Dry Brined Thanksgiving Turkey Recipes

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DRY BRINE TURKEY



Dry Brine Turkey image

Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.

Provided by hello angie

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P3DT12h15m

Yield 15

Number Of Ingredients 5

1 (15 pound) whole turkey, neck and giblets removed
3 tablespoons kosher salt
black pepper to taste
1 onion, cut into wedges
4 stalks celery, halved

Steps:

  • Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  • Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  • Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  • Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  • Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  • Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  • Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g

HOW TO DRY BRINE A TURKEY FOR THANKSGIVING



How to Dry Brine a Turkey for Thanksgiving image

If you've never learned how to dry brine a turkey, you've come to the right place! When Thanksgiving nears, make sure your turkey is extra flavorful with this dry brine recipe.

Categories     dinner     main dish     poultry

Time 8h15m

Yield 1 cup

Number Of Ingredients 8

1 12- to 14-pound turkey, thawed if frozen
Kosher salt
1 tbsp. sugar
1 tbsp. fresh rosemary
1 tbsp. chopped fresh sage
1 tbsp. fresh thyme
1 tsp. celery seeds
Freshly ground pepper

Steps:

  • Remove the neck and giblets from the turkey and save for gravy. Pat the turkey dry with paper towels and put on a rimmed baking sheet.
  • Combine 1/4 cup salt, the sugar, rosemary, sage, thyme, celery seeds, and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green.
  • Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
  • When ready to roast the turkey, rinse it well and pat dry with paper towels. Stuff the cavity of the turkey with desired flavors and ingredients. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Add desired seasonings and flavor to the outside of the turkey. Let sit at room temperature for 30 minutes.
  • Position an oven rack in the lowest position (remove the other racks) and preheat the oven to 350˚. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160˚, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

SUMAC DRY BRINED ROAST TURKEY



Sumac Dry Brined Roast Turkey image

Provided by Geoffrey Zakarian

Categories     main-dish

Time P2DT5h20m

Yield 8 to 10 servings

Number Of Ingredients 19

3 tablespoons kosher salt, plus more for seasoning
1 tablespoon herbes de Provence
1 tablespoon sumac
1/2 teaspoon freshly ground black pepper, plus more for seasoning
One 12- to 14-pound whole turkey
8 ounces unsalted butter, at room temperature
3 tablespoons fresh thyme, minced, plus 10 sprigs fresh thyme
3 lemons, zested, 1 cut into quarters
1 apple, cut into quarters
2 shallots, halved
2 onions, quartered
2 large carrots, chopped
1/2 bunch celery, chopped
1 clove garlic, peeled and broken into pieces
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 teaspoons apple cider vinegar
1/2 teaspoon soy sauce
Kosher salt and freshly ground black pepper

Steps:

  • For the turkey: Two days before cooking, combine the salt with the herbes de Provence, sumac and black pepper in a bowl. Rub all over the turkey, inside and out, and under the skin of the breast and legs where accessible, being careful to not tear the skin. Place on a sheet tray fitted with a rack or in a roasting pan fitted with a rack. Place in the refrigerator, uncovered, for 2 days.
  • Bring the turkey out of the fridge 1 to 2 hours before cooking to temper.
  • Preheat the oven to 350 degrees F.
  • Combine the butter, minced thyme and lemon zest in a bowl and season with salt and pepper. Place the turkey on a work surface. Spread the butter under the skin of the turkey around the legs and breasts, as evenly as possible. Stuff the cavity with the quartered lemons, apple, shallots and sprigs of thyme. Tie the legs closed with kitchen twine. Place the onions, carrots, celery and garlic at the bottom of a roasting pan fitted with a rack. Place the turkey on the rack. Roast, basting every 30 minutes, until an instant-read thermometer inserted in the thickest part of the leg (do not touch bone) reads 155 to 160 degrees F, 12 to 14 minutes per pound, or 2 to 3 hours. Allow the turkey to rest for 90 minutes.
  • For the gravy: Meanwhile, strain the drippings and juices from the roasting pan into a bowl. Discard the vegetables. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the raw flavor is cooked off, about 2 minutes. Whisk in the cider vinegar and soy sauce for depth. Slowly whisk the strained drippings into the flour to avoid clumps. Simmer until the gravy just coats the back of a spoon, 5 to 7 minutes. (The gravy will not be a heavy thick gravy, but rather a light gravy.) Season to taste. Carve the turkey and serve with the gravy.

BRINED THANKSGIVING TURKEY



Brined Thanksgiving Turkey image

I love brined turkey. This is a lovely sweet and savory turkey great for Thanksgiving. Cook time and serving size will vary depending on the size of your turkey. The brine is made the same way regardless of the size of your turkey. Only the cook time and amount of filling will vary. You will need a cooler or clean, food safe bucket large enough to hold your bird as well as lots of icy water. I use a cooler so my directions will be written for a cooler. If you use some sort of bucket just use your judgment to match the directions. You can customize the brine using fresh herbs, seasonings, fruits, and vegetables you prefer.

Provided by terrwyn

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P1DT7h

Yield 12

Number Of Ingredients 15

4 (32 ounce) containers chicken broth
1 cup apple juice
1 cup light brown sugar
1 cup kosher salt
2 tablespoons dried sage
4 peppercorns
4 red apples, halved
5 cloves garlic, crushed
10 pounds ice cubes, or as needed
1 (20 pound) turkey whole turkey - thawed, neck and giblets removed
3 apples, cored and quartered
1 onion, cut into 8 wedges
3 cloves garlic
6 fresh sage leaves
3 tablespoons olive oil, or as needed

Steps:

  • Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
  • Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
  • Gently lower turkey into the liquid with the breast facing down.
  • Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
  • Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
  • Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
  • Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 1320.3 calories, Carbohydrate 35.9 g, Cholesterol 454.6 mg, Fat 57.4 g, Fiber 2.5 g, Protein 155.4 g, SaturatedFat 16 g, Sodium 9410.8 mg, Sugar 30.7 g

LEMON, GARLIC AND HERB DRY-BRINED TURKEY



Lemon, Garlic and Herb Dry-Brined Turkey image

Dry-brining is a foolproof method that gives you tender, flavorful turkey every time. This recipe, infused with the flavors of garlic, lemon and thyme, is guaranteed to get raves as the centerpiece on your holiday table.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 12

Number Of Ingredients 10

3 tablespoons kosher salt
5 cloves garlic, very finely chopped
1 tablespoon chopped fresh thyme leaves
1 teaspoon finely grated fresh lemon peel
1 whole turkey, not prebasted (11 to 13 lb), thawed if frozen
4 tablespoons butter, melted
1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon pepper
2 cups Progresso™ unsalted chicken broth (from 32-oz carton)

Steps:

  • In small bowl, mix salt, garlic, thyme and lemon peel. Place turkey on rack in large roasting pan. Rub turkey inside and out with salt mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
  • Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
  • Place turkey, breast side down, on rack in large roasting pan. Brush entire back side of turkey with 2 tablespoons of the melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 2 tablespoons melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 3 hours to 3 hours 30 minutes, brushing twice with pan drippings during last 30 minutes of roasting. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
  • While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper.
  • Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened.

Nutrition Facts : Calories 470, Carbohydrate 3 g, Cholesterol 200 mg, Fat 1 1/2, Fiber 0 g, Protein 61 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1990 mg, Sugar 0 g, TransFat 1/2 g

DRY-BRINED TURKEY



Dry-Brined Turkey image

You will need to start the brining process two days ahead.

Provided by Julia Moskin

Categories     Thanksgiving     Apple     Dinner     HarperCollins     turkey

Number Of Ingredients 9

One 12- to 16-pound turkey, preferably a heritage or pasture-raised bird
About 1/2 cup kosher salt
1 tablespoon freshly ground black pepper
10 fresh thyme sprigs
1/2 bunch fresh flat-leaf parsley
2 small onions, halved
2 small apples, cored and halved
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups water or white wine

Steps:

  • Two days before serving, rinse the turkey and pat dry. Rub all over with the salt, slipping salt under the skin where possible and rubbing some into the cavities; use about 1 tablespoon per every 4 pounds of bird. Put the bird in a large plastic bag and refrigerate.
  • On the second night, turn the turkey over.
  • A couple of hours before cooking, remove the turkey from the bag and pat dry.
  • Put in a roasting pan and allow to come to room temperature.
  • Preheat the oven to 450°F.
  • Sprinkle half the pepper into the main cavity of the turkey and add the thyme, parsley, half the onions, and half the apples. Tie the legs together with kitchen twine. Put the remaining apples and onions in the neck opening and tuck the neck skin under the bird.
  • Rub the butter under the breast skin and over the thigh meat. Sprinkle the bird with the remaining pepper.
  • Roast for 30 minutes.
  • Remove the turkey from the oven and reduce the heat to 350 degrees. Cover the breast of the bird and the wing tips with foil. Add 1 1/2 cups water (or white wine) to the roasting pan and roast the bird for another 2 hours or so, depending on size; figure on 12 minutes a pound for an unstuffed bird. Remove the foil from the breast in the last half hour so it browns.
  • When the turkey has roasted for 2 hours, begin to test for doneness by inserting an instant-read thermometer (digital is best) into two different places in the thigh, making sure not to touch bone; it should be at about 160 degrees.
  • When it is done, tip the turkey so the interior juices run into the pan. Remove the turkey to a rimmed baking sheet or a serving platter, cover with foil and then a damp kitchen towel, and allow to rest for at least 30 minutes.
  • Meanwhile, pour the fat and drippings from the pan into a measuring cup. Add the 1/2 cup white wine (or broth) to the pan, stirring to deglaze it, and pour that into same measuring cup. The fat and drippings can then be used to make gravy.

VERY CLASSIC DRY-BRINED ROAST TURKEY



Very Classic Dry-Brined Roast Turkey image

If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

Provided by Chris Morocco

Categories     Bon Appétit     Thanksgiving     turkey     Garlic     Rosemary     Soy Sauce     Roast     Christmas

Yield 8 servings

Number Of Ingredients 7

3/4 cup Diamond Crystal or 7 tablespoons Morton kosher salt
3 tablespoons light brown sugar
1 (12-14-pound) turkey, neck and giblets removed, patted dry
2 sprigs rosemary
2 garlic cloves, crushed
1/2 cup (1 stick) unsalted butter
2 teaspoons soy sauce

Steps:

  • Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
  • Place oven rack in lower third of oven; preheat to 425°F. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by 1/2-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35-45 minutes.
  • Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.
  • Reduce oven temperature to 350°F and continue to roast turkey, basting with butter mixture every 10-15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (temperature will continue to climb as the bird rests), 40-70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

ROASTED DRY-BRINED TURKEY



Roasted Dry-Brined Turkey image

A dry-brined turkey is so much easier to prepare than a wet-brined turkey-and the clean-up process is easier, too. For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts, and cranberries around the roasted turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 12 to 14

Number Of Ingredients 14

Coarse salt and freshly ground pepper
14 dried bay leaves, 10 crushed, 4 left whole
1 whole fresh turkey (22 to 24 pounds), giblets and neck reserved for Simple Giblet Stock
6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for baking dish if needed
1 cup dry white wine, such as Sauvignon Blanc
Leek-Celery Root Stuffing
1 cup water, plus more if needed
Pan drippings, reserved from turkey
1 cup dry white wine, such as Sauvignon Blanc
1/4 cup all-purpose flour
Simple Giblet Stock, or 4 cups homemade or store-bought low-sodium turkey or chicken stock
1 ounce (2 tablespoons) unsalted butter, softened
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Make the turkey: Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, and pat dry with paper towels. Rub 2 tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg portion, 1 1/2 teaspoons on each wing, and 2 tablespoons on each breast. Place turkey in a large oven bag and seal tightly, removing any trapped air. Place on a rimmed baking sheet, and refrigerate for 48 hours.
  • Remove turkey from bag, and let stand at room temperature for 1 hour. Combine 1 stick butter, the wine, and whole bay leaves in a small saucepan over medium heat. Bring to a simmer, then remove from heat.
  • Preheat oven to 425 degrees with rack in lowest position. Rinse inside and outside of turkey, and pat dry with paper towels. Place turkey, breast side up, on a rack in a roasting pan. Tuck wings under turkey. Season cavity with salt and pepper, and loosely fill it with 4 cups stuffing. (To bake remaining stuffing, see Leek-Celery Root Stuffing). Tie legs together with kitchen string. Rub remaining 1/2 stick butter on turkey, and season with salt and pepper. Pour water into roasting pan.
  • Place turkey, legs first, into oven. Roast for 30 minutes, then baste with butter-wine mixture. Reduce temperature to 350 degrees, and roast, basting with butter-wine mixture every 30 minutes, for 2 1/2 hours. (Add more water to roasting pan if necessary to prevent pan drippings from burning.) Rotate pan, and roast until skin is golden brown and thickest part of thigh (avoiding bone) and center of stuffing register 165 degrees on an instant-read thermometer 30 to 45 minutes more. (If turkey is done before the stuffing, remove turkey from oven, and spoon stuffing into a buttered baking dish, and continue to roast until golden and center registers 165 degrees.) Transfer turkey to a rimmed baking sheet, reserving pan juices and roasting pan, and let rest for 30 minutes before carving.
  • Make the pan gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until fat rises to the surface, about 10 minutes. Pour or spoon off fat.
  • Place reserved roasting pan on 2 burners over medium heat. Add wine, and bring to a gentle simmer, scraping browned bits with a wooden spoon. Whisk flour and giblet stock in a large bowl until combined. Add defatted pan juices, whisking to combine, then pour into roasting pan. Simmer, stirring occasionally, until reduced by half and thickened, 10 to 15 minutes.
  • Remove pan from heat, and whisk in butter. Strain through a sieve, and discard solids. Stir in parsley. Season with salt and pepper if desired.
  • To carve the turkey: Place the turkey in front of you, breast side up, and use your hand to hold it steady. Cut through kitchen string, and discard. Remove drumsticks first by placing a knife against the thigh, cutting alongside body, and slicing through the skin to expose the joint. Apply pressure at the joint with the tip of the knife, then twist the knife, and cut through the joint to release the drumstick. Repeat on the other side. (For a video how-to, see How to Carve Turkey Like a Pro.)
  • Use a long-handled spoon to scoop out the stuffing, and transfer it to a serving bowl. Slice the thigh meat from the bone.
  • Place the knife horizontally at the bottom curve of the breast, and slice in toward the rib cage along the length of the breast to create a "guide cut." Then make a vertical slice from the top down alongside the rib cage to loosen the breast meat. Cut the breast vertically into 1/4-inch-thick slices, being careful to preserve some skin. Repeat on the other side. Insert the knife tip at wing joint closest to the turkey, and twist to release wing. Repeat on the other side.

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  • In a small bowl, combine kosher salt, brown sugar, orange zest, pepper and thyme. Rub entire mixture on the exterior of the turkey. Your turkey will start releasing moisture and look damp after a few minutes. This is completely normal!
  • Place turkey uncovered into the refrigerator for 24-36 hours. After this time, your turkey should be completely dry! (All that moisture you saw on the bird the day before has been reabsorbed.)
  • After turkey is done brining, use paper towels to remove any dried orange zest bits or thyme leaves off the turkey so they don't burn. Wipe out any excess moisture that has accumulated in the bottom of the roasting pan. (There shouldn't be much at all.)


DRY-BRINED ROAST TURKEY RECIPE | BON APPéTIT
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  • Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
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  • Reduce oven temperature to 350° and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150° (temperature will continue to climb as the bird rests), 40–70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.


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best-dry-brine-turkey-recipe-how-to-dry-brine-a-turkey image

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  • Two days before you plan on cooking your turkey, start the brining process: remove turkey from fridge and remove giblets from the cavity. Pat turkey completely dry with paper towels.
  • In a small bowl combine salt and sugar. Rub salt mixture all over bird, concentrating on thicker parts of meat, like the breast. Place turkey into a roasting pan or other deep sided pan.
  • The day before planning to roast, uncover turkey and drain any liquid in the bottom of the pan. Refrigerate, uncovered, for 1 more day.
  • An hour before you plan to roast, remove turkey from fridge and pat dry with paper towels. Let sit at room temperature for 1 hour.
  • Preheat oven to 425°. In a medium bowl combine melted butter, a few grinds of pepper, garlic, thyme, and a pinch red pepper flakes. Brush about half of butter all over turkey, then tie legs of turkey together with kitchen twine.
  • Bake until golden and a thermometer inserted into thickest part of thigh registers 160°, about 1 hour and 30 minutes, brushing with more butter halfway through.


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From wholefully.com


DRY BRINE SPATCHCOCK TURKEY - NATIONAL TURKEY FEDERATION
Preheat oven to 450°F. We start the turkey off at a high temperature to brown it, and then lower the temperature to finish cooking it. In a small bowl, mash together butter, rosemary, thyme and sage. Being careful to not brush off dry brine, place dollops of the compound butter mixture underneath the turkey skin and lightly press down on skin ...
From eatturkey.org


DRY-BRINE THANKSGIVING TURKEY - THE DEFINED DISH
2021-11-08 Pat dry your turkey. Place a roasting rack on a sheet pan and place the turkey on top of the rack. Rub the dry rub all over the turkey, especially on the breasts. Refrigerate, uncovered, for 24 to 48 hours. Remove the turkey from the fridge to let stand for 1 hour at room temperature before roasting. Meanwhile, preheat the oven to 425°F.
From thedefineddish.com


HOW TO DRY BRINE TURKEY + HOW TO MAKE THE BEST ...
2020-11-25 Roast the turkey – Transfer the turkey to a roasting pan. Cover with foil so that the skin doesn’t burn during the roasting process. Roast for 13 to 15 minutes per 1-lb of turkey. Remove the foil for the last 45 minutes to 1 hour of roasting so that the skin crisps up nicely to a perfect golden-brown. Rest!
From theroastedroot.net


DRY-BRINED TURKEY WITH SHEET-PAN GRAVY — ALISON ROMAN
2021-11-05 Directions. Prepare the turkey: Strip the leaves from 4 sprigs of thyme, and coarsely chop the leaves. Place in a medium bowl along with salt, brown sugar and pepper; mix to blend well. Place the turkey on a rimmed baking sheet lined with a wire rack. (If you do not own a wire rack, just place the turkey directly on the baking sheet.)
From alisoneroman.com


DRY-BRINED ROASTED TURKEY - COMPLETELY DELICIOUS
2019-11-11 Preheat oven to 450°F. Lower the center rack so that the turkey will fit and rest in the middle of the oven. Leave the turkey on the wire rack and sheet pan. Rub the butter all over the turkey and stuff the cavity with the onion, lemon, and …
From completelydelicious.com


DRY BRINED TURKEY - DINNER AT THE ZOO
2020-09-02 Preheat the oven to 450 degrees F. Tuck the wings of the turkey under the body. Stuff the cavity of the turkey with the lemon, onion and garlic. Place the butter and pepper in a bowl and stir until well combined. Spread the butter all over the turkey, both on top of and underneath the skin.
From dinneratthezoo.com


