Dry Turkey Brine
The easiest way to brine a turkey with just salt, pepper, and herbs - right in your refrigerator with no additional liquid for a perfect juicy turkey that won't dry out!
Servings: 1 brined turkey
Ingredients
- 1 10- pound turkey thawed (see notes below to calculate different brine for turkey sizes)
- 2 tablespoons kosher salt
- 1 teaspoon dried herbs 2 tablespoons minced fresh herbs if using fresh
- ½ teaspoon black pepper
Instructions
- In a small bowl, mix salt, pepper, and herbs well.
- Pat turkey dry, remove giblets, loosen skin so you can place salt underneath.
- Cover turkey in salt, pepper, and herb mixture - get salt all over turkey, under skin, and in cavity. Season all over bird.
- Wrap turkey in plastic wrap or place in large plastic bag, and refrigerate to dry brine for 1-3 days.
- Use whatever method you'd like to roast your turkey! We love using this Herb Roasted Brown Bag Turkey.
- Watch turkey cook time - we've found dry brining does result in just a bit faster cooking. Dry brining turkey can reduce cook time by 1/4 to 1/3 - so be sure to monitor the temperature of your turkey as you cook, no matter how you are preparing it!
Notes
To change the brine based on the size of your turkey: for every five pounds of turkey, you need one tablespoon of kosher salt and 1/2 teaspoon of dried herbs (or 1 tablespoon of fresh diced herbs), plus 1/4 teaspoon of black pepper.
Nutrition
Serving: 1g | Calories: 715kcal | Protein: 108g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 412mg | Sodium: 1019mg
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