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Succulent Dry Brined Turkey

Succulent Dry Brined Turkey for a Juicy Holiday Delight

Experience succulent dry brined turkey with juicy, flavorful meat and crispy skin, perfect for holiday feasts.
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Prep Time 30 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey
  • 1 whole Turkey (12-16 lb) Choose a fresh turkey, ideally not pre-injected with sodium
  • 2-3 tablespoons Kosher Salt Use about 1 tablespoon per 5 pounds of turkey
For the Aromatics
  • 1 Lemon, quartered Alternatively, use orange for a sweeter twist
  • 1 Celery Rib, halved Adds aromatic depth
  • 1 Carrot, halved Adds subtle sweetness
  • 1 Onion, quartered Provides a savory base note
  • 1 Rosemary Sprig Fresh herb for flavor
  • 1 Sage Sprig Fresh herb for flavor
  • 1 Thyme Sprig Fresh herb for flavor
  • 3 cups Parsley Used to stuff inside the cavity

Equipment

  • roasting pan
  • Seal-able plastic bag
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Wash and pat the whole turkey dry with paper towels.
  2. Preheat your fridge to a cool temperature around 38°F (3°C).
  3. Sprinkle kosher salt generously inside the cavity, and rub the remaining salt evenly over the turkey.
  4. Place the brined turkey inside a 2½-gallon sealable plastic bag, removing as much air as possible before sealing.
  5. Refrigerate the turkey for 24 to 48 hours, flipping occasionally.
  6. Remove the turkey from the bag and stuff its cavity with lemons, celery, carrots, onions, and herbs.
  7. Preheat your oven to 325°F (163°C) and roast the turkey until the internal temperature reaches 165°F (74°C).
  8. Let the turkey rest for about 15 minutes before carving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 1gProtein: 85gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 140mgSodium: 1000mgPotassium: 370mgVitamin A: 2IUVitamin C: 5mgCalcium: 1mgIron: 6mg

Notes

Use kosher salt for even distribution; table salt may lead to over-salting. Remove air when bagging the turkey to prevent bacteria growth. Customize aromatics to your liking for unique flavors.

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