Dry Salt Brine Turkey
It is sooo easy to make a dry brine for a turkey and the results are an amazing moist and flavorful turkey with perfectly crispy skin!
Dry Turkey Brine
- 12 pound whole turkey
- 3/4 teaspoon kosher salt per pound of turkey
- 2 tablespoons brown sugar
- 1 tablespoon pepper
- 3 tablespoon butter room temperature
- 6 stacks celery
- 2 onions halved
- 4 carrots halved
- 1 stick butter
Dry Brine Directions
Two days before you plan on cooking your turkey remove the turkey from the refrigerator and dry it off using paper towels.
Place it in a large container that you’ll be able to fit into your refrigerator.
In a medium mixing bowl combine your salt, brown sugar and pepper together. Rub your salt mixture over the outside and the inside of your turkey making sure to rub this onto the legs in the wings as well.
Cover your turkey with plastic wrap and place in the fridge for a day.
After the first day in the refrigerator, you will remove the plastic wrap from the turkey and leave it on covered in your refrigerator until the next day.
Dry Brine Turkey Baking Directions
Remove turkey from the fridge three hours before you plan on cooking it to bring the turkey up to room temperature.
When turkey is at room temperature, Preheat your oven to 500°.
Wash your veggies and then Place your vegetables on the bottom of your roasting pan and place your turkey on top. Rub the butter over the whole turkey. You can use melted butter if it is easier.
Place your turkey in the oven and reduce the temperature to 350°.
Bake the turkey for approximately 15 minutes per pound of turkey or until it has reached an internal temperature of 165°F.
Allowed turkey to rest for a half an hour before carving it.
Calories: 457kcal | Carbohydrates: 4g | Protein: 56g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 207mg | Sodium: 491mg | Potassium: 655mg | Sugar: 3g | Vitamin A: 3120IU | Vitamin C: 2.1mg | Calcium: 43mg | Iron: 2.3mg