The Secret to a Juicy, Flavorful Turkey! I’ve tried just about every turkey-roasting method out there, and dry brining simply is the best.♡ Seriously, nothing comes close to the flavor, juiciness, and beautifully crisp golden skin that a dry brine delivers.It deeply seasons the turkey all the way through (not just the skin!), helps the meat stay super tender, and dries out the skin so it can roast up incredibly crisp without any fuss.

All you need is a simple mix of salt and spices and some hang time in the fridge and you’ll be good to go — no basting, no soaking, no complicated steps required! I’ve gathered all of my best tips and tricks below to hopefully take all of the guesswork out of the process.And I’ve also put together a turkey timeline, a step-by-step carving guide, plus instructions for making turkey gravy from the drippings.(Or my favorite mushroom gravy is a fantastic option if you’d like to make the gravy ahead of time!) My hope is that this guide gives you everything you need to walk into your turkey day feeling calm, prepared, and genuinely excited about the feast ahead.

Let’s do this!! Ingredients Here are all of the ingredients you’ll need to make this dry-brined roast turkey recipe: Turkey (12–14 pounds): A medium-sized turkey cooks evenly, stays juicy, and fits comfortably in most roasting pans.(See note below about different sizes of turkeys.) Always be sure your turkey fully thawed so the dry brine can

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