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Dry-Brined Roast Turkey

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For at least a decade, I’ve been brining my turkey (for Thanksgiving and Christmas dinners) and the results were always amazing. No more dry turkey but moist, succulent meat that had me looking forward to even eating leftovers.

Earlier this year I’ve played around with dry brining – a method I’ve read others were using but I resisted. What made me try dry-brining? Easier with the same results. With wet brining you need to make a salt and sugar brine, it takes more time, more space…more work.

Dry-brining involves pre-seasoning the turkey, throwing it the fridge overnight (like wet brining) and hen basically placing in the oven the next day.

Advantages of Dry-Brining:

Dry-Brined Roast TurkeyRecipe by Peter MinakiCourse: Featured
Servings

6

servings

Prep time

15

minutes

Cooking time

3

hours 

Ingredients
  • 1 whole turkey (thaw in fridge if frozen)

  • Kosher or sea salt

  • granulated sugar

  • approx. 1/4 cup vodka

  • unsalted softened butter

  • poultry seasoning

Directions
  • Pat your turkey dry with paper towel.
  • Rub the entire surface of the turkey with vodka then sprinkle salt and sugar evenly all over. Place on a rack/pan and place uncovered in your fridge overnight to maximum 24 hours.
  • The next day, wipe off any excess salt/sugar/moisture from the skin with paper towels. Rub the bird with softened butter and lightly sprinkle with poultry seasoning.
  • Allow the turkey to return to room temperature before placing in the oven.
  • Place your turkey in a pre-heated 350F oven, middle rack and roast 13 minutes per pound (I like using an instant-read thermometer).
  • Transfer turkey to a platter and tent with foil and allow to rest about 45 minutes before carving).
Notes
  • For a better gravy, place sliced of onion, chopped celery, carrot, 1 cup of white wine on the bottom of your pan and place the turkey on top. The roasted vegetables + turkey drippings will make for a better gravy.

The post Dry-Brined Roast Turkey first appeared on Kalofagas.ca.


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