Dry-brining is an easy and effective way to add flavor and moisture to your turkey. Simply salt the turkey all over with a generous amount of kosher salt, cover it tightly, and refrigerate it for at least 12 hours, up to 2 days. The salt will penetrate the meat, infusing it with flavor and helping to keep it moist and juicy. When you’re ready to cook the turkey, simply rinse it off and pat it dry. Your turkey will be delicious!
What is dry-brining?
Dry-brining is a process of seasoning a food, typically meat, with salt and other spices. This is done by rubbing the seasoning onto the food and then letting it sit for a period of time, typically overnight. This allows the seasoning to penetrate the food and helps to keep it moist during cooking.
Why dry-brine a turkey?
Dry-brining is a process of seasoning a turkey with salt and allowing it to sit overnight, which helps to keep the turkey moist and flavorful. Some people believe that dry-brining is the best way to season a turkey, as it allows the salt to penetrate the meat and seasoning to be evenly distributed. Additionally, dry-brining helps to prevent the turkey from drying out during cooking.
How to dry-brine a turkey
To dry-brine a turkey, you will need:
1 turkey
1 cup kosher salt
1/2 cup sugar
1 gallon zip-top bag
Instructions:
1. Combine salt, sugar and 1 cup water in a saucepan over medium heat. Stir until salt and sugar are dissolved.
2. Place turkey in the zip-top bag. Pour the brine over the turkey, making sure to get it into all the nooks and crannies.
3. Seal the bag and place it in the fridge for 3-5 days, turning it occasionally so that the brine evenly coats the turkey.
4. On the day you’re ready to roast the turkey, remove it from the brine and pat it dry with paper towels.
5. Roast the turkey according to your recipe.
Tips for dry-brining success
Here are a few tips to help you achieve dry-brining success:
1. Make sure your turkey is completely thawed before you begin. If it’s even slightly frozen, the brine won’t be able to penetrate the meat.
2. Use a clean, food-safe container that’s large enough to fit your turkey. A plastic bucket or roasting pan will work perfectly.
3. Be sure to use kosher salt or table salt, not iodized salt. Iodized salt can make the turkey’s flesh taste bitter.
4. Use about 1/4 cup of salt per 5 pounds of turkey.
5. Rub the salt all over the turkey, inside and out. Make sure you get under the skin as well.
6. Place the turkey in the fridge, uncovered, for 24 hours.
7. After 24 hours, remove the turkey from the fridge and allow it to come to room temperature for about 30 minutes before cooking.
Troubleshooting dry-brining
Dry-brining is a great way to add flavor and moisture to your turkey, but it can be tricky to get the process right. Here are a few tips for troubleshooting dry-brining:
If your turkey is too salty:
If your turkey is too salty, you can try rinsing it off with cold water. This will help to remove some of the excess salt. You can also try cooking the turkey in a broth or stock, which will help to dilute the saltiness.
If your turkey is too dry:
If your turkey is too dry, you may have not added enough salt. Try adding more salt to the brine and letting the turkey soak for a longer period of time. You can also try basting the turkey with a little bit of broth or stock during cooking.