This recipe will produce the best turkey you’ll ever eat, we all but guarantee it.
Dry Brine for the Win!
I dont do that, and heres why.
Rinsing poultry caneasily spread bacteriato other areas your busy holiday kitchen.
Food poisoning isnotwhat I want guests to remember from eating dinner at my place.
Using less salt eliminates the need to rinse the bird, but still delivers a succulent bird.
Alison Conklin
How Long to Dry Brine Turkey
I typically dry-brine for 48 hours for a luscious bird.
Dry brining is worth the time, even if you only have half a day.
Just verify the bird isnt frozen when you start outotherwise it wont absorb the flavors.
Alison Conklin
What Kind of Turkey Works Best for Dry Brining?
Dry brining works best on natural or air-chilled turkeyswithout a saline solution added.
you might usually find that information on the label.
Alison Conklin
The general rule of thumb is that it will take 24 hours for every 4 pounds of bird.
Plan for about 30 to 40 minutes of defrosting time per pound of bird.
Scrub your sink and all surrounding surfaces.
Alison Conklin
(See previous paragraph about wet birds).
You dont want ground sage that looks like fine dust.
If you cant find a good dried variety, opt to use 1 tablespoon fresh, minced sage.
Alison Conklin
Or use fresh sage from the get-go, if you prefer it.
For turkeys larger than 18 pounds, use 1 1/2 times the brining ingredients.
Quarter the remaining lemons, and save them for the cavity of the turkey.
Alison Conklin
Remove and reserve the giblets and neck for making gravy or stock.
Thoroughly pat the turkey dry inside and out with paper towels.
Loosen the skin of the breast and legs.
Alison Conklin
Refrigerate uncovered for 24 to 72 hours.
If it’s not there already, transfer the turkey to a roasting rack set in a roasting pan.
To truss the bird, tuck the wings under the body as best as you might.
Alison Conklin
Place butchers twine under the turkey, close to the wings.
Roast the turkey at 425F until the skin starts to brown in spots, about 20 minutes.
Reduce the oven temperature to 350F and roast for another 45 minutes.
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Continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching boneregisters 160F.
Transfer the turkey to a clean cutting board and tent with foil.
Let it rest 20 minutes before carving.
Alison Conklin
Pat yourself on the back.
Pour yourself one ofthese bad boys, and put someone else in charge of the dishes.
Did you love the recipe?
Alison Conklin
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