The JUICIEST Dry Brine Turkey | How To Prepare Thanksgiving Turkey

Discover how to prepare Thanksgiving turkey like never before!<br />
This dry brine turkey recipe is THE BOMB - and you'll never go back to your old turkey recipe!<br />
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**The Best Dry Brine Turkey Recipe for Thanksgiving**<br />
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Want to impress your guests with a juicy, flavorful turkey with perfectly crispy skin? This dry-brined turkey recipe will do just that!<br />
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### Ingredients for Dry Brine:<br />
- 1 (12-14 lb.) turkey (thawed)<br />
- 4 tbsp freshly cracked pepper (white, black, and pink)<br />
- ½ cup sea salt<br />
- 2 tbsp powdered onions<br />
- 2 tbsp powdered garlic<br />
- 1 tbsp smoked paprika<br />
- 1 tbsp honey crystals or brown sugar<br />
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### Ingredients for Glaze:<br />
- Fresh herbs: rosemary, sage, thyme, bay leaves<br />
- 4 garlic cloves, minced<br />
- 1/3 cup soy sauce<br />
- 1/3 cup red wine vinegar<br />
- 6 tbsp olive oil or melted butter<br />
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### Directions:<br />
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**1. Prepare the Turkey** <br />
Pat the turkey dry and break it down by removing the wings, legs, and backbone.<br />
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**2. Dry Brine** <br />
Mix the brine ingredients and coat the turkey. Refrigerate uncovered for 1-2 days.<br />
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**3. Prep for Baking** <br />
After brining, place the turkey on a foil-lined tray with a wire rack and let it sit at room temperature for 2-3 hours.<br />
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**4. Make the Glaze** <br />
Simmer herbs, garlic, soy sauce, vinegar, and honey crystals until the glaze thickens.<br />
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**5. Roast the Turkey** <br />
Preheat the oven to 425°F. Rub the turkey with oil and roast for 20-25 minutes, then reduce the heat to 300°F.<br />
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**6. Glaze and Finish** <br />
Brush the turkey with the glaze every 20 minutes, adding water to the tray as needed. Roast until the breast reaches 150°F and the thighs 170°F.<br />
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**7. Rest and Carve** <br />
Let the turkey rest for 30 minutes before carving.<br />
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Enjoy a flavorful, tender turkey with crispy skin, perfect for your Thanksgiving feast!<br />
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**Pro Tip**: Breaking down the turkey ensures even cooking, and dry-brining makes for a juicier bird with incredible flavor.<br />
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*****<br />
This content is strictly the opinion of Annette Reeder and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Annette Reeder nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.<br />
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