A dry brine for turkey is every bit as flavorful, just without the buckets of liquid.
This recipe goes to show that sometimes simple really is best.
Why Should I Dry-Brine My Turkey?
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
The salt also helps draw moisture to the surface of the turkey, promoting a crisp, browned skin.
Wet vs. Dry Brine for Turkey
Wet and dry brines both help create flavorful, juicy turkeys.
But there are key differences between the two.
Just don’t brine the turkey too far in advance.
The longer the brining process, the more the proteins in the turkey will break down.
)yellow onion, unpeeled and quartered lengthwise
3driedbay leaves
1medium(2 oz.
)garlic head, halved crosswise
5(5-in.
)thyme sprigs, plus more for garnish
5(6-in.
Season and chill turkey:
Sprinkle turkey evenly with salt and pepper.
Place turkey, breast side up, on prepared roasting rack.
Chill, uncovered, at least 12 hours or up to 48 hours.
Meanwhile, preheat oven to 450F with rack in lower third position.
Tie turkey legs together with kitchen twine.
If desired, tuck wing tips under.
Lightly brush turkey with oil, being careful not to remove seasoning from skin.
Without removing turkey from oven, carefully cover turkey loosely with foil; reduce oven temperature to 350F.
Remove and discard mixture inside turkey cavity.
Carve turkey:
Carve turkey into about 1-inch slices.
If desired, reserve pan drippings for making a gravy.
Arrange carved turkey on a platter.
Garnish platter with additional thyme and rosemary sprigs.
you might dry-brine a turkey breast the same way you would dry-brine a whole turkey.
Just adjust the quantity of dry brine as needed for the size of the breast you’re using.
Brine is not meant to be rinsed off of turkey before cooking.
In fact, air-drying the bird while brining will help ensure a crisp skin after cooking.
Other herbs, citrus, or aromatics can help you achieve the unique result you’re looking for.
