Remove the turkey from the packaging.

Cooking a dry brined turkey in the oven. Get all the news you need in your inbox. Decide whether you want to spatchcock your turkey or not! Web brining a turkey using the wet or dry method — though the dry is favorable — is still a good practice to achieve that goal.

It sits and cooks in its own juices making it tender and juicy. Web since there’s no water involved here, a dry brine technically isn’t brining. Roast at 400°f for 20 minutes to brown the skin, then turn the temperature down to 325°f and roast until done.

Dry brining results in the juiciest, most flavorful turkey i've made in 15 years of making turkeys. 4 sprigs of fresh rosemary. Web instructions thaw turkey:

Ensure your frozen turkey is fully thawed before you start the brining process. 4 cloves of garlic, smashed. Preheat the oven to (convection roast mode if you have it) 450°f.

Each brining method has its pros and cons. Web yes, you read it right! Web dry brining, also known as salting, simply means rubbing the turkey down with salt, letting it rest in the refrigerator for 24 to 72 hours, and then roasting it.

Grind together the bay leaf and dried thyme with the salt in a spice grinder or small food processor. Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. Web directions pat turkey dry with paper towels.