Favoreats
Favoreats LLC
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INGREDIENTS
3 tbsps
coarse kosher salt I use Morton's Kosher Salt (coarse grain sea salt may be used)
1 tbsp
coarse grind black pepper
1 tbsp
thyme finely chopped fresh or dry
1 tbsp
sage finely chopped fresh or dry
1 tbsp
clementine peel finely zested (any citrus may be used)
1 tsp
smoked paprika (optional)
2
Carrots rough cut
1
Onion rough cut
4
Stalks celery rough cut
2
Cloves garlic peeled
Turkey fresh or frozen
rough cut onion, carrot, sage, thyme and orange skin for inside the turkey (optional)
NOTES
Notes
Dry Brining Turkey Tips
Don't buy a preseasoned or kosher turkey (pre-salted) or self-basting turkeys. I always look for free-roaming or a heritage bird. But most importantly no added salt.
Make sure your turkey is thawed if you buy a frozen turkey. Buy your turkey early enough so that it’s thawed and ready to brine on the Monday before Thanksgiving.
It doesn't have to be a whole turkey, you can dry brine a turkey breast.
Getting under the skin of the turkey and applying the brine directly to the meat will make a tastier, moister turkey. If you're only going to brine the skin, add an extra day to the process.
Don't rush dry brining. To enjoy the best turkey you'll ever have, you need to give it enough time to be effective. 3 Days really is the minimum, 4 is even better especially if you're working with a 20 pound plus bird.
You can use any herbs that you like, but the salt really does matter. Use Kosher Salt for the best results. Salt that is too fine will make the bird too salty. Kosher salt, say it out loud, twice.
The standard is 1 tablespoon of salt for every 5 pounds of turkey, but I like to go a little below that at 1 tablespoon of salt for every 6 lbs. So if you're turkey is smaller adjust the amount of salt and herbs.
Add more water to roasting pan if necessary to prevent pan drippings from burning.
If you absolutely don't have Kosher Salt and have to use Regular Salt decrease the amount of the salt by ⅓.
Directions for a 12 pound Turkey
For a 12 pound turkey cut the seasoning mix by one-third and adjust the cooking time to 30 minutes inverted at 425, and 1.5 – 2 hours at 325.
Directions for a 6-7 pound Turkey Breast
For a 6-7 pound Turkey Breast use one-third of the brine ingredients. The roasting time will be, 20 minutes at 425 and about 1 hour at 325. It could be a little less so I would check the internal temp at the 45-minute mark of the 325 stage of roasting.
Nutrition
Calories: 463kcal | Carbohydrates: 2g | Protein: 70g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 1678mg | Potassium: 778mg | Fiber: 1g | Sugar: 1g | Vitamin A: 944IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg
Marissa Spangler • 2021-10-30