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Vasana Keokham: "I adjusted a few things.
I mixed poultry seasoni…" Read More
11Ingredients
3Hours
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Description
If you're looking for turkey with beautiful crisp skin and tender, juicy meat that's seasoned all the way through, try a dry brine. All you do is coat the bird with a mixture of salt, sugar, and spices, and then chill it two to three days for the rub to penetrate the meat. To put it over the top for flavor, we've added a garlic-sage butter. Be sure your turkey is thawed before applying the dry brine to the skin; otherwise, as the turkey thaws, the seasoning blend will weep. The recipe is a Yummly original created by David Bonom.
Ingredients
US|METRIC
10 SERVINGS
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Directions
- Pat turkey dry inside and out with paper towels. Combine salt, sugar, dried sage, black pepper, and cayenne in a bowl. Rub mixture over outside of entire turkey (top, bottom, sides) and inside cavity. (Pro Tip: For dry brining use 3/4 tsp. to 1 tsp. kosher salt per pound of turkey. We used 3/4 tsp.)
- Set turkey on a V-shaped rack in a roasting pan and refrigerate, uncovered, 48 to 72 hours. (Pro Tip: Refrigerating for 72 hours creates the most flavorful meat and crispest skin. If you don't have room in your fridge for a roasting pan, set the turkey on a cooling rack in a sheet pan.)
- Remove turkey from refrigerator and let stand at room temperature for 1 hour. Preheat oven to 425°F.
Reviews(8)
Vasana Keokham 2 months ago
I adjusted a few things.
I mixed poultry seasoning 5 teaspoon, paprika 2 teaspoon, honey and agave 4 tablespoon and sautéed/ cooled down.
I rubbed it all over the turkey and inside.
I stuffed the cavity with 3-4 rosemary stems, thyme, a large orange sliced sling with lemon sliced inside.
But they key is to brine the turkey for 24 hours with salt Luke warm water, add a whole sliced orange. The turkey was so juicy and the best I’ve ever had.
Sofia Campbell 2 months ago
There was absolutely nothing special about this recipe. I didn’t find the turkey being all that flavorful even though I followed the recipe. I’m not making it again. I’ve been looking for a good recipe to make the bird flavorful and, unfortunately, this is not the one. I’ll have to keep looking
Stacie 2 months ago
I tried this recipe on a whim. It was easy — you just need to start thawing your turkey about a week before Thanksgiving. In 30 years of making turkey this was the best bird I have ever made! So moist and flavorful! This will be my go-to turkey recipe from now on!
Anette Fleet 2 months ago
I made it last year, and it turned out amazing. I will use this recipe again this year.
Kiara a year ago
My go-to recipe for a stress-free Thanksgiving. I work for Yummly and I helped test this recipe in the office, but I have to say that this recipe was so easy that I’ve already made it twice at home myself. I had never tried a dry brined turkey before and I have to admit I was definitely intimidated that it was going to come out too dry. The flavors that infuse through the meat while it’s dry brining really brings out so much juice and herby, buttery flavor all throughout the turkey. I was also nervous when the recipe said not to baste the turkey at all, but to allow it to cook until it is done without opening the oven 😯 I have never done that and am religiously opening the oven every hour to baste a turkey usually. I trusted the recipe and followed the directions and I was pleasantly surprised. I can actually relax and let the turkey do it’s thing without having to worry about it overcooking or drying out.