Dinner

Dry-Brined Thanksgiving Turkey With Chiles Recipe

ByElara Stone November 18, 2025November 18, 2025

Introduction

This dry-brined Thanksgiving turkey with chiles offers a flavorful twist on a classic holiday favorite. The spicy, aromatic rub and roasted mixed peppers add depth and warmth, making it a standout centerpiece for your festive meal. Perfect for cooks looking to add a bit of heat and herbaceous notes to their turkey.

A large white oval plate holds a sliced roasted chicken breast arranged neatly in two rows on the left side, showing white tender meat with a golden-brown crispy skin. On the right side of the plate, there are two roasted chicken legs and two wings with browned, textured skin, laid over a bed of grilled peppers and onions, which are slightly charred and colorful in reds, yellows, and greens. Fresh bright green mint leaves are placed sporadically atop the chicken and vegetables. To the right of the main plate, there is a white bowl filled with more grilled peppers and onions, showing varied wrinkled textures and roasted colors including red, green, and orange. Below the bowl, a white gravy boat contains a light yellow creamy sauce with visible pepper flakes. All items rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (10- to 14-pound) turkey, thawed if frozen and giblets and neck removed
Coarse kosher salt (such as Morton)
1 tablespoon black peppercorns
1 tablespoon cumin or fennel seeds
1 heaping tablespoon dried bird’s-eye chiles (or other small hot chiles)
2 heaping tablespoons dried mint
2 teaspoons red chile powder, such as gochugaru, Aleppo pepper or ground chipotle chiles
2 pounds mixed fresh peppers, such as Cubanelles, shishitos, poblanos, bells and jalapeños
1 large white onion, cut into 8 wedges
1 bunch fresh mint sprigs, for stuffing and serving (optional)
4 tablespoons unsalted butter, melted and cooled
¼ cup olive oil, for drizzling

Instructions

Step 1: Two to three days before roasting, dry-brine the turkey. Pat it dry and sprinkle about ½ teaspoon coarse kosher salt per pound evenly over the turkey, including inside the cavity, focusing on the thickest parts like the breast and thighs. Place the turkey in a large resealable bag or wrap in plastic wrap, then refrigerate on a sheet pan for 24 to 72 hours.
Step 2: The night before roasting, prepare the spice rub. Toast the black peppercorns, cumin seeds, and dried bird’s-eye chiles in a skillet over medium heat until fragrant, about 1 to 2 minutes. Let cool, then grind coarsely using a mortar and pestle or spice grinder. Combine with dried mint, red chile powder, and ¾ teaspoon salt in a bowl.
Step 3: Drain liquid from the turkey and pat very dry. Rub the spice mixture all over the turkey and inside the cavity. If needed, lightly oil the skin first to help the rub stick. Refrigerate uncovered on the sheet pan, breast-side up, for 8 to 24 hours to dry the skin.
Step 4: On roasting day, remove the turkey from the fridge one hour before cooking. Preheat oven to 425°F with the rack in the lowest position. Place turkey in a roasting pan, surround with the mixed peppers and onion wedges, and fill the cavity with mint sprigs if using. Tie legs with kitchen twine and tuck wing tips. Brush melted butter over the skin and drizzle olive oil over the bird and vegetables.
Step 5: Roast for 30 minutes at 425°F, then reduce oven to 325°F. Continue roasting, turning the pan occasionally and basting with pan juices, until the thigh reaches 165°F on an instant-read thermometer, about 1½ to 2½ hours more. Cooking time is roughly 12 minutes per pound in total. Check temperature frequently to avoid overcooking.
Step 6: Let the turkey rest for at least 20 minutes, up to an hour, before carving. Garnish with extra mint sprigs if desired and serve with the roasted peppers and onions. For make-ahead tips, see the Tips section.

Tips & Variations

Use a digital instant-read thermometer to accurately check doneness and prevent overcooking.
If you prefer less heat, reduce the amount of bird’s-eye chiles or choose milder dried chiles for the rub.
Make sure to dry the skin well before applying the rub to ensure crispy skin after roasting.
For a different flavor twist, try swapping dried mint with oregano or thyme in the spice mix.
Save any leftover turkey sealed tightly in the refrigerator for up to four days or freeze for up to three months.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to four days. Reheat gently in the oven at low temperature or in a covered pan on the stovetop to keep the meat moist. For longer storage, wrap tightly and freeze for up to three months. Thaw frozen turkey overnight in the refrigerator before reheating.

How to Serve

A white plate shows a roasted chicken dish with three main parts: on the left, there is a crispy, browned chicken leg; in the center, sliced chicken breast with golden brown skin and tender light pinkish white meat inside, arranged in overlapping pieces; on the upper half, a mix of roasted vegetables including orange carrot sticks, yellowish potato wedges, and light green stalks, all sprinkled with chopped fresh green herbs, sitting on a white marbled surface with some scattered herbs around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I dry-brine a frozen turkey?

Yes, it is safe to dry-brine a turkey that is still slightly frozen. The salt will penetrate as the meat thaws in the refrigerator.

How do I know when the turkey is fully cooked?

The best way is to use an instant-read thermometer inserted into the thickest part of the thigh without touching bone. The turkey is done when it reaches 165°F.