Description
A simple dry brine turkey method that delivers juicy, flavorful meat and perfectly crispy skin using just salt and optional herbs, without the mess of a liquid brine.
Ingredients
Kosher salt, ½ teaspoon per pound of turkey (or ¼ teaspoon per pound if using table salt)
1 teaspoon dried rosemary (optional)
¾ teaspoon dried oregano (optional)
¾ teaspoon dried thyme (optional)
¾ teaspoon dried sage (optional)
⅛ teaspoon black pepper (optional)
⅛ teaspoon ground nutmeg (optional)
Instructions
- 2–3 days before cooking, remove the turkey neck and giblets and pat the turkey completely dry.
- Gently loosen the skin around the neck area to create space between the skin and meat.
- Rub some of the salt directly onto the meat under the skin, then rub the remaining salt over the skin, under the wings and legs, and lightly inside the cavity.
- Apply optional herb and spice seasoning evenly over the turkey, if using.
- Place the turkey breast-side-down in a roasting pan and refrigerate uncovered for up to 72 hours.
- When ready to cook, roast, smoke, fry, or grill the turkey as desired without rinsing or patting dry again.
Notes
Dry brine for at least 24 hours, ideally 48–72 hours for best results.
Do not rinse the turkey after dry brining.
Leave the turkey uncovered in the refrigerator to promote crispy skin.
This method works for roasted, smoked, grilled, or fried turkey.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 0g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 95mg
