Dry Brined Turkey


  • 10-12 lbs. turkey
  • 1/3-1/2 cup kosher salt
  • 1 tablespoon sugar
  • 1/2 teaspoon white pepper
  • 4 tablespoons olive oil
  • 2 tablespoons fresh herbs (sage, thyme, parsley, etc.)
  • 1 cup white wine


In a small mixing bowl combine the kosher salt, sugar and white pepper. Place turkey in a small pan and rub mixture all over the outside of the turkey and inside the cavity. Place in the refrigerator for up to 8 hours. Place in a clean sink and rinse well. Dry with paper towels and place in the roasting pan.

Preheat the oven to 425 degrees. Then rub the outside of the turkey with olive oil and sprinkle with the chopped herbs. Pour in the wine. Place in the oven and roast for 30 minutes. Turn oven down to 325 degrees and cook for 2-3 hours basting every 45 minutes until turkey is 165 degrees on an instant-read thermometer. Take out of oven and let rest for at least 30 minutes.

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