dry brined turkey

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

thyme

sage

rosemary

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

Citrus and Herb Dry-Brined Roasted Turkey

turkey (SEE NOTE)

Aromatics: garlic, onion, celery, fresh herbs, sliced citrus

Olive oil

plain kosher salt, plus more if needed (SEE NOTE)

kosher salt (SEE NOTE)

herbes de provence

lemon

tbsp orange zest

black pepper (optional)

garlic

onion

Giblets and backbone

onion,

butter

Aromatics: fresh thyme, rosemary, sage, bay leaves.

chicken stock

turkey drippings

all purpose flour

Maple Cognac (or regular cognac)

Rinse your bird thoroughly, pat dry with paper towels.

Using super sharp kitchen shears, cut out the backbone and save it for the gravy along with the giblets.

Flatten the breast meat down, using all of your weight, or a heavy cast iron skillet or pot to assist you. You want the bird in one even flat layer so it roasts evenly.

Separate the skin from the meat of the turkey and massage some of your salt mixture onto the inside of the flattened bird, and under the skin.

Sprinkle plain kosher salt all over the skin of the turkey. It shouldn’t be encrusted in salt, just a good even layer. Get all in the nooks and crannies. If you&#8217;re roasting the bird within the next 24 hours, do not cover it before you refrigerate it. This will allow the skin to dry out and roast up nice and crispy. If you&#8217;re cooking the bird in 2-3 days, keep it covered with plastic wrap (loosely) during that time to prevent excess moisture loss. Remove the plastic during the last 12-24 hours though.

Remove the turkey from the fridge 1 hour before you&#8217;re ready to roast it, so that it comes to room temperature.

Preheat your oven to 450 degrees. Line a baking sheet with foil and scatter some random aromatics (garlic, onion, celery, carrot, fresh herbs, citrus) just to give the turkey a bed to lay on so that the bottom doesn&#8217;t burn. Rub the skin with olive oil.

Place turkey in the oven and roast until an instant-read thermometer in the breast meat registers 150 degrees, and the dark meat registers 165 degrees, about 80-90 minutes. Quick note: Adjust oven temperature if your bird is browning too quickly. Start at 450 degrees, but if after 45 minutes, it&#8217;s getting too dark, reduce the heat. Cooking times will vary on the size of your bird, how hot your oven is, etc. Check the temperature after an hour. This is why a thermometer is SO important. A turkey with 150 degree breast meat is perfectly safe to eat if rested properly. Remove the bird once it&#8217;s at 145/150 and let it rest. It will continue to &#8220;cook&#8221; out of the oven, and the internal temperature will rise another 10 degrees or higher, depending on the bird. So resting is SUPER important for safe eats.

Let the bird rest for one full hour before carving.

Saute the backbone and neckbone in olive oil until browned, about 7 to 10 minutes.

Add aromatics and cook an additional 4-6 minutes or until veggies have softened slightly. You can do this in a skillet and then transfer to a saucepan or you can do this in a saucepan from the start. Add enough chicken stock to cover the mixture, add fresh herbs and bay leaves, and bring to a boil. Reduce heat and simmer uncovered for 40-45 min or until visibly reduced. Strain mixture into a measuring cup or bowl along with 1/2 cup of the turkey drippings.

Melt the butter and oil in a saucepan, and add a heaping 1/4 cup of flour. Whisk for about two minutes to allow flour to cook out.

SLOWLY add  2 cups of the hot broth mixture, a little at a time, whisking vigorously to avoid lumps.

Reduce heat to low and allow to simmer and thicken for about 5 minutes. Add a tiny splash more of the cooking liquid if your gravy is too thick. Give it a taste and adjust seasoning.

Add a splash of Crown Royal Maple Cognac (or any liquor) and cook an additional minute or two.

https://www.youtube.com/watch?v=CPRbGikYE-c

This video is more about the TECHNIQUE, and not the actual recipe -- because there really isn't a recipe. You simply salt the hell out of the turkey, cover it loosely and allow it to dry out in the fridge for 24-72 hours. I will give you eyeball measurements as to what I used for my brine, but you can simply use plain kosher salt for your turkey. Make sure you really concentrate most of the brine on the breast meat, where it's the most dry. Just when you think you've over-salted this bird, add more. I'm serious. Turkey is different from chicken, it's way leaner and it's notoriously drier. I wouldn't over-salt a chicken, but I'd definitely over-salt a turkey...and then salt it again! The point I'm trying to drive home is SALT THIS BIRD LIKE CRAZY!

