As the holiday season approaches, finding the right dish for your Thanksgiving table is essential. Try our easy dry-brined turkey recipe for a juicy and flavorful turkey that everyone will love.
We've got you covered with simple steps to season your turkey just right. Our tips help you keep your turkey moist, tasty, and hassle-free. Plus, a great turkey needs a great gravy, right? We'll show you a straightforward way to make delicious homemade turkey gravy that goes perfectly with your roast.
Don't forget the sides for a complete Thanksgiving feast. Pair your juicy turkey with favorites like Homemade Cranberry Sauce, Green Bean Casserole, Sausage Cornbread Stuffing, Sweet Potato Casserole with Pecan Streusel and Cheese Cornbread “Sopa Paraguaya”.It's a lineup that'll make your Thanksgiving meal classic and delicious! 🍁🦃🍽️
How to Make Dry Brined Turkey and Gravy
Note: The full instructions are provided in the recipe card below.
Preparation of the Turkey:
- Remove Truss: Start by removing and discarding the truss from the turkey legs. If the legs are held together by the skin, cut the skin to release them.
- Remove Giblets and Neck: Take out the giblets and neck from the turkey. You can either discard them or save them for making stock.
- Rinse and Clean: Rinse the turkey inside and out. Remove any excess fat and leftover pinfeathers. Pat the turkey dry with paper towels.
- Set Up for Brining: Place the turkey on a rimmed baking sheet lined with a wire rack.
Making the Dry Brine:
- Combine Brine Ingredients: In a small bowl, mix together brown sugar, kosher salt, thyme, rosemary, granulated garlic, granulated onion, sage, paprika, lemon zest, orange zest, and pepper.
- Apply the Brine: Rub the dry brine mixture over the entire surface of the turkey, including the cavity.
- Refrigerate: Let the turkey refrigerate for 12 hours to 2 days, covered loosely with plastic wrap or foil.
Roasting the Turkey:
- Bring to Room Temperature: Uncover the turkey and let it sit at room temperature for 1 hour before roasting.
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
- Prepare Butter Mixture: Melt butter in a saucepan, then mix in the zest and juice of 1 lemon and 1 teaspoon of freshly chopped thyme leaves. Set aside.
- Clean the Turkey: Brush off the dry brine from the turkey using damp paper towels.
- Stuff the Turkey: Stuff the turkey's cavity with a bunch of fresh thyme, halved lemon, and quartered garlic. Then, place chopped onion, carrots, and celery in the bottom of a roasting pan.
- Position Turkey for Roasting: Place the turkey on a roasting rack inside the pan. Tie the legs together loosely and tuck the wingtips under the body. Brush the butter mixture all over the turkey.
- Roast: Roast the turkey for approximately 2½ hours, basting occasionally with pan juices. The turkey is done when the internal temperature reaches 165°F in the thickest parts. If the skin browns too much, cover it loosely with foil.
- Rest the Turkey: Once roasted, transfer the turkey to a cutting board, cover with foil, and let it rest for 20 minutes.
Making the Gravy:
- Cook Onions in Butter: In a medium saucepan, melt butter over medium-low heat. Cook onions until lightly browned, about 15 minutes.
- Add Flour: Sprinkle flour into the pan and cook for 2-3 minutes, stirring continuously to eliminate raw flour taste.
- Deglaze with Alcohol: Pour in white wine, cognac, or brandy and cook for 2 minutes to evaporate alcohol.
- Add Liquids and Seasoning: Slowly pour in hot defatted turkey drippings and water while whisking to prevent lumps. Add Knorr Chicken Bouillon and pepper. Bring to a boil, then simmer until thickened, about 5 minutes, stirring occasionally.
- Finish with Herbs and Cream: Stir in herbs and cream. Taste and adjust seasoning with more Knorr Chicken Bouillon or salt and pepper as needed.
Remember that the saltiness can vary depending on the turkey drippings, so be cautious and add salt gradually.
Serving Suggestions:
When serving your Dry Brined Turkey, you can create a delicious meal by pairing it with the following dishes:
- Easy Savory Cornbread with Cheese and Anise Seeds: This unique cornbread variation, with its hint of anise and the richness of cheese, will add a flavorful twist to your meal. Serve it warm for a comforting side.
- Homemade Cranberry Sauce: The tartness and slight sweetness of cranberry sauce make it a classic accompaniment to turkey. It adds a burst of flavor and color to your plate.
- Mashed Potatoes: Creamy mashed potatoes are a must-have in a traditional turkey meal. They pair perfectly with gravy and provide a smooth texture contrast to the other dishes.
- Sausage Cornbread Stuffing: This stuffing, with its combination of savory sausage and cornbread, complements the turkey's flavors beautifully. It's a hearty side that adds depth to the meal.
- Cornbread: In addition to the savory cornbread with cheese and anise seeds, traditional cornbread can also be served. It's a versatile side that's loved for its sweet, buttery flavor.
