Dry Brine Turkey Recipe
This Dry Brine Turkey recipe offers a simple yet effective method to enhance the flavor and juiciness of your turkey by seasoning it with a coarse salt-based dry brine. The process includes a salt and spice rub application followed by an extended refrigeration period, allowing the turkey to retain moisture and develop a deeply seasoned crust when roasted.
- Prep Time: 10 minutes
- Cook Time: Varies (time to roast turkey according to your preferred method, typically 2 to 4 hours depending on size)
- Total Time: 24 hours 10 minutes (including brining time)
- Yield: 1 whole turkey serving 8 to 14 people depending on size
- Category: Poultry
- Method: No-Cook
- Cuisine: American
Ingredients
Turkey
- 1 turkey, 10 to 24 pounds
Dry Brine
- Coarse sea salt or coarse kosher salt, enough to thoroughly coat the turkey (about 1 tablespoon per 5 pounds of turkey)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Optional: garlic powder, onion powder, ground cumin (to taste)
Instructions
- Thaw the turkey: Allow the turkey to thaw completely in your refrigerator. This can take approximately 24 hours for every 5 pounds of frozen turkey, so plan on 2 to 3 days for a 10 to 24-pound bird.
- Prepare the workspace: Lay two long sheets of plastic wrap over a large baking sheet, then place the fully thawed turkey on top. If there is any excess moisture on the turkey, pat it dry thoroughly with paper towels.
- Make the dry brine mixture: In a small bowl, combine coarse kosher or sea salt with paprika, Italian seasoning, and any other desired spices such as garlic powder, onion powder, and ground cumin. At minimum, coarse salt is essential to the brine.
- Apply the dry brine: Rub the dry brine mixture all over the turkey, including the underside. For experienced cooks, rubbing some of the brine beneath the skin can enhance flavor penetration.
- Wrap the turkey: Fold the plastic wrap tightly over the turkey to form a sealed package. Use additional plastic wrap as needed to ensure the entire bird is covered and airtight.
- Refrigerate and brine: Place the wrapped turkey on the baking sheet back into the refrigerator. Let it rest for 24 to 48 hours to allow the brine to work its magic before roasting.
- Roast as desired: After brining, remove the turkey from the refrigerator and follow your preferred roasting instructions to cook the bird before serving.
Notes
- Coarse kosher or sea salt is preferred for the brine because it distributes evenly and helps draw moisture effectively.
- Separating the skin to rub brine underneath can significantly improve flavor and moisture retention if you are confident in this technique.
- Ensure the turkey is fully thawed before beginning the brine process to achieve the best results.
- The brining period can range from 24 to 48 hours depending on your schedule and desired intensity of flavor.
- After brining, pat the turkey dry before roasting to promote crispy skin.
Find it online: https://marthatasty.com/dry-brine-turkey-recipe/
