Dry Brine Turkey

Recipe courtesy Epicurious

  • Dry Brine

  • 3 tablespoons kosher salt (1 tablespoon for each 5 pounds of turkey)

  • Herbs, optional (I used rosemary, thyme and bay leaves)

  • 4-8 tablespoons melted butter, to baste

  • Rinse and dry turkey. In a food processor, process salt plus about a tablespoon of any herbs you’d like to use (rosemary, thyme, bay).

  • Lightly salt the inside of the turkey, then sprinkle the breast side with a bit more than a tablespoon of the herbed salt, and each side with a bit less than a tablespoon of salt. Place the turkey in an oven bag and remove the air before closing it with a twist tie.

  • Place on a rimmed baking sheet. Refrigerate for 3 days, starting breast side up, rubbing the skin through the bag once a day. Flip on day 3, then remove from the bag to let skin dry 8 hours before roasting.

  • Let sit at room temperature for one hour before roasting.

Prep time:20 min

Cook time:180 minutes


Category:Main Course

Keywords: main course, turkey


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