For most turkeys, dry brine for at least 24 hours and up to 72 hours in the refrigerator.

General timing

• Minimum: 12–24 hours will give you noticeable seasoning and some skin drying.

• Ideal: 24–48 hours is a common sweet spot for good flavor and juiciness.

• Maximum: Up to 72 hours is safe and often preferred for deeper seasoning, as long as the turkey stays refrigerated and uncovered.

Practical tips

• Keep the turkey uncovered on a rack so the skin dries and crisps better in the oven.

• Larger birds (over about 16–18 pounds) especially benefit from leaning toward the longer end of the range (48–72 hours).

• If you are short on time, even an 8–12 hour dry brine overnight is better than skipping it entirely.