A dry turkey brine recipe draws the moisture out of the meat then resettles into itself as it cooks. Dry brines take less time than wet to work their brining magic for a moist bird with an incredibly crispy skin.
Course Main Course
Cuisine American
Keyword dry brine turkey
Prep Time 10 minutesminutes
Total Time 2 daysdays
Servings 12
Calories 535kcal
Equipment
Rimmed baking sheet or roasting pan
Ingredients
14-16pound turkey , giblets and innards removed
4tablespoonskosher salt
4 teaspoons sugar
Instructions
Remove the innards from the turkey and drain any defrosted liquid from the turkey, inside and out. Pat the turkey dry. Place on a baking sheet with raised sides or in a roasting pan to catch the liquid that will release from the turkey as it’s drawn out of the turkey.
With your fingers, gently loosen the skin from the breast and legs of the bird, as much as you can without tearing the skin. Rub the salt mix under and on top of the skin and inside the cavity of the bird.
Set the turkey in the fridge, uncovered, for 24-48 hours to work its magic before cooking.
Notes
Be sure to place the turkey on a rimmed baking sheet or roasting rack to hold the water released from the bird as it brines.