DRY BRINE YOUR THANKSGIVING TURKEY THIS YEAR | EVERYDAY ...
2017-11-07 Instructions. In a small bowl, combine garlic, salt, thyme, marjoram, paprika and black pepper. Set aside. Remove turkey from the packaging and discard or save giblets and neck for another use. Pat turkey dry. Carefully loosen the skin of the turkey over the breast and the thick part of the legs.
From everydaygoodthinking.ca


CITRUS DRY-BRINED TURKEY RECIPE | THANKSGIVING RECIPES ...
At the 45-minute mark, preheat your oven to 425 degrees F. Pat the turkey dry one last time. Add a few extra sprigs of rosemary, thyme and sage to the turkey's cavity, along with the reserved ...
From pbs.org


AMAZING DRY BRINE TURKEY | GOOD IN THE SIMPLE
2015-11-04 Place turkey breast side down on a rack in a roasting pan. Cook for 30 minutes. Reduce temperature to 325. Flip turkey so the breast side faces up and return to oven. Cook for about 2 1/2 more hours or until internal temperature at the thickest part reaches 165. Let rest for about 30 minutes, carve, and serve.
From goodinthesimple.com


DRY BRINE TURKEY WITH CITRUS HERB BUTTER - ULTIMATE ...
2018-11-02 Store in the fridge until ready to use. Pre-heat oven to 350 F degrees and wash the brine off the turkey in the sink. Make sure you pat the turkey dry with some paper towels. Season the cavity with 1 tablespoon of salt, 1 apple quartered, 1 onion peeled and halved, 1 stalk of celery, and 1 cinnamon stick.
From flavcity.com


HOW TO DRY BRINE TURKEY FOR A STRESS-FREE THANKSGIVING ...
2020-11-19 2. Rub oil over the outside of the turkey and put sliced oranges and herbs of choice in the cavity. 3. Form a foil cover that fits the breast so you can protect it from burning after the high heat portion of the cooking. 4. When the oven comes to temperature, place the turkey in and let it brown for up to 30 minutes.
From omgyummy.com


DRY BRINE RECIPE FOR TURKEY - SWEET TEA + THYME
2021-11-14 Next, mix together all of the spice mixture for your turkey brine and then rub the turkey down from top to bottom. Don't forget the cavity and under the breast skin! Then leave on top of a wire rack on a rimmed baking sheet or in a roasting pan with a rack breast side up, and then set it in the fridge. Do not cover it.
From sweetteaandthyme.com


DRY BRINED TURKEY - BEST MOIST ROAST TURKEY - THAT SKINNY ...
2021-11-30 Place on rack in roasting pan. Preheat oven to 425º, brush with melted butter and roast for 30 minutes. Decrease oven temperature to 325º, cover top with foil if browning too fast and cook till turkey reaches desired temperature, basting as needed. May add some wine and chicken broth to bottom of roaster as needed.
From thatskinnychickcanbake.com


YOUR ULTIMATE GUIDE TO DRY BRINE A THANKSGIVING TURKEY ⋆ ...
Step 3: Refrigerate the turkey uncovered. Set your salted bird on a roasting pan or wire cooling rack set in a rimmed baking sheet – to catch any drips. Then refrigerate to brine, uncovered, for at least 1 hour per pound or 15 hours for a 15-pound turkey. For the best results, let the turkey sit for 24 – 48 hours.
From lonestargatherings.com


AMAZING RESULTS FROM THIS DRY BRINE TURKEY RECIPE!
2021-02-12 How to Make Dry Brine Turkey: Step 1: Use a mortar and pestle to grind and mix black peppercorns, dry, and fresh herbs. Step 2: Stir ground spice mixture with the kosher salt. Dry rub spices mixed for the raw turkey. Step 3: Rinse and pat dry the turkey.
From familydinners.com


RECIPE: DRY-BRINED ROAST TURKEY FOR THANKSGIVING - WSJ
2014-11-22 Updated Nov. 21, 2014 7:01 pm ET. For this recipe, you will need: a large roasting pan with rack, some cheesecloth, a meat thermometer and a baster. Choose a free-range or heritage-breed bird for ...
From wsj.com


DRY-BRINED SMOKED TURKEY | THANKSGIVING WITH PUBLIX ...
1 tablespoon + 1/4 cup vegetable oil. 1 (13- x 9-inch) aluminum pan. Instructions. 1. Chop rosemary and thyme (leaves only). Combine brown sugar, salt, rosemary, thyme and smoked paprika. Place turkey on roasting pan rack; coat with seasoning mixture (wash hands); chill 24 hours. 2. Soak 1 cup wood chips in water 30 minutes; drain and combine ...
From thanksgiving.publix.com


TRY THIS DRY-BRINED TURKEY WITH GRAVY FOR THE PERFECT ...
2021-11-24 Uncovered and allow 1 hour for the turkey to come to room temperature before roasting. Preheat the oven & Prepare the Butter mixture: Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a small saucepan. Add the zest and juice of 1 lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
From camilamade.com


PERFECT DRY BRINED TURKEY RECIPE - SWEET AND SAVORY MEALS
2019-09-17 Add 1 cup of chicken broth. Add the rack and place the turkey on top, breast side down. Brush the bird with melted butter and roast for 60 minutes. Carefully turn the turkey breast side up to continue to cook, which is for about another 2 hours for a 16-pound turkey and about 2 1/2 hours for a larger bird.
From sweetandsavorymeals.com


I TRIED INA GARTEN'S PERFECT ROAST TURKEY AND BRINE | KITCHN
2019-11-18 If You Make Ina Garten’s Perfect Roast Turkey …. 1. Dry brine for two days, then schedule a day for air-drying. Dry brining is highly effective and far easier to manage than wet brining. Two days is better than one, if you can start your turkey process earlier in the week. Scheduling an extra day in the prep schedule to let the turkey skin ...
From thekitchn.com


SIMPLE SUCCULENT DRY BRINED ROAST TURKEY - DON'T SWEAT THE ...
2017-09-28 Place the turkey in the oven for 30 minutes. Turn the oven down to 325º and cook another 2 1/2 – 2 hrs 45 minutes. Because dry brine turkeys tend to cook faster, check the internal temperature early. Remove from the oven when a meat thermometer inserted into the thickest part of the thigh registers 165 degrees.
From dontsweattherecipe.com


DRY-BRINED TURKEY WITH ROASTED ONIONS – SMITTEN KITCHEN
2019-11-19 Rotate the pan in the oven a couple times, and turn onions in pan over once, for even cooking. Remove the foil for the last 5 to 10 minutes of roasting, so the skin crisps up again. A 14 to 16 pound bird takes a total of 2 to 2 1/2 hours of roasting. A …
From smittenkitchen.com


DRY-BRINED TURKEY RECIPE | BON APPéTIT
2013-10-15 Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with …
From bonappetit.com


SPATCHCOCK TURKEY WITH DRY BRINE - SANDRA VALVASSORI
2020-10-06 Use approximately 1 tablespoon of kosher salt per 5 pounds of turkey. Mix the salt with chopped fresh herbs, if you wish. Pat the bird dry inside and out, and then rub the salt mixture all over the skin, and the inside areas of the turkey as well. Cover with plastic wrap and refrigerate 24-72 hours.
From sandravalvassori.com


JUICY ROAST TURKEY | RECIPETIN EATS
2018-11-14 Roast turkey 45 minutes. Mix remaining butter with garlic and herbs. Brush turkey generously with butter. Roast turkey for a further 30 minutes or until a) the thermometer that comes with the turkey pops up (America) b) a thermometer inserted between the breast and leg reads 165F/75C. (Notes 9, 10).
From recipetineats.com


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