Dry Brining with Turkey Perfect

by Courtney Rappe

Dry Brining with Turkey Perfect

 Fire & Flavor Turkey Perfect Brine Kit is perfect for dry brining. The beauty of dry brining is that you can start with a frozen or thawed bird and no liquid is required. Make sure to start in advance, unlike a wet-brine, a dry brined turkey takes 3 days.

1 frozen or thawed 12-18 pound turkey
Fire & Flavor Turkey Perfect Brine Kit (with bag)
Roasting pan with V-rack
Melted butter or canola oil (optional)
Fire & Flavor’s Pomegranate-Citrus Roasting Glaze (optional)

FIRST  Unwrap turkey and remove giblets and neck (if thawed), rinse, and pat dry. Measure 1 tablespoon brine mix per 5 pounds of turkey (about 3 tablespoons for 15 pound turkey). Rub inside cavity with 2 teaspoons salt and rub remaining salt on breasts, thighs, and legs of turkey making sure to concentrate most of the salt on the thickest part of breast and thighs. Transfer turkey to brining bag, seal bag pressing out excess air. Place bag inside refrigerator for 3 days.

NEXT  Remove turkey from bag and place on a V-rack set inside a roasting pan (do not rinse). Let sit at room temperature for 1 hour then baste with melted butter, if desired.

LAST  If you prefer the underside of the turkey nice and brown, preheat oven to 425°F. Place turkey, breast side down, and roast in oven for 30 minutes. Using kitchen towels, flip turkey to breast side up, reduce oven temperature to 325°F and continue to cook until a meat thermometer inserted in thickest part of breast registers 165°F. During last 10 minutes of cooking, baste turkey with Fire & Flavor’s Pomegranate-Citrus Roasting Glaze. Remove turkey from oven and let sit for 30 minutes before carving.

This entry was posted in Brining, Thanksgiving, Turkey Perfect

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