Dry Brined Turkey – you'll be giving thanks for this recipe for years to come 😀. This dry brine how-to will make your Thanksgiving turkey deliciously golden brown and crispy. Molly's dry brine recipe is simple and delicious, and will leave your family coming back for seconds or maybe even thirds. This dry-brined turkey recipe won a taste test with staff of the L.
Dry-brining your turkey will forever change your Thanksgiving. For years, I'd heard that brining held the key to juicy, flavorful turkey. But I don't own a vat big enough for a Thanksgiving-sized turkey and the gallons of liquid it soaks The amount of salt you'll need depends on the brand and the bird. You can have Dry Brined Turkey – you'll be giving thanks for this recipe for years to come 😀 using 7 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Dry Brined Turkey – you'll be giving thanks for this recipe for years to come 😀
- It’s 1 of (12- to 16-pound) turkey.
- It’s of Kosher salt (1 Tablespoon for every 5 pounds of turkey weight).
- You need of onion powder (1/2 teaspoon for every 5 pounds of turkey weight).
- Prepare of dry sage (1/2 teaspoon for every 5 pounds of turkey weight).
- Prepare of dry thyme (1/2 teaspoon for every 5 pounds of turkey weight).
- You need of ground black pepper (1/4 teaspoon for every 5 pounds of turkey weight).
- Prepare of sugar (1/4 teaspoon for every 5 pounds of turkey weight).
Thinking about brining your turkey this Thanksgiving, but shuddering at the thought of juggling an unwieldy cooler and gallons of Dry brining—as opposed to wet—might be the solution. Above that threshold and bacteria will begin to multiply quickly. This can introduce the risk for foodborne illness. A dry brine, on the other.
Dry Brined Turkey – you'll be giving thanks for this recipe for years to come 😀 instructions
- Wash the turkey inside and out, pat it dry and weigh it. Measure and mix 1 tablespoon of kosher salt, 1/2 teaspoon of onion powder, sage, and thyme, and 1/4 teaspoon of black pepper and sugar for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons kosher salt)..
- Sprinkle the inside of the turkey lightly with salt mixture. 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. It should look liberally seasoned but not oversalted..
- Turn the turkey on one side and sprinkle the entire side with salt mixture, concentrating on the thigh. Use a little less than a tablespoon. Flip the turkey over and do the same with the other side..
- Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, leaving it in the bag but turning it and massaging the salt into the skin every day..
- Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours..
- On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees..
- Place the turkey on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, reduce the oven temperature to 325 degrees, 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..
- 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..
- Beautiful bird – delicious inside and out!.
Rinse well under cold water and pat dry to remove the salt. Categories: Thanksgiving Turkey Poultry Thanksgiving Turkey Recipes Brined Turkey American Cajun Roast Recipes Main Dish Roasting. Below, you'll find a recipe for the wet brine I use every year for my turkey. There are plenty of things to love about this recipe — its foolproof nature, thanks to a. Here's why you should be brining chicken—all year 'round.