For at least a decade, I’ve been brining my turkey (for Thanksgiving and Christmas dinners) and the results were always amazing. No more dry turkey but moist, succulent meat that had me looking forward to even eating leftovers.
Earlier this year I’ve played around with dry brining – a method I’ve read others were using but I resisted. What made me try dry-brining? Easier with the same results. With wet brining you need to make a salt and sugar brine, it takes more time, more space…more work.
Dry-brining involves pre-seasoning the turkey, throwing it the fridge overnight (like wet brining) and then basically placing in the oven the next day.
Advantages of Dry-Brining:
- It is easier and less messy than wet-brining, as it does not require a large container, a lot of water, or refrigerator space
- It makes the turkey skin extra crispy, as the salt draws out moisture from the skin and dries it out in the fridge
- It ensures the turkey meat is penetrated with seasoning throughout, as the salt dissolves in the turkey juices and gets reabsorbed into the meat, breaking down muscle proteins and making the meat tender, moist, and well-seasoned
- It allows for more flavor variations, as spices, herbs, and citrus zest can be added to the salt mixture and drawn into the meat along with the salt
Dry-Brined Roast Turkey
Course: Featured6
servings15
minutes3
hoursIngredients
1 whole turkey (thaw in fridge if frozen)
Kosher or sea salt
granulated sugar
approx. 1/4 cup vodka
unsalted softened butter
poultry seasoning
Directions
- Pat your turkey dry with paper towel.
- Rub the entire surface of the turkey with vodka then sprinkle salt and sugar evenly all over. Place on a rack/pan and place uncovered in your fridge overnight to maximum 24 hours.
- The next day, wipe off any excess salt/sugar/moisture from the skin with paper towels. Rub the bird with softened butter and lightly sprinkle with poultry seasoning.
- Allow the turkey to return to room temperature before placing in the oven.
- Place your turkey in a pre-heated 350F oven, middle rack and roast 13 minutes per pound (I like using an instant-read thermometer).
- Transfer turkey to a platter and tent with foil and allow to rest about 45 minutes before carving).
Notes
- For a better gravy, place sliced of onion, chopped celery, carrot, 1 cup of white wine on the bottom of your pan and place the turkey on top. The roasted vegetables + turkey drippings will make for a better gravy.