and tent it with foil.
DO NOT cut into the turkey right away. Let the bird rest for about 30-60 minutes (depending on the size of your bird) before cutting into it. This ensures the turkey meat stays moist and all the juices do not run out of it by cutting it immediately.
There is no better way to prepare your holiday turkey. You will wonder why you have not been doing this all these years. Prepare to get so many compliments and for people to ask you how you did it. Let them know it is so easy and share the step-by-step guide here. Happy Holidays!
Product Recommendations for this Recipe:
The Short Order Cook is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps with the costs of running the blog. Thank you!
Dry Brine for Smoking a Turkey
Equipment
- baking sheet
- 13-gallon unscented trash bag
Ingredients
- 1 TB kosher salt PER 4# OF TURKEY (or chicken)
- Whole Turkey or chicken
Instructions
- Cut open the packaging to remove the turkey. Next, remove the turkey parts that are packaged within the turkey carcass (typically neck bone, heart, liver, etc). Discard or save for other uses later, like turkey neck soup!
- I pat the skin dry as much as possible. This is so that any moisture does not start to dissolve the salt immediately. The key is to have the salt absorb slowly and work its magic through the skin and into the meat below.
- At this point, I measure out my salt and start with the breast side up. On this side, I tend to use about ⅔ of the salt. I sprinkle it all over the skin facing up and concentrate on the breasts and thighs the most. This is because these areas are not only a very meaty section but can be the first part to dry out when cooking. Therefore, the more dry brine in that area, the better. For the underside, the wings and bottom of the thighs are where I concentrate the salt.
- Once the entire bird is coated and the salt is patted on evenly to stick, it is ready for the refrigerator. With the assistance of my husband, we get the bird into a large bag. I use a large 13-gallon trash bag (UNSCENTED is key). I then twist tie it closed. The bagged turkey goes on a baking sheet into my refrigerator.
- Every day I will rotate the bird each morning and each evening so it can be breast up at times and breast down at times. Each time I rotate, I will also “massage” the bird through the bag and work that salt in.
- When it is time to cook your bird, simply remove it from the sealed bag. Pat it dry. There is no reason to rinse it, the bird will not be “salty”. Then season, dressing, roast, smoke, fry, or whatever next steps you do.
- How long to cook a turkey times are listed above. Enjoy!
WHAT TO SERVE WITH TURKEY:
Whether you are serving turkey on Thanksgiving, Christmas, or any special family meal, here are the best side dishes to serve with turkey. I have shared my favorites including keto-friendly, healthy, decadent, and kid-approved recipes. So enjoy one of these potatoes, vegetables, or holiday favorites with your turkey.
Tamara | The Gutz Life says
I have never done this !
I am going to give it a try at Christmas (we celebrated Thanksgiving in Canada a few weeks ago and I missed doing this then).
Do you rinse the salt after the 3 days before cooking?
Angela says
You do not rinse the salt off. I simply wipe down the bird for any moisture that is on the surface due to brine process. If you deep fry a turkey that is super important since it needs to be a very dry bird to not splatter the oil. When I roast my bird, I slather it in butter, herbs, and spices. I wipe it down beforehand also but not as necessary to be perfectly dry. The bird will NOT be "salty" and there is no need to rinse.
Charlene says
Just in time for Thanksgiving!! Thanks for including ratios based on bird size. I seem to always have a different sized bird than the recipes are including. Thanks!!
Angela says
Glad to help - the ratios work for chickens too so if you have a small chicken- viola - you are ratio ready!
Tamera says
We're hosting Thanksgiving for the first time this year, and I really had no idea about what to do for brining. So happy I stumbled upon this!
Angela says
Great, glad this will help.
Jill DeMasi says
This looks so yummy!
Beth says
I love a brined turkey. And if you hven't had one - you can't stop eating them. They are so delicious. Thanks for sharing. The pictures are very ehlpful.
Brianna says
This looks like a delicious way to prepare a turkey! Thank you for this recipe. Your posts are always so great.
Angela says
Thanks so much, Brianna. I appreciate hearing that.
Suzan says
Thanks so much for the wonderfully thorough tutorial! Happy Holidays!
Lora Rovegna says
I greatly appreciate how clear and concise your directions were. Your process so easy to understand!
Nicole says
Totally doing this for our turkey this year. I have wanted to brine the turkey for years now but never have because of the whole where will I put the large container of liquid question. This method is brilliant! I can't wait to see how it turns out. Happy Thanksgiving!!
Angela says
I am so happy you found the answer to your brine dreams. The large vat of liquid is the #1 reason why I have never tried a liquid brine. This solves that and makes it seriously amazing. Please come back and let me know how it turns out. Even better, tag me on social media when you post pictures of that amazing bird! Happy Thanksgiving.
Michelle says
Thank you for the step by step instructions. This looks really good.
Holly Bird says
Thank you! I had never thought about dry brining a turkey!! I might try this!
Angela says
Oh, you must. I guarantee you will never cook a turkey (or chicken) without this step again - so easy and worth the planning ahead.
Candice says
I've only done a wet brine but I will have to try the dry.
Angela says
Go for it, so amazing and saves all that liquid/fridge space a wet brine requires.
Caitlin Westwood says
Wow I have never tried this, but after reading this I am going to have to!
Angela says
Please do, it is worth the extra time.
Heather says
Thanks for the tip. I will keep this for when I do cook a turkey. I get Thanksgiving off!
Angela says
Oh lucky you. Enjoy your holiday.
jody says
This sounds like it would be good. Thank you for sharing.
