How To Dry Brine A Turkey



  • 1 

    (8-lb.) whole turkey

  • 2 tbsp. 

    kosher salt

  • 1 tbsp. 

    granulated sugar

  • 3 

    cloves garlic, finely chopped

  • 6 tbsp. 

    unsalted butter, melted

  • 2 tsp. 

    fresh thyme leaves

  • Pinch of crushed red pepper flakes 

  • Freshly ground black pepper

How to: 

  1. 2 days before cooking: Remove giblets from cavity of turkey. Pat turkey dry with paper towels.

  2. In a small bowl, combine salt and sugar. Rub salt mixture all over turkey, concentrating on thicker parts of meat, like the breast. Place turkey in a large roasting pan. Refrigerate, uncovered, 2 days.

  3. 1 hour before cooking: Drain any liquid from bottom of pan. Pat turkey dry with paper towels and let sit at room temperature 1 hour.

  4. Time to roast: Preheat oven to 425°. In a medium bowl, combine garlic, butter, thyme, red pepper, and a few grinds of black pepper. Brush about half of garlic mixture all over turkey. Tie legs of turkey together with kitchen twine. Place turkey on a roasting rack inside roasting pan.

  5. Roast turkey, brushing with remaining garlic mixture halfway through and covering with foil if skin is browning too quickly, 45 minutes. Reduce oven temperature 375° and continue to roast until skin is golden brown and an instant-read thermometer inserted into thickest part of breast registers 160°, about 45 minutes more.

  6. Let turkey rest 15 minutes before slicing.

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