Hey there, turkey lovers!
The holidays are around the corner, and I’ve got a game-changer for your feast: dry brine roast turkey!
If you’re ready to take your turkey game to the next level, this is the secret.
It makes the turkey so juicy and packed with flavor.
Trust me, your guests will be coming back for seconds (or thirds!).
Let’s dive into this simple and delicious recipe!
Possible Ingredient Alternatives
For the kosher salt, sea salt can be used as a substitute, maintaining the brining effect while potentially offering trace minerals. Use about 2 tablespoons of sea salt, as it’s typically denser than kosher salt. Fresh rosemary can be replaced with dried rosemary if fresh isn’t available; use 1 ½ teaspoons of dried rosemary instead, as dried herbs are more concentrated. Lemon zest can be substituted with orange zest for a slightly different citrus flavor, or with 1 tablespoon of lemon juice for a more subtle lemon taste. If using juice, reduce the amount of salt slightly to compensate for the added liquid. These substitutions maintain the dish’s flavor profile while offering flexibility based on ingredient availability.
| Preparation Time | 5-7 days |
| Cooking Time | 0-4 hours |
| Total Time | 5-7 days and 4 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 180-200 g
- Fat: 70-80 g
- Carbohydrates: 5-10 g
Ingredients
- Zest from 2 small or 1 large lemon
- 3 tbsp kosher salt (I prefer Morton’s for this recipe)
- 1 1/2 tbsp fresh rosemary (finely minced for better distribution)
- 1 turkey (14 to 16 lb, preferably organic or free-range for best flavor)
Step 1: Thaw the Turkey (4 to 6 Days Before Cooking)
If your turkey is frozen, you’ll need to start thawing it well in advance of your intended cooking date.
Place the turkey in the refrigerator, allowing about 24 hours of thawing time for every five pounds.
This means a 15-pound turkey will take about 3 days to thaw.
For a faster thawing process, you can place the turkey in a cold water bath, changing the water every 30 minutes, which should take about 8 hours for a 15-pound bird.
Step 2: Brine the Turkey (1 to 2 Days Before Cooking)
Create a brine by mixing salt, rosemary, and lemon zest in a small bowl.
Remove the neck and giblets from the turkey; keep them for gravy if desired.
Pat the turkey very dry with paper towels.
Place it on a rimmed baking sheet or shallow baking pan.
Sprinkle 1 tablespoon of the salt mixture inside the cavity.
Rub the remaining salt mixture all over the outside of the turkey, focusing on the breast and also getting under the wings and legs.
You don’t need to salt the backside that’s touching the pan.
Cover the turkey tightly with plastic wrap and refrigerate it for 24 to 48 hours, depending on how early you started the brining process.
Step 3: Let the Skin Dry Out (1 Day Before or Morning of Cooking)
Uncover the turkey and return it to the refrigerator to dry out for 24 hours, or until 1 hour before cooking.
This drying process helps the skin to crisp during cooking.
You’ll notice the skin becoming somewhat translucent as it dries.
Step 4: Bring the Turkey to Room Temperature (1 Hour Before Cooking)
Take the turkey out of the refrigerator and let it sit at room temperature for about an hour.
Do not brush off the brine.
If there’s a plastic “carrier” attached to the legs, remove it now.
The turkey is now ready to be cooked.
You can reference methods such as roasting, spatchcocking, or smoking when deciding how to cook your turkey to perfection.
