How To Dry Brine A Turkey

How To Dry Brine A Turkey

from delish.com
10 min

A dry brine is the secret to the best turkey: it takes a bit of forethought, but you'll end up with a turkey that's juicy, flavorful, and has extra crispy skin.

Ingredients

  • 1 (8-lb.) whole turkey
  • 2 tbsp. kosher salt
  • 1 tbsp. granulated sugar
  • 3 cloves garlic, finely chopped
  • 6 tbsp. unsalted butter, melted
  • 2 tsp. fresh thyme leaves
  • Pinch of crushed red pepper flakes 
  • Freshly ground black pepper

Directions

  1. 1

    2 days before cooking: Remove giblets from cavity of turkey. Pat turkey dry with paper towels.

  2. 2

    In a small bowl, combine salt and sugar. Rub salt mixture all over turkey, concentrating on thicker parts of meat, like the breast. Place turkey in a large roasting pan. Refrigerate, uncovered, 2 days.

  3. 3

    1 hour before cooking: Drain any liquid from bottom of pan. Pat turkey dry with paper towels and let sit at room temperature 1 hour.

  4. 4

    Time to roast: Preheat oven to 425°. In a medium bowl, combine garlic, butter, thyme, red pepper, and a few grinds of black pepper. Brush about half of garlic mixture all over turkey. Tie legs of turkey together with kitchen twine. Place turkey on a roasting rack inside roasting pan.

  5. 5

    Roast turkey, brushing with remaining garlic mixture halfway through and covering with foil if skin is browning too quickly, 45 minutes. Reduce oven temperature 375° and continue to roast until skin is golden brown and an instant-read thermometer inserted into thickest part of breast registers 160°, about 45 minutes more.

  6. 6

    Let turkey rest 15 minutes before slicing.