To brine or not to brine a turkey? Many people go back and forth each year depending on the results they had the year before, or, what they have read of the latest trends for preparing the bird. I have a much simpler (and less messy) approach to suggest to all my undecided readers: Dry Brining.
How to Dry Brine and Roast Your Turkey and Why it Works
Dry brining (or dry curing) is a way to intensify the flavor and add moisture to thicker cuts of meat that otherwise would not benefit much from just seasoning before cooking. The process involves rubbing salt and herbs directly onto the meat and skin of the bird and then letting the meat rest in the refrigerator for a while. During this rest period, the salt draws out the meat juices then dissolves back into the juices, essentially creating a “natural brine”. This “natural brine” is re-absorbed by the meat and starts breaking down tough meat muscle resulting in a succulent and deliciously well-seasoned cut of meat.
Applying the dry brine
Make sure that you choose a natural turkey that has not been pre-salted (like Kosher turkeys are) or one that is advertised as being “self-basting” or “pre seasoned”. If you only spread the dry brine on the skin, more time is required for it to work its way down and reach the meat. Therefore, you should carefully separate the skin from the meat, and spread some of the mixture directly onto the meat. This is especially important for the breast meat, which is thicker than the leg meat.
When to apply the dry brine
Allow the turkey to dry-brine for a minimum of 24 hours, ideally for two to three days before Thanksgiving Day.
- a 13-14 lb. turkey, thawed
- 2 TBSP. fine-grain sea salt (or kosher salt)
- 2 tsp. freshly ground pepper
- 1 tsp. coriander (optional)
- 1 -- sprig rosemary, leaves removed and minced (plus more for roasting)
- 4 -- sprigs thyme, leaves removed and minced (plus more for roasting)
- 2 -- sprigs oregano, leaves removed and minced (plus more for roasting)
- 3 -- sage leaves, minced (plus some more leaves for roasting)
- 1 med. lemon, zest only (reserve the lemon and cut in wedges)
- 1 sm. naval orange, zest only (reserve the orange and cut in wedges)
- In a small food processor, add the salt, pepper, minced rosemary, minced thyme, minced sage leaves, coriander and the zest from a lemon and an orange. Pulse the ingredients a few times until it is all mixed together (see photo, below).
- To prep the turkey, remove the giblets and neck bone. Pat the turkey dry with clean paper towels. Loosen the skin over the breast and the meatier parts of the legs.
- Sprinkle about two teaspoons of the salt-herb dry mixture into the cavity of the turkey then rub the remaining mixture directly onto the meat as well as all over the skin of the turkey.
- Transfer the turkey, breast-side up, to a brining bag or a heavy-duty, large-sized bag. Wash your hands thoroughly in warm, soapy water and then press the sides of the bag, releasing any air that remains in the bag, then seal it. Roll the bag over the turkey and transfer to the refrigerator, so the bird is sitting breast-side up (see photo, below). Allow the turkey to dry-brine for at least 24 hours (or ideally for two to three days).
- The night before you are going to cook it, remove the turkey from the brining bag and transfer it to a rimmed baking sheet. Pat the turkey dry to remove any moisture and refrigerate it uncovered until you are ready to cook it the next day. (This will result into a crispier skin.)
- Preheat your oven to 425°F. Allow the turkey to come to room temperature for 1 hour and transfer it to a roasting pan. Add a few extra sprigs of rosemary, thyme and sage to the turkey's cavity, along with the reserved wedges of lemon and orange.
- Flip the turkey, so that it is now breast-side down. Place in the oven and cook for 30 minutes.
- Flip the turkey over so it is breast-side up. Reduce the oven’s temperature to 350° F. Cook for an additional 2½ hours, or, until the internal temperature of the bird (inserted into the thickest part of the thigh) reads 165°F. Be sure to check on it periodically. If at any time the bird begins to brown too much, turn the heat down to 300°F and tent it loosely with a piece of foil. (If you do need to use foil, placing it “loosely” over the bird is important because you want the skin crisp and you do not want to steam the turkey!)
- When the turkey is done, carefully remove it from the roasting pan and transfer to a cutting board to rest for 30 minutes, before slicing it.
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I can’t wait to try this, Marilena! It makes perfect sense to start infusing all these wonderful flavors into the meat ahead of time. Plus, on turkey day, you are ahead of the game; the bird is already ready for the oven.
I forgot to give this a star-rating, and say Thank You! for another wonderful post, Marilena!
Thank you so much for your comment! Yes, this method makes for a very flavorful turkey and saves lots of time on Thanksgiving day too! ?