Dry brining is an ancient technique that has been perfected over centuries to ensure the most succulent and flavorful turkey for your holiday gatherings. This method involves rubbing your turkey with a mixture of salt, herbs, and spices before refrigerating it for several days. The salt helps to break down the proteins in the meat, allowing it to retain moisture and absorb the flavors of the seasonings. The result is a beautifully browned, crispy-skinned turkey with juicy, tender meat that will be the star of your Thanksgiving dinner.
Ingredients:
- Turkey: 12 to 16 pounds natural turkey, safely thawed
- Dry Brine:
- 3 tablespoons coarse ground kosher salt
- 2 teaspoons dried thyme
- 2 teaspoons dried rubbed sage
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- Garlic Butter Rub:
- 1 stick butter, softened
- 2 tablespoons olive oil
- 1 tablespoon granulated garlic or garlic powder
- Optional:
- Carrot, onion, and orange for stuffing the cavity
Instructions:
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Prepare the Turkey: Remove the turkey from its packaging and remove the giblets. Pat the cavity and exterior of the turkey dry with paper towels.
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Combine the Dry Brine: In a small bowl, mix together the kosher salt, thyme, sage, black pepper, garlic, and lemon zest.
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Apply the Dry Brine: Sprinkle a few teaspoons of the dry brine inside the cavity of the turkey. Use your hands to spread it around. Gently lift the skin covering the breast meat and coat as much of the breast meat as possible with a couple of teaspoons of the brine. Sprinkle the remaining brine all over the outside of the turkey.
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Refrigerate the Turkey: Cover the turkey with plastic wrap and place it in the refrigerator. Let it brine for 48 to 72 hours.
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Remove and Prepare for Roasting: One day before cooking, remove the turkey from the refrigerator and let it come to room temperature. Remove the plastic wrap and pat the turkey dry with paper towels.
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Prepare the Garlic Butter Rub: In a small mixing bowl, combine the softened butter, olive oil, and granulated garlic.
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Stuff and Rub the Turkey: Stuff the turkey cavity with a carrot, onion, and orange if desired. Scoop up some of the garlic butter mixture with your hand and spread it under the skin of both turkey breasts. Spread the remaining butter mixture over the outside of the turkey, making sure to get into all the nooks and crevices of the wings and legs.
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Tie the Legs and Roast: Tuck the wings securely under the body and use kitchen twine to tie the legs together. Pour about 2 cups of low-sodium chicken or turkey broth into the bottom of a roasting pan.
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Roast the Turkey: Preheat your oven to 325 degrees F. Place the turkey in the roasting pan and roast for about 12 to 15 minutes per pound, or until the internal temperature of the meatiest portion of the thigh registers at least 165 degrees F. Baste the turkey with the broth every 20 to 30 minutes to keep it moist and promote even browning. Rotate the pan in the oven about halfway through the cooking time to ensure even browning. Tent with foil once the skin is browned to your liking.
- Rest the Turkey: Remove the turkey from the oven and let it rest for about 30 minutes before carving. This allows the juices to redistribute, making the turkey even more tender and flavorful.
Top Tips:
- Use a Natural Turkey: Avoid using turkeys that have been injected with a saline solution, as this can make the bird overly salty.
- Don’t Rinse the Turkey: Rinsing the turkey can spread bacteria and is not necessary when using a dry brine.
- Rotate the Turkey: Rotate the turkey halfway through cooking to ensure even browning.
- Baste Regularly: Baste the turkey with broth regularly to keep it moist and promote even browning.
- Check Temperature: Use an instant-read thermometer to ensure the turkey reaches a safe internal temperature.
- Let it Rest: Let the turkey rest before carving to allow the juices to redistribute.
Variations:
- Herb Variations: Substitute different herbs like rosemary, parsley, or oregano for a unique flavor profile.
- Citrus Zest: Add more citrus zest or use different types of citrus like orange or grapefruit for added flavor.
- Spice Blend: Use a spice blend like smoked paprika or cumin for a smoky or earthy flavor.
- Garlic Butter: Increase or decrease the amount of garlic butter to suit your taste preferences.
- Broth Options: Use chicken or turkey broth, or even a combination of both for added richness.
Nutritional Guide:
| Servings | Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 8-10 | 1200-1500 | 60-80g | 20-30g | 60-80g |
Additional Nutritional Notes:
This recipe provides a balanced mix of protein, fat, and carbohydrates, making it a satisfying and nutritious centerpiece for your holiday meal. The dry brining process helps retain moisture in the meat, reducing the overall fat content while maintaining flavor. The garlic butter rub adds a rich, savory element without excessive calories. By using low-sodium broth, you can control the salt intake while keeping the dish moist and flavorful.
