How to Prepare Yummy Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D

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Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D. How to Dry Brine a Turkey. Dry-brining, on the other hand, is essentially wet-brining minus the water and container—instead of mixing the salt into water, you're rubbing it directly onto the bird. Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner.

Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D If you've never dry brined your bird before, prepare to be blown away. This blogger writes it's much easier than a wet brine and gives the turkey "so much flavor." Get the recipe at Sweet Peas and. Rub a turkey with a unique blend of dry mustard, dried orange peel, brown sugar, pumpkin pie spice and more for a Thanksgiving roast that be talked about for years to come! You can have 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 that.

Ingredients of Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D

  1. You need 1 of (12- to 16-pound) turkey.
  2. Prepare of Kosher salt (1 Tablespoon for every 5 pounds of turkey weight).
  3. You need of onion powder (1/2 teaspoon for every 5 pounds of turkey weight).
  4. Prepare of dry sage (1/2 teaspoon for every 5 pounds of turkey weight).
  5. Prepare of dry thyme (1/2 teaspoon for every 5 pounds of turkey weight).
  6. You need of ground black pepper (1/4 teaspoon for every 5 pounds of turkey weight).
  7. It's of sugar (1/4 teaspoon for every 5 pounds of turkey weight).

A question about a recipe: Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird) I have a question about the ingredient "Kosher salt" on the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. Would 'real salt' be ok to use, or do I need to purchase salt labeled as Kosher Salt?

Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D step by step

  1. 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)..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. 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..
  9. Beautiful bird - delicious inside and out!.
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Whether this is your first time planning a Thanksgiving menu or you've cooked the holiday meal for years, it's never a bad time to rethink your approach to roasting the turkey. Too often, a roast turkey turns out either a little dry, or it ends up missing that all-too-important crispy skin (aka the best part). Note: Many of you have asked about using a larger turkey. The perfect bird deserves top-notch turkey tools. Read on to find our best picks for roasting pans, meat thermometers, turkey basters and more.