Herb and Salt Rubbed Dry Brine Turkey
There’s something truly magical about the aroma of a roasting turkey wafting through the house, and with this Herb and Salt Rubbed Dry Brine Turkey, you can create a feast that will have your family and friends eagerly anticipating the next holiday gathering. I remember the first time I prepared this dish; my kitchen was filled with the earthy scents of fresh herbs mingling with the richness of the turkey. It was a chilly fall day, and the warmth of the oven brought us all together. As the turkey roasted, we chatted and laughed, sharing stories that made the day even more special. It’s moments like these that remind me of the importance of tradition and the joy of sharing a meal together.
Recipe Snapshot
3 hr 24 mins
24 mins
180 mins
Hard
350 kcal
40 g
Keto, Paleo, Whole30
20 g
Oven, Baking Sheet, Frying Pan, Chef’s Knife, Mixing Bowl
Why This Herb and Salt Rubbed Dry Brine Turkey Hits Different
The Juiciness of a Brined Turkey
There’s a profound difference in moisture when you brine a turkey. The salt and herbs work their magic, infusing flavor and keeping the meat juicy. I can’t tell you how many times I’ve had dry turkey, but with this brining method, that fear disappears.
Simple Yet Flavorful
The beauty of the Herb and Salt Rubbed Dry Brine Turkey lies in its simplicity. You don’t need elaborate techniques or hard-to-find ingredients. Just a few fresh herbs, olive oil, and kosher salt come together to create a flavor explosion.
A Tradition Worth Sharing
This recipe has become a staple in my home, especially during Thanksgiving. It’s a dish that brings people together. The preparation itself becomes a shared experience, as everyone pitches in to help season and prep the turkey.
Perfect for Any Occasion
While it’s ideal for Thanksgiving, this recipe is perfect for any gathering. Birthday parties, family reunions, or even an ordinary Sunday dinner become extra special when you serve this turkey. Trust me; your guests will leave with fond memories.
Leftovers Never Go to Waste
And let’s not forget about leftovers! The Herb and Salt Rubbed Dry Brine Turkey tastes even better the next day, whether you’re making sandwiches or turkey soup. I always look forward to those delicious second-day meals.
Herb and Salt Rubbed Dry Brine Turkey Shopping List
When preparing for the Herb and Salt Rubbed Dry Brine Turkey, you’ll want to ensure you have high-quality ingredients. Each component plays a vital role in creating a beautifully flavored and tender turkey. Fresh thyme, sage, and rosemary bring a fragrant touch, while olive oil and kosher salt enhance the overall taste. Together, they create a perfect balance that elevates this dish.
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon dried marjoram
- 1/2 tablespoon dried oregano
- 1 tablespoon extra-virgin olive oil
- 1 thawed or fresh 16-lb turkey, preferably fresh (not kosher or self-basting) if frozen, thaw before
- 1/4 cup Diamond Crystal Kosher Salt, use less with Mortons
How to Make Herb and Salt Rubbed Dry Brine Turkey
Making the Herb and Salt Rubbed Dry Brine Turkey is an experience you’ll cherish. The process allows you to connect with your food, making each step feel meaningful. Follow these steps closely, and you’ll be rewarded with a stunning roast that’s bursting with flavor.
- Four days before you plan to roast the turkey, begin by mixing the herbs and olive oil in a small bowl. This mixture will serve as a marinade that penetrates the meat, enhancing the flavor.
- Remove the neck and giblets from the turkey and reserve them for stock, if desired. Loosening the skin around the shoulders and cavity of the turkey allows the herb rub to seep into the meat.
- Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks. This step is crucial; it ensures the herb and oil mixture can reach the meat directly.
- Combine the olive oil and herbs, then rub this mixture generously on the meat beneath the skin. Pat the skin back into place gently, ensuring that the rub remains in contact with the turkey.
- Next, rub the kosher salt both inside the cavity and on the skin. This step is vital for flavoring the turkey. It will draw moisture out and help create a juicy bird.
- Tuck the wing tips behind the neck and tie the legs together with kitchen twine for tidiness. This helps the turkey cook evenly.
- Put the turkey in a large food-safe plastic bag (like a turkey-size roasting bag) and secure it tightly. To ensure thorough brining, place the bag inside a second bag and tie it securely.
- For days 1 to 3, place the turkey on a rimmed baking sheet in the refrigerator, turning it over every day to help distribute the brine.
- On day 4, take the turkey out of the bags and pat it dry with paper towels. This step is essential for achieving a crispy skin later on.
- Transfer the turkey to a large roasting pan and refrigerate it unwrapped overnight to let it air-dry. This will help achieve a beautiful golden skin.
- The next day, let the turkey temper on the counter for about 1 to 3 hours before roasting. This will help it cook evenly.
- Preheat the oven to 350°F in convection roast setting. Position a rack in the bottom third of the oven for optimal heat circulation.
- If using a probe, insert the thermometer into the thickest part of the thigh, ensuring it doesn’t touch the bone. Set the temperature to 170°F.
- Roast the turkey until the temperature registers 170°F in the thickest part of the thigh, which will take about 1 to 2 hours, depending on the size of your turkey. Let it rest for 30 minutes before carving to allow the juices to settle back into the meat.
- To achieve a perfect roast, after one hour, reduce the oven temperature to 325°F and continue to roast until the temperature reaches 170°F.
- Once done, let the turkey rest for another 30 minutes before carving, allowing for the juices to redistribute and giving you a beautifully moist turkey.
Things Worth Knowing
- Timing is Key: Be sure to start this recipe four days in advance. The longer you brine, the more flavorful your turkey will be.
