dry brine turkey

Dry brining a turkey is the easiest way to enjoy a delicious moist turkey at your holiday table.&nbsp; You'll amaze your guests and you'll be sharing my secrets on How to Dry Brine a Turkey with your family and friends.

How to Dry Brine a Turkey

salt

black pepper

thyme

sage

tbsp clementine peel finely zested (any citrus may be used)

tsp smoked paprika (optional)

carrots rough

onion rough cut

celery rough

garlic

turkey (fresh

rough cut onion, carrot, sage, thyme and orange skin

Mix the dry brine ingredients together in a small bowl and set aside

Remove the turkey from the wrapping and remove the giblets and neck from inside the cavity and save for another use. Remove or discard any plastic or metal cages or pop-up thermometers.

If you can follow safe procedures, rinse the entire turkey in cold water thoroughly.  Then pat the turkey dry using paper towels, inside and out.  The FDA Does Not Recommend Rinsing Turkeys.  If you do rinse your turkey make sure to clean and sanitize the counters, sink, faucet and any areas possibly exposed.

Using your hands, gently loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact.

Sprinkle 2 teaspoons of the salt mixture into the cavity of the turkey and rub it into the cavity.

Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).  Then sprinkle the remaining salt mixture over all the skin of both the breasts, legs and wings

Place the turkey breast-side up in a roasting pan.  Cover the turkey securely using plastic wrap, or place it into a small plastic bag and seal it, removing as much of the air as possible.   Refrigerate for 48 - 60 hours.

After the time has expired, uncover the turkey and allow it to remain uncovered and refrigerated for 8-12 hours.  

Prep and Dry Brining

Allow the turkey to sit at room temperature for one hour before roasting.**Do Not Rinse The Brine Off the Turkey

In the bottom of your roasting pan add roughly cut celery, onions, garlic, and carrots.  Include the skin from the onion and carrots.   Add 1 cup of chicken stock or water to the pan.**You can also place some aromatics inside the cavity of the turkey before cooking.  Onions, carrots, herbs of your choice, orange peel and any other spices you like.

Place the turkey upside down on a rack in a roasting pan.   This will self baste the breast as the fat from the underside and dark meat flow into the breast.  This will help keep the turkey from being dry.**If you don&#039;t feel comfortable turning the hot turkey, cook your turkey right side up for the entire process. The breast meat won&#039;t be quite as moist, but it&#039;s not a deal-breaker.  Safety First!

Preheat oven to 425º.  Brush the turkey with melted butter and roast upside down for 45 minutes.  At the end of that time very carefully turn the turkey over with the breast side up to continue cooking.   ( I used heat resistant gloves)  Brush again with melted butter if you like.Decrease oven temperature to 325º.   Cook the turkey until it reaches the temp of 165º for the breast and 175º for the thighs.   The meat will rise an additional 10º continuing to cook as it rests.*My 20-pound turkey only took an additional 3 hours to cook using this method.  Make sure to check your turkey around the 2 1/2 hour mark.   

Allow the turkey to rest 30 - 60 minutes before slicing.  This will ensure that the juices stay in the turkey and don&#039;t all run out as you slice it.  

The Secret to Roasting

Dry brine turkey is the easiest way to cook juicy, moist turkey that won&#039;t dry out! Rosemary, lemon zest, and kosher salt are all you need.

Dry Brine Turkey

kosher salt** (I use Morton's)

rosemary

Thaw

4 to 6 Days Before Cooking (depending upon weight) - Thaw Your Turkey (if needed): Place the turkey in the refrigerator for 24 hours for every five pounds of turkey (that&#39;s 3 days thawing for a 15-pound bird). For faster thawing, place the turkey in a cold water bath and change the water every 30 minutes. This will take about 8 hours for a 15-pound turkey.

Brine

1 to 2 Days Before Cooking - Brine the Turkey: In a small bowl, combine the salt, rosemary, and lemon zest. Remove the neck and giblets from the turkey and discard or keep for gravy. With paper towels, pat very dry (you do not need to rinse the turkey; this has a greater chance of spreading bacteria than removing it). Transfer the turkey to a rimmed baking sheet or shallow baking pan. Sprinkle 1 tablespoon of the salt mixture inside the cavity.

Rub the rest all over the outside of the turkey, including under the wings and the legs, and concentrating especially on the breast (no need to salt the very backside of the bird that is touching the pan).

Cover

Cover tightly with plastic wrap. Refrigerate for 24 to 48 hours, until either the day before or morning of cooking the turkey (the length will depend upon how early you started.)

1 Day Before or the Morning of Cooking - Let the Skin Dry Out: Uncover the turkey, then return it to the refrigerator. Refrigerate uncovered for 24 hours, or until 1 hour before cooking. This step dries the skin, which is important in order for it to crisp. The skin will turn somewhat translucent.

Stand

1 Hour Before Cooking - Let Come to Room Temperature: Remove the turkey from the refrigerator and let stand at room temperature (do not brush off the brine). If you haven&#39;t removed the plastic &quot;carrier&quot; attached to the legs, do so now. Cook as desired. See How to Cook a Turkey and Spatchcock Turkey for methods.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693583169/i4TNjTARe.mp4

Dry brine turkey is the easiest way to cook juicy, moist turkey that won't dry out! Rosemary, lemon zest, and kosher salt are all you need.

Dry Brine Turkey Video

This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

Herb and Salt-Rubbed Dry Brine Turkey

marjoram

oregano

olive oil

(use

domestic turkey

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

extra virgin olive oil

(4) Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Remove the neck and giblets and reserve for stock, if using. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.

Combine olive oil and herbs. Rub the herbs on the meat, under the skin. Pat the skin back into place.

Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen twine. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.

Day 1 to 3: Place on a rimmed baking sheet and refrigerate the turkey, turning it over every day, for 3 days.

Day 4: Remove the turkey from the bags and pat dry with paper towels. Transfer to a large roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).

4-Day Dry Brine:

Remove the turkey from the refrigerator and let it temper on the counter for about 1 to 3 hours. Place turkey breast side up on a rack (sprayed with oil) in a shallow roasting pan 2 to 2½ inches deep.

Roast turkey (Day 5):

Position a rack in the bottom third of the oven and preheat the oven to 350°F in convection roast setting. If using a probe, insert the thermometer in the thickest part of the thigh not touching the bone and set the temp to 170F. Roast until the temp registers 170°F in the thickest part of a thigh, about 1 1/2 to 2 hours, or longer depending on the size of the turkey. Let the turkey rest for 30 minutes before carving to allow the juices to settle.

Convection Roast Mode:

Position a rack in the bottom third of the oven and preheat the oven to 425°F. Roast the turkey for 1 hour, then reduce the heat to 325°F.

Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 1 3/4 to 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle.

Conventional Oven:

https://www.youtube.com/watch?v=nlfsNLhkHk0

This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat. 

PRINT RECIPE: https://www.skinnytaste.com/dry-brine-turkey/

Herb and Salt-Rubbed Dry Brined Turkey

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Top 3 dry brine turkey recipes from across the web

The most viewed dry brine turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Dry Brine a Turkey

Dry Brine Turkey

Herb and Salt-Rubbed Dry Brine Turk...

The most viewed dry brine turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine