Recipe by Chef GreanEyes
Epicurious.com. Dry Brining by Rick Rodgers How does this dry salt rub work? The salt draws a tiny bit of moisture from the bird and opens the skin pores. This moisture mingles with the salt and works its way into the turkey muscles, seasoning the bird throughout through osmosis. It is much less awkward than brining with gallons of salt water! prep time is refrigeration and cooking time varies greatly depending of your preferred method, i just threw in 8 hours, please disreguard.
- 1⁄3 cup kosher salt
- 1 1⁄2 teaspoons dried rosemary
- 1 1⁄2 teaspoons dried sage
- 1 1⁄2 teaspoons dried thyme
- 1 1⁄2 teaspoons dried marjoram
- 1 1⁄2 teaspoons celery seeds
- 2 bay leaves, well crumbled
- 1 teaspoon fresh ground black pepper
- lemon zest or orange zest
- turkey, 14-16lbs
Directions See How It's Made
- For a bird averaging 14-16 pounds, use a base of 1/3 cup kosher salt. Adjust the amount of salt proportionately for smaller or larger birds, ranging from 1/4 to 1/2 cup.
- Add the typical poultry seasoning herbs and spices. For 1/3 cup salt, I use 1 1/2 teaspoons each dried rosemary, sage, thyme, marjoram, celery seed, and 2 well crumbled bay leaves, and 1 teaspoon freshly ground black pepper. You could also add lemon or orange zest, Sichuan peppercorns, or other spice.
- 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 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.
- No need to salt and pepper the skin, but I do still give it a rub with softened butter.