- Skin Crispiness: Air-drying in the refrigerator helps achieve a perfectly crispy skin when roasting.
- Use a Thermometer: Invest in a good meat thermometer to ensure your turkey is cooked through but not dry.
- Resting Time: Always let the turkey rest after roasting. This crucial step prevents the juices from running out when carving.
Pro Tips and Tweaks
Perfecting the Herb and Salt Rubbed Dry Brine Turkey comes down to understanding the nuances of the brining process and roasting technique. Here are some tips to enhance your cooking experience:
- Storage: Store leftovers in an airtight container to keep them fresh. Turkey can last up to four days in the refrigerator.
- Freezing: If you have leftovers, consider freezing the turkey. Wrap it tightly to prevent freezer burn and it can last up to three months.
- Pairing: Pair this turkey with mashed potatoes and green beans for a classic Thanksgiving meal. Don’t forget the gravy!
- Brining Time: If you’re short on time, even a day or two of brining will yield better flavor than none at all.
- Flavor Variations: Experiment with different herbs such as thyme, oregano, or even citrus for a unique twist on the traditional flavor.
Side Dish Ideas for Herb and Salt Rubbed Dry Brine Turkey
Serving your Herb and Salt Rubbed Dry Brine Turkey can be an exciting part of the meal preparation. Here are some ideas to complement your turkey:
- Classic Stuffing: A sage and onion stuffing pairs beautifully with the flavors of the turkey.
- Roasted Vegetables: Consider a mix of seasonal vegetables like carrots, Brussels sprouts, and sweet potatoes, drizzled with olive oil.
- Cranberry Sauce: The tartness of cranberry sauce provides a nice contrast to the savory turkey.
- Mashed Potatoes: Creamy mashed potatoes with gravy are a must-have. They soak up the turkey juices beautifully.
- Green Bean Almondine: Sautéed green beans with almonds add a touch of elegance to your meal.
- Fall Salad: A salad with mixed greens, apples, nuts, and a light vinaigrette offers a refreshing palate cleanser.
- Storage Tips: Keep any leftover turkey in the fridge for up to four days, or freeze for longer storage.
- Occasions: This turkey is perfect for Thanksgiving dinner but can also shine at family gatherings, Christmas, or special celebrations.
FAQ
Conclusion
The Herb and Salt Rubbed Dry Brine Turkey is a standout dish that transforms any occasion into a memorable feast. With its juicy, flavorful meat and crispy skin, this recipe has become a cherished tradition in many homes. I encourage you to give it a try for your next gathering; it could easily become a beloved favorite in your household.
Herb and Salt Rubbed Dry Brine Turkey
Ingredients
Equipment
Method
- Four days before you plan to roast the turkey, begin by mixing the herbs and olive oil in a small bowl. This mixture will serve as a marinade that penetrates the meat, enhancing the flavor.
- Remove the neck and giblets from the turkey and reserve them for stock, if desired. Loosening the skin around the shoulders and cavity of the turkey allows the herb rub to seep into the meat.
- Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks. This step is crucial; it ensures the herb and oil mixture can reach the meat directly.
- Combine the olive oil and herbs, then rub this mixture generously on the meat beneath the skin. Pat the skin back into place gently, ensuring that the rub remains in contact with the turkey.
- Next, rub the kosher salt both inside the cavity and on the skin. This step is vital for flavoring the turkey. It will draw moisture out and help create a juicy bird.
- Tuck the wing tips behind the neck and tie the legs together with kitchen twine for tidiness. This helps the turkey cook evenly.
- Put the turkey in a large food-safe plastic bag (like a turkey-size roasting bag) and secure it tightly. To ensure thorough brining, place the bag inside a second bag and tie it securely.
- For days 1 to 3, place the turkey on a rimmed baking sheet in the refrigerator, turning it over every day to help distribute the brine.
- On day 4, take the turkey out of the bags and pat it dry with paper towels. This step is essential for achieving a crispy skin later on.
- Transfer the turkey to a large roasting pan and refrigerate it unwrapped overnight to let it air-dry. This will help achieve a beautiful golden skin.
- The next day, let the turkey temper on the counter for about 1 to 3 hours before roasting. This will help it cook evenly.
- Preheat the oven to 350°F in convection roast setting. Position a rack in the bottom third of the oven for optimal heat circulation.
- If using a probe, insert the thermometer into the thickest part of the thigh, ensuring it doesn’t touch the bone. Set the temperature to 170°F.
- Roast the turkey until the temperature registers 170°F in the thickest part of the thigh, which will take about 1 to 2 hours, depending on the size of your turkey. Let it rest for 30 minutes before carving to allow the juices to settle back into the meat.
- To achieve a perfect roast, after one hour, reduce the oven temperature to 325°F and continue to roast until the temperature reaches 170°F.
- Once done, let the turkey rest for another 30 minutes before carving, allowing for the juices to redistribute and giving you a beautifully moist turkey.
Notes
- Tip 1: Store leftovers in an airtight container to keep them fresh. Turkey can last up to four days in the refrigerator.
- Tip 2: If you have leftovers, consider freezing the turkey. Wrap it tightly to prevent freezer burn and it can last up to three months.
- Tip 3: Pair this turkey with mashed potatoes and green beans for a classic Thanksgiving meal. Don't forget the gravy!
- Tip 4: If you're short on time, even a day or two of brining will yield better flavor than none at all.
- Tip 5: Experiment with different herbs such as thyme, oregano, or even citrus for a unique twist on the traditional flavor.
