Are you tired of dry, bland turkeys that leave your guests disappointed? Prepare to revolutionize your holiday cooking with this game-changing dry brined turkey recipe that guarantees a mouthwatering, succulent bird every single time! Our foolproof method transforms an ordinary turkey into a culinary masterpiece that will have everyone at your table begging for seconds. With just a few simple ingredients and some strategic preparation, you'll create a turkey so tender and flavorful, it'll become the talk of your family gathering.
Prep Time: 24 hrs
Cook Time: 3 hrs
Total Time: 27 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 1/2 cup kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Herbs (thyme, rosemary, sage) to taste
Instructions
- Start by preparing your turkey. Remove the turkey from its packaging and take out any giblets or neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels. Make sure to get into the cavity and remove any excess moisture.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and your choice of herbs (thyme, rosemary, and sage). Mix well until all ingredients are evenly distributed.
- Using your hands, gently loosen the skin of the turkey over the breast and thighs. Be careful not to tear the skin. Rub a generous amount of the dry brine mixture directly onto the meat under the skin. This will help infuse flavor and moisture into the turkey.
- Next, rub the remaining dry brine mixture all over the outside of the turkey, ensuring it is evenly coated. Pay special attention to the cavity; rub some of the mixture inside as well.
- Once the turkey is fully coated with the dry brine, place it on a large baking sheet or a roasting pan. Cover the turkey loosely with plastic wrap and refrigerate for 24 hours. This dry brining process will help to enhance the turkey's flavor and keep it moist during cooking.
- After the 24-hour brining period, remove the turkey from the refrigerator. Unwrap it and let it sit at room temperature for about 30 minutes before cooking. This will help the turkey cook more evenly.
- Preheat your oven to 325°F (165°C). While the oven is heating, prepare any additional aromatics you may want to use, such as chopped onions, carrots, celery, or citrus fruits, to place inside the cavity of the turkey for added flavor.
- If desired, stuff the cavity of the turkey with your choice of aromatics. This is optional but can add extra flavor during roasting.
- Place the turkey breast-side up on a roasting rack in a large roasting pan. If you have a meat thermometer, insert it into the thickest part of the breast, making sure it does not touch the bone.
- Roast the turkey in the preheated oven for approximately 3 hours, or until the internal temperature reaches 165°F (74°C). Baste the turkey with its own juices every 30-45 minutes to help keep it moist and enhance browning.
- Once the turkey is done roasting, carefully remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 20-30 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful turkey.
- After resting, carve the turkey and serve it with your favorite sides. Enjoy your perfectly roasted and moist turkey!
Tips
- Choose a High-Quality Turkey: Start with a fresh or fully thawed turkey for the best results. Avoid pre-salted or pre-brined turkeys.
- Pat Dry Thoroughly: Ensure your turkey is completely dry before applying the dry brine to help the salt penetrate the meat effectively.
- Be Gentle with the Skin: When loosening the skin, use a delicate touch to avoid tearing, which can affect the turkey's appearance and moisture.
- Refrigeration is Key: The 24-hour dry brining process is crucial for developing flavor and moisture, so don't rush this step.
- Room Temperature Matters: Letting the turkey sit at room temperature for 30 minutes before roasting helps it cook more evenly.
- Use a Meat Thermometer: Always check the internal temperature to ensure the turkey is fully cooked without drying out.
- Resting is Essential: Allow the turkey to rest after cooking to redistribute juices, ensuring each slice is perfectly moist.
- Basting Technique: Regular basting helps keep the turkey moist and promotes a beautiful golden-brown skin.
Nutrition Facts
Calories: kcal
Carbohydrates: 0g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
