Ehran’s Guide to a Great Thanksgiving Turkey

Every year, customers ask how I cook my own Thanksgiving turkey. My answer usually surprises them because it is remarkably simple.

For years, people assumed that wet brining was the secret to a juicy turkey. I never thought the mess was worth it. Plus, wet brining takes up a tremendous amount of space, and I have seen too many people resort to storing a turkey in a cold garage or on a porch because it will not fit in the refrigerator. That's not something I'd recommend, even during a chilly Chicago November.

Instead, I use a dry brine. It is easier, less messy, and consistently produces a flavorful, juicy turkey with beautifully browned skin. I've recommended this method to Homestead Meats customers for over a decade, and I have lost count of how many former wet-briners now use it every Thanksgiving.

This approach was inspired by a New York Times recipe I came across years ago. Over time, I have simplified it and added a few tweaks of my own.

Two Days Before Thanksgiving

If possible, begin prepping the turkey two days before you plan to cook it. If you only have one day, don't worry. It still works very well.

Pat the turkey dry and rub it generously with kosher salt, using about 1 tablespoon for every 3 pounds of turkey. Work some of the salt under the skin whenever you can, and do not forget the cavity.

Place the turkey in a food-safe plastic bag. Homestead provides a large, sturdy bag with each turkey. Set the bag on a rimmed pan and place it in the refrigerator. During the brining period, turn the turkey over once or twice so the seasoning distributes evenly.

That is it. No buckets of water and no elaborate brining setup.

Before the Turkey Goes Into the Oven

About 45 minutes before roasting, remove the turkey from the refrigerator and pat the skin dry if there is any moisture on the surface. There is no need to rinse away the salt.

Preheat your oven to 450°F.

Season the cavity with freshly ground black pepper. The original Times recipe recommended inserting a halved onion along with a few sprigs of thyme and parsley. Sometimes I will augment this base with a little rosemary, a half a lemon or apple, or even a favorite seasoning blend depending on my mood. The aromatics are not something to stress over. They are simply another opportunity to add your favorite flavors.

Tie the legs together with kitchen twine.

Next, gently loosen the skin over the breast and spread softened butter underneath. If I have rendered duck fat on hand, that is usually my first choice because I enjoy the richness it adds, but butter works perfectly well. Rub a little over the thighs also, then finish with another light grinding of black pepper over the outside of the bird.

Roasting the Turkey

Roast the turkey at 450°F for about 30 minutes to give the skin a head start on browning.

Reduce the oven temperature to 350°F, loosely cover the turkey with foil, and pour about 1½ cups of dry white wine into the roasting pan. I prefer wine to stock because the turkey will create flavorful drippings of its own, while the wine adds something a little different.

Roast at 350°F, allowing about 12 minutes per pound for an unstuffed turkey. Use that estimate to plan your meal timing, but let the internal temperature determine when the turkey comes out of the oven.

I typically start checking the temperature around the 2-hour mark. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone, and check a second spot for confirmation. During this stage, I'm also focused browning. I take the opportunity to spoon some of the pan juices over the turkey, and I remove the foil when I estimate that I'm within 30 minutes of the roasting finish line.

When the thigh meat reaches reaches about 160°F, I remove the turkey from the oven. Its temperature will continue to rise as it rests.

Let It Rest

Transfer the turkey to a platter or cutting board and cover it with foil.

Give it at least 30 minutes before carving. Resting gives the juices time to redistribute throughout the meat, making every slice more flavorful.

While the turkey rests, I go back to the roasting pan. The drippings make an excellent foundation for homemade gravy. I usually deglaze the pan with a little white wine, although broth works if that's what you have on hand.

A Few Final Thoughts

People often assume Thanksgiving turkey has to be complicated. That's not my experience.

Start with a good bird. At Homestead, that means the fresh, air-chilled Thanksgiving turkeys we bring in from Slagel Family Farms. We've written more about why we've trusted the Slagel family for more than a decade.

Dry-brine your turkey. Season it simply. Follow your thermometer instead of the clock. Let it rest before carving.

Those basic steps will do far more for your Thanksgiving dinner than any elaborate technique.

Need a Thanksgiving turkey?

Our fresh Slagel Family Farms turkeys are available by reservation each fall. Learn about reservation dates, pickup information, and ordering.

Learn About Our Turkeys

Questions About Cooking Your Turkey?

If you have a question about choosing or preparing your Turkey, just ask us when you stop by. We're always glad to help.

We also keep printed copies of these dry-brining instructions at the counter throughout Thanksgiving week if you'd like one to take home.

Homestead Meats is locally sourced butcher shop in Evanston, Illinois. We handcraft unique fresh meats, deli meats, sausages, and other charcuterie. All fresh meats and eggs are sourced from family-owned Midwestern farms that raise their livestock in open pastures, without hormones or GMO feed.