Give your dry-brined turkey at least 12 hours and up to three days in the refrigerator, uncovered, before roasting. That might sound lengthy, but the salt needs time to work its way through the turkey’s big muscles. If you’re running behind, you can start dry-brining before the bird has completely thawed. Once the exterior is pliable enough to season, apply the brine and return the turkey to the refrigerator to finish thawing.
Invest in an oven thermometer before the big day arrives. Oven temperatures can vary from what the dial shows, and even a small discrepancy can make a difference when you’re roasting something for several hours.
Once the turkey is in the oven, resist the urge to keep checking on it. Opening the door lets heat escape, which can lengthen cooking time. A thermometer and a little patience will serve you better than peeking at the bird repeatedly.
A faster, slightly more advanced method
This method comes from Andy Baraghani’s dry-brined roast turkey recipe (a.k.a. the no-fail turkey method we come back to every Thanksgiving). Andy had two main goals for his perfect turkey: brown the skin so it’s crackly and delicious, and roast the meat so it’s tender and moist.
The secret to accomplishing both? Two oven temperatures. Andy starts his turkey at relatively high heat—425°–450°F for 30–45 minutes—to encourage browning, then reduces the temperature to 300°–350°F for another 65–85 minutes, following the recipe’s internal-temperature guidance. As a bonus, he brushes the outside of the bird with a tangy honey glaze to build a glossy, bronzed shellac.
This two-temperature method can get a 12- to 16-pound turkey out of the oven in around two hours, considerably faster than the standard approach. You’ll have to pay closer attention, though: Keep an eye on the skin, and follow the recipe’s instructions for adjusting the heat if it starts to get too dark.
For the full technique, including the dry brine and glaze, follow Andy’s recipe.
Our never-fail turkey is excellent in every way that other turkeys often fall short. Period.
How to roast a turkey in parts
Roasting a turkey in parts is another way to address uneven cooking. With the pieces arranged separately, each one gets optimal exposure to the oven’s heat, giving you more control over when the breast and dark meat are done. And yes, even turkey pieces benefit from a dry brine, so the preparation tips above still apply.
