Dry brining is a great alternative to the traditional wet brining. This process doesn't require gallons of water, or fruit juice, or whatever liquid preferred in the more cumbersome wet brining. Dry brining works by coating the turkey in salt. The salt draws out the moisture from the meat. That water combines with the salt and the seasonings, making the brine. Once the salinity of the brine reaches the right concentration, the brine reabsorbs into the meat, making it juicy and more flavorful.
To properly dry brine a turkey, make sure that the salt mixture is evenly distributed over the entire surface, inside and out, of the bird. It is a good idea to get some under the skin as well. Once coated, wrap the turkey in a plastic bag, removing as much air as possible. Then refrigerate for about 36 hours, turning over every 12 hours.
This dry brine for turkey is loaded with great herbal flavors. The added sugar is going to keep the herbs from giving too harsh a flavor.
This dry brine for turkey has a dose of orange zest to give a sweet citrus flavor that is great for a holiday turkey. Make sure you give this a good grind to combine flavors and release the oils from the orange zest.
This dry brine for turkey is loaded with holiday flavors like ginger and allspice. Make sure you grind up the ingredients to get a fine consistency so that it will stick to the surface of the bird.
The rich combination of morel mushrooms and juniper berries adds a great depth of flavor to turkey. This is a fantastic way to get a mushroom flavor without investing in black truffles. Make ahead of time to allow the mushroom flavor to soak into the salt.
The combination of the lime and heat is a great way to amplify the flavors of a turkey, or any poultry. This dry brine will bring just a hint of these so don't worry about a spicy turkey, just a better flavored one.
This dry brine works into a stiff paste. Letting it sit for a few hours before use will allow the moisture to leech out, for a dryer mixture. For best results work this under the skin over the breasts and coat the entire surface inside and out, of the turkey.
This dry brine works into a stiff paste. For best results work this under the skin over the breasts and coat the entire surface inside and out, of the turkey.
Simple yet flavorful, this is dry brine adds a hint of tarragon flavor while leaving plenty of room for that great smokiness of a smoked turkey. Tarragon has a light licorice flavor.
This turkey dry brine is packed full of great flavors. The sweet apple flavor will give a hint to the turkey, while the other flavors make this a fantastic holiday turkey.
The lemon zest in this dry brine adds a bright, citrus flavor. Add to that the rich flavor of the rosemary and this is an excellent way to start building the flavor profile of the turkey.