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Active Time
5 minutes
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Total Time
1 to 2 days (does not include roasting time)
Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. Dry brining involves sprinkling salt over the entire surface of a turkey and letting it sit for at least 12 hours and up to 2 days. It may look like a lot of salt, but keep in mind that the salt won't remain on the outside of the turkey and there needs to be enough salt to penetrate the entire thickness of the bird.
Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey.
See ourComplete Guide to Briningfor more on wet and dry brining.
Ingredients
Brine for 1 (12- to 14- pound turkey)
安排土耳其大边的烤盘or in a large roasting pan. Sprinkle some salt in the cavity and then liberally all over the turkey, making sure to season the back, joints, legs, and thighs, as well as the breast. Loosely cover the turkey with plastic wrap and refrigerate at least 12 hours and up to 2 days. (You can also place the salted turkey in a large plastic bag and seal with a twist tie.) If possible, leave the turkey uncovered for the last 6 hours, to dry out the skin (if not, just be sure to pat it dry before roasting). Remove the turkey from the refrigerator—don't rinse it—and let it sit at room temperature for an hour or so before roasting according to your favorite recipe.
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Reviews (2)
Back to TopThis is a comment on a review. I will be attempting this today for a turkey dinner tomorrow. Very excited to try the dry brining process. I am a huge fan of wet brining. @CCANAVAN: With all due respect...the recipe clearly states to use 3 - 6 T Diamond Crystal kosher salt or 2 - 5 T Morton's kosher salt. This is for a 12+ turkey. Why can't you just double it for a turkey double in size?
MN_Mama
Minneapolis, MN
2/20/2016
Not really very helpful for those of us preparing a 24-lb turkey. The recipe should suggest how much salt to use for various sizes. Luckily, other recipes do!
ccanavan
Minneapolis, MN
11/23/2014
