Dry Brined Turkey
This year, we wanted to show you how to dry brine your turkey. It's far less complicated than it sounds. Basically you're salting the turkey in advance to help make the skin crispier and the meat juicier. And because you need to defrost your turkey days in advance anyway, it's one small extra step that goes a long way in the flavor department.
PREP TIME
15 minutes
COOK TIME
2 hours and 30 minutes to 3 hours
INGREDIENTS
9
Serves: 12
Ingredients
- 12 lb12 lb12 lb whole Turkey, un-brined natural turkey
- 2 Tbsp2 Tbsp2 Tbsp Kosher Flake Salt - Primal Palate, (Sub Pink Himalayan Salt or Sea Salt)
- 1 Tbsp1 Tbsp1 Tbsp Poultry Seasoning - Primal Palate
- 1 head1 head1 head Garlic
- 1 whole1 whole1 whole Vidalia Onion, cut in half
- 1 whole1 whole1 whole Lemon
- 3 sprig3 sprig3 sprig fresh Rosemary
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter, or ghee
- 4 cups4 cups4 cups free range, organic Chicken Stock, or turkey stock
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If frozen, begin by defrosting your turkey in your refrigerator approximately 3 days before you plan to roast it.
- One day before roasting, mix the salt and Primal Palate Poultry Seasoning. Remove the giblets and neck if stuffed inside the turkey.
- Sprinkle the brine all over the turkey and rub it in, getting under the legs and wings. You can even lift up the skin and rub it directly on the meat.
- Leave the Turkey uncovered on a baking sheet in your refrigerator with the dry brine on it for up to 24 hours.
- On the day of roasting: preheat your oven to 350F.
- Arrange the racks inside the oven to accommodate the size Turkey you have purchased.
- Prepare a roasting dish with a rack in the bottom. If you dry brined your turkey with the roasting pan you plan to use, rinse out any brine that has fallen into the pan. If you don't, you'll end up with really salty gravy.
- Place the onion, garlic, and fresh rosemary inside the cavity of the turkey. Slice the lemon in half and also place inside the cavity. Then place the turkey on the roasting rack and cover with butter or ghee.
- Place the roasting pan with the turkey in the center of the oven, and roast until it measures 165F in the thickest part of the breast. A good rule of thumb is 12 minutes per pound.
- The chicken stock should be kept warm in a sauce pan on the stove, and used for basting throughout the roasting time.
- You can monitor the temperature with an integrated oven thermometer, or periodically measure it with a digital thermometer.
Notes
Alternate spice blend (in lieu of Primal Palate Poultry Seasoning): 1 tsp each of Rosemary, Sage, and Thyme.
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About This Recipe
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Coconut Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Poultry Shellfish Free Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 683 |
| Fat: | 31 g |
| Carbohydrates: | 0 g |
| Protein: | 101 g |
| Cholesterol: | 328 g |
| Sodium: | 594 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Dry Brined Turkey”
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I made this for Thanksgiving yesterday. My first dry brine, and I was apprehensive about the results. My turkey turned out beautifully.