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Herb And Salt-Rubbed Dry Brine Turkey

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Ingredients

Adjust Servings:
2 tablespoon chopped fresh thyme
2 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon dried marjoram
1/2 tablespoon dried oregano
1 tablespoon extra-virgin olive oil
one thawed or fresh 16-lb turkey preferably fresh (not kosher or self-basting) if frozen thaw before
1/4 cup diamond crystal use less with mortons

Nutritional information

Calories
Carbohydrates
45.5g
Protein
3.5g
Fat
1g
Saturated Fat
121g
Cholesterol
896.5mg
Sodium
mg
Fiber
g
Sugar
g
Blue Smart Points
2
Green Smart Points
Purple Smart Points
Points +

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Herb And Salt-Rubbed Dry Brine Turkey

Features:
    Cuisine:

    This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

    • 30 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Want an easy turkey recipe thats moist and flavorful? Try dry brining! Rather than wet brining a turkey, dry brining is so much easier and less messy! This is how I am making my turkey again this year! It takes 4 days to brine, so I am starting on Sunday. You can watch me on my Instagram Stories if you want to follow along in my kitchen!,Alt=,Alt=


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    Steps

    1
    Done

    (4) Four Days Before You Plan to Roast the Turkey, Mix the Herbs and Oil in a Small Bowl Loosen the Skin Around the Shoulders of the Bird and Around the Cavity Carefully Slide Your Hands Underneath the Skin to Loosen It from the Breast, Thighs, and Drumsticks Rub the Herb Mixture on the Meat, Under the Skin Pat the Skin Back Into Place

    2
    Done

    Rub the Salt Inside the Cavity and on the Skin. Tuck the Wing Tips Behind the Neck and Tie the Legs Together With Kitchen String. Put the Turkey in a Large Food-Safe Plastic Bag (such as a Turkey-Size Roasting Bag) and Tie. Put the Bag Inside a Second Bag and Tie.

    3
    Done

    Day 1 to 3: Refrigerate the Turkey, Turning It Over Every Day, For 3 Days.

    4
    Done

    Day 4: Remove the Turkey from the Bags and Pat Dry. Transfer to a Large Roasting Pan and Refrigerate, Unwrapped, to Let the Turkey Air-Dry Overnight (for the Fourth Day).

    5
    Done

    Remove the Turkey from the Refrigerator and Let It Temper on the Counter For About 1 to 3 Hours. Place Turkey Breast Side Up on a Rack (sprayed With Oil) in a Shallow Roasting Pan 2 to 2 Inches Deep.

    Avatar Of Sean Murphy

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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