Dry brining a turkey is an easy technique that gives you a crisp golden crust and moist delicious meat and it's easy! Follow these directions and start early, Sunday if you can, Monday at the latest.
½stickUNSALTED butterdairy or plant-based, for roasting
Instructions
Make the Dry Brine
Add the salt, rosemary, thyme, citrus zests and garlic to a mortar. Using the pestle, grind the mixture together to create the rub. See post photo for example if needed. If you do not have a mortar and pestle, you can use a small clean coffee/spice grinder or mash all of the ingredients together in a small bowl until well mixed and fine, or use a mini food processor.
Dry Brine the Turkey (2-3 days)
Remove the turkey from the plastic covering over a sink or on a rimmed baking sheet to cartch any raw juices. Rinse the turkey under cool water and pat dry with paper towels. Place the turkey in a large heavy plastic brining bag. Reach in with your hand and sprinkle the rub over the turkey concentrating on the breast and legs, then sprinkle a little inside the cavity. The turkey should look well seasoned but not overly salted. Seal the bag well. Place on a clean rimmed baking sheet and place in the refrigerator for 2-3 days, massaging the rub into the turkey once a day.
Wednesday, Drying the Turkey
The day before roasting (Wednesday for Thankgiving) remove the turkey from the bag and discard. Brush off the salt rub and pat dry with paper towels. Place the brined turkey on a wire rack positined on a rimmed baking sheet and dry the bird uncovered in the refrigerator overnight. T
Thursday Roasting
Thursday, the day of roasting, remove the turkey from the refrigerator 1-2 hours before roasting to get the chill off then proceed with roasting. For a compound butter recipe please see notes below.
Notes
To calculate the dry rub for a larger or smaller turkey, use 1 tablespoon of kosher sea salt or pink sea salt for every 5 pounds of turkey and adjust the herbs and other ingredients up or down.
For how to roast the turkey and the additional vegetables and broth you will need, please read the post. Extra onion, carrot, celery, herbs, citrus, garlic.
Compound Butter Recipe (optional before roasting):
Allow ½ stick of unsalted butter to stand on the counter to soften, 1 hour. Mix in finely 1-2 cloves of finely zested or chopped fresh garlic, 2 teaspoons fresh chopped thyme, a tablespoon of finely chopped shallot (optional) and extra citrus zest creating a compound butter. Smear it under the skin of the turkey breast and over the top and legs before roasting.