Description
This dry brine turkey recipe ensures a juicy, flavorful bird by seasoning it with kosher salt, fresh rosemary, and lemon zest days in advance. The brining process enhances the turkey’s moisture and tenderness, while drying the skin before roasting helps achieve a perfectly crispy finish. This method is simple, effective, and yields an impressively succulent turkey ideal for holiday meals or special occasions.
Ingredients
Scale
Turkey and Brine
- 1 14- to 16-pound turkey (thawed)
- 3 tablespoons kosher salt (Morton’s recommended)
- 1 ½ tablespoons minced fresh rosemary
- Zest of 2 small or 1 large lemon (reserve lemons for stuffing if desired)
Instructions
- Thaw Your Turkey: 4 to 6 days before cooking, thaw the turkey by placing it in the refrigerator for 24 hours per 5 pounds (approximately 3 days for a 15-pound bird). For faster thawing, submerge it in a cold water bath, changing the water every 30 minutes; this takes around 8 hours for a 15-pound turkey.
- Apply the Dry Brine: 1 to 2 days before cooking, mix the kosher salt, minced rosemary, and lemon zest in a small bowl. Remove neck and giblets from the turkey and pat the turkey dry with paper towels. Place the turkey on a rimmed baking sheet. Sprinkle 1 tablespoon of the salt mixture inside the cavity. Rub the remaining salt mixture thoroughly over the outside of the turkey, including under the wings and legs, focusing particularly on the breast. Cover tightly with plastic wrap and refrigerate for 24 to 48 hours.
- Dry the Skin: One day before or the morning of cooking, uncover the turkey and return it to the refrigerator uncovered for 24 hours or until 1 hour before cooking. This step dries the skin, which becomes somewhat translucent, aiding in crispiness when cooked.
- Bring to Room Temperature: One hour before cooking, remove the turkey from the refrigerator and let it sit at room temperature without rinsing off the brine. Remove any plastic carriers on the legs if present. The turkey is now ready to be cooked using your preferred roasting or cooking method.
- Cook as Desired: Follow your preferred turkey cooking method such as roasting, spatchcocking, or smoking to finish the bird.
Notes
- Dry brining enhances moisture retention and flavor without the hassle of a wet brine.
- Patting the turkey dry after removing giblets ensures better adhesion of the salt mixture.
- Do not rinse the turkey after salting to prevent bacterial spread.
- Uncovered refrigeration dries out the skin, making it crispier when cooked.
- This recipe works well with minimal ingredients, relying on salt, rosemary, and lemon zest for flavor.
Nutrition
- Serving Size: 1 serving (1/10 of a 14-pound turkey)
- Calories: 636 kcal
- Sugar: 0.3 g
- Sodium: Over 400 mg (due to kosher salt brining, estimated)
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 0.2 g
- Fiber: 0.1 g
- Protein: 98 g
- Cholesterol: 325 mg
