Dry Brine For Turkey
Mix up a homemade dry brine with various seasonings, brown sugar, and kosher salt. This 5 minute recipe ensures your turkey stays juicy, moist, and super flavorful.
Servings: 14 people (for 16 pound or 7 kilo turkey)
Calories:
Equipment
- wire rack
Ingredients
- ½ cup Morton kosher salt
- ¼ cup firmly packed brown sugar
- ¼ cup garlic powder
- ¼ cup onion powder
- 2 tablespoons paprika
- 1 tablespoon finely ground black pepper
- 1 tablespoon oregano
- 1 tablespoon thyme
- 16 pound turkey thawed (not a pre-brined, kosher, or self basted turkey)
Instructions
- Mix salt, brown sugar, garlic powder, onion powder, paprika, black pepper, oregano, and thyme in a mixing bowl until combined.
- Remove the thawed turkey from the package and place on a wire rack on top of a baking sheet. Remove neck and giblets from the inside of the cavity (toss or store in the refrigerator to use later).
- Loosen the turkey skin on the breast. Rub the turkey with the dry brine including underneath the breast skin, inside the cavity, and all along the outside skin and legs.
- Place the baking sheet with the turkey uncovered in the refrigerator for 24 - 48 hours to allow the turkey to season and the skin to dry out.
- When you're ready to roast the turkey, dry brush any excess seasonings off the turkey. Rinse and discard any liquid/seasonings in the bottom of the baking sheet. Then, roast the turkey according to these instructions.
Notes
Thaw: If you choose to purchase a frozen turkey, thaw before brining.
To thaw in the refrigerator, place the still-packaged turkey on a large baking tray to catch any liquid that drains while thawing. Then, place it in the refrigerator until fully thawed. Allow 1 day of thawing for every 4 pounds of turkey.
To thaw in the sink, place the still-packaged turkey in a sink or container that's filled with cold water. Never use warm or hot water as it will heat the turkey and could lead to harmful bacteria growth. Change the water every 30 minutes to ensure it stays cold. Allow 30 minutes of thawing for every 1 pound of turkey.
Don't wash off excess brining seasonings with water. This will cause the turkey not to have crispy skin.
If you roast the turkey on the same baking sheet/wire rack that you used for brining, it's really important to wash off the tray before cooking to ensure your gravy isn't too salty.
