The two most popular brands have different-sized crystals, so figure about 1/2 to 1 teaspoon Diamond Crystal kosher salt per pound of turkey. I admit I was a little worried because I have always done Alton Brown's wonderful brined turkey but it's a lot of work and it's messy and not inexpensive. DRY BRINE TURKEY. The brine is the easy part—time to study up on how to carve your perfectly brined turkey. Congrats! In brief, dry brining the turkey using salt and dry spice will withdraw the moisture from the turkey at first. The dry brine turkey requires no more refrigerator space than it was already taking up simply by being there in the first place. This worked perfectly. A dry-brined turkey is so much easier to prepare than a wet-brined turkey—and the clean-up process is easier, too. To make a Dry Brine Turkey, basically, rub your bird with kosher salt … A couple … Information is not currently available for this nutrient. With the long side of the turkey facing you, gently but firmly pull the leg closest to you towards you. I had a moist tasty bird. This means needing a large container and a lot of refrigerator space. 1/4 cup/60 mL table salt (5 tablespoons/75 mL kosher salt) Zest of one … Start checking the doneness about 45 minutes earlier than you think. Preheat oven to 425 degrees F (220 degrees C). So you might want to add an extra cup or two of liquid to your roasting pan to ensure that your drippings don't burn. Although I may have over cooked it I used the roasting directions and cooked for about 2 1/2 hours it was 15 lbs. Looking for a fancier, more flavorful dry brine? Once thawed, pat the inside and the outside of the turkey. If the thought of a raw, uncovered bird in your fridge for a couple days freaks you out, you can loosely cover the bird with plastic wrap, or put it in a turkey brining bag. Season turkey with black pepper and place onion and celery in the cavity. Percent Daily Values are based on a 2,000 calorie diet. I found that a dry brined turkey cooks a bit faster than a traditionally brined turkey. There is an easier way. I made up for it by using the "make ahead" turkey gravy on this site all over it. Dry brine a turkey by rubbing salt all over it. At least one day (and up to three days) before you intend to roast your turkey, start the salting process. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Traditional turkey brining requires you to submerge a whole bird in a salt-water mixture for as much as 24 hours. After years of soaking our turkey overnight in a brine solution, I finally got wise and tried a new method. Now that we are empty nesters I thought maybe it's time to give myself a break - this is it! Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. What is a dry brine? If you can follow safe procedures, rinse the entire turkey in cold water thoroughly. Dry Brine The Turkey: Set a wire baking rack inside a large baking sheet (***see recipe notes if you don't have a large baking sheet, or can't fit one in your fridge). Pop it in the refrigerator (make room in advance!) Don't dry-brine a kosher (previously salted) turkey; the result will … To get that perfect seasoning, you have to let the turkey thaw for at least 24 hours. It’s best to dry brine a turkey in the refrigerator, as coolers filled with ice rarely maintain a safe ambient temperature. Or maybe you should throw it on the grill, or, heck, sous-vide it in parts. How to Make a Dry Brine for Turkey. To revisit this article, select My⁠ ⁠Account, then View saved stories. Will definitely do again. Dry brines take less time than wet to work their brining magic. Unwrap the turkey and remove the neck and giblets (reserve for gravy). Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Well, here's a strong opinion that's hard to dispute: dry brining is the only way you should be brining your bird. Place the turkey skin side up on the wire rack and pat dry the turkey … A sharp 6- to 9-inch slicing or carving knife is the best tool for the job; choose whichever length feels most comfortable to you. I'm definitely using this recipe again. Place turkey uncovered into the refrigerator for 24 … Then I used some mesquite dry rub and followed the recipe directions for roasting. 1. Remove turkey from oven and flip to breast-side up. Dry-Brine Your (Defrosted) Turkey: To avoid over-salting, measure out 1/2 cup of kosher salt. Despite not doing entirely as directed I was very pleased with the results. A dry brine is an herb and salt rub applied directly to the turkey. Plus, if you rinse it, you're going to ruin your chances of having that perfect crispy skin! This was excellent. You can also add grated citrus zest and spices to the mix, too: Set up the salted bird on a rack set on a rimmed baking sheet (to catch any liquid that drips off), or, more convenient, in the dish that you plan on cooking it in.

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