Dry Brine Turkey Recipe
Dry brining your turkey a couple of days ahead of cooking it makes all the difference between a bland, dry turkey and a juicy, flavorful one!
Servings: 8 - 12 servings
Ingredients
- 1, 12-16 pound turkey thawed
- 2-3 tablespoons coarse or kosher salt use about 1 tablespoon for every 5 pounds of meat
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon cracked black pepper
Instructions
- 1-2 days before you'll be cooking your turkey, remove it from its packaging, take out the giblet package, pat it dry, and place it in a roasting pan.
- Add the salt, dried herbs, and cracked black pepper to a small bowl, then whisk to combine.
- Sprinkle 2 teaspoons of the salt mixture in the turkey cavity, then separate the turkey skin from the breasts and put one teaspoon of the salt mixture under the skin on each side. Sprinkle the rest of the brine liberally over the turkey, then cover and refrigerate for 1-2 days.
Nutrition
Calories: 541kcal | Carbohydrates: 0.6g | Protein: 81.8g | Fat: 21.3g | Saturated Fat: 5.5g | Cholesterol: 272mg | Sodium: 1353.1mg | Fiber: 0.1g | Sugar: 0.3g