• Skip to main content
  • Skip to primary sidebar

The Short Order Cook

menu icon
go to homepage
  • Recipes
  • Food & Fun
  • Products I Love
  • Travel & Dining
  • Meet Angela
    • Bluesky
    • Facebook
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Food & Fun
    • Products I Love
    • Travel & Dining
    • Meet Angela
    • Bluesky
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Home » Holidays

    Updated: Oct 2, 2023 · Published: Aug 16, 2022 · by Angela · This post may contain affiliate links · 67 Comments

    Dry Brine for Smoking a Turkey

    Jump to Recipe

    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.  

    pat salt for dry brine
    Pat the salt evenly over the turkey

    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!! 

    Turley next to salt and a plastic bag
    All you need to dry brine a turkey

    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!

    Turkey ready with the parts removed from the cavity.
    Turkey ready for dry brine

    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.

    Paper towel used to pat dry the turkey skin.
    Pat the turkey dry

    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.

    salt turkey for dry brine
    Pour salt over the turkey
    Salt rubbed on the turkey.
    Pat the salt evenly over the turkey

    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.

    Turkey in the bag!
    Turkey in the bag!

    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.

    Bagged turkey on a baking tray placed in the refrigerator.
    Refrigerate while dry brine works its magic
    hand massaging the turkey in the bag.
    massage & flip the bagged turkey 2x daily

    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!

    how to dry brine a turkey
    How to Dry Brine a Turkey PIN

    Product Recommendations for this Recipe:

    Morton Coarse Kosher Salt 16 oz. (Pack of 2)
    Morton Coarse Kosher Salt 16 oz. (Pack of 2)
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.

    Circulon Nonstick Roasting Pan / Roaster with Rack - 17 Inch x 13 Inch, Gray
    $49.99
    Circulon Nonstick Roasting Pan / Roaster with Rack - 17 Inch x 13 Inch, Gray
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.
    05/12/2025 08:26 pm GMT

    Charbroil® The Big Easy TRU-Infrared Cooking Technology Propane Gas Stainless Steel Oil-Less Turkey Fryer - 17102065
    $127.42
    Charbroil® The Big Easy TRU-Infrared Cooking Technology Propane Gas Stainless Steel Oil-Less Turkey Fryer - 17102065
    Buy Now
    As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.
    05/13/2025 06:37 am GMT

    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! 

    pat salt for dry brine on a turkey.

    Dry Brine for Smoking a Turkey

    Angela
    In just 3 days you can have the perfect holiday bird. When you dry brine a turkey, it is so moist and juicy. This works great for turkey, chicken, and other birds when smoking them. (also great if you oven roast or deep fry your turkey too!)
    5 from 6 votes
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 3 days d
    Total Time 3 days d
    Course Main Course
    Cuisine American
    Servings 10

    Equipment

    • baking sheet
    • 13-gallon unscented trash bag

    Ingredients
      

    • 1 TB kosher salt PER 4# OF TURKEY (or chicken)
    • Whole Turkey or chicken
    Prevent your screen from going dark

    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!
    Keyword dairy-free, gluten-free, grain-free, holiday, thanksgiving
    Tried this recipe?Let us know how it was!

    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. 

    • INSTANT POT (PRESSURE COOKER) CRANBERRY APPLE SAUCE in a jar
      Instant Pot Cranberry Apple Sauce
    • Whipped Sweet Potatoes featured two ramekins full of sweet potatoes with a red napkin spoon and fresh parsley on the table
      Whipped Sweet Potatoes
    • Sweet Potato Marshmallow Casserole featured overhead square casserole dish with toasted marshmallows on top
      Candied Sweet Potato & Marshmallow Casserole
    • Caramelized Brussel Sprouts with Brown Sugar, Bacon, & Blue Cheese featured
      Caramelized Brussels Sprouts with Brown Sugar, Bacon, & Blue Cheese
    • Plated oven-roasted green beans sprinkles with everything bagel seasoning
      Roasted Green Beans with Everything But the Bagel Seasoning
    • Crispy Air Fryer Keto Radishes featured side view of tiny plate with food ready to eat
      Crispy Air Fryer Keto Radishes
    • Slow Cooker Brown Sugar Acorn Squash featured plate with half a stuffed squash ready to eat and apple and whole squash in the background
      Slow Cooker Acorn Squash
    • Keto Cornbread Chaffles featured 3 fanned chaffles on the left and right is a partial bowl of chili w parsley
      Keto Cornbread Chaffles
    « ButcherBox vs Moink Box
    What to Serve with Chinese Chicken Salad »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Tamara | The Gutz Life says

      November 25, 2019 at 7:51 am

      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?

      Reply
      • Angela says

        November 25, 2019 at 7:05 pm

        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.

        Reply
    2. Charlene says

      November 25, 2019 at 8:28 am

      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!!

      Reply
      • Angela says

        November 25, 2019 at 7:03 pm

        Glad to help - the ratios work for chickens too so if you have a small chicken- viola - you are ratio ready!

        Reply
    3. Tamera says

      November 25, 2019 at 8:36 am

      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!

