This dry brine turkey with rosemary, thyme, and sage is a simple technique to pack your Thanksgiving dinner with herby goodness. The longer you brine it, the crispier the pores and skin will end up and the juicier the inside.

Why You’ll Love This Dry Brine Turkey Recipe

This basic dry brine turkey is the one methodology you’ll use to season your turkey any further.

• Easy. You solely want dried herbs, kosher salt, and turkey.
• Little clean-up. Throw the parchment paper away and clear the baking sheet. That’s it!
• Nice for the vacations. Use this dry brine turkey recipe in your Thanksgiving, Christmas, or New 12 months’s dinner events.
• Newbie-friendly. All you must do is pat the turkey dry, rub the dry brine on, and let it the turkey chill.

What’s Dry Brining?

Dry brining is a seasoning approach that’s used to infuse proteins with taste from a salt rub. The substances for a dry brine can include simply salt, or herbs and spices too. The combination is rubbed into the protein after which chilled. When the salt breaks by the fats molecules, it attracts out extra moisture. This quickens the method to a wonderful golden sear in your rooster, pork, turkey, steak, or fish. It additionally seasons the meat from the within out as a result of it has an opportunity to soak up the flavors from the rub combination.

Ingredient Notes

The earthy, herby, recent flavors within the recipe come from the mix of herbs within the dry brine. Scroll to the recipe card on the backside of the publish for precise quantities.

• Entire turkey – Simply turkey breast, thighs, leg-quarters, or legs are okay too.
• Kosher salt – Go for coarse sea salt when you’ve got some.
• Herbs – I used dried rosemary, thyme, and sage. You can too use recent herbs.

Dry Brine a Turkey

For all the flavour that dry brining infuses on a turkey, you’d by no means guess it solely requires 3 easy steps. Scroll to the underside of the publish for the total recipe card.

• Prep the turkey. Pat the turkey dry with a paper towel on all sides. Place it on a parchment-lined baking sheet.
• Combine the dry brine. Whisk the salt, rosemary, thyme, and sage in a small bowl. Rub the combination all around the turkey.
• Let it chill. Cowl the turkey with plastic wrap. Chill for as much as 2 days after which cook dinner it.

What Do You Do With a Brined Turkey?

After you dry brine turkey, put together it as normal to reinforce its taste. Consider it as a pre-seasoning or fundamental herby seasoning. Listed here are a few of my favourite recipes:

• Straightforward, No Fuss Thanksgiving Turkey. Scale back the quantity of salt within the garlicky compound butter to 1/2 tablespoon as a result of the turkey will already be pre-seasoned.
• Maple Smoked Turkey. That is one other recipe to strive. It has a way more complicated taste profile with smokey maple syrup, candy ancho chili powder, and paprika. Dampen a paper towel with water and rub it on the turkey to take away any extra salt with out getting it moist.
• Garlic Herb Oven Roasted Turkey Breast. For those who solely used a turkey breast, this recipe’s excellent. Skip the salt altogether within the garlic butter with 4 herbs. You don’t wish to over-salt the turkey breast, which is already very lean and delicate in taste.

Suggestions for Success

The key to a wonderfully crispy-skinned dry brine turkey with a juicy inside is avoiding extra moisture in any respect prices.

• Don’t over-do it. By no means dry brine a turkey for greater than 2 days due to the micro organism it builds up after that. Uncooked poultry is especially delicate to micro organism and may trigger meals poisoning even when it’s saved within the fridge.
• Get inventive with the rubs. Mixing 1 tablespoon Italian seasoning, taco seasoning, or shawarma seasoning into the dry brine creates new taste profiles in your Thanksgiving turkey.
• Clear up nicely. While you’re achieved with the baking sheet and every other kitchen gadgets, like knives and slicing boards, clear them nicely with cleaning soap and water to keep away from cross-contamination later.
• Keep away from moisture. Don’t add any sauces or liquids to the dry brine combination. Any liquids added to it cancel out the aim of the dry brine, which is drawing out extra moisture. Stick with dry spices for greatest outcomes.
• Watch the temperature For those who stay in a high-humidity space that’s additionally highly regarded, don’t permit the turkey to relaxation on the counter to come back all the way down to room temperature earlier than cooking it. Warmth and humidity velocity up micro organism build-up. It’s greatest to prep the turkey for baking and/or roasting straight out of the fridge.

Extra Thanksgiving Recipes

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