Dry Brined Turkey Recipe

Best Ever Brined Turkey
Recipe.



Dry Brined Turkey
Recipe


Better than wet brined turkey,
no large container to deal with.

This recipe will brine a 14-16
pound turkey.

Best
Dry Brined Turkey


Kosher salt, medium grind
(2 Tbsp)

Dried Sage ( 1 tsp)

Rosemary (2 tsp)

Dried Thyme (2 tsp)

Garlic Granules ( 1/2 tsp)



Steps


1/ Defrost the turkey for two
or three days in the
refrigerator, or a cool place
where the temperature is
just a tiny bit below 40
degrees Farenheit.

2/ Brining the bird.
It couldn't be simpler to do.
Wash the turkey and pat
dry.
Sprinkle the bird with the
salt and spice mixture.

Do the front, back and sides,
then sprinkle the remainder into
the cavities.

3/ Place the turkey into
a very large, clean
plastic bag
(obtain from a butcher),
then seal, wash hands
and slip the bagged
bird into another clean
plastic bag and seal.

4/ Refrigerate for two or
three more days.

After a day or so you
might see some liquid
in the bag.
Don't worry as salt naturally
pulls moisture from the
meat.

5/ Each day remove turkey
from refrigerator and
lightly massage through
the bag to make sure
the salt is distributed
evenly,

Turn it each day, front to
back, then back to front.

6/ Place the turkey back
into the refrigerator.

7/ After three days you
will see the moisture has
been absorbed back into
the meat, pulling the
salt and spices with it.

8/ Remove from bag and
put into the roaster, set
the oven to 450 degrees
Farenheit to get the
browning going.
Then after a half-hour or so,
reduce the heat to 325 F.

Brining is now complete
and ready to roast.

Note: A brined bird will
cook faster than an
un-brined one.




Index



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Dry brined Turkey
Recipe,
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