Recipe: Yummy Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D

Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D. This easy dry-brined turkey recipe comes out perfectly juicy and crisp, with none of the sponginess that you sometimes get with wet-brined Head to the comments section of this recipe for more detailed tips and testimonials from our dedicated community. This week on "Genius Recipes," Kristen's talking turkey -- specifically the most Genius turkey recipe of all time. Times food writer Russ Parsons first.

Dry-brining your turkey will forever change your Thanksgiving. For years, I'd heard that brining held the key to juicy, flavorful turkey. But I don't own a vat big enough for a Thanksgiving-sized turkey and the gallons of liquid it soaks The amount of salt you'll need depends on the brand and the bird. You can cook Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D using 7 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D

1. Prepare 1 of (12- to 16-pound) turkey.
2. Prepare of Kosher salt (1 Tablespoon for every 5 pounds of turkey weight).
3. You need of onion powder (1/2 teaspoon for every 5 pounds of turkey weight).
4. It's of dry sage (1/2 teaspoon for every 5 pounds of turkey weight).
5. Prepare of dry thyme (1/2 teaspoon for every 5 pounds of turkey weight).
6. It's of ground black pepper (1/4 teaspoon for every 5 pounds of turkey weight).
7. Prepare of sugar (1/4 teaspoon for every 5 pounds of turkey weight).

This dry brine how-to will make your Thanksgiving turkey deliciously golden brown and crispy. Molly's dry brine recipe is simple and delicious, and will. This video is more about the TECHNIQUE, and not the actual recipe -- because there really isn't a recipe. You simply salt the hell out of the turkey, cover.

Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D instructions

1. Wash the turkey inside and out, pat it dry and weigh it. Measure and mix 1 tablespoon of kosher salt, 1/2 teaspoon of onion powder, sage, and thyme, and 1/4 teaspoon of black pepper and sugar for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons kosher salt)..
2. Sprinkle the inside of the turkey lightly with salt mixture. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned but not oversalted..
3. Turn the turkey on one side and sprinkle the entire side with salt mixture, concentrating on the thigh. Use a little less than a tablespoon. Flip the turkey over and do the same with the other side..
4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, leaving it in the bag but turning it and massaging the salt into the skin every day..
5. Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours..
6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees..
7. Place the turkey on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, reduce the oven temperature to 325 degrees, and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting..
8. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve..
9. Beautiful bird - delicious inside and out!.
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Dry brining is nbd: You rub the turkey with salt, sugar, and any spices you want Don't tent it with foil because it'll be all steamy up in there and the skin will lose its crispiness. Let your butter come to room temperature on the counter while you prepare the turkey. Thinking about brining your turkey this Thanksgiving, but shuddering at the thought of juggling an unwieldy cooler and gallons of water? Dry brining—as opposed to wet—might be the solution. However, how you'll prepare your turkey is very much up to you, and quite frankly, a Yes, the bird is significantly juicier, but the juices released are largely coming from the water in the wet brine.

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