Martha Stewart Dry Brine Turkey Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart dry brine turkey is a holiday centerpiece that earns its place at the table. A rub of kosher salt, brown sugar, and dried herbs sits on the bird for a day or two, seasoning the meat all the way through and leaving the skin deeply golden and crisp. The meat turns out juicy and savory, with a faint sweetness and warm spice from the allspice. This version is inspired by Martha Stewart’s classic entertaining style, though it is an original adaptation and not her verified recipe.

Plan on about 30 minutes of hands-on work and roughly 4 hours in the oven, plus 24 to 48 hours of chilling time before that, so the total runs close to 65 hours. The method itself is simple: rub, chill, roast, rest. It suits a holiday dinner best, but it works just as well for a weekend gathering or a potluck where you want to serve something impressive without last-minute fuss.

Why This Martha Stewart Dry Brine Turkey Works

The dry brine does the heavy lifting. Salt draws moisture to the surface, dissolves, and then gets pulled back into the meat, seasoning it from the inside out while the brown sugar helps the skin brown. Leaving the bird uncovered in the fridge dries the surface, and a dry surface is what gives you crackly skin instead of a pale, soft one.

Loosening the skin over the breast and thighs matters just as much. It lets the salt mixture sit directly against the meat, so the flavor goes deeper than a surface rub. The allspice is a small addition, but it rounds out the herbs and makes the turkey taste fuller.

What You’ll Love About It

You get seasoned meat all the way through, not just on the surface, and skin that crisps beautifully in a hot oven. The work is front-loaded, so roasting day is mostly hands-off. It also holds well for a crowd, feeding 12 with plenty of leftovers.

Ingredients

Here is everything you need for a 14 to 16 pound bird. Have it thawed and the giblets and neck removed before you start.

• 1 whole turkey, 14 to 16 pounds (6.4 to 7.3kg) — thawed if frozen, giblets and neck removed.

For the Dry Brine

• 3 tablespoons (54g) kosher salt — use kosher, not table salt, which is much saltier by volume.
• 3 tablespoons (38g) packed light brown sugar
• 2 teaspoons (4g) dried thyme
• 1 teaspoon (2g) dried sage
• 1 teaspoon (2g) freshly ground black pepper
• 1/2 teaspoon (1g) ground allspice

For Roasting

• 1 medium yellow onion — quartered.
• 1 medium lemon — quartered.
• 1 medium head garlic — halved crosswise.
• 4 sprigs fresh thyme
• 2 tablespoons (28g) unsalted butter — melted.
• 1 cup (240ml) chicken broth — for the bottom of the pan.

Equipment

• Rimmed baking sheet — with a wire rack that fits inside.
• Roasting pan — with a rack, large enough for a 16 pound bird.
• Instant-read thermometer — for checking the thigh.
• Small bowl — for mixing the brine.
• Kitchen twine — to tie the legs.
• Basting brush — for the melted butter.
• Foil — to tent the breast if it darkens early.

How to Make Martha Stewart Dry Brine Turkey

Step 1: Dry and Loosen the Skin

Pat the turkey completely dry inside and out with paper towels, then set it on a wire rack in a rimmed baking sheet. Use your fingers to loosen the skin over the breast and thighs without tearing it, so the brine can reach the meat underneath. Work slowly near the openings where the skin is thinnest.

Step 2: Apply the Dry Brine

Stir together 3 tablespoons (54g) kosher salt, 3 tablespoons (38g) brown sugar, 2 teaspoons (4g) dried thyme, 1 teaspoon (2g) dried sage, 1 teaspoon (2g) black pepper, and 1/2 teaspoon (1g) allspice in a small bowl until evenly combined. Rub it all over the turkey, including the cavity and under the loosened skin, using every bit. Do not rinse the bird at any point, or you will wash away the seasoning.

Step 3: Chill Uncovered

Refrigerate the turkey uncovered for 24 to 48 hours on the lowest shelf, where nothing can drip onto it. By the end the skin should look dry and slightly translucent. That dry surface is what produces crisp skin, so resist covering it.

