DRY BRINE TURKEY RECIPES

Name: Herb and Salt-Rubbed Dry Brine Turkey
Prep time: 1 h
Cook time: 3 h
Total time: 4 d 4 h
Yield: 16
Cuisine: American
Ingredients: 2 tablespoon chopped fresh thyme; 2 tablespoon chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1 tablespoon dried marjoram; 1/2 tablespoon dried oregano; 1 tablespoon extra-virgin olive oil; One thawed or fresh 16-lb turkey (preferably fresh (not kosher or self-basting) if frozen, thaw before); 1/4 cup Diamond Crystal (use less with Mortons)

HERB AND SALT-RUBBED DRY BRINE TURKEY - SKINNYTASTE

Herb and Salt-Rubbed Dry Brine Turkey - Skinnytaste image

This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

Provided by Gina

Categories Dinner

Total Time 6000 minutes

Prep Time 60 minutes

Cook Time 180 minutes

Yield 16

Number Of Ingredients 8

Ingredients

2 tablespoon chopped fresh thyme
2 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon dried marjoram
1/2 tablespoon dried oregano
1 tablespoon extra-virgin olive oil
One thawed or fresh 16-lb turkey (preferably fresh (not kosher or self-basting) if frozen, thaw before)
1/4 cup Diamond Crystal (use less with Mortons)

Steps:

4-Day Dry Brine:
Roast the turkey (Day 5):
Convection Roast Mode:
Conventional Oven:

Nutrition Facts : ServingSize 6 oz turkey breast no skin, Calories 225 kcal, FatContent 3.5 g, SaturatedFatContent 1 g, ProteinContent 45.5 g, CholesterolContent 121 mg, SodiumContent 896.5 mg

DRY-BRINED TURKEY RECIPE - NYT COOKING

Dry-Brined Turkey Recipe - NYT Cooking image

This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.

Provided by Kim Severson

Total Time 3 hours

Yield 12 to 14 servings

Number Of Ingredients 9

Ingredients

1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
Kosher salt
1 tablespoon black pepper
10 sprigs fresh thyme
1/2 bunch flat-leaf parsley
2 small onions, halved
2 small apples, cored and halved
1/2 cup unsalted butter, softened
2 cups white wine (see tip)

Steps:

Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.
Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.
Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.
Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.
When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.
When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.
Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup white wine (or use broth) and pour that into same measuring cup. Fat and drippings can then be used to make gravy.

Nutrition Facts : @context http//schema.org, Calories 564, UnsaturatedFatContent 13 grams, CarbohydrateContent 6 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 70 grams, SaturatedFatContent 9 grams, SodiumContent 1233 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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