Dry Brined Roasted Turkey

Dry Brined Roasted Turkey makes a moist, tender, and juicy turkey. Believe it or not, I use oven bags to make my turkeys. I have for over 20 years. Indeed, they make the most succulent turkey. Not to mention there is no need for basting. Plus because it sits in its own juices as it cooks, it keeps it moist and tender. The aroma wafting from the oven will be divine. It saves time as all you do is rub it in the salty spice blend and place it in the fridge uncovered for 24-72 hours. How easy is that? Naturally, anyone can make this turkey novice or a pro cook. Lastly, remove the turkey. Rub it with butter or seasoned butter, and cook.

Dry Brined Roasted Turkey:

How Long to Thaw a Turkey:

First and foremost, the turkey should be thawed in the fridge.  Above all else, the rule of thumb is 4 pounds per 24 hours. Thus be sure to purchase your turkey in time to allow it to defrost and dry rub. A 16-pound turkey will take four days to defrost. Not to mention, it will take  2-3 days for it to be dry brined. As a result, the turkey would need to be purchased 6-7 days in advance of when you want to cook it.

We usually only have about 6 people for dinner. What is Thanksgiving without leftovers? Needless to say, my turkey generally runs about 13-16 lbs. I also tend to prefer an organic turkey.

What is dry brined Turkey?:

Dry brined Turkey begins by drying off the turkey inside and out. Next, rub a dry spice rub high in salt into the turkey. It is rubbed under the skin directly on the meat and also on top of the skin. In fact, the salt helps the turkey to release moisture, resulting in the turkey absorbing its own liquid and thereby creating juicy and tender meat infused with the spices. The turkey sits uncovered in your fridge. Most importantly, don’t allow any other food to touch your turkey while in the fridge.

Why Dry Brine:

Because it means I can purchase my turkey up to a week early and let it thaw. Not to mention, that it infuses so much flavor into the meat. It saves me time as I don’t have to keep opening up the oven to baste it. It saves me peace of mind knowing that my turkey is indeed defrosted and thawed. Which leaves me more time to concentrate on other things like making pies.

How Much Salt To Use:

Most websites and recipes I have ever seen suggest one teaspoon per pound. I have found that 4 tbsp is plenty for a 16-pound turkey. Not to mention my Rosemary Wine Salt has other spices besides salt. All the flavors of the spices are reabsorbed into the turkey creating a decadent flavor.

Check Turkey Information Lable:

In conclusion, make sure the turkey used doesn’t have a saline solution added to them. Most importantly, read the information label as sometimes they are as high as 8 % solution. Hence, if you add a dry salt brine the turkey would end up too salty. Hence if the turkey has been injected with a saline solution I highly recommend cutting the salt by half or more.

How Long To Dry Brine:

I prefer 48 – 50 hours for it to reabsorb its juices. Although, many swear by 72 hours.  Just think of it as aging your meat like a good steakhouse. Simply rub the dry brine spice rub on the turkey. Place on a cookie sheet with sides and place the turkey uncovered in your fridge for 48 hours or more. Most importantly, remember that the skin will become almost translucent from all the time in the fridge. Don’t worry it will crisp up and be incredibly tasty. Above all else, don’t rinse off the dry brine. Rinsing poultry can easily spread bacteria.

Consequently, the flavor makes it so worth the time even if it is as short as twelve hours. Just be sure it has fully thawed before dry brining.

Time Saving Roasting Poultry Tools:

Pop-Up Timer Gadget:

I am going to reveal my favorite cooking hacks that help me make roasting poultry a success. The first one is a pop-up Turkey Timer. Normally, they are sold two to a package for under three dollars. Oftentimes, store-bought turkeys come with a pop-up timer already inserted in the thickest part of the breast. Indeed, if it comes with one there is no need to purchase it. What is a pop-up timer? It is a small round gadget that has a small red pin that pops up when the poultry is done. This allows you to see that the turkey has been cooked and is ready to be removed from the oven. They are often found near turkeys.

Dry Brined Roasted Turkey In an Oven Bag:

In summation, an oven bag will make baking the turkey quicker and easier. Why is it quicker and easier? Because there is no need to baste. Therefore, saving you time. That’s a huge plus on Thanksgiving Day. Nonetheless, the turkey sits in its juices while it bakes keeping it moist and tender. Above all else, make sure to use the correct size oven bag. Purchase Turkey Size oven bags for the appropriately sized turkey. Truthfully, they are usually found in paper products or in plastic and aluminum products.

Beware and keep in mind that the oven bag should not touch the top or sides of the oven or it will melt. Likewise, make sure to check that the sides of the bag do not hang over the sides of the pan. Be sure to tuck the side into whatever pan or roasting pan you are using. Understand the oven bag will need some space to expand.

To make this turkey dry brine a fully thawed turkey two to three days before Thanksgiving.  Nevertheless, if using the optional white wine in the recipe always use a wine that you enjoy.

Roasting Pan:

Last but definitely not least, is to have a good roasting pan. A good roasting pan is wonderful to have. But, what if you haven’t got a roasting pan? Not to worry. My first turkey was made in a broiler pan with the lid off. To save time in cleaning I highly suggest oiling down whatever pan is used to make for easier cleanup.

I usually only have about 6 people for dinner. What is Thanksgiving without leftovers? Needless to say, my turkey generally runs about 13-16 lbs. I also tend to prefer an organic turkey. I have used turkey oven bags for over 20 years.

Subsequently, for a more even and faster cooking time bring the turkey to room temperature. Generally speaking, an hour is enough time for a 13 – 16 pound Turkey.

Check out the oven bag cooking guide for instructions on how to use an oven bag or the insert in the oven bags you purchase.  Furthermore, the USDA does not recommend stuffing your bird for food safety reasons. Find the USDA countdown to A Food Safety Thanksgiving Day FAQs here.

Butterball has a Turkey talk line for all your turkey questions now and on the day of Thanksgiving. Therefore if