Holiday Turkey Dry Brine
/This year I’m trying dry brining for my turkey. Dry brining works by drawing out moisture and then reabsorbing it with salt, concentrating flavor and keeping the skin from getting saturated with liquid, so it gets crispier than wet brining. But you have to plan ahead as it takes 2-3 days of brining time in the refrigerator for the best result.
Recommended dry brine times
Minimum: 12 hours
Ideal: 24 to 48 hours
Best results: 2 to 3 days (48 to 72 hours)
Why timing is important
12-48 hours: Gives the salt time to penetrate the meat, leading to a more flavorful and juicy bird.
2-3 days: Allows the salt to fully work its magic on the meat while also drying out the skin, which is key for achieving a wonderfully crispy texture when roasted.
Holiday Turkey Dry Brine
Prep time: 15 MinTotal time: 15 Min
Ingredients
Instructions
- Remove the neck and giblets from the turkey cavity and pat the entire turkey, inside and out, completely dry with paper towels.
- In a small bowl, combine the kosher salt, minced fresh rosemary, and lemon zest. Add additional or different diced fresh herbs, if you like.
- Sprinkle about 1 tablespoon of the salt mixture inside the turkey cavity. Rub the rest of the mixture all over the outside of the turkey, concentrating on the breast meat.
- Place the turkey breast-side up on a wire rack set over a large rimmed baking sheet or pan. Cover it loosely with plastic wrap, then uncover it the day before cooking to allow the skin to dry out. Refrigerate for 24 to 48 hours.