Dry-Brined Turkey
An easy method for making a flavorful and juicy turkey without the need for traditional wet brining.
Ingredients
- thawed turkey (1 unit)
- kosher salt (1 tbsp)
- white or brown sugar (1 tsp)
- freshly ground black pepper (0 )
- dried herbs (0 )
Instructions
- Mix the salt, sugar, pepper, and herbs together in a small bowl.
- Remove the turkey from the packaging. Remove the giblets and neck from the cavity and discard or save for turkey gravy. Use a paper towel to pat the outside of the turkey dry.
- Place the turkey breast-side up on a roasting pan or rimmed baking sheet with a cooling rack inside. Use your fingers to loosen the skin of the breast and legs. Sprinkle the turkey inside and out with the salt mixture, concentrating most of the salt on the breast area. If you’re going to truss the turkey, do it now.
- Refrigerate uncovered for 12 to 72 hours. This is an effective way to dry out the skin, yielding a crispy, golden-brown bird after roasting.
- No need to rinse the bird; just pat it dry, rub with oil, and proceed with your roasting recipe.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 240
- fat: 9 g
- sats: 3 g
- carbs: 0 g
- fibre: 0 g
- protein: 36 g
- salt: 1 g