Step 4: Bring to Room Temperature

About 1 hour before roasting, take the turkey out of the refrigerator and let it stand at room temperature. Set a rack in the lower third of the oven and preheat to 350°F (175°C). Starting with a bird that is not ice cold helps it cook more evenly.

Step 5: Fill the Cavity and Butter the Skin

Stuff the cavity with the quartered onion, quartered lemon, halved head of garlic, and 4 sprigs fresh thyme. Tie the legs together with kitchen twine and tuck the wing tips under the body. Brush 2 tablespoons (28g) melted butter over the breast and thighs; it helps the skin brown evenly without making it soggy.

Step 6: Roast and Baste

Place the turkey breast side up on a rack in a roasting pan and pour 1 cup (240ml) chicken broth into the bottom of the pan. Roast uncovered, basting once after 45 minutes with the pan juices, until the skin is deep golden brown. Keep the basting to that single pass so the oven stays hot.

Step 7: Roast to Temperature

Continue roasting until a meat thermometer inserted into the thickest part of the thigh, without touching bone, reads 165°F (74°C), about 3 to 3 3/4 hours total. If the breast browns too quickly, tent it loosely with foil; do not tent the whole bird or the skin will steam and soften. Check early and often near the end, since ovens vary.

Step 8: Rest Before Carving

Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving. The internal temperature will rise another 5 to 10°F (3 to 6°C) as it rests. Carving too soon lets the juices run out and dries the meat.

Step 9: Carve and Serve

Carve the turkey, discarding the aromatics from the cavity. Serve with the pan juices spooned over the sliced meat, or strain the juices into a saucepan and simmer to make a simple gravy. Taste the juices first, since the brine is salty and they may need a little broth to loosen them.

What to Serve With It

Mashed potatoes and a rich gravy are the natural pairing, with green beans or roasted carrots alongside and a dish of cranberry sauce for brightness. Warm dinner rolls round out the plate, and a pitcher of apple cider or lemonade keeps things easy for a crowd.

Tips for the Best Results

• Weigh the salt — grams are far more reliable than spoonfuls here.
• Use a rack — air circulates under the bird for even browning.
• Check the thigh — the breast reaches temperature first, so test the leg.
• Keep the oven closed — every peek drops the heat and slows roasting.
• Rest fully — the full 30 minutes keeps the slices moist.
• Taste the juices — they carry plenty of salt from the brine.

Easy Variations

Swap the dried thyme for dried rosemary, using the same 2 teaspoons (4g), for a more piney flavor. Add the finely grated zest of the lemon to the brine and skip the lemon quarters in the cavity. For a smoky note, stir 1 teaspoon (2g) smoked paprika into the salt mixture before rubbing.

Storing and Reheating

• Refrigerate — keep leftovers in an airtight container for up to 4 days.
• Freeze — pack sliced turkey in freezer bags for up to 3 months.
• Make ahead — apply the brine up to 48 hours before roasting.
• Reheat — warm covered at 300°F (150°C) for 15 to 20 minutes to 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving, based on 12 servings.

FAQs

Where did dry brine turkey come from?

Dry brining borrows from the long-standing practice of salting meat ahead of cooking to season it and improve texture. Home cooks moved the idea from steaks and chops to whole birds as a way to get seasoned meat and crisp skin without a wet brine. It has since become a common Thanksgiving technique in American kitchens.

Can I make this Martha Stewart dry brine turkey recipe ahead?

Yes, the brine can go on up to 48 hours before roasting, which is the ideal make-ahead window for entertaining. You can also roast and carve the bird a day ahead, then reheat the sliced meat gently with a splash of broth.

What if I only have table salt?

Table salt is much denser than kosher salt, so 3 tablespoons would make the bird far too salty. Use about half the volume, roughly 1 1/2 tablespoons, and weigh it if you can. Fine sea salt falls in between the two, so measure carefully.

