Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, dry brined turkey - you'll be giving thanks for this recipe for years to come :d. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This week on "Genius Recipes," Kristen's talking turkey – specifically the most Genius turkey recipe of all time. Times food writer Russ Parsons first. This dry-brined turkey recipe won a taste test with staff of the L.
Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. 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 cook it.
The ingredients needed to make Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D:
- Make ready 1 (12- to 16-pound) turkey
- Get Kosher salt (1 Tablespoon for every 5 pounds of turkey weight)
- Take onion powder (1/2 teaspoon for every 5 pounds of turkey weight)
- Prepare dry sage (1/2 teaspoon for every 5 pounds of turkey weight)
- Get dry thyme (1/2 teaspoon for every 5 pounds of turkey weight)
- Make ready ground black pepper (1/4 teaspoon for every 5 pounds of turkey weight)
- Get sugar (1/4 teaspoon for every 5 pounds of turkey weight)
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. 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. 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.
Steps to make Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D:
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Beautiful bird - delicious inside and out!
Categories: Thanksgiving Turkey Poultry Thanksgiving Turkey Recipes Brined Turkey American Cajun Roast Recipes Main Dish Roasting. Dry-Brined Turkey With Classic Herb Butter. If you decide to dry brine turkey, you still have to sacrifice some shelf space but for a The salt breaks down muscle protein strands in the meat, and the water is absorbed Both a dry brine and a wet brine for turkey are effective ways to make the meat moist. Brining helps, and spatchcocking will crisp up all To ensure your turkey cooks perfectly, you'll definitely want to have a good thermometer. 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.
So that is going to wrap it up for this special food dry brined turkey - you'll be giving thanks for this recipe for years to come :d recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
