Today, I will be sharing the recipe for dry brine turkey. This is a great recipe to make for Thanksgiving or Christmas dinner.
Dry brine is also known as salting. It means rubbing the turkey with salt and resting for 1-3 days and then roasting it. This is done to get a juicier turkey. Salt causes the meat to release moisture as the protein structure of the meat changes with salt. After releasing, meat re-absorbs the salty liquid making the meat to be more tender.
To make dry brine turkey, season the turkey with salt. Wrap it in plastic wrap and keep it in the refrigerator for 2 days. Remove the wrap a night before cooking and place it in the refrigerator again. Season it with pepper and stuff it with onions and celery. Roast it in the oven. Flip after half an hour and roast again. Garnish with parsley and lemon wedges and serve.
You can also use some rock salt instead of regular salt. Regular salt is a substitute for rock salt. Here are the other rock salt substitutes.
This is just a brief of the recipe. There are other main course recipes on our blog as well that you should also check.
1. Chicken Roulade– A roulade is a French technique where food is rolled up. Due to this technique, this recipe is filled with creamy and delicious flavors. In terms of looks, this recipe pleases your eyes as well.
2. Braised Beef– This juicy braised beef recipe is so tender and flavorful. The beef is browned in hot olive oil, then covered in spices, garlic, sauteed onion, and braised in red wine.
3. Chicken Fiesta– This Fiesta Chicken is a delight for the tastebuds as it combines many fresh ingredients like Chicken Breast, Onion, Tomatoes, Corn, Beans, Rice, Chilies, and many others to make a perfect chicken dish.
4. Turkey Liver– Got some turkey liver and don’t know what to do with it? Learn how to cook turkey liver in the simplest and most delicious way.
What's In The Post
Dry Brine Turkey Recipe
Equipment
- Oven
- Baking Dish
Ingredients
- 1 15 pounds Whole Turkey (neck and giblets removed)
- 3 tablespoons Kosher Salt
- Black Pepper (to taste)
- 1 Onion (cut into wedges)
- 4 stalks Celery (halved)
Instructions
- Using the paper towels, pat the turkey dry. Take kosher salt and season the turkey inside out using it.
- Place the turkey in a roasting pan with the breast side up and cover it with plastic wrap. Refrigerate the turkey for 2 days.
- On the second day, flip the turkey with the breast side down. Cover it again and refrigerate for one more day.
- The night before roasting the turkey, place the turkey on the rack lined with a baking sheet. This is done to air-dry the turkey for at least 8 hours.
- Remove the turkey from the refrigerator 1-2 hours prior to cooking to bring it to room temperature. Pat it dry and season the cavities with black pepper and stuff it with onion, and celery.
- Preheat the oven to 425oF (220oC). Place the turkey with the breast side down on the roasting pan and cook it for 30 minutes or until the skin turns golden.
- Remove the turkey from the oven and flip the side. Now, cook it with breast side up at a reduced 325oF (165oC). Cook for two hours until the instant-read thermometer inserted in the thigh's thickest part reads 165oF (74oC).
- Now, place the cooked turkey on a large plate with aluminum foil domed upon it.
- Rest the turkey for 30 minutes before serving.
- Garnish the turkey with parsley and lemon wedges and serve hot.
