ingredients
  • Turkey 12-14 lb
  • Kosher Salt
  • freshly crack black pepper 1 tbsp
  • Fresh thyme 15 sprigs
  • fresh flat leaf parsley ½ bunch
  • Yellow onions 2 small, halved
  • Apples 2 small, cored and halved • 45 kcal
  • Butter ½ cup, room temperature • 717 kcal
  • Dry white wine 2 cups
Calories refers to 100 gr of product

If you've been mulling over recipes for your Thanksgiving turkey, we have the perfect solution to get an ultra-tender bird with moist, juicy meat: dry brined turkey! Dry brining is so much easier than using a wet brine and will give you the same results. This is definitely a plan-ahead recipe – to get the more flavor and the most succulent meat, it's best to brine your turkey for about 2 to 3 days. It may seem like a long time, but the results are absolutely worth it! Try this stunning recipe this Thanksgiving and watch your loved ones be wowed.

What is dry brining?

Dry brining is essential for salting meat or poultry to season it and ensure it stays moist when cooked. Rubbing the meat down with salt helps break down muscle in the meat, lending a more tender texture.

How to Dry Brine Turkey

Two days before you plan to serve the turkey, rinse it, then pat it dry with paper towels. Rub salt into the skin and cavities of the turkey. About 1 tablespoon per 4 pounds of turkey will do the trick.

Place the turkey in a large, clean plastic bag and refrigerate for 24 hours. Flip the turkey, then leave in the fridge for another 24 hours. A few hours before you plan to cook, take the turkey from the bag and pat it dry. Put it into a roasting pan and let it come up to room temperature.

Preheat your oven to 450°F. Season the turkey with pepper and place the herbs, 1 onion, and 1 apple into the turkey's cavity. Truss the legs using kitchen twine, then place the remaining apples into the neck.

Generously rub the butter over the thighs and under the skin of the turkey.

Bake for 30 minutes, then remove from oven. Reduce the oven temperature to 350°F. Baste the turkey then cover the breast and wings with foil. Add 1 ½ cups of white wine to the roasting tin. Place turkey back in the oven then cook for another 2 hours.

Using a meat thermometer, take the internal temperature of the turkey. The turkey breast should read 160°F. Place the turkey on a separate baking sheet and cover with foil. Let it rest about 30 minutes. The internal temperature should come up to 165°F.

Pour the drippings into a measuring cup. Deglaze the pan with the remaining white wine, stir, then add to the measuring cup. Use this to make a gravy.

Why you should dry brine your turkey

Dry brining is less messy than a traditional wet brine, but it yields the same beautifully moist and tender turkey meat and deliciously crisp skin. It's a sure-fire way to prevent your meat from drying out. It also seasons the meat to perfection without diluting the flavor.

Dry-brined Turkey: tips

Pick up a turkey that is free of seasonings. Pre-seasoned turkeys are often salted, and since you'll be brining your turkey, you don't want to end up with too much salt. Heritage and natural turkeys are always a safe bet.

A thawed turkey is easiest to work with. When a turkey has been thawed, you can get between the skin and the meat. Rubbing salt here will help you get incredibly golden crispy skin.

While roasting a turkey is the most popular method, you can also cook your dry brined turkey on the grill.

The best part of dry brining is that it works on both whole turkey as well as pieces of turkey. Serving up some drumsticks? Dry brine them and get ready to experience the juiciest turkey drumsticks you've ever tasted.

You can dry brine turkey for anywhere between 1 to 3 days. Two days seems to be the sweet spot, just be sure to plan accordingly to give yourself enough time to brine ahead of cooking.

Instructions

Two days before you plan to serve the turkey, rinse it, then pat it dry with paper towels. Rub salt into the skin and cavities of the turkey. About 1 tablespoon per 4 pounds of turkey will do the trick.

Place the turkey in a large, clean plastic bag and refrigerate for 24 hours. Flip the turkey, then leave in the fridge for another 24 hours. A few hours before you plan to cook, take the turkey from the bag and pat it dry. Put it into a roasting pan and let it come up to room temperature.

Preheat your oven to 450°F. Season the turkey with pepper and place the herbs, 1 onion, and 1 apple into the turkey's cavity. Truss the legs using kitchen twine, then place the remaining apples into the neck.

Generously rub the butter over the thighs and under the skin of the turkey.

Bake for 30 minutes, then remove from oven. Reduce the oven temperature to 350°F. Baste the turkey then cover the breast and wings with foil. Add 1 ½ cups of white wine to the roasting tin. Place turkey back in the oven then cook for another 2 hours.

Using a meat thermometer, take the internal temperature of the turkey. The turkey breast should read 160°F. Place the turkey on a separate baking sheet and cover with foil. Let it rest for about 30 minutes. The internal temperature should come up to 165°F.

Pour the drippings into a measuring cup. Deglaze the pan with the remaining white wine, stir, then add to the measuring cup. Use this to make gravy.