A traditional dry brined turkey recipe that requires 2 days of preparation for incredibly moist and flavorful results. The salt and sugar brine penetrates the meat while herb butter creates a golden, ... show more

american

Nutrition

Provides high-quality protein with moderate fat content, though the skin and butter add saturated fat and sodium from the brining process.

Calories	320 kcal
Energy	1339 kJ
Protein	48 g
Total Fat	13 g
Saturated Fat	5 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	5 g
Cholesterol	120 mg
Carbohydrate	2 g
Sugars	1 g
Dietary Fibre	0 g
Sodium	800 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeLow CarbHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerthanksgivingchristmasmain courseoven and roastingfamily friendly

How To Dry Brine A Turkey

Delish (Makinze Gore)

10

Name: How To Dry Brine A Turkey — Tasty Bites
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 10 servings
Ingredients: 1 whole Turkey (8 pounds); 2 tablespoon Kosher Salt; 1 tablespoon Granulated Sugar; 3 clove Garlic (finely chopped); 6 tablespoon Unsalted Butter (melted); 2 teaspoon Thyme Leaves (fresh); pinch Crushed Red Pepper Flakes; Black Pepper (freshly ground)

servings

0

per serve

0

minutes

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Ingredients

1 whole Turkey 8 pounds

2 tablespoon Kosher Salt

1 tablespoon Granulated Sugar

3 clove Garlic finely chopped

6 tablespoon Unsalted Butter melted

2 teaspoon Thyme Leaves fresh

pinch Crushed Red Pepper Flakes

Black Pepper freshly ground

Equipment

Instant-read thermometer

Roasting rack

Aluminum Foil

Paper Towels

Small bowl

Large roasting pan

Kitchen twine

Pastry brush

Instructions

2 days before cooking:
Remove giblets from cavity of turkey. Pat turkey dry with paper towels.

In a small bowl, combine salt and sugar. Rub salt mixture all over turkey, concentrating on thicker parts of meat, like the breast. Place turkey in a large roasting pan. Refrigerate, uncovered, 2 days.

1 hour before cooking:
Drain any liquid from bottom of pan. Pat turkey dry with paper towels and let sit at room temperature 1 hour.

Time to roast:
Preheat oven to 425°. In a medium bowl, combine garlic, butter, thyme, red pepper, and a few grinds of black pepper. Brush about half of garlic mixture all over turkey. Tie legs of turkey together with kitchen twine. Place turkey on a roasting rack inside roasting pan.

Roast turkey, brushing with remaining garlic mixture halfway through and covering with foil if skin is browning too quickly, 45 minutes. Reduce oven temperature 375° and continue to roast until skin is golden brown and an instant-read thermometer inserted into thickest part of breast registers 160°, about 45 minutes more.

Let turkey rest 15 minutes before slicing.