The Best Recipe For Dry Brine Turkey
What Is Dry Brining?
Dry brining is a method of preparing a turkey for roasting by rubbing it with a combination of salt and spices. It’s an alternative to wet brining, which involves immersing the bird in a salt-water solution. While both techniques have their advantages, many chefs prefer dry brining because it’s faster, simpler, and requires less equipment. It’s also a great way to get a juicy, flavorful turkey without having to turn your refrigerator into a giant aquarium.
What You Need
To dry brine a turkey, you’ll need:
- One turkey
- Kosher salt
- Freshly ground black pepper
- Optional spices, such as paprika, garlic powder, onion powder, or cayenne pepper
- A roasting pan
- A sheet of aluminum foil
The Process
The first step is to thaw the turkey in the refrigerator. This usually takes at least a day. Once the turkey is thawed, you can start the dry brining process. Begin by removing the neck and giblets from the turkey’s cavity. Then, rinse the bird inside and out with cold water and pat it dry with paper towels.
Next, combine one cup of kosher salt with any optional spices you’d like to use. Then, rub the mixture all over the turkey, both inside and out. Make sure to get the mixture into the nooks and crannies of the bird. Once the turkey is completely coated, place it in a roasting pan and cover it with aluminum foil.
The turkey should now be left in the refrigerator for at least 12 hours, or up to 24 hours. This allows the salt and spices to penetrate the meat and break down the proteins, resulting in a juicier, more flavorful bird.
Roasting the Turkey
Once the turkey has been dry brined, you’re ready to roast it. Preheat the oven to 325°F. Remove the aluminum foil and place the turkey, breast-side up, in the oven. Roast the bird for 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
Once the turkey is done, remove it from the oven and let it rest for 15 to 20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier bird.
Tips and Tricks
Here are a few tips to help you get the most out of your dry brined turkey:
- Be sure to use kosher salt for your dry brine. Table salt is too fine and can make the turkey overly salty.
- Make sure to thoroughly rub the mixture into all the nooks and crannies of the bird.
- Don’t be afraid to experiment with different spices. Paprika and cayenne pepper are great additions to the dry brine.
- Make sure to let the turkey rest after roasting. This will help ensure a juicy bird.
Conclusion
Dry brining a turkey is a simple, quick, and delicious way to prepare a turkey for roasting. The process involves rubbing the bird with a mixture of salt and spices, then refrigerating it for 12 to 24 hours. This allows the salt and spices to penetrate the meat and break down the proteins, resulting in a juicier, more flavorful bird. Once the turkey is dry brined, it’s ready to be roasted in the oven. With a few simple tips and tricks, you can create a perfectly cooked, juicy turkey that your family and friends will love.