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Dry-Brined Turkey

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Dry brined turkey, with added herbs and spices to the salt -- you can also dry brine a frozen bird as it's defrosting.

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Ingredients

  • 15 to 18-pound 15 to 18-pound to 18-pound fresh turkey (frozen also works but takes a day longer). For larger birds increase the proportions accordingly. Increase cooking time as needed.
  • Kosher salt
  • to and/or spices to flavor the salt (you can omit if you wish but the flavor is great)
  • Melted butter for basting (optional)

Details

Adapted from images.search.yahoo.com

Preparation

Step 1

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt -- I Kosher Salt -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). Flavor the salt with dried herbs and spices – a family favorite is 1 teaspoon each per 3 TBS of salt -- rosemary, sage and lemon zest. For a southwest flavor use smoked paprika or chipotle, orange zest and thyme. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.
2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.
3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, insie of a tall kitchen garbage bag) Place the turkey breast-side up in the refrigerator. Chill for 3 days, or until frozen turkey is fully thawed - turning it onto its breast for the last day.
5. On the day it is to be cooked, remove the turkey from the refrigerator. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. and leave it at room temperature at least 1 hour. Preheat oven to 325 degrees.
6. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 45 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).
7. Return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
8. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

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