Eva says
I'm almost sad I'm not making a turkey for Thanksgiving this year. Someone else is, and I don't know her well enough to tell her to prep it this way so I can taste it. LOL Seriously though, I may make one for Christmas, and if I do, I'm DEFINITELY going to give it a try. By the way, I can't even wrap my mind around how gross it would be to use a scented trash bag. Ick! lol
Angela says
Eva, you crack me up. When hubby went to get the bag for me this year, that is all we had. Thankfully the next-door neighbor had an unscented but most of their bags were scented too. So I felt compelled to warn people just in case... And yes YOU MUST try this out. Even if you try on a roasted chicken. It is worth it, seriously! Let me know how it turns out, please. Your photos are always make my day.
Jen says
Such great - and timely information! Thank you!
Lisa Manderino says
This is going to be super helpful this Thanksgiving!
jen says
Cool recipe. I'll pass it along to my husband the cook 🙂
Robin says
I have never heard of this! Sounds like it really works too 🙂 I agree about the not washing of the turkey lol
Angela says
Another team - no wash! Give the dry brine a try - you will not be disappointed.
Lisa says
Excellent directions for someone who has never done this before. We love the suggestions of items to go along with it.
Angela says
Thank you. Glad it is easy to follow.
Lisa says
Thank you for this! Great to know this week.
Katherine Wolfe says
Wet brining in a bucket is easy if you live in frigid temperatures because you just put that bad bird in the garage! 😉 But, even so, this looks much easier. I may need to give this a try. {By the way, I love your unscented trash bag tip...nobody wants a lavender or lemon scented turkey!}
Angela says
Haha, seriously lavender turkey - no thanks, but maybe onto something strangely delicious? Here in CA we, for the most part, do not have the bucket in the garage option like you do.
Noelle Collins says
I have never tried to brine a turkey before. I always thought it would be too salty. I may have to give this a try!
Angela says
You should try it, so worth it. It is NOT salty at all.
Maria Gustafsson says
That's some pretty serious dedication to the perfect turkey! I am sure it will be delicious, have a great Thanksgiving.
Angela says
Thanks, it is actually so easy. The kids laugh at the whole "turkey massage" step every day.
Christina Furnival says
I am literally salivating as I read your post! I totally agree that a dry brine is a must!!
Tracy says
I have never tried to dry brine a turkey. I'll have to save this for when we are ready to make the extra bird in our freezer!
Cindy says
How interesting! As you know I don’t eat meat but what a fascinating process.
Angela says
Thank you for reading and commenting.
Haley Kelley says
This looks like a project for sure! Great job!
Jenna says
I'm not a big fan of turkey at all and we usually fry our turkey. I wonder if it would make fried turkeys taste better?
Angela says
It sure does, we did the dry brine and deep-fried ours this year. It was delicious, zero leftovers! (btw, not really a turkey fan here either)
Tricia Snow says
What a great idea! I agree with you about the wet brine. Too much!
Deborah says
Thanks so much for sharing this method of brining a turkey. I have never tried this, but am eager to try it this year! Makes so much more sense than having a tub of brine solution in the fridge. That's not happening at my house as my fridge is much too small! Thanks again!
Angela says
You are welcome. I am glad you found my dry brine recipe and really hope you give it a try this Thanksgiving. The huge tub of brine liquid doesn't work for many folks and this is the perfect answer.
Nisha says
Wow, such a detailed and informative post on how to dry brine and will be helpful to many of us. It's interesting how this process helps tenderize the meat and so it becomes succulent instead of tough. I'm sure this method will make it taste very delicious as well.
Angela says
Thanks, Nisha, the dry brine really does help the meat tenderize
Leah says
I’m 30 years old and have made a full turkey only one time, while in college for me and my roomie. I definitely did not do any brining of any kind and it was pretty dry! Thanks for all this information, turkeys are intimidating to me but I’m feeling much more confident!
Angela says
Great, glad I could help give you some confidence to cook the perfect holiday turkey.
saif says
Thanks for sharing this informative post. Now I know how to brine a turkey with confident.
Jacqueline Debono says
I never knew that you could dry brine a turkey. Definitely going to give this a go next time I cook a whole bird, maybe for Christmas if there are enough guests around the table this year!! 🙁
Angela says
I hope you have a lovely holiday and enjoy this turkey brine recipe even if it is an intimate small gathering.
Lathiya says
This is such a helpful post right in time for Thanksgiving. Awesome tips.
Angela says
I am so glad this recipe guide for a turkey dry brine was helpful for you.
Helen at the Lazy Gastronome says
Thanks for sharing at the What's for Dinner party! Have a lovely rest of the week.
Hannah says
Glad I found this recipe again. I tried the dry brine last year and forgot to Pin this. I am doing it this year for 3 turkeys. We always donate 2 cooked to the senior center and they raved last year so I did not want to disappoint and show up with a dry bird this time. Thank you so much for this recipe.
Linda Williams says
I put my turkey in a turkey bag and put it in a roaster. Willis be ok to do it this way after I dry brine it? Could you please answer my question. I wouldn't want to ruin my turkey.
Angela says
If it is an oven-safe bag to cook in and safe for the oven, then it is safe to dry brine it in there and then cook it.
Ryan Forsyth says
I followed dry brining, except it is uncovered in the fridge, in a pan. The bird is releasing a lot of natural juices. Should I drain juice? Or let it sit in its natural juices? Should I turn the bird every day?
Angela says
Sorry I didn't see this earlier. The liquid could be left or removed, I honestly have never had very much release. Rotating it once a day does yield best results.
Fish says
I use dry brines for all my smoking. I would recommend that you spatchcock your turkey to allow for more salt penetration and an even cooking whether it is smoking or in the oven
Angela says
I have always wanted to try that. There is something about the full bird presentation at the holidays that has always stopped me but one day I will for sure.