A simple salt and sugar mixture is all it takes!
The dry brine for turkey below, is a good all-purpose recipe.
Its a mix of kosher salt, black peppercorns, brown sugar, and sage.
Credit:Jake Sternquist
What Is Dry Brining?
The bird is then stored in the fridge for 1-2 days to allow the seasonings to penetrate the meat.
There are alsowet brinerecipes, where a turkey is submerged in an ultra-flavorful liquid.
Credit:Jake Sternquist
The salt in the dry brine helps tenderize the meat and draw moisture out of the bird.
It’s an almost fool-proof way to ensure you have juicy meat and golden crisp skin.
Ingredients
1(12- to 14-lb.
Remove turkey from packaging.
Remove neck and giblets from turkey cavity.
Pat turkey dry with paper towels.
Rub evenly over turkey.
Place turkey, breast side up, on a rack in a large roasting pan.
Loop kitchen string around drumsticks; tie securely to tail.
Cover loosely with plastic wrap.
Refrigerate 1 to 2 days before roasting.
Remove plastic wrap the night before cooking.
Roast
Preheat oven to 450F.
Pour hot water into roasting pan with turkey.
Turn heat down to 350F.
Roast turkey, uncovered, for 2 hours.
(If breast browns too quickly, cover loosely with foil.)
Remove turkey from oven.
Tent loosely with foil; let stand 15 minutes.
Reserve drippings for gravy.
Slip it straight into the oven and finish it with the glaze.
2,000 calories a day is used for general nutrition advice.
