Simple, succulent dry brined roast turkey is what Thanksgiving dreams are made of. I was tired of filling a large bucket with a brining solution, making room in the fridge, and ensuring that the stupid bird stayed submerged. Try our homemade Cranberry Sauce!
Simple Succulent Dry Brined Roast Turkey
Last year I started experimenting with this method of dry brining. It’s absolutely BRILLIANT! I will never wet brine again. I used it here with our Homemade Cajun Turkey Deli Meat. I’m sorry, I know I’ve told you how to wet brine and what a great method it was. Forget what I said, but don’t lose trust. Even better with this method, you can start it while the turkey is frozen. It does take some planning, but it is well worth the time and effort.
What is dry brining?
With dry brining, the salt draws moisture from the meat, but then the meat reabsorbs the liquid. So in effect, you’re brining the turkey in its own juices. Pulling the herb flavors deep into the meat. Giving you full turkey flavor! No, it’s not salty at all.
How to dry brine a turkey
DO NOT USE a self-basting turkey, they have already been brined. Use 1 tablespoon of kosher salt for every 5 pounds of turkey. Flavor it with an herb mixture of your choice. We love bay leaves and dried thyme. It just screams Thanksgiving. Use a spice grinder or a small food processor to grind the herbs with the salt. We use Morton Kosher salt. Season the inside of the turkey lightly with the salt mixture. Salt the skin of the breasts with about 1 tablespoon, concentrating the salt where the meat is thickest. Turn it on the side and salt the entire side making sure to put an ample amount on the thigh, flip to the other side, and repeat. Place the turkey in an oven bag or wrap with several layers of plastic wrap and place it on a baking tray. (It will leak) Refrigerate for up to 3 days. (Brine at least 24 hours, minimum.) Be sure to rub the salt into the bird once a day during refrigeration. Check out our popular Pumpkin Muffins! Remove the turkey from the bag or plastic wrap, and pat dry one last time. Place the turkey on a roasting rack in a large roasting pan. Let sit at room temperature for at least 1 hour before cooking. DO NOT RINSE – rinsing will make the skin less crispy. The salt should be completely dissolved. Pat the turkey dry one last time. The recipe I used said for really crispy skin, take it out of the bag and refrigerate uncovered overnight. I didn’t do it this particular time, and the skin was still extra crispy and golden. It also said to place the turkey breast side down during the 30-minute cooking. I have done this before but didn’t find it necessary, so I skipped that part of the process. It was also really cumbersome to do. Preheat the oven to 425° F. Place the turkey in the oven for 30 minutes. Turn the oven down to 325º and cook another 2 1/2 – 2 hrs 45 minutes. Because dry brine turkeys tend to cook faster, check the internal temperature early. Remove from the oven when a meat thermometer inserted into the thickest part of the thigh registers 165 degrees. Tent with foil and let rest for 30 minutes. Carve and serve to your hungry guest who smelled this scrumptious bird the minute they walked into your home. I sacrificed a Sunday in September to bring you this simple succulent dry brined roast turkey, just so you could enjoy it this Thanksgiving, Christmas, or both. My husband will tell you it was no sacrifice at all.