      Reply
      • Angela says

        November 25, 2019 at 7:02 pm

        Great, glad this will help.

        Reply
    4. Jill DeMasi says

      November 25, 2019 at 9:20 am

      This looks so yummy!

      Reply
    5. Beth says

      November 25, 2019 at 10:35 am

      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.

      Reply
    6. Brianna says

      November 25, 2019 at 11:05 am

      This looks like a delicious way to prepare a turkey! Thank you for this recipe. Your posts are always so great.

      Reply
      • Angela says

        November 25, 2019 at 7:00 pm

        Thanks so much, Brianna. I appreciate hearing that.

        Reply
    7. Suzan says

      November 25, 2019 at 11:38 am

      Thanks so much for the wonderfully thorough tutorial! Happy Holidays!

      Reply
    8. Lora Rovegna says

      November 25, 2019 at 11:57 am

      I greatly appreciate how clear and concise your directions were. Your process so easy to understand!

      Reply
    9. Nicole says

      November 25, 2019 at 12:03 pm

      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!!

      Reply
      • Angela says

        November 25, 2019 at 6:59 pm

        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.

        Reply
    10. Michelle says

      November 25, 2019 at 12:56 pm

      Thank you for the step by step instructions. This looks really good.

      Reply
    11. Holly Bird says

      November 25, 2019 at 1:43 pm

      Thank you! I had never thought about dry brining a turkey!! I might try this!

      Reply
      • Angela says

        November 25, 2019 at 6:55 pm

        Oh, you must. I guarantee you will never cook a turkey (or chicken) without this step again - so easy and worth the planning ahead.

        Reply
    12. Candice says

      November 25, 2019 at 4:36 pm

      I've only done a wet brine but I will have to try the dry.

      Reply
      • Angela says

        November 25, 2019 at 6:56 pm

        Go for it, so amazing and saves all that liquid/fridge space a wet brine requires.

        Reply
    13. Caitlin Westwood says

      November 25, 2019 at 4:44 pm

      Wow I have never tried this, but after reading this I am going to have to!

      Reply
      • Angela says

        November 25, 2019 at 6:55 pm

        Please do, it is worth the extra time.

        Reply
    14. Heather says

      November 25, 2019 at 4:57 pm

      Thanks for the tip. I will keep this for when I do cook a turkey. I get Thanksgiving off!

      Reply
      • Angela says

        November 25, 2019 at 6:54 pm

        Oh lucky you. Enjoy your holiday.

        Reply
    15. jody says

      November 25, 2019 at 5:29 pm

      This sounds like it would be good. Thank you for sharing.

      Reply
    16. Eva says

      November 25, 2019 at 6:04 pm

      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

      Reply
      • Angela says

        November 25, 2019 at 6:53 pm

        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.

        Reply
    17. Jen says

      November 25, 2019 at 6:13 pm

      Such great - and timely information! Thank you!

      Reply
    18. Lisa Manderino says

      November 25, 2019 at 8:14 pm

      This is going to be super helpful this Thanksgiving!

      Reply
    19. jen says

      November 25, 2019 at 8:41 pm

      Cool recipe. I'll pass it along to my husband the cook 🙂

      Reply
    20. Robin says

      November 26, 2019 at 7:34 am

      I have never heard of this! Sounds like it really works too 🙂 I agree about the not washing of the turkey lol

      Reply
      • Angela says

        November 26, 2019 at 4:33 pm

        Another team - no wash! Give the dry brine a try - you will not be disappointed.

        Reply
    21. Lisa says

      November 26, 2019 at 7:40 am

      Excellent directions for someone who has never done this before. We love the suggestions of items to go along with it.

      Reply
      • Angela says

        November 26, 2019 at 4:31 pm

        Thank you. Glad it is easy to follow.

        Reply
    22. Lisa says

      November 26, 2019 at 8:30 am

      Thank you for this! Great to know this week.

      Reply
    23. Katherine Wolfe says

      November 26, 2019 at 9:43 am

      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!}

      Reply
      • Angela says

        November 26, 2019 at 4:30 pm

        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.

        Reply
    24. Noelle Collins says

      November 26, 2019 at 11:45 am

      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!

      Reply
      • Angela says

        November 26, 2019 at 4:29 pm

        You should try it, so worth it. It is NOT salty at all.

        Reply
    25. Maria Gustafsson says

      November 26, 2019 at 12:14 pm

      That's some pretty serious dedication to the perfect turkey! I am sure it will be delicious, have a great Thanksgiving.

      Reply
      • Angela says

        November 26, 2019 at 4:28 pm

        Thanks, it is actually so easy. The kids laugh at the whole "turkey massage" step every day.

        Reply
    26. Christina Furnival says

      November 26, 2019 at 7:27 pm

      I am literally salivating as I read your post! I totally agree that a dry brine is a must!!

      Reply
    27. Tracy says

      November 28, 2019 at 6:10 pm

      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!

      Reply
    28. Cindy says

      November 28, 2019 at 6:15 pm

      How interesting! As you know I don’t eat meat but what a fascinating process.

      Reply
      • Angela says

        November 28, 2019 at 9:39 pm

        Thank you for reading and commenting.

        Reply
    29. Haley Kelley says

      December 01, 2019 at 10:43 am

      This looks like a project for sure! Great job!

      Reply
    30. Jenna says

      December 04, 2019 at 12:16 pm

      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?

      Reply
      • Angela says

        December 04, 2019 at 7:18 pm

        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)

        Reply
    31. Tricia Snow says

      December 07, 2019 at 6:44 pm

      What a great idea! I agree with you about the wet brine. Too much!

      Reply
    32. Deborah says

      October 04, 2020 at 12:36 pm

      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!

      Reply
      • Angela says

        October 04, 2020 at 2:38 pm

        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.

        Reply
    33. Nisha says

      October 27, 2020 at 9:19 am

      5 stars
      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.

      Reply
      • Angela says

        October 27, 2020 at 9:39 am

        Thanks, Nisha, the dry brine really does help the meat tenderize

        Reply
    34. Leah says

      October 27, 2020 at 7:11 pm

      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!

      Reply
      • Angela says

        October 27, 2020 at 7:16 pm

        Great, glad I could help give you some confidence to cook the perfect holiday turkey.

        Reply
    35. saif says

      October 28, 2020 at 5:07 am

      5 stars
      Thanks for sharing this informative post. Now I know how to brine a turkey with confident.

      Reply
    36. Jacqueline Debono says

      October 29, 2020 at 4:02 am

      5 stars
      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!! 🙁

      Reply
      • Angela says

        October 29, 2020 at 7:01 pm

        I hope you have a lovely holiday and enjoy this turkey brine recipe even if it is an intimate small gathering.

        Reply
    37. Lathiya says

      November 08, 2020 at 1:07 pm

      5 stars
      This is such a helpful post right in time for Thanksgiving. Awesome tips.

      Reply
      • Angela says

        November 08, 2020 at 5:10 pm

        I am so glad this recipe guide for a turkey dry brine was helpful for you.

        Reply
    38. Helen at the Lazy Gastronome says

      November 19, 2020 at 10:04 am

      Thanks for sharing at the What's for Dinner party! Have a lovely rest of the week.

      Reply
    39. Hannah says

      November 14, 2021 at 7:15 am

      5 stars
      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.

      Reply
    40. Linda Williams says

      November 15, 2021 at 11:31 am

      5 stars
      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.

      Reply
      • Angela says

        November 15, 2021 at 12:49 pm

        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.

        Reply
    41. Ryan Forsyth says

      November 20, 2023 at 12:45 pm

      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?

      Reply
      • Angela says

        November 25, 2023 at 2:20 pm

        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.

        Reply
    42. Fish says

      November 28, 2024 at 8:14 am

      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

      Reply
      • Angela says

        December 02, 2024 at 8:43 am

        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.

        Reply

    Primary Sidebar

    Angela the short order cook on a step stool reaching into the top kitchen cupboard.

    Hi, I'm Angela I’m Angela, a petite mom that loves to cook, eat, drink, & explore all things food. As a former personal chef & caterer, I specialize in family recipes that taste great & are easy to make. I rely on my trusty stool every day to create & test recipes I know you will love.

    More about me →

    This site has links to products/services that may make us a commission. #ad

    Popular

    • Red Velvet Brownies with Cake Mix cut in squares on a counter with white chocolate chips.
      Red Velvet Brownies with Cake Mix
    • Deep Fried Sweet Potato Fries featured close up with dipping sauces on the bottom
      Deep-Fried Sweet Potato Fries
    • 4- Ingredient Key Lime Pie in graham cracker crust topped with whipped cream.
      Easy 4- Ingredient Key Lime Pie
    • Naked Chicken Wings on a plate.
      Naked Chicken Wings
    • How to Cook Turkey Bacon in the Microwave Oven featured
      How to Cook Turkey Bacon in the Microwave Oven
    • Fried Spaghetti with Eggs featured closeup overhead of bowl filled and topped with parmesan and parsley
      Fried Spaghetti with Eggs
    • Chocolate Marshmallow Ice Cream Overhead two bowls of ice cream and black napkin.
      Chocolate Marshmallow Ice Cream
    • A set of black pots and pans.
      Best Pots & Pans for Gas Stove
    Try Audible Plus
    Join Amazon Prime - Watch Thousands of Movies & TV Shows Anytime - Start Free Trial Now
    Create an Amazon Wedding Registry
    Shop Amazon - Create an Amazon Baby Registry

    The Short Order Cook LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

    Top Categories

    • Main Dishes
    • Desserts
    • Italian
    • Holidays
    • Southern
    • Recipe Roundups

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Service
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me
    • Meet Angela
    • Meet the Family

    Copyright © 2019- 2025 The Short Order Cook LLC, All Rights Reserved. All recipes, original photos, and articles on this site are the property of The Short Order Cook LLC. You are welcome to share an original photo ONLY with an accompanying do-follow link to this site. Publishing any item as if it were your own is prohibited & illegal. The Short Order Cook tests every recipe & never uses AI to create recipes or images.

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read Privacy Policy
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT