How to Dry Brine a Turkey
Servings: 8 -10
Dry brining is the easiest way to season a turkey for the juiciest and most flavorful Thanksgiving turkey! Here's everything you need to know about dry brining!
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Ingredients
- 3 tablespoons kosher salt Note 1
- 2 tablespoons black peppercorns Note 2
- 1 teaspoon dried oregano Note 3
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 whole turkey thawed or semi-thawed Note 3
Instructions
- Mix all the seasoning in a bowl. (If using whole peppercorns, crush them in a mortar and pestle.)
- Place thawed, or semi-thawed turkey on a baking sheet with a wire rack. Pat dry the turkey with paper towels. Gently run your hand under the breast skin to separate them.
- Rub the seasoning mix evenly all over the turkey, under the breast skin right over the meat, and inside the cavity.
- Refrigerate the turkey, uncovered, for at least 24 hours or up to 72 hours.
- When ready to roast, no need to rinse the turkey! You may rub olive oil, or compound butter and go ahead and roast the turkey any which way you like.
Notes
Note 1: Kosher salt is the best for dry brining, as it has large granules and different shape of grains than other types of salt, which allows it to distribute evenly, sticks to the meat better and dissolve quicker. I use Diamond Crystal kosher salt. If you don't have kosher salt, you may substitute table salt, but reduce the salt amount by half!
Note 2: I like to crush fresh black peppercorns in a mortar and pestle for the freshest aroma and flavor. If you prefer ground pepper, 1 tablespoon of ground black pepper.
Note 3: Dried oregano, sage, basil or thyme, paprika and garlic powder are the spices I typically have on hand. Feel free to use any spices and herbs you have.
Note 4: This dry mix amount is perfect for 14-16lbs turkey. Feel free to double for bigger bird.