Why spatchcock? It cook's faster and more evenly. Traditional methods render an overcooked breast before the dark meat even reaches temperature.

You'll have a juicy bird in 24 hours but if you have 2 to 3 days it's even better. 

****PLEASE NOTE: FDA recommends cooking turkey until the breast meat registers 165 degrees, however, that's exactly when turkey starts to dry out. Taking the turkey out at 145/150 degrees is perfectly safe, because you will allow it to rest for at least 30 minutes, and during that time, the temperature will climb another 10 degrees anyway. So take your bird at out at least 150 degrees and give it a proper rest. It will be fine. If you're scared, cook it until it's 165 degrees but don't complain to me that it's dry. 

I'll have a more explained version on my blog soon but for now, here's how to do this.

**This method works best with a 12-14lb turkey. A larger turkey may not fit onto your pan. 

You'll need a half-sheet baking pan.

Citrus-Herb Salt Brine:
1/2 cup kosher salt
2 tbsp herbes de provence
1 tbsp lemon zest
1 tbsp orange zest
1 tbsp black pepper (optional)
1 tsp each, granulated garlic and onion
**Additional plain kosher salt for the skin of the turkey, will vary by size. just make sure you have enough to cover it.

Rinse your bird thoroughly, pat dry with paper towels. 
Using super sharp kitchen shears, cut out the backbone and save it .
Flatten the breast meat down, using all of your weight, or a heavy cast iron skillet or pot to assist you. You want the bird in one even flat layer.
Separate the skin from the meat of the turkey and massage your salt mixture onto the meat.
Cover the skin of the turkey with salt, don't be shy here.
If you're cooking the bird within the next 24 hours, do not cover it before you refrigerate it. This will allow the skin to dry out and roast up nice and crispy.
If you're cooking the bird in 2-3 days, keep it covered with plastic wrap (loosely) during that time. 
Before roasting, preheat your oven to 450 degrees.
Line a baking sheet with foil and scatter some random aromatics (garlic, onion, celery, carrot, fresh herbs, citrus) just to give the turkey a bed to lay on so that the bottom doesn't burn.
Place your room temperature turkey on top of the aromatics. 
Rub with olive oil and season lightly with black pepper and a tiny bit more salt (if desired).
Place turkey in the oven and roast until an instant-read thermometer in the breast meat registers 145 to150 degrees. Adjust oven temperature if your bird is browning too quickly. Start at 450 degrees, but if after 45 minutes, it's getting too dark, reduce the heat. 
Cooking times will vary on the size of your bird, how hot your oven is, etc. Check the temperature after an hour. This is why a thermometer is SO important. A turkey with 150 degree breast meat is perfectly safe to eat if rested properly.
Remove the bird once it's at 145/150 and let it rest. It will continue to cook out of the oven, and the internal temperature will rise another 10 degrees or higher, depending on the bird. So resting is SUPER important for safe eats.
Let the bird rest for one full hour before carving.

While the bird is roasting:
Sauté the backbone and neckbone in olive oil until browned. Add aromatics and cook an additional 4-6 minutes or until veggies have softened slightly. You can do this in a skillet and then transfer to a saucepan or you can do this in a saucepan from the start. 
Add enough water or chicken stock to cover the mixture, add fresh herbs and bay leaves, and bring to a boil. 
Reduce heat and simmer for 40-45min or until visibly reduced. 
Strain mixture into a measuring cup or bowl. 
Make a roux in a saucepan, about a 1/4 cup of flour and 2-3 tablespoons of unsalted butter. 
Whisk for about two minutes to allow flour to cook out.
SLOWLY add the hot broth, a little at a time, whisking vigorously to avoid lumps. You should have at least 2 cups of liquid. 
Add about 1/4 to 1/2 cup turkey drippings and bring to a boil. 
Reduce heat and allow to simmer and thicken for about 5 minutes. 
Add a splash of Crown Royal Maple Cognac (or any liquor) and cook an additional minute or two. 
Serve with the turkey.

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