Dry Brined Turkey

from ButterYum
makes one 12-14 pound turkey


  • 12-14 pound turkey (thawed if applicable)
  • 6 tablespoons kosher salt
  • 4 tablespoons unsalted butter, softened
  • kosher salt and pepper for sprinkling
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 1 large stalk celery, sliced
  • 2 cups water


  1. Remove neck, giblets, etc from inside turkey; reserve for gravy.
  2. Rinse turkey well and dry thoroughly with paper towels; place on half sheet pan.
  3. Sprinkle turkey inside and out with salt, refrigerate uncovered for 24 hours.  
  4. Preheat oven to 325F and place oven rack in the lower third position.
  5. Rinse turkey well of all salt and dry thoroughly with paper towels.
  6. Place a roasting rack into a large roasting pan; add sliced onion, carrot, celery and water.  
  7. Smear softened butter all over turkey and sprinkle lightly with kosher salt and pepper; place on roasting rack.  
  8. Place turkey in oven, uncovered, and roast for 15-18 minutes per pound or until the meat in the thickest part of the thigh registers 165F.  
  9. Remove from oven and rest for 30-40 minutes.  Strain pan drippings and use to make gravy.