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.
My Private Note
Units: US | Metric
- 1Combine all the ingredients, except the butter.
- 2Coat the bird and place it in a releasable bag. Store in the refrigerator for two days.
- 3Remove the turkey from the bag, and place it back in the refrigerator, uncovered, for one more day.
- 4Carefully loosen the skin from the breast without tearing the skin.
- 5Smear 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