Recipe by Mirj
Do you find that brining your turkey gives you the wonderful flavor and moistness you want, but a lot of mess and hassle as well? I found a dry brining method based on the Zuni Cafe cookbook that seems to work wonders, dry wonders! It's much less awkward than brining with gallons of salt water! Cook time is time the bird brines in the fridge.
Top Review by VallecitoKim
Excellent Brine - so easy - so delicious and clean up is a breeze. This is our new go to brine, for poultry and fowl. Thank you so much for sharing it. We've used it many times, and enjoy the flavor and moist tenderness of the meat. Thanks Again
- 1 (14 -16 lb) whole turkey
- 1⁄3 cup kosher salt
- 1 1⁄2 teaspoons dried rosemary
- 1 1⁄2 teaspoons sage
- 1 1⁄2 teaspoons thyme
- 1 1⁄2 teaspoons marjoram
- 1 1⁄2 teaspoons celery seeds
- 2 well-crumbled bay leaves
- 1 teaspoon fresh ground black pepper
Optional seasonings to taste
- lemon zest (optional) or orange zest (optional)
- szechuan peppercorns (optional)
Directions See How It's Made
- Remove the giblets, neck, and excess fat (near the tail area) from the turkey and refrigerate for another use.
- Sprinkle the salt mixture all over the turkey, inside and out.
- Place the turkey on a roasting rack in a roasting pan. Refrigerate, uncovered, for 1 hour per pound.
- This open refrigeration will dry out the skin a little, which is good because it helps the skin release more fat during roasting.
- Just before roasting, rinse the bird very well with lukewarm water. The lukewarm water will remove the salt, but also help the bird lose its chill.
- Pat the bird dry and cook it according to your favorite method and timing.