Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, dry brined turkey - you'll be giving thanks for this recipe for years to come :d. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

This dry-brined turkey recipe won a taste test with staff of the L. I see I'm not the only one with turkey anxiety which makes me feel better. This week on "Genius Recipes," Kristen's talking turkey – specifically the most Genius turkey recipe of all time.

Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook dry brined turkey - you'll be giving thanks for this recipe for years to come :d using 7 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D:

1. Prepare 1 (12- to 16-pound) turkey
2. Get Kosher salt (1 Tablespoon for every 5 pounds of turkey weight)
3. Prepare onion powder (1/2 teaspoon for every 5 pounds of turkey weight)
4. Make ready dry sage (1/2 teaspoon for every 5 pounds of turkey weight)
5. Take dry thyme (1/2 teaspoon for every 5 pounds of turkey weight)
6. Get ground black pepper (1/4 teaspoon for every 5 pounds of turkey weight)
7. Get sugar (1/4 teaspoon for every 5 pounds of turkey weight)

Dry brining is nbd: You rub the turkey with salt, sugar, and any spices you want Don't tent it with foil because it'll be all steamy up in there and the skin will lose its crispiness. Let your butter come to room temperature on the counter while you prepare the turkey. A brine is a basic solution of water and salt. By giving our turkey a luxurious dunk in this solution, we can actually coax a bit more moisture and flavor into our meal before it's ready to roast.

Instructions to make Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D:

1. Wash the turkey inside and out, pat it dry and weigh it. Measure and mix 1 tablespoon of kosher salt, 1/2 teaspoon of onion powder, sage, and thyme, and 1/4 teaspoon of black pepper and sugar for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons kosher salt).
2. Sprinkle the inside of the turkey lightly with salt mixture. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned but not oversalted.
3. Turn the turkey on one side and sprinkle the entire side with salt mixture, concentrating on the thigh. Use a little less than a tablespoon. Flip the turkey over and do the same with the other side.
4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, leaving it in the bag but turning it and massaging the salt into the skin every day.
5. Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours.
6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
7. Place the turkey on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, reduce the oven temperature to 325 degrees, and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
8. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
9. Beautiful bird - delicious inside and out!

Categories: Thanksgiving Turkey Poultry Thanksgiving Turkey Recipes Brined Turkey American Cajun Roast Recipes Main Dish Roasting. Dry-Brined Turkey With Classic Herb Butter. However, how you'll prepare your turkey is very much up to you, and quite frankly, a Yes, the bird is significantly juicier, but the juices released are largely coming from the water in the wet brine. Here's a little dry brine trick Barreira swears by: Prior to rubbing the bird with salt and seasonings, she gently. Brining helps, and spatchcocking will crisp up all To ensure your turkey cooks perfectly, you'll definitely want to have a good thermometer. "If you can brine, you should," celebrity chef Josh Capon told HuffPost. "It's a big bird and [brining] will add some moisture and flavor in the meat," he said, adding that "you'll be much more successful brining a fresh turkey, because when you thaw a turkey there's so much moisture involved." This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for sandwiches any time of the year.

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