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Dry Brine for Turkey

By Molly Stevens

5.0

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Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. Dry brining involves sprinkling salt over the entire surface of a turkey and letting it sit for at least 12 hours and up to 2 days. It may look like a lot of salt, but keep in mind that the salt won't remain on the outside of the turkey and there needs to be enough salt to penetrate the entire thickness of the bird.

Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey.

See our Complete Guide to Brining for more on wet and dry brining.

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