How to Dry-Brine a Turkey

[@roundabout999]

I followed the steps in this video pretty closely last year, but I spatchcocked the turkey before roasting, and the turkey came out wonderfully. Will be doing it again this year.

[@darlenerothenay6251]

I don’t know if this was mentioned or not, but be sure your turkey has not been pre-brined. The wrapper will state with the words, water added or something similar. Check your label or better still, buy organic. I have used this method with a small chicken, but only brined a day. Best chicken I ever made.

[@dolamyte]

A suggestion for all. Do all of this, butter under the skin or whatever you like, but skip the bag to do a little dry aging along with the dry brine. Put it on a pan in the refrigerator for at least 12 hours, two or three days is best, give it two or three hours at room temp then cook.

[@joenottoast]

leave it uncovered in the fridge after brining for 3 days?

[@dolamyte]

@@joenottoast Yup! A couple of days won’t do anything to dry the meat, you needs months for that, but it does dry the skin a little. Lots of ways you can brine, dry brine, dye age and rest before roasting to get the outcome you want!

[@samgcp4822]

I haven't tried the final result yet, but I did the suggested prep. While loosening the skin I has a few issues, 1] there is a membrance between the meat and the skin...so i cut thru that so get to the actual meat, and 2] i have big hands, and the skin ripped about 6 inches down the middle of the breast...i used twine and toothpicks to sew it up.

[@lisafriend5535]

Do you cover turkey when you roast it?

[@RestfulCoder]

I've made it this way for years and the meat on a ~12lb turkey never comes out salty. However, if you make gravy from the drippings, go lighter on the salt.

[@tjrn73]

No it wont be too salty. Most brines call for a full cup of kosher salt or more. She doesnt use anywhere near that much. Kosher unlike table salt used in moderation simply breaks down and tenderizes the meat fibers so all that delucious goodness can get down in the meat instead if just making it salty. Just prepared my Thanksgiving turkey and put it up for Thursday. Added fresh ground pepper and chopped fresh garlic to the rub. Cant wait. Will let you all know how it turns out. All of y

[@fullyshimmer]

tjrn73 can I use regular salt? So I don't have to go out into the tday crowd and buy the kosher

[@angl2375]

fullyshimmer no do not use regular table salt. Must be kosher

[@_wormlet]

@@angl2375 Would Maldon Sea Salt be okay? Can't get Kosher salt in my country

[@snakeeyes20a]

Do you have to /can you rinse off excess salt before putting it in the fridge to dry out before roasting?

[@palmeraayala9474]

snakeeyes20a No!!!!!

[@tjrn73]

All of you have a Happy Turkey Day!

[@evapartments6938]

You too!

[@x.Melysa_x]

Question, before you place the turkey in the oven Do you brush it with melted butter or Olive Oil??

[@mallyndab]

you can put some butter under the skin before roasting

[@dsquid]

@LivingSymbiote - It's the herb rub.

[@thedaddan717]

Yes. This is how to do it.

[@dsquid]

Turkey lasts an long time un-frozen. Check the dates on fresh (unfrozen) turkey at your grocer - you'll be surprised.

[@perfectbeat]

I would be afraid of it being too salty.

[@HWhit9000]

This sounds more time consuming than most people have time for. I prefer the ice water brine in a cooler. Uses no room in the fridge and comes out nice and moist after cooking.

[@bjbrunetti]

4 days in fridge? 3 day brine and then 1 day exposed, sounds excessive, no?

[@mallyndab]

it's worth it. i've done it before and the meat just falls apart.

[@paultribbett7765]

That's actually NOT the thigh ,, it is the leg ,, but i love cooks, so it's okay

[@KnobCRICK]

MORE TURKEY.

[@deweycrayton4179]

I got a little excited by how many times she said rub the meat

[@zachsmallwood1083]

Same

[@aijearthkeeper5558]

a 3 day brine is way too long

[@rubiluv21]

Plus an extra day after the 3 days

[@Jupe367]

man, that;s a lot of salt.

[@charliedovlander1269]

you see. thats a beautiful healthy looking bird because she eats meat once in a while

[@joepisane7756]

Tell me about it, I am 6foot 5, my wife is a 5 foot 6 vegan. I eat lots and lots of meat and she out weighs me and feel tired all the time. I feel great and am happy