Citrus Dry Brined Turkey
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Brine Time
2 d
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Total Time
2 d 3 hrs 15 mins
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Servings
12
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Calories
347 kcal
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Course
Main Course, Dinner
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Cuisine
American
Citrus Dry Brined Turkey
Description
This recipe uses a citrus zest-forward dry brine applied all over the turkey, including the cavity, and the bird is refrigerated for around two days to allow the flavors to penetrate deeply while drawing moisture for improved juiciness. The brine combines salt, sugar, a trio of zests from orange, lemon, and lime, ground sage, and cracked black pepper, adding layered aromatic brightness balanced by herb and spice notes.
On roasting day, the brine is brushed off and the turkey patted dry to promote browning. Butter is rubbed evenly over the skin to encourage crispness and flavor. The turkey legs are tied and wing tips folded to ensure even cooking, and foil is placed over the breast to retain moisture during initial roasting at high heat. The temperature is then lowered for a longer roast until the internal temperature reaches 160°F, a sign the meat is fully cooked but still juicy. Near the end, foil is removed for skin browning to achieve a crisp golden crust.
After roasting, the turkey rests for 20 to 30 minutes loosely tented to allow juices to redistribute. The dry brining method is suitable for frozen turkeys as well, with instructions to rinse and dry before applying brine and allowing extended thawing in a container to catch runoff. The turkey can be brined anywhere from 24 to 72 hours depending on preference, with 48 hours recommended for best flavor and texture balance.
Ingredients
citrus dry brine
- ⅓ cup kosher salt
- 1 ½ tablespoons light brown sugar
- ¼ cup orange zest from about 2 oranges
- 3 tablespoons lemon from about 3 lemons, zest
- 2 tablespoons lime zest from about 2 limes
- 1 tablespoon sage ground
- 2 teaspoons black pepper cracked
turkey
- ¼ cup butter softened, unsalted
- 1 turkey thawed and pat dry, 12-14 lb
Instructions
- Place all brine ingredients into a mixing bowl and stir together until evenly mixed.
- Rub brine all over turkey, including cavity and place onto a baking sheet, topped with a cooling rack. Refrigerate turkey for 2 days.
- Preheat oven to 450˚F.
- Completely brush brine off turkey and pat dry. Tie turkey legs together with twine, fold wing tips behind turkey and transfer to a roasting pan.
- Rub butter evenly all over turkey.
- Cover breast with foil and place turkey in oven and roast for 30 minutes.
- Lower heat to 350˚F and continue to roast for an additional 2 to 2 ½ hours (about 12 minutes a pound, for an internal temperature of 160˚F).
- In the last 40 to 50 minutes of roasting, uncover breast to brown and crisp skin.
- Remove turkey from oven and rest for 20 to 30 minutes, loosely covered.
- Carve and serve.
Notes
- The turkey can be dry brined for a minimum of 24 hours and up to 72 hours; 48 hours is preferred for balanced flavor and tenderness.
- Cover the turkey breast with foil during the first 30 minutes of roasting to prevent over-browning and drying out.
- For frozen turkeys, rinse gently with water, pat dry, apply dry brine, place in a tall-sided dish to collect liquid, and allow 2–3 days for complete thaw while brining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 47g | 94% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 165mg | 55% |
| Sodium | 3385mg | 141% |
| Potassium | 490mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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