Dry Brining and  Roasting a Turkey

 

Dry Brine is a simply delicious way to prepare a turkey for roasting, grilling or even deep frying!

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Ingredients:
12-14 pound turkey, thawed*
3 tablespoons kosher salt*
1 ½ teaspoons dried herbs*
¾ teaspoon fresh ground black pepper*

¼ cup melted butter (for basting)

 

Recipe Notes:

*Turkey sizes vary:  for every 5 pounds of turkey, use 1 tablespoon kosher salt, ½ teaspoon dried herbs and ¼ teaspoon ground black pepper.

 

*A partly frozen turkey can be dried brined - it will completely thaw while in the refrigerator for 3 days!

 

*Kosher salt is coarser than regular salt, if you use fine salt, halve the amount.

*Fresh herbs can be substituted for the dried herbs.  Use 1 teaspoon finely chopped fresh herbs for every 5 pounds of turkey.

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*Any spice or herb (or combination of herbs and spices) can be used.  I used herbs de providence, thyme and rosemary.  Sage and poultry seasoning are also wonderful for Thanksgiving while brown sugar and even dried orange peel will add a hint of sweetness.

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*For a larger turkey, use up to ½ cup melted butter for basting.

 

Dry Brine Directions:

Mix the kosher salt, herbs and ground black pepper together.

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Remove the turkey from the packaging and with pat the outside of the turkey dry with paper towels. Place the turkey in a roasting pan.

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Using your hands, gently loosen the skin over the breast and separate it from the meat.  Loosen the skin over the meaty part of the legs as well.

 

Sprinkle 2 teaspoons of the salt/herb mixture into the cavity of the turkey.

Rub 4 teaspoons of the salt/herb mixture into the meat of the breast (under the skin).

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Rub 2 teaspoons of the salt/herb mixture into the legs (under the skin). 

Sprinkle the remaining salt/herb mixture over the turkey breast and the legs (on top of the skin).

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Tuck the wings back and tie the legs together.

 

Refrigerate the uncovered turkey (in the roasting pan) for 3 days.

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After 3 days, the turkey is now ready to be roasted, grilled or deep fried.

 

Roast Turkey Directions:

Remove the turkey (in the roasting pan) from the refrigerator.

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Heat the oven to 275°F.

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Once the oven reaches temperature, cover the turkey with aluminum foil and roast the turkey for 10 minutes per pound.  (For a 14 pound turkey, I roasted it for 2 ½ hours).

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Remove the turkey from the oven, remove the foil and increase the oven temperature to 375°F.  Brush 1/3 of the melted butter over the turkey. 

 

Place the turkey (uncovered) back into the oven.  Roast, basting with the remaining melted butter, every 30 minutes - until the turkey’s temperature reaches 170°F.  (Get the turkey’s temperature read in the meatiest part of the thigh.  Be careful not to test it against the bone.)

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Once the turkey reaches 170°F, remove from the oven and cover it with aluminum foil.  Let the turkey sit for 30 minutes before carving.