How to Dry Brine a Turkey
Calories 2kcal
Ingredients
- ¾ tsp kosher salt per pound of turkey e.g. about 2 tbsp for a 10 lb turkey, See note 1 for pre-brined-brined or self-basting birds.
- 1 tsp baking powder optional, helps dry the skin
Instructions
- Pat the turkey dry with paper towels and remove any giblets or packaging from the cavity. If you plan to spatchcock the turkey, do that before brining.
- Mix the kosher salt and baking powder in a small bowl. Keep the brine simple and leave out herbs or spices so the skin can dry properly, these can be added before cooking.
- Place the turkey breast-side down on a rack set over a tray and sprinkle about half of the salt mixture over the underside, making sure it’s spread evenly.
- Flip the turkey over and apply the remaining mixture to the skin side. The salt should be visible but not clumped in any one area.
- Transfer the turkey to the refrigerator and leave it uncovered for 24 to 48 hours. The skin should dry out and look dull and slightly tacky rather than shiny.
- On cook day, do not rinse the turkey. Rinsing puts moisture back onto the skin. Pat it dry if needed, then use a low-salt or salt-free rub so you don’t oversalt the turkey after the dry brine. Proceed with your chosen seasoning and cooking method.
Notes
1. Already brined turkey: If the turkey is pre-brined, self-basting, or kosher, cut the salt in the dry brine by half to avoid over-salting.
2. Baking powder is optional: It helps the skin dry and crisp, especially on smokers that hold more moisture.
3. Keep the dry brine simple: Avoid adding herbs or spices as this stage. Extra ingredients pull moisture to the surface and slow down skin drying. Add your turkey rub about 30 minutes before cooking instead, once the turkey is ready to go on the smoker or into the oven.
Nutrition
Calories: 2kcal | Carbohydrates: 1g | Sodium: 2168mg | Potassium: 1mg | Fiber: 0.01g | Calcium: 236mg | Iron: 0.5mg
