Dry Brine Cheesecloth Turkey
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Looking for the perfect Thanksgiving turkey recipe that’s both simple and delicious? This dry-brined turkey, roasted under a butter-soaked cheesecloth for maximum flavor and juiciness, is sure to impress your guests.
No complicated brines or over-the-top seasoning—just straightforward ingredients and easy steps that guarantee a tender, juicy turkey with crispy, golden skin.
Dry brining allows salt to penetrate the meat, enhancing both flavor and moisture. It’s an easy, mess-free way to guarantee a juicy turkey with crisp skin—without the hassle of a liquid brine.
A butter-soaked cheesecloth keeps the turkey moist while it roasts and helps the skin brown evenly. It reduces the need for constant basting (although I still like to baste a couple of times) and ensures a golden, juicy turkey with minimal effort.
Whether you’re a first-time turkey roaster or a seasoned pro, this recipe will help you serve up the star of your holiday feast with confidence.
Why you’ll love this recipe
- Easy Preparation: Straightforward steps, even for beginners.
- No Messy Wet Brine: The dry brine saves time and effort.
- Butter Blanket: Keeps the turkey moist and ensures a perfectly crisp skin.
- Simple Seasoning: A few fresh ingredients in the cavity for great flavor.
- Crowd-Pleasing Results: Juicy, flavorful turkey every time—perfect for the holidays.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Turkey – Use a 12-15 pound young turkey. Estimate 1 ¼ pounds of uncooked turkey per person. Avoid pre-brined, kosher, or self-basting turkeys to control salt levels.
- Kosher Salt – I use Morton Kosher Salt. Avoid table salt or fine salt as can make the turkey too salty.
- Apple, Onion, Lemon – These aromatics are stuffed inside the turkey to add moisture, aroma, and mild flavor. You can swap the apple for celery or omit any based on preference.
- Fresh Herbs – I recommend 4-5 springs of fresh sage, fresh thyme, and fresh rosemary.
- Butter – Adds moisture and flavor. Use unsalted butter to help control salt levels.
Equipment Needed
- Cheesecloth – we are using a cheesecloth to create a “butter blanket” for the turkey.
- Roasting pan with rack – Make sure you have a roasting pan large enough for your bird. Also, I recommend not buying a roasting pan with collapsible handles. You don’t want to be messing with handles when you are trying to take a hot turkey out of the oven!
- Meat thermometer – I use and recommend this instant-read thermometer.
- Turkey baster
How to Cook a Turkey for Thanksgiving
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Thaw Turkey
4-5 Days Before Cooking: If starting with a frozen turkey, place it on a rimmed baking sheet and in the refrigerator to thaw. Thawing will take about 24 hours per 4 to 5 pounds of turkey.
Brine Turkey
24 Hours Before Cooking: Remove the turkey packaging, giblets, and neck from inside the turkey—discard or save for gravy (use the neck for this flavorful turkey neck gravy). Pat the turkey dry with a paper towel.
Rub kosher salt all over the turkey, including inside the neck and body cavities. Salt as much of the breast and thigh meat as possible without tearing the skin.
Place the turkey on a roasting rack in a pan, uncovered, in the refrigerator.
Pro Tip:
If your turkey will not fit in your fridge with the roasting rack you can place the turkey on a rimmed baking sheet instead.
Bring to Room Temperature
1 Hour Before Cooking: Remove the turkey from the fridge and let it sit at room temperature for 60 minutes.
Why bring to room temp? Bringing the turkey closer to room temperature helps it cook evenly, resulting in a juicy, perfectly roasted bird. If you place a cold turkey directly into the oven, the outer parts may cook faster than the center.
Add Aromatics
20 Minutes Before Cooking: Preheat the oven to 325°F. Stuff the turkey cavity with apple, onion, lemon, and fresh herbs (don’t overfill).
Cover with Butter-Soaked Cheesecloth
Unfold and layer a cheesecloth into 4 layers, cut to fit your roasting pan. Soak the cheesecloth in melted butter, then drape it over the turkey. Pour any remaining butter over the cheesecloth.
Roasting
Roast turkey for 2 ¾ hours – 4 hours, rotating the pan halfway through and basting the turkey with the pan drippings about every hour, if desired. The turkey is done when it reaches an internal temperature of 165°F.
Pro Tip:
If the turkey is browning too quickly, tent it loosely with foil.
Rest and Serve
Remove the cheesecloth from the turkey carefully (if it sticks, baste with drippings or use a bit of water to help release). Let the turkey rest, loosely tented with foil, for 30 minutes before carving.
Meanwhile, work on preparing your gravy. Make a rich, flavorful gravy from the turkey neck and drippings or make a no-drippings version if needed.
