I used to do a wet brine for turkeys, which involved lots of water and a big container (think garbage can, for example, a clean one). Then I discovered dry brining!!! My world has never been the same, and yours won’t be either! We smoke the turkey (in a real smoker – with charcoal), but you can cook it however you like. Try to plan a few days ahead because maximum flavor comes at three days.
DRY BRINE TURKEY
Servings 0
Ingredients
- 3 tablespoons kosher salt
- 1 ½ teaspoons each dried herbs I recommend thyme, sage, and rosemary
- OR
- 2 tablespoons each of fresh herbs (again I recommend thyme, sage, and rosemary
- ¾ teaspoon freshly ground black pepper
- 1 14-16 pound thawed whole turkey (not kosher or presalted)
Instructions
- Mix salt, pepper, and herbs together in a small bowl.
- Remove turkey from packaging and remove any added parts, such as plastic or metal cages or pop-up thermometers, and discard. Remove the neck and any giblets that may have been put in the cavity of the turkey. You can use these to make gravy, if you want.
- Pat outside of turkey dry with paper towels.
- Loosen the skin by separating the skin from the meat with your hands (I think it’s smart to wear gloves while doing this). Make sure to break through the membrane between the skin and breast, while leaving the skin intact. You will do this for the breast area and the meaty part of the legs.
- Place 2 teaspoons of dry or 2 tablespoons of fresh herb and salt mixture in the cavity of the turkey, rubbing it in a little to make sure it’s more or less evenly distributed.
- Rub most of the remaining herb mixture under the skin of the breast and thighs. The remaining herb mixture can be rubbed on the outside of the skin of the breast and thighs, but I wouldn’t worry too much about this.
- Tuck the wings back under the breast.
- Place turkey breast-side up on a rimmed baking sheet or roasting pan. Refrigerate, uncovered, for at least 1 day but up to 3 days.