Dry Brine Turkey

I have used a classic liquid brine for years, plunging the old bird in a bucket of salty ice water over night.  The turkey was always moist and enjoyed by all.  When my daughter suggested a dry brine I was a bit stumped.  I have to admit, leaving a bird uncovered in the fridge out in the garage for 3-days seemed a bit odd.  As it turns out it was my best bird yet!  So may I say “Go dry or go home.”

Dry Brine Turkey

1 Turkey – 15 lbs. or so
3 T Course Salt
1 1/2 – 2 tsp. dried herbs (sage, rosemary, thyme)

Mix together the salt with your herbs of choice. Loosen the skin over the breast and rub some herb / salt mixture between the skin and the breast meat. Do the same with the thighs. Rub the rest of your brine over the skin, covering the entire bird.

Place the turkey on a cookie sheet and put in the fridge for 3-days. Don’t worry if it starts to look old and weathered – it will be just fine. After three days the bird is ready to cook. Feel free to use a smoker, a large Dutch oven or your Orion Cooker. Cooking time will depend on the method used. Roast until your meat thermometer reads 165 in the breast and 180 in the thigh. Let it rest at least 15 minutes before carving.

I also found a new toy – a digital thermometer that connects blue tooth to my phone. Now I can watch my temperature from the kitchen while cooking out back.  Every body needs one of these!  Check out CDN.

Source:  thekitchn.com


Dry Brine Turkey
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Serves: 10 servings
 
I have used a classic liquid brine for years, plunging the old bird in a bucket of salty ice water over night. The turkey was always moist and enjoyed by all. When my daughter suggested a dry brine I was a bit stumped. I have to admit, leaving a bird uncovered in the fridge out in the garage for 3-days seemed a bit odd. As it turns out it was my best bird yet! So may I say "Go dry or go home."
Ingredients
  • 1 Turkey - 15 lbs. or so
  • 3 T Course Salt
  • 1½ - 2 tsp. dried herbs (sage, rosemary, thyme)
Instructions
  1. Mix together the salt with your herbs of choice. Loosen the skin over the breast and rub some herb / salt mixture between the skin and the breast meat. Do the same with the thighs. Rub the rest of your brine over the skin, covering the entire bird.
  2. Place the turkey on a cookie sheet and put in the fridge for 3-days. Don't worry if it starts to look old and weathered - it will be just fine. After three days the bird is ready to cook. Feel free to use a smoker, a large Dutch oven or your Orion Cooker. Cooking time will depend on the method used. Roast until your meat thermometer reads 165 in the breast and 180 in the thigh. Let it rest at least 15 minutes before carving.
  3. I also found a new toy - a digital thermometer that connects blue tooth to my phone. Now I can watch my temperature from the kitchen while cooking out back.

 

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