Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, dry brined turkey - you'll be giving thanks for this recipe for years to come :d. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
This easy dry-brined turkey recipe comes out perfectly juicy and crisp You'll probably use a little more than a tablespoon. Turn the turkey on one side and sprinkle Thank you for this recipe. I see I'm not the only one with turkey anxiety which makes me feel better.
Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have dry brined turkey - you'll be giving thanks for this recipe for years to come :d using 7 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D:
- Get 1 (12- to 16-pound) turkey
- Make ready Kosher salt (1 Tablespoon for every 5 pounds of turkey weight)
- Prepare onion powder (1/2 teaspoon for every 5 pounds of turkey weight)
- Get dry sage (1/2 teaspoon for every 5 pounds of turkey weight)
- Prepare dry thyme (1/2 teaspoon for every 5 pounds of turkey weight)
- Get ground black pepper (1/4 teaspoon for every 5 pounds of turkey weight)
- Prepare sugar (1/4 teaspoon for every 5 pounds of turkey weight)
This video is more about the TECHNIQUE, and not the actual recipe – because there really isn't a recipe. You simply salt the hell out of the turkey, cover. Thinking about brining your turkey this Thanksgiving, but shuddering at the thought of juggling an unwieldy cooler and gallons of water? Dry brining—as opposed to wet—might be the solution.
Steps to make Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D:
- Wash the turkey inside and out, pat it dry and weigh it. Measure and mix 1 tablespoon of kosher salt, 1/2 teaspoon of onion powder, sage, and thyme, and 1/4 teaspoon of black pepper and sugar for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons kosher salt).
- Sprinkle the inside of the turkey lightly with salt mixture. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned but not oversalted.
- Turn the turkey on one side and sprinkle the entire side with salt mixture, concentrating on the thigh. Use a little less than a tablespoon. Flip the turkey over and do the same with the other side.
- Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, leaving it in the bag but turning it and massaging the salt into the skin every day.
- Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours.
- On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
- Place the turkey on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, reduce the oven temperature to 325 degrees, and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
- Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
- Beautiful bird - delicious inside and out!1.
Did your turkey come out well? Would you reccomend a dry brine? I'm assuming a wet brine is preferable, but as I said, that's not an option this year. You'll only be wasting your time and energy and you'll end up with salty turkey. Place the turkey, breast down, into the brine.
So that is going to wrap this up with this exceptional food dry brined turkey - you'll be giving thanks for this recipe for years to come :d recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
