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    You are in: Home / Recipes / Dry Brine for Turkey Recipe
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    Dry Brine for Turkey

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    duonyte's Note:

    I've been reading about dry brining of turkey, which is more convenient as you don't have to deal with a large tub of liquid sloshing about. This recipe is from chef Lee Ann Whippen of Chicago q restaurant. I calculated the formula for a 10 lb bird. Just put the number of pounds of your bird into the servings box to recalculate the right amount of ingredients.

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    Units: US | Metric


    1. 1
      Combine all the ingredients, except the butter.
    2. 2
      Coat the bird and place it in a releasable bag. Store in the refrigerator for two days.
    3. 3
      Remove the turkey from the bag, and place it back in the refrigerator, uncovered, for one more day.
    4. 4
      Carefully loosen the skin from the breast without tearing the skin.
    5. 5
      Smear the softened butter under the breast skin. Roast breast side up. Several articles I read suggested the turkey should not be stuffed, and to watch the gravy - the juices will be saltier than usual, so use low sodium broth to augment the juices for gravy.

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    Nutritional Facts for Dry Brine for Turkey

    Serving Size: 1 (15 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 82.6
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 5.8 g
    Cholesterol 24.3 mg
    Sodium 1396.6 mg
    Total Carbohydrate 0.2 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 0.1 g

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