Related Recipes:
- Sweet Potato Casserole with Marshmallows
- Spoonbread
- Crispy Roasted Potatoes
- Roasted Sweet Potatoes with Honey and Cinnamon
- Sausage Cornbread Stuffing,
- Sweet Potato Casserole with Pecan Streusel
Recipe
Easy Dry Brined Turkey
Ingredients
For The Dry Brined:
- (1) 12 to 14 Pounds fresh or frozen whole turkey, thawed. Giblets and neck removed; bird rinsed, patted dry, and at room temperature
- 3 tablespoons Kosher salt
- 1 tablespoon ground black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- ¼ cup light or brown sugar
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon regular or smoked paprika
- 1 large bunch of fresh thyme
- grated zest from 2 lemons (reserve the lemons for later use; quartered)
- grated zest from 1 orange
For the Brushing:
- 6 tablespoons unsalted butter , melted
- 1 teaspoon fresh thyme leaves, chopped or dried thyme
- 1 fresh lemon , zested and juiced
For the Vegetables:
- 1 large large sweet onion or yellow onion , peeled and quartered
- 2 large carrots , peeled and cut into 2-inch chunks
- 2 large stalks celery , cut into 2-inch pieces
- 1 head garlic , halved crosswise
- 1 lemon , quartered
For the Gravy:
- 1 stick unsalted butter
- 1 medium sweet or yellow onion , finely chopped
- ¼ cup all-purpose flour
- 2 cups water
- ½ cup hot defatted turkey dripping
- 2 tablespoons White wine, cognac or brandy
- 1 tablespoon heavy cream , optional
- 1 tablespoon chopped fresh herbs (such as thyme, sage, or rosemary)
- ½ teaspoon ground black pepper , or to taste
- ¼ teaspoon Knorr Chicken bouillon or kosher salt , adjust to taste
Instructions
Preparation of the Turkey:
- Remove Truss: Start by removing and discarding the truss from the turkey legs. If the legs are held together by the skin, cut the skin to release them.
- Remove Giblets and Neck: Take out the giblets and neck from the turkey. You can either discard them or save them for making stock.
- Rinse and Clean: Rinse the turkey inside and out. Remove any excess fat and leftover pinfeathers. Pat the turkey dry with paper towels.
- Set Up for Brining: Place the turkey on a rimmed baking sheet lined with a wire rack.
Making the Dry Brine:
- Combine Brine Ingredients: In a small bowl, mix together brown sugar, kosher salt, thyme, rosemary, granulated garlic, granulated onion, sage, paprika, lemon zest, orange zest, and pepper.
- Apply the Brine: Rub the dry brine mixture over the entire surface of the turkey, including the cavity.
- Refrigerate: Let the turkey refrigerate for 12 hours to 2 days, covered loosely with plastic wrap or foil.
Roasting the Turkey:
- Bring to Room Temperature: Uncover the turkey and let it sit at room temperature for 1 hour before roasting.
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
- Prepare Butter Mixture: Melt butter in a saucepan, then mix in the zest and juice of 1 lemon and 1 teaspoon of freshly chopped thyme leaves. Set aside.
- Clean the Turkey: Brush off the dry brine from the turkey using damp paper towels.
- Stuff the Turkey: Stuff the turkey's cavity with a bunch of fresh thyme, halved lemon, and quartered garlic. Then, place chopped onion, carrots, and celery in the bottom of a roasting pan.
- Position Turkey for Roasting: Place the turkey on a roasting rack inside the pan. Tie the legs together loosely and tuck the wingtips under the body. Brush the butter mixture all over the turkey.
- Roast: Roast the turkey for approximately 2½ hours, basting occasionally with pan juices. The turkey is done when the internal temperature reaches 165°F in the thickest parts. If the skin browns too much, cover it loosely with foil.
- Rest the Turkey: Once roasted, transfer the turkey to a cutting board, cover with foil, and let it rest for 20 minutes.
Making the Gravy:
- Cook Onions in Butter: In a medium saucepan, melt butter over medium-low heat. Cook onions until lightly browned, about 15 minutes.
- Add Flour: Sprinkle flour into the pan and cook for 2-3 minutes, stirring continuously to eliminate raw flour taste.
- Deglaze with Alcohol: Pour in white wine, cognac, or brandy and cook for 2 minutes to evaporate alcohol.
- Add Liquids and Seasoning: Slowly pour in hot defatted turkey drippings and water while whisking to prevent lumps. Add Knorr Chicken Bouillon and pepper. Bring to a boil, then simmer until thickened, about 5 minutes, stirring occasionally.
- Finish with Herbs and Cream: Stir in herbs and cream. Taste and adjust seasoning with more Knorr Chicken Bouillon or salt and pepper as needed.
- Remember that the saltiness can vary depending on the turkey drippings, so be cautious and add chicken bouillon or salt gradually.
Notes
- To store: dry Brined Turkey in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 325F oven for 20 to 30 minutes until heated through or in the microwave until you achieve your desired temperature. Store the Gravy in an airtight container in the refrigerator for up to 3 days.
- To reheat: Heat the gravy in a heavy-bottomed pot over medium heat, often whisking until warm. Whisk in 1 cup of additional liquid, using drippings, stock/broth, or a combination of the two, until the desired consistency is reached. Whisk in the additional liquid gradually, stirring after each addition.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.