By Becky Hardin
Updated Nov 17, 2025
This year, I am going to forgo the traditional bird and try a Dry Brined Turkey instead. I find it’s a great way to add flavor and juiciness without using any extra fat or oils. Plus, the brine is really easy to make—all I need is some salt, pepper, and a few herbs.
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5-Star Review
“This was my first year hosting Thanksgiving and my first ever turkey to cook. I followed the recipe exactly as written and it turned out amazing!!! I will be making it again for Christmas!” -Regina
Easy Dry Brined Turkey Recipe
A dry brine is a salt rub that is applied to the surface of meat to naturally draw out moisture and create a brine from the natural juices inside the meat. I find it works really well on turkey and it helps me avoid a messy kitchen.
For this brine, I used ingredients that are simple and easy to find, and the process is quick and straightforward. Best of all, the result is a juicy, flavorful turkey that will have my guests coming back for seconds.
Although this seasoning tastes great as is, every now and then I like to change things up. Sometimes, I’ll add onion powder, oregano, or poultry seasoning. Or, in place of the sage and thyme, I’ll use dried basil, dried parsley, Italian seasoning , dried chives, or marjoram. For a spicy dry brine, I like adding a bit of cayenne pepper.
Tips for Beginners
- Choose the right turkey . Don’t use a pre-seasoned, kosher, salt-injected, or self-basting turkey. Using a salt brine on this type of turkey will make it too salty. Make sure your turkey is fully thawed before you brine it.
- Use kosher or sea salt . You want to use kosher salt or coarse sea salt; fine or table salt will make your turkey too salty
- For better brine penetration and flavor. Apply some of the brine between the meat and the skin.
- The bigger the bird, the longer you should dry brine . Dry brine for a minimum of 2 hours or up to 2 days.
- Cook time should be based on the weight. For every 1 pound of turkey, it should take about 11-13 minutes to roast .
Ingredients1x2x3x
- ▢ 1 (12 lb.) whole turkey thawed
- ▢ ½ cup unsalted butter 1 stick
- ▢ 3 tbsp kosher salt
- ▢ 3 tbsp smoked paprika
- ▢ 2 tbsp chili powder
- ▢ 3 tbsp dark brown sugar
- ▢ 2 tsp rubbed sage
- ▢ 2 tsp dried thyme
- ▢ 2 tsp ground black pepper
- ▢ 2 tsp garlic powder
- ▢ 1 onion quartered
- ▢ 3 bay leaves
- ▢ ½ cup freshly squeezed orange juice from about 2 oranges, blood orange or grapefruit also work
Video
Instructions
- Remove everything from the inside of the turkey cavities and pat dry. 1 (12 lb.) whole turkey
- Loosen the skin of the turkey and rub the butter underneath. Rub the outside with any remaining butter. ½ cup unsalted butter
- Combine the salt, paprika, chili powder, brown sugar, sage, thyme, black pepper and garlic powder together, save 3 tablespoons to add to the orange juice. Rub the herbs over the entire turkey, making sure all the surface is coated. 3 tbsp kosher salt, 3 tbsp smoked paprika, 2 tbsp chili powder, 3 tbsp dark brown sugar, 2 tsp rubbed sage, 2 tsp dried thyme, 2 tsp ground black pepper, 2 tsp garlic powder
- Let the turkey sit in the refrigerator for at least 2 hours or up to 2 days.
- Towards the end of the brining time, preheat oven to 350°F. Place your oven rack in the bottom third of the oven.
- Place the onion at the bottom of a roaster pan, then place the turkey on top. Add the bay leaves to the pan, add the seasoning to the orange juice, and spoon it around, being careful not to wash the rub off. 1 onion, 3 bay leaves, ½ cup freshly squeezed orange juice
- Tie the legs together and twist the wings under the turkey.
- Place the turkey in the oven and bake for 2-2½ hours. Spoon the drippings over the entire turkey every 30 minutes. Rotate the turkey halfway through cooking so it roasts more evenly. Use a meat thermometer to check for doneness. Once the thermometer registers 165°F, the turkey is cooked.
- Remove and let the turkey rest for 15 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Dry Brine a Turkey Step by Step
Prep the turkey: Remove everything from the inside of a 12 lb. turkey and pat dry.
Loosen the skin of the turkey, rub ½ cup of butter underneath the skin, and rub some on the outside.
