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Martha Stewart-Inspired Dry Brine Turkey

Close-up of Martha Stewart-Inspired Dry Brine Turkey showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart dry brine turkey, dry brine turkey recipe, roast turkey, Thanksgiving turkey, holiday turkey, dry brined turkey, kosher salt turkey, crispy skin turkey, easy roast turkey, American turkey dinner

Find it online: https://marthadishes.com/martha-stewart-dry-brine-turkey-recipe/