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. This brine recipe is for a 12 pound bird. See post for directions and notes at end of recipe to scale up or down.
Keyword Dry brine, Turkey
Prep Time 30minutes
Resting TIme 3days
2 1/2tablespoonsKosher sea salt or pink sea salt
1 1/2tablespoonsfresh chopped rosemary
1 1/2 tablespoonsfresh chopped thyme leaves
1 largeorange, zested
2garlic cloves, chopped
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.
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.
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. The day of roaasting, remove the turkey from the refrigerator 1-2 hours before roasting to get the chill off then proceed with roasting. For a compound butter idea please see the post.
To calculate the dry rub for a larger or small turkey use 1 tablespoon of kosher sea salt or pink sea salt and adjust the herbs and other ingredients up or down.
Recipe from Chef Sally Cameron of AFoodCentricLife.com