Why is my turkey still dry after brining?

Dry meat usually means it went past 165°F (74°C) or was carved too soon. Pull it the moment the thigh reads 165°F (74°C) and let it rest the full 30 minutes before slicing. Also check that your thermometer is accurate, since a reading a few degrees high will overcook the bird.

Martha Stewart-Inspired Dry Brine Turkey

Print Recipe

A crisp-skinned, deeply seasoned roast turkey inspired by Martha Stewart’s classic entertaining style. The dry brine — a simple rub of kosher salt, brown sugar, and aromatics — is applied days ahead so the bird stays exceptionally juicy and the skin browns beautifully. It is an original adaptation, not her verified recipe.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 240
• Total Time: 3900
• Yield: 12 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 whole turkey, 14 to 16 pounds (6.4 to 7.3kg), thawed if frozen, giblets and neck removed

For the Dry Brine

• 3 tablespoons (54g) kosher salt
• 3 tablespoons (38g) packed light brown sugar
• 2 teaspoons (4g) dried thyme
• 1 teaspoon (2g) dried sage
• 1 teaspoon (2g) freshly ground black pepper
• 1/2 teaspoon (1g) ground allspice

For the Roasting

• 1 medium yellow onion, quartered
• 1 medium lemon, quartered
• 1 medium head garlic, halved crosswise
• 4 sprigs fresh thyme
• 2 tablespoons (28g) unsalted butter, melted
• 1 cup (240ml) chicken broth, for the pan

Instructions

1. Pat the turkey completely dry inside and out with paper towels. Place it on a wire rack set in a rimmed baking sheet. Loosen the skin over the breast and thighs with your fingers without tearing it, so the brine can reach the meat.
2. Stir together the kosher salt, brown sugar, dried thyme, dried sage, black pepper, and allspice in a small bowl until evenly combined. Rub the mixture all over the turkey, including the cavity and under the loosened skin, using every bit; do not rinse the bird at any point, or you will wash away the seasoning.
3. Refrigerate the turkey uncovered for 24 to 48 hours, placing it on the lowest shelf. The skin should look dry and slightly translucent by the end; this dry surface is what produces crisp skin, so resist covering it.
4. About 1 hour before roasting, remove the turkey from the refrigerator and let it stand at room temperature. Set a rack in the lower third of the oven and preheat to 350°F (175°C).
5. Stuff the cavity with the onion, lemon, garlic, and fresh thyme. Tie the legs together with kitchen twine and tuck the wing tips under the body. Brush the melted butter over the breast and thighs; the butter helps the skin brown evenly without making it soggy.
6. Place the turkey breast side up on a rack in a roasting pan and pour the chicken broth into the bottom of the pan. Roast uncovered, basting once after 45 minutes with pan juices, until the skin is deep golden brown.
7. Continue roasting until a meat thermometer inserted into the thickest part of the thigh, without touching bone, reads 165°F (74°C), about 3 to 3 3/4 hours total. If the breast browns too quickly, tent it loosely with foil; do not tent the whole bird or the skin will steam and soften.
8. Transfer the turkey to a carving board, tent loosely with foil, and rest for 30 minutes before carving. The internal temperature will rise another 5 to 10°F (3 to 6°C) as it rests; carving too soon lets the juices run out and dries the meat.
9. Carve the turkey, discarding the aromatics from the cavity. Serve with the pan juices spooned over the sliced meat, or strain the juices into a saucepan and simmer to make a simple gravy.

Notes

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Freeze sliced turkey in freezer bags for up to 3 months; thaw overnight in the refrigerator. Reheat gently in a 300°F (150°C) oven, covered with foil and moistened with a splash of chicken broth, for 15 to 20 minutes, or until heated through. The dry brine can be applied up to 48 hours ahead, making this an ideal make-ahead centerpiece for entertaining.

Nutrition

• Calories: 524
• Sugar: 3g
• Sodium: 1950mg
• Saturated Fat: 8g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 66g
• Cholesterol: 221mg

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