Brining The Dry Way Not As Messy As Wet Brining Recipe

Name: Brining The Dry Way Not As Messy As Wet Brining
Prep time: 15 min
Cook time: 905 min
Total time: 920 min
Yield: Serves 1 or more
Ingredients: Whole Turkey; Kosher Salt; Dried Rosemary; Sage; Thyme; Marjoram; Celery Seeds; Bay Leaves; Fresh Ground Black Pepper; Lemon Zest; Szechuan Peppercorns

Tired of messy wet brining? This revolutionary dry-brining method, inspired by the Zuni Café cookbook, delivers incredibly juicy and flavorful turkey without the fuss! Achieve perfectly crispy skin and incredibly moist meat with this simple, hands-off technique. Say goodbye to gallons of brine and hello to effortless Thanksgiving or holiday perfection! Cook time is based on the bird's weight and brining time.

Prep Time 15 mins

Cook Time 905 mins

Calories 34.6 kcal

Protein 8g

Rating 5.0 (1 Reviews)

Brining The Dry Way Not As Messy As Wet Brining

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brining The Dry Way Not As Messy As Wet Brining

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How to Make Brining The Dry Way Not As Messy As Wet Brining

Remove giblets, neck, and excess fat from the turkey. Refrigerate giblets and neck for later use (in stock or gravy).
In a small bowl, combine 1/2 cup kosher salt, 1/4 cup brown sugar, 2 tablespoons black pepper, 1 tablespoon paprika, and 1 tablespoon garlic powder.
Generously sprinkle the salt mixture all over the turkey, inside and out, ensuring even coverage.
Place the turkey on a roasting rack in a roasting pan. Refrigerate uncovered for 1 hour per pound of turkey.
This open refrigeration allows the skin to dry slightly, resulting in extra crispy skin during roasting.
**Just before roasting:** Rinse the turkey very well under lukewarm water to remove excess salt. This also helps the bird lose its chill.
Pat the turkey completely dry with paper towels.
Roast the turkey according to your preferred method and timing. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).