Turkey Dry Brine Recipe

Turkey Dry Brine Recipe

Turkey Dry Brine Recipe

Every year I stare at Thanksgiving and it stares back at me. This is odd when you think about it because I love to cook and I love to experiment and I love to have my kids in the kitchen. However, I don’t normally cook a meal with a main course, four sides, a bread item and three different desserts so perhaps that’s where my trepidation comes from. Regardless, I’m all for anything that makes Thanksgiving a little more predictable and makes the whole enormous turkey thing worthwhile and tasty. I think I have finally found my full bird recipe! I have tried all number of rubs and brines or not brines (organic, local etc) over the years and this one has consistently worked the best for me. It makes for a moist, tender bird with no wet brine slopped onto the floor when you move the bird. Plus (bonus!) you do not have to find something deep enough to hold a full turkey yet fit into your fridge. Dry brining, you are officially the winner in the brine contest. I won’t bother with instructions on how to cook your bird (or to stuff, or not to stuff) because everyone’s bird is a different size. My only advice is to buy a good meat thermometer and cover your bird lightly with foil for most of the roasting process. Also, put a pan of water in with the bird that you refill from time to time when you baste. It will help keep the bird from drying out.

Covers a 15 lb turkey, double as needed

Ingredients

  • 1/2 c kosher salt
  •  1.5 tbsp light brown sugar
  • 1 tsp baking powder
  •  1 tsp black pepper

Directions

  1. Rub brine mixture everywhere, inside and out.
  2.  Brine bird for 12-24 hrs, uncovered in fridge
  3.  Wash off excess brine and cook per your favorite recipe instructions.

Turkey Dry Brine Recipe

Turkey Dry Brine Recipe

 

 

Leave a Reply

 
 
 
 
UA-53371217-1