how long can i dry brine a turkey?

Anywhere from 24 to 72 hours works great. Just be sure to brine the turkey uncovered in the refrigerato r so the skin can dry out and crisp up beautifully in the oven.

do i need to rinse off the brine?

No — never rinse. Simply pat away any excess surface moisture before roasting so the skin browns nicely.

can i dry brine a frozen turkey?

The turkey needs to be fully thawed before dry brining. You can begin applying the brine as it finishes thawing, but the seasoning will penetrate more effectively once thawed.

How can i quickly thaw a frozen turkey?

If you’re short on time, you can thaw a turkey more quickly using the cold water method. Keep the turkey in its original packaging and submerge it breast-side down in a clean sink or large container filled with cold water. Change the water every 30 minutes to keep it cold and safe. Plan on about 30 minutes of thawing per pound , so a 12-pound turkey will take roughly 6 hours. Once thawed, dry the turkey thoroughly and refrigerate it until you’re ready to brine.

what if i don't have a roasting pan?

No worries! You can absolutely roast a turkey without a traditional roasting pan. Use a sturdy rimmed baking sheet and create a “rack” by nesting a wire cooling rack inside, or by arranging a bed of sturdy vegetables (like carrots, celery, and onions) to lift the turkey slightly off the pan. This helps the heat circulate and keeps the bottom from steaming. Just make sure the pan is heavy-duty enough to support the weight of the turkey when you take it out of the oven.

can i cook this recipe in a roasting bag?

I don’t recommend it. This recipe is designed for uncovered roasting so the skin can crisp, and a roasting bag will trap steam and soften the skin.

can i dry brine a kosher or pre-salted turkey?

I wouldn’t. Kosher and self-basting turkeys are already salted, so dry brining can easily make the meat too salty.

do i need to baste the turkey?

Nope! The dry brine and the initial high-heat roast give you crisp, flavorful skin without any basting. Opening the oven repeatedly can actually slow cooking and soften the skin.

can i use butter instead of oil?

You can — butter definitely has more flavor — but it isn’t my top choice if super-crispy skin is your goal. Butter contains milk solids that brown (and sometimes burn) more quickly, so the skin can darken faster and may need extra tenting with foil. If you prefer a foolproof path to even browning and really crisp skin, a neutral oil is the better bet.

how do i check the turkey's temperature?

Use an instant-read thermometer and insert it into the thickest part of the breast and the innermost part of the thigh, making sure the probe isn’t touching any bones (which can give a falsely high reading). The turkey is ready to come out of the oven when the breast reaches 155°F and the thigh reaches 165°F . The temperature will rise a few more degrees as it rests, bringing it to perfect doneness.

Dry Brine Turkey (Easy and Foolproof!)

Name: Dry Brine Turkey
Prep time: 30 min
Cook time: PT-490258H31M2S
Total time: 3 h
Ingredients: 1 (12 to 14 pound) turkey, thawed, neck and giblets removed; 2 tablespoons Morton’s kosher salt (or 3 ½ tablespoons Diamond Crystal kosher salt); 2 teaspoons each: baking powder, freshly-ground black pepper, garlic powder, onion powder, smoked paprika; 1 teaspoon dried thyme; zest of 1 small lemon; 1/4 cup neutral oil (such as avocado, canola, or grapeseed); 1 small yellow onion, quartered; 1 lemon, quartered; 4 large garlic cloves, smashed; 1 small bunch fresh thyme; 2 small yellow onions, quartered; 3 medium carrots, cut into chunks; 3 celery ribs, cut into chunks; 1 cup chicken stock; 1 cup dry white wine

Dry Brine Turkey

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Author: Ali
Prep Time: 30 mins
Cook Time: 2 to 2.5 hours
Total Time: 3 hours
Yield: 8 to 10 servings 1x

Description

This easy dry brine turkey recipe uses salt and seasonings to create an incredibly juicy, flavorful turkey with beautifully crispy skin. Be sure to check out all of the tips mentioned above to help make this recipe a success!

Ingredients

Scale

Turkey & Dry Brine:

1 (12 to 14 pound) turkey, thawed, neck and giblets removed
2 tablespoons Morton’s kosher salt (or 3 ½ tablespoons Diamond Crystal kosher salt)
2 teaspoons each: baking powder, freshly-ground black pepper, garlic powder, onion powder, smoked paprika
1 teaspoon dried thyme
zest of 1 small lemon
1/4 cup neutral oil (such as avocado, canola, or grapeseed)

Inside the Turkey:

1 small yellow onion, quartered
1 lemon, quartered
4 large garlic cloves, smashed
1 small bunch fresh thyme

Below the Turkey:

2 small yellow onions, quartered
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
1 cup chicken stock
1 cup dry white wine

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Instructions

Prep the turkey. Pat the turkey very dry, inside and out. Remove any pop-up thermometers or trussing. Tuck the wing tips behind the bird so they don’t burn and the turkey sits flat. (No need to truss the legs.)
Mix the dry brine. In a small bowl, mix the Morton’s kosher salt, pepper, baking powder, garlic powder, dried thyme, onion powder, smoked paprika, and lemon zest until combined.
Season and dry brine. Gently loosen the skin over the breasts by sliding your hand between the skin and meat, taking care not to tear it. Rub some of the dry brine directly onto the meat under the skin, then sprinkle and press the rest all over the outside of the bird and inside the cavity. Place the turkey uncovered on a rack set in a roasting pan and refrigerate for at least 24 hours and up to 72 hours.
Prepare to roast. Remove the turkey from the fridge 30–60 minutes before cooking. Remove all oven racks except the one on the lowest shelf and preheat oven to 450°F. Gently pat the turkey with paper towels to remove surface moisture (don’t rub off the brine). Fill the cavity loosely with the small onion, garlic cloves, lemon, and thyme. Scatter the onions, carrots, and celery in the bottom of the roasting pan, and pour in the chicken stock and white wine.
Brush with oil and roast. Brush the turkey all over with the neutral oil (or mist evenly with an oil mister, if you have one). Season with freshly-ground black pepper. Roast at 450°F for 30 minutes to deeply brown the skin, then reduce the oven heat to 325°F. Continue roasting until the breast registers 155°F and the thigh 165°F, about 1½ to 2 more hours. (I recommend checking the turkey around the 1 hour point though to note the progress.) If any part of the turkey browns too quickly, loosely tent that area with foil. No need to baste the turkey while cooking — the dry brine and initial high heat help crisp and flavor the skin. If the bottom of the pan starts to look dry during roasting, add a splash more stock or water to prevent drippings from burning and smoking.
Rest. Remove the turkey from the oven and let it rest right in the roasting rack for 30 minutes so that the juices can redistribute. (The carryover cooking will bring the breast temperature to 160–165°F and the thigh to 170–175°F.) Transfer the turkey to a cutting board for carving.
Gravy option. Strain and skim the flavorful pan drippings; discard vegetables and use the drippings as a base for gravy. Here are the full instructions for how to make turkey gravy.
Carve and serve. Carve the turkey, serve with warm gravy, and enjoy!

Equipment

Roasting Pan

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Instant-Read Thermometer

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Morton’s Kosher Salt

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Notes

Notes on total time: I just included the hands-on and oven-cooking time above, so please note that the total time will need to take into account extra time to brine and rest the turkey after cooking.

Find it online: https://www.gimmesomeoven.com/dry-brine-turkey-recipe/