Dry Brine Turkey Food

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DRY BRINE TURKEY



Dry Brine Turkey image

Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.

Provided by hello angie

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P3DT12h15m

Yield 15

Number Of Ingredients 5

1 (15 pound) whole turkey, neck and giblets removed
3 tablespoons kosher salt
black pepper to taste
1 onion, cut into wedges
4 stalks celery, halved

Steps:

  • Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  • Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  • Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  • Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  • Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  • Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  • Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g

DRY-BRINED HERBED TURKEY



Dry-Brined Herbed Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 12- to 14-pound turkey, thawed if frozen
Kosher salt
1 tablespoon sugar
1 tablespoon fresh rosemary, plus 1 sprig
1 tablespoon chopped fresh sage, plus 1 sprig
1 tablespoon fresh thyme, plus 3 sprigs
1 teaspoon celery seeds
Freshly ground pepper
1 carrot, cut into chunks
1 stalk celery, cut into chunks
2 shallots, halved
1 cup dry white wine
1 stick unsalted butter, melted

Steps:

  • The day before roasting the turkey, remove the neck and giblets and reserve for gravy (see below). Pat the turkey dry with paper towels and put on a rimmed baking sheet.
  • Combine 1/4 cup salt, the sugar, 1 tablespoon each rosemary, sage and thyme, the celery seeds and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
  • Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Rinse the turkey well and pat dry with paper towels. Stuff the cavity of the turkey with the herb sprigs, carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature for 30 minutes.
  • Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.

DRY-BRINED TURKEY WITH CLASSIC HERB BUTTER



Dry-Brined Turkey With Classic Herb Butter image

Provided by Food Network Kitchen

Time 3h

Number Of Ingredients 10

1 fresh or frozen turkey (1 to 1 1/2 pounds per person)
Kosher salt
1 tablespoon sugar
Freshly ground pepper
2 sticks unsalted butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon dried sage
1 tablespoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon ground cloves

Steps:

  • Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
  • Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
  • Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

DRY BRINE FOR TURKEY



Dry Brine for Turkey image

Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. Dry brining involves sprinkling salt over the entire surface of a turkey and letting it sit for at least 12 hours and up to 2 days. It may look like a lot of salt, but keep in mind that the salt won't remain on the outside of the turkey and there needs to be enough salt to penetrate the entire thickness of the bird. Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our [Complete Guide to Brining](http://www.epicurious.com/articlesguides/howtocook/primers/brining) for more on wet and dry brining.

Provided by Molly Stevens

Yield Brine for 1 (12- to 14- pound turkey)

Number Of Ingredients 4

3 to 6 tablespoons Diamond Crystal kosher salt or 2 to 5 tablespoons Morton's kosher salt
1 (12- to 14- pound) turkey,* neck and giblets removed
*Avoid brining a kosher turkey, which has already been salted.
Equipment: 1 large rimmed baking sheet or large roasting pan

Steps:

  • Arrange the turkey on a large rimmed baking sheet or in a large roasting pan. Sprinkle some salt in the cavity and then liberally all over the turkey, making sure to season the back, joints, legs, and thighs, as well as the breast. Loosely cover the turkey with plastic wrap and refrigerate at least 12 hours and up to 2 days. (You can also place the salted turkey in a large plastic bag and seal with a twist tie.) If possible, leave the turkey uncovered for the last 6 hours, to dry out the skin (if not, just be sure to pat it dry before roasting). Remove the turkey from the refrigerator-don't rinse it-and let it sit at room temperature for an hour or so before roasting according to your favorite recipe.

EASY ROASTED DRY-BRINED TURKEY



Easy Roasted Dry-Brined Turkey image

Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time P1DT4h

Yield Serves 8 to 10

Number Of Ingredients 4

1 14-pound turkey, neck and heart reserved for Easy Turkey Stock
1/3 cup coarse salt
2 tablespoons coarsely cracked black peppercorns
Simple Turkey Gravy(optional)

Steps:

  • Pat turkey dry with paper towels. Combine salt and pepper. Rub 2 tablespoons salt mixture evenly inside body cavity, then rub remainder all over outside of bird. Tuck wings under turkey and wrap in plastic wrap, or place in an oven bag, pressing out all air. Transfer to a rimmed baking sheet; refrigerate 24 hours.
  • Remove plastic from turkey; let stand at room temperature 1 hour. Preheat oven to 425 degrees with rack in lower third. Rinse turkey inside and out; pat dry with paper towels. Place turkey, breast side up, on a rack set in a roasting pan. Tie drumsticks together with kitchen twine. Pour 1 cup water into pan and roast turkey 1 hour.
  • Remove turkey from oven and check temperature. A thermometer inserted in breast should read 165 degrees. If it doesn't, continue to roast turkey up to 30 minutes more, checking temperature every 10 minutes. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving. If making turkey gravy, use only 2 tablespoons of defatted drippings (they're much saltier from a brined bird).

DRY-BRINED TURKEY



Dry-Brined Turkey image

You will need to start the brining process two days ahead.

Provided by Julia Moskin

Categories     Thanksgiving     Apple     Dinner     HarperCollins     turkey

Number Of Ingredients 9

One 12- to 16-pound turkey, preferably a heritage or pasture-raised bird
About 1/2 cup kosher salt
1 tablespoon freshly ground black pepper
10 fresh thyme sprigs
1/2 bunch fresh flat-leaf parsley
2 small onions, halved
2 small apples, cored and halved
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups water or white wine

Steps:

  • Two days before serving, rinse the turkey and pat dry. Rub all over with the salt, slipping salt under the skin where possible and rubbing some into the cavities; use about 1 tablespoon per every 4 pounds of bird. Put the bird in a large plastic bag and refrigerate.
  • On the second night, turn the turkey over.
  • A couple of hours before cooking, remove the turkey from the bag and pat dry.
  • Put in a roasting pan and allow to come to room temperature.
  • Preheat the oven to 450°F.
  • Sprinkle half the pepper into the main cavity of the turkey and add the thyme, parsley, half the onions, and half the apples. Tie the legs together with kitchen twine. Put the remaining apples and onions in the neck opening and tuck the neck skin under the bird.
  • Rub the butter under the breast skin and over the thigh meat. Sprinkle the bird with the remaining pepper.
  • Roast for 30 minutes.
  • Remove the turkey from the oven and reduce the heat to 350 degrees. Cover the breast of the bird and the wing tips with foil. Add 1 1/2 cups water (or white wine) to the roasting pan and roast the bird for another 2 hours or so, depending on size; figure on 12 minutes a pound for an unstuffed bird. Remove the foil from the breast in the last half hour so it browns.
  • When the turkey has roasted for 2 hours, begin to test for doneness by inserting an instant-read thermometer (digital is best) into two different places in the thigh, making sure not to touch bone; it should be at about 160 degrees.
  • When it is done, tip the turkey so the interior juices run into the pan. Remove the turkey to a rimmed baking sheet or a serving platter, cover with foil and then a damp kitchen towel, and allow to rest for at least 30 minutes.
  • Meanwhile, pour the fat and drippings from the pan into a measuring cup. Add the 1/2 cup white wine (or broth) to the pan, stirring to deglaze it, and pour that into same measuring cup. The fat and drippings can then be used to make gravy.

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