Why let your turkey rest before carving? Resting the turkey allows the juices to redistribute, making it easier to carve and ensuring a moist, flavorful bird.
Storage
Store leftover turkey in airtight containers for up to 3 days. Freeze turkey for up to 3 months.
Tips for a Stress-Free Turkey Dinner
- Choose a small turkey (no more than 15 pounds) for easier handling and quicker cooking.
- Plan for extra time. If you think your turkey will take 4 days to thaw, plan for 5. If you expect it to cook in 3 hours, allow for 4. (See the suggested schedule above.)
- Cook at a low temperature (325°F). Low and slow ensures even cooking and juicy turkey. Avoid higher temps to prevent overcooking.
- Let the turkey rest for at least 30 minutes to lock in juices before carving.
- Check out this video from NY Times food stylist Barrett Washburne on how to carve a roast turkey.
Best Side Dishes to Serve with Roast Turkey
No Thanksgiving feast is complete without sides!
- Party potatoes
- Stuffing
- Crockpot glazed carrots
- Creamed corn
- Jiffy cornbread casserole
- Old-fashioned potato rolls
Frequently Asked Questions
Yes! If you have a pre-brined or kosher turkey just skip the dry brine. Simply remove the turkey from its packaging the day before you cook it. Let it sit in the fridge overnight uncovered (helps the skin get nice and crispy when cooked).
No, do not rinse the turkey. The dry brine helps season and crisp the skin.
Don’t have a cheesecloth? No worries. Amazon can get you one in a jiffy (mine came overnight). Or you can skip using it. Instead, rub softened butter over the raw turkey and baste with melted butter and/or pan drippings every hour minutes throughout roasting.
Dry Brine Cheesecloth Turkey
Ingredients
- 12-15 pound turkey not pre-brined
- 2 ½ – 3 Tablespoons kosher salt
- ½ small apple halved
- ½ onion halved
- ½ lemon halved
- 4-5 sprigs fresh herbs sage, thyme, rosemary, etc…
- ¾ cup unsalted butter melted
Instructions
4-5 Days Before Cooking
- Thaw turkey in the refrigerator (if frozen).
24-48 Hours Before Cooking
- Remove packaging. Remove giblets package and neck from inside the turkey. Discard or save for making gravy, if desired.
- Pat the turkey dry with a paper towel.
- Rub kosher salt all over the turkey, including inside the neck and body cavities. Rub salt on as much of the breast and thigh meat as you can access without tearing the skin.
- Place the turkey breast side up on a rack in a roasting pan, uncovered, in the refrigerator.
1 Hour Before Cooking
- Remove from the refrigerator and allow turkey to sit at room temperature.
20 Minutes Before Cooking
- Preheat oven to 325℉ with a rack positioned on the lowest level. Stuff the turkey with the apple, onion, lemon, and fresh herbs (don't overstuff, the cavity shouldn't be more than half full).
- Unfold a cheesecloth completely. Then fold it in half, then half again, so it will have a total of 4 layers. Cut it to about the size of your roasting pan, so it will completely cover the top of the turkey. Soak the cheesecloth in melted butter and drape over the top of the turkey. Use a turkey baster to squeeze any remaining butter over the top of the cheesecloth.
- Roast turkey in the preheated oven for 2 ¾ hours – 4 hours, rotating the pan and basting the turkey with drippings about every hour, if desired. The turkey is done when it reaches an internal temperature of 165°F.
- Remove the turkey from the oven. Gently remove and discard the cheesecloth. If the cheesecloth sticks to the skin, pour a little water on the stuck part of the cheesecloth to help it release.
- Tent loosely with foil and let the turkey rest for 30 minutes before carving.
Notes
- Thawing the Turkey: Plan ahead! Thaw the turkey in the fridge for about 24 hours for every 4-5 pounds of turkey. For a 12-15 lb. turkey, this means 3-4 days. Then add a day since we want our turkey ready 24 hours earlier for bringing.
- Avoid Overstuffing: Keeping the cavity only half-full helps air circulate inside the turkey, ensuring even cooking.
- Cook Time Turkey takes approximately 13-15 minutes per pound at 325°F.
- How to Check for Doneness: Insert an instant read meat thermometer into the thickest part of the breast and the crease between the leg and thigh. Avoid touching bone with the thermometer, as this can give inaccurate readings. The turkey is done when it reaches a safe internal temp of 165°F.
- Leftovers: Leftover turkey is great for sandwiches, soups, or casseroles. Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Nutrition Note: The nutrition information below accounts for all ingredients used for both the turkey, including the salt for brining and the butter for the cheesecloth.
Nutrition
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