Prepare the dry brine : Combine the 3 tbsp kosher salt, 3 tbsp smoked paprika, 2 tbsp chili powder, 3 tbsp dark brown sugar, 2 tsp rubbed sage, 2 tsp dried thyme, 2 tsp ground black pepper, and 2 tsp garlic powder. Put aside 3 tbsp to add to the orange juice.
Rub the mixture over the turkey, making sure the entire surface is covered.
Marinate the turkey: Let the turkey sit in the refrigerator for at least 2 hours or up to 2 days. Towards the end of the brining time, preheat the oven to 350°F and place the oven rack in the bottom third of the oven.
Place the turkey in the pan : Place 1 onion at the bottom of a roaster pan, then place the turkey on top. Add 3 bay leaves to the pan, add the seasoning mixture to ½ cup of orange juice, and pour it on and around the turkey, being careful not to wash the rub off.
Tie the turkey legs together and twist the wings under the turkey.
Cook the turkey: Place the turkey in the oven and bake for 2-2½ hours. Every 30 minutes or so, spoon the drippings over the turkey. Halfway through the cooking, rotate the turkey so it roasts evenly. Use a meat thermometer to check for doneness. Once the thermometer registers 165°F, the turkey is cooked.
Remove and let the turkey rest for 15 minutes before serving.
Serve: Serve the juicy turkey and enjoy.
How to Store
You can dry brine a turkey for as few as 2 hours to up to 2 days before cooking. For extra crispy turkey skin, leave the dry-brined turkey uncovered in the refrigerator for up to 24 hours to dry out the skin before cooking it.
Store leftover dry brined turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered with foil in a 300°F oven for 20-30 minutes.
Freeze dry brined turkey in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing turkey whole; always cut it into portions first.
Serving Suggestions
I find almost any side will pair perfectly with this dry brined turkey. Some of my favorite go-tos include a simple crockpot mashed potatoes , this quintessential crockpot green bean casserole , or Instant Pot sweet potato casserole . When I’m in the mood for stuffing, I’ll prepare sausage stuffing .
more thanksgiving turkey recipes
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Thanksgiving Turkey Breast
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Bacon Wrapped Turkey Breast
Dry Brined Turkey Recipe
Ingredients
- 1 (12 lb.) whole turkey thawed
- ½ cup unsalted butter 1 stick
- 3 tbsp kosher salt
- 3 tbsp smoked paprika
- 2 tbsp chili powder
- 3 tbsp dark brown sugar
- 2 tsp rubbed sage
- 2 tsp dried thyme
- 2 tsp ground black pepper
- 2 tsp garlic powder
- 1 onion quartered
- 3 bay leaves
- ½ cup freshly squeezed orange juice from about 2 oranges, blood orange or grapefruit also work
Instructions
- Remove everything from the inside of the turkey cavities and pat dry. 1 (12 lb.) whole turkey
- Loosen the skin of the turkey and rub the butter underneath. Rub the outside with any remaining butter. ½ cup unsalted butter
- Combine the salt, paprika, chili powder, brown sugar, sage, thyme, black pepper and garlic powder together, save 3 tablespoons to add to the orange juice. Rub the herbs over the entire turkey, making sure all the surface is coated. 3 tbsp kosher salt, 3 tbsp smoked paprika, 2 tbsp chili powder, 3 tbsp dark brown sugar, 2 tsp rubbed sage, 2 tsp dried thyme, 2 tsp ground black pepper, 2 tsp garlic powder
- Let the turkey sit in the refrigerator for at least 2 hours or up to 2 days.
- Towards the end of the brining time, preheat oven to 350°F. Place your oven rack in the bottom third of the oven.
- Place the onion at the bottom of a roaster pan, then place the turkey on top. Add the bay leaves to the pan, add the seasoning to the orange juice, and spoon it around, being careful not to wash the rub off. 1 onion, 3 bay leaves, ½ cup freshly squeezed orange juice
- Tie the legs together and twist the wings under the turkey.
- Place the turkey in the oven and bake for 2-2½ hours. Spoon the drippings over the entire turkey every 30 minutes. Rotate the turkey halfway through cooking so it roasts more evenly. Use a meat thermometer to check for doneness. Once the thermometer registers 165°F, the turkey is cooked.
- Remove and let the turkey rest for 15 minutes before serving.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
