How to Dry-Brine Turkey
Chef Jason
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Author:
Chef Jason
Prep Time
20 minutes
Cook Time
0 minutes
Hey there, it’s Chef Jason! 🦃✨ Ready to elevate your turkey game? With my Dry-Brine Method, a sprinkle of salt is all it takes to lock in juicy, flavorful perfection! Rest it in the fridge, roast to a golden crisp, and get ready to impress—this bird is holiday magic on a platter! 🍂🍽️
Ingredients
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Kosher Salt (1 tablespoon of salt per 5 pounds of turkey)
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Large bowl or baking dish (big enough to hold your turkey)
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Paper towel
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Measuring spoons
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Roasting rack or cooling rack (for the turkey to sit on)
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Plastic wrap or a large trash bag (optional, to cover the turkey)
Mise en Place 🔪
Directions
Preparation 🥒
Pat the turkey dry with paper towels, ensuring there’s no moisture left on the skin.
Remove the giblets and neck from the cavity if they’re included, and pat the inside dry.
Season the Turkey 🦃
Sprinkle the kosher salt generously over the turkey. Start with the inside of the cavity, then rub the salt all over the skin. Make sure to get under the wings and legs.
Refrigerate ❄️
Place the turkey on a rack in a roasting pan, or a baking dish, to catch any juices that may escape.
Cover the turkey loosely with plastic wrap or place it in a large trash bag (if you prefer to avoid a tight wrap).
Let it rest in the fridge for at least 12 to 24 hours. The longer, the better! The salt will draw out moisture and then reabsorb it, creating a flavorful and juicy turkey.
Before Roasting ♨️
After dry brining, remove the turkey from the fridge. Pat it dry once more to ensure the skin crisps up during cooking.