Here’s how to dry brine a thanksgiving turkey with salt, pepper, rosemary, brown sugar, and lemon zest to perfectly prep your bird for the big day.

From the recipe collection of Tara Ippolito

Dry brining your turkey is a total game changer. Instead of soaking it in a messy bucket of liquid, you just rub on some salt and seasonings, pop it in the fridge, and let the magic happen. The result? Juicy, flavorful meat and the crispiest, most golden skin you’ve ever had. It’s easier, cleaner, and the flavor payoff is unbelievable—once you dry brine, you’ll never go back.

This recipe takes all the guesswork out of making the perfect Thanksgiving turkey. I’ve tested it over and over to get that ideal balance of salt, sugar, herbs, and citrus that makes the turkey juicy, flavorful, and golden every single time. It’s simple to follow, doesn’t require any fancy ingredients, and gives you incredible results with minimal effort. Trust me, once you try this method, you’ll wonder why you ever did it any other way.

What Is Dry Brining

Dry brining is a simple way to season and tenderize your turkey without using any liquid. You just rub the bird with a blend of salt and seasonings, then let it rest in the fridge for a day or two so the salt can work its magic. It pulls out moisture, seasoning the meat from the inside, and making it super juicy and flavorful when roasted.

Why Dry Brine?

Dry brining your turkey is one of those little secrets that makes a huge difference. It locks in moisture, adds incredible flavor, and gives you that crispy, golden skin everyone loves. Plus, there’s no sloshing around a giant bucket of wet brine. It’s way easier and way less mess. Once you try it this way, you’ll never go back to doing it the old-fashioned way again.

Ingredients

Here are the ingredients that you’ll need to dry brine your thanksgiving day turkey. You can find the full measurements in the recipe card below.

Kosher Salt- It’s coarse enough to grab onto the turkey’s skin and dissolve slowly, but not so coarse that it won’t stick.
Light Brown Sugar- It doesn’t just sweeten the deal. It balances the brine, deepens the flavor, and helps the turkey roast to that perfect golden-brown glow.
Fresh Rosemary- Infuses the turkey with that cozy, herby aroma that makes your whole house smell like Thanksgiving heaven.
Black Pepper- A little freshly cracked black pepper goes a long way here. It adds just the right amount of warmth and depth to balance the salt, herbs, and sugar in the brine.
Lemon Zest- Adds a burst of freshness that lifts the whole brine. It brightens up the herbs, balances the salt, and gives the turkey a subtle citrusy note.

Step By Step Instructions

Here’s the instructions on how to perfectly brine your Thanksgiving turkey along with some personal notes. You can find the full ingredients list along with instructions on the recipe card below.

First, prep the turkey by taking it out of the packaging, remove giblets, neck, and plastic cages or pop-up thermometers. Pat the turkey as dry as possible.

NOTE: Be sure that your turkey is thawed completely before prepping it.

Now, mix the salt, brown sugar, chopped rosemary, black pepper and lemon zest together. Rub the mixture into the meat, under and over the skin and inside the cavity.

PRO TIP: I like to wear food safe gloves when doing this step. There’s no better tool then a cooks hands and this will help get the brine all over while protecting them.

Then, place the turkey onto the roasting rack inside your roasting pan and place into the refrigerator, uncovered for 1-2 days.

PRO TIP: If you’ve got the time, let the turkey sit for two days. One day will still do the trick, but two is even better!

Finally, remove the turkey from the refrigerator about 45 minutes before choosing your favorite cooking method.

Do I Have To Rinse The Brine Off?

No, you don’t need to rinse the brine off the turkey. You’d wash away all that flavorful seasoning. Instead, just pat the turkey dry really well with paper towels before roasting. This removes any surface moisture and helps the skin get extra crispy and golden in the oven.

All that salt has already done its job. It’s been absorbed into the meat to season it from the inside out, so there’s nothing you need to rinse off.