Delicious Dry Brine Turkey Recipe

This recipe will guide you through the process of creating a delicious and moist dry brine turkey. The turkey is dry-brined with a mixture of salt, herbs, and spices, which helps to enhance its flavor and ensure a juicy result. With a few simple steps, you can achieve a perfectly seasoned and tender turkey that will impress your family and guests on any occasion.

Ingredients

• 1 whole turkey (around 12 pounds)
• 1/2 cup kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon black pepper
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon dried sage
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 4 cloves garlic, minced
• 2 medium onions, quartered
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 sprigs fresh sage
• 1/2 cup unsalted butter, melted

Directions

1. Remove the turkey giblets and neck from the cavity and pat the turkey dry with paper towels.
2. In a small bowl, mix together the kosher salt, brown sugar, black pepper, dried rosemary, dried thyme, dried sage, paprika, cayenne pepper, and minced garlic.
3. Place the turkey on a wire rack set on a rimmed baking sheet. Sprinkle the salt mixture all over the turkey, including inside the cavity. Be sure to coat the turkey evenly with the mixture.
4. Refrigerate the turkey, uncovered, for 24-48 hours. This allows the dry brine to penetrate the meat and enhance its flavor. Make sure there is enough space in your fridge to accommodate the turkey.
5. After the brining period, preheat your oven to 325°F (165°C).
6. Remove the turkey from the refrigerator and let it sit at room temperature for about an hour.
7. Stuff the turkey cavity with the quartered onions, fresh thyme, fresh rosemary, and fresh sage. Truss the turkey with kitchen twine to ensure it cooks evenly.
8. Place the turkey on a rack in a roasting pan, breast side up.
9. Brush the melted butter all over the turkey, including the top, sides, and wings.
10. Roast the turkey in the preheated oven for about 3-3.5 hours, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Baste the turkey with the pan juices every 30 minutes.
11. Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This will allow the juices to redistribute and the meat to become tender and moist.
12. Carve the turkey and serve with your favorite side dishes. Enjoy!

Interesting Facts