Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, November 19, 2020

Dry Brined Turkey

Whether you’re making a big turkey, or a single turkey thigh, dry brining guarantees crisp and juicy results with only a minute or two of effort.  Just make sure you plan for at least 24 hours of brining time, two to three days for a larger bird.

Wash and pat dry your turkey and set aside.  In a small bowl, mix together a teaspoon of sugar with four tablespoons of kosher salt. You can also add black pepper, herbs, or spices to the mixture if you’re looking for some additional flavor. These quantities should give you enough dry rub for a small turkey, adjust accordingly.

Using your hands, rub the mixture all over the turkey, including the cavity if you’re making an unstuffed bird. Place the turkey in a rimmed roasting pan breast side up and refrigerate uncovered…yes, uncovered. Then stuff and roast as you normally would, no need to wash or dry off again.

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