Dry Brined Turkey
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 10 mins
-
Servings
12
-
Calories
335 kcal
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Course
Main Course
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Cuisine
American
Dry Brined Turkey
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This dry brined turkey is coated in a blend of salt, herbs and spices, then roasted to golden brown perfection. A super easy method to put a beautiful and delicious holiday turkey on the table with minimal effort!
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Ingredients
For the dry brine
- 3 tablespoons kosher salt
- 1 1/2 tablespoons brown sugar
- 1 1/2 teaspoons dried rubbed sage
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
For the turkey
- 12 lb turkey giblets and neck removed
- 1 lemon quartered
- 1 onion quartered
- 6 cloves garlic smashed
- 8 tablespoons butter softened
- 1 teaspoon pepper
- Fresh herbs and fruit for garnish optional
Instructions
For the dry brine
- Place the dry brine ingredients by a bowl, stir to combine.
For the turkey
- Pat the turkey dry. Rub the dry brine all over the outside of the turkey. Loosen the skin on the turkey breast and place some of the dry brine under the skin.
- Place the turkey on a rack in a roasting pan and cover loosely. Let the turkey sit in the refrigerator for 48 hours.
- Uncover the turkey. Let it sit uncovered in the fridge for 12-24 hours.
- 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.
- Tie the turkey drumsticks together with kitchen twine.
- Cook for 30-40 minutes or until turkey has started to turn golden brown.
- Reduce the heat to 350 degrees
- Bake for another 2 hours, or until a thermometer inserted into the thickest part of the thigh reads 165 degrees F. I also check the thickest part of the breast to make sure that it's the correct temperature. If your turkey is getting too dark, you can cover the top with foil.
- Transfer the turkey to a serving platter and garnish with herbs and fruit if desired. Let the turkey rest for 20 minutes, then slice and serve.
Notes
- The dry brine needs at least 2 1/2 days to do its job, so plan accordingly with your timing of purchasing a turkey.
- Be sure to get some of the dry brine underneath the skin of the turkey, especially the turkey breast.
- Don't add any more salt to the turkey after you brine it so that the end result is not overly salty.
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
2g
(1%)
Protein
70g
(140%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
251mg
(84%)
Sodium
633mg
(26%)
Potassium
786mg
(22%)
Vitamin A
415IU
(8%)
Vitamin C
5.9mg
(7%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 70g | 140% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 251mg | 84% |
| Sodium | 633mg | 26% |
| Potassium | 786mg | 17% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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