Learn how to make a perfectly juicy and flavorful turkey using a dry brine method. This technique involves rubbing salt and other seasonings directly onto the turkey and letting it rest in the refrigerator, allowing the meat to absorb the flavors and retain moisture during roasting.
Ingredients
- 1 whole turkey about 12 pounds, thawed if frozen
- 3 tablespoons kosher salt or sea salt
- 1 tablespoon sugar
- 1 teaspoon black pepper freshly ground
- 1 tablespoon dried herbs such as thyme, rosemary, or sage
Instructions
- In a small bowl, mix together the kosher salt, sugar, black pepper, and dried herbs.
- Pat the turkey dry with paper towels. Rub the salt mixture all over the turkey, including under the skin and inside the cavity.
- Place the turkey on a rack set in a baking sheet. Refrigerate, uncovered, for 24 to 48 hours.
- When ready to cook, preheat the oven to 325°F (165°C).
- Roast the turkey according to your preferred method, typically about 15 minutes per pound, until the meat is 165°F (74°C) in the thickest part of the breast.
- Let the turkey rest for 20 to 30 minutes before carving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 2gProtein: 65gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 720mgPotassium: 700mgSugar: 1gVitamin A: 100IUCalcium: 50mgIron: 4mg