How to Dry Brine Turkey

@Meg’s Escapades getting us together just in time for the holidays.

Dry brining produces a juicy, tender Turkey without the mess of a wet brine. With only a few ingredients your Turkey will be so succulent and busting with flavor!

*Note: do not brine a Turkey that has been pre-brined, salt injected, or is kosher

1/4 cup kosher salt
1 sprig thyme
1 sprig rosemary
3 sage leaves
1 garlic clove
1 tbsp ground black pepper
Zest from 1 lemon

Remove giblets and Turkey neck from the cavity of the Turkey. Make sure all feathers are removed, especially around the wings. Rinse Turkey with clean water and pat dry with paper towels

Remove thyme, Rosemary, and sage from stems. Mince herbs and garlic together to form a paste. In a bowl mix salt, herb mixture, pepper, and lemon zest together

Use 1 tsp of the dry brine mixture for every pound of Turkey. Gently rub the dry brine on the outside, under the skin directly onto the Turkey breast (making sure not to tear the skin), and inside the cavity. Set uncovered in the refrigerator for 48 hours – leaving the Turkey uncovered helps dry out the skin to make it extra crispy when baking. If you are worried about the Turkey touching other food in the refrigerator, lightly cover it with plastic wrap for 24 hours, then remove the plastic wrap for the remaining 24 hours to help dry out the skin


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