Dry brined turkey –Indulge in a mouthwatering experience with this delectable Dry-Brined Turkey recipe! Perfect for gatherings and celebrations, this dish promises to be the star of your dinner table. The dry brining process enhances the turkey’s natural flavors, resulting in a juicy, flavorful masterpiece that will impress your family and friends.
Dry-Brined Turkey
This succulent turkey is seasoned to perfection, allowing the spices to penetrate the meat deeply, ensuring every bite is packed with flavor. Whether you’re a seasoned cook or trying your hand at turkey for the first time, this recipe will guide you through every step.
Ingredients
- 1 whole turkey (12-14 pounds)
- 1 cup kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 tablespoons olive oil
- Fresh herbs for stuffing (optional: parsley, thyme, rosemary)
Instructions
- Start by preparing the turkey. Remove the giblets and neck from the cavity, and pat the turkey dry with paper towels.
- In a bowl, combine kosher salt, black pepper, dried thyme, dried rosemary, garlic powder, onion powder, and paprika. Mix until well combined.
- Carefully lift the skin over the breast of the turkey and rub about half of the salt mixture directly onto the meat. This helps to enhance the flavor.
- Rub the remaining salt mixture all over the exterior of the turkey. Don’t forget to season the cavity as well. If you like, stuff the cavity with fresh herbs for an added touch of flavor.
- Once seasoned, refrigerate the turkey uncovered for at least 24 hours, up to 72 hours. This allows the brine to penetrate the meat thoroughly and create a juicy bird.
- When ready to cook, preheat your oven to 325°F (165°C). Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes.
- Drizzle the turkey with olive oil and place it breast-side up on a roasting rack in a roasting pan.
- Roast the turkey for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and thigh. Baste the turkey every hour if desired.
- Once cooked, let the turkey rest for at least 30 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.
Enjoy your beautifully roasted Dry-Brined Turkey with your favorite side dishes, and watch as your loved ones savor every delicious bite!