Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, dry brined turkey - you'll be giving thanks for this recipe for years to come :d. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
This easy dry-brined turkey recipe comes out perfectly juicy and crisp, with none of the sponginess that you sometimes get with wet-brined Head to the comments section of this recipe for more detailed tips and testimonials from our dedicated community. This week on "Genius Recipes," Kristen's talking turkey – specifically the most Genius turkey recipe of all time. Times food writer Russ Parsons first.
Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook dry brined turkey - you'll be giving thanks for this recipe for years to come :d using 7 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D:
- Get 1 (12- to 16-pound) turkey
- Get Kosher salt (1 Tablespoon for every 5 pounds of turkey weight)
- Prepare onion powder (1/2 teaspoon for every 5 pounds of turkey weight)
- Take dry sage (1/2 teaspoon for every 5 pounds of turkey weight)
- Get dry thyme (1/2 teaspoon for every 5 pounds of turkey weight)
- Prepare ground black pepper (1/4 teaspoon for every 5 pounds of turkey weight)
- Prepare sugar (1/4 teaspoon for every 5 pounds of turkey weight)
Thinking about brining your turkey this Thanksgiving, but shuddering at the thought of juggling an unwieldy cooler and gallons of water? Dry brining—as opposed to wet—might be the solution. If you decide to dry brine turkey, you still have to sacrifice some shelf space but for a This very concentrated brine breaks down the muscle proteins and prevents them from Both a dry brine and a wet brine for turkey are effective ways to make the meat moist. The bird had been dry-brined (though the term "dry-brining" wasn't being tossed around much yet).
Steps to make Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D:
- Wash the turkey inside and out, pat it dry and weigh it. Measure and mix 1 tablespoon of kosher salt, 1/2 teaspoon of onion powder, sage, and thyme, and 1/4 teaspoon of black pepper and sugar for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons kosher salt).
- Sprinkle the inside of the turkey lightly with salt mixture. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned but not oversalted.
- Turn the turkey on one side and sprinkle the entire side with salt mixture, concentrating on the thigh. Use a little less than a tablespoon. Flip the turkey over and do the same with the other side.
- Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, leaving it in the bag but turning it and massaging the salt into the skin every day.
- Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours.
- On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
- Place the turkey on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, reduce the oven temperature to 325 degrees, and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
- Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
- Beautiful bird - delicious inside and out!
In less-fancy words, a few tablespoons of salt had So where had this turkey been all our lives? To find out, I had to get the story from the two clever cooks we have to thank for the recipe: one an editor. In this video, you'll learn how to brine a Thanksgiving turkey, the surprisingly simple secret to getting juicy, flavorful, very moist Brining a turkey couldn't be easier. All you need is a large pot, water, and salt. Find top-rated recipes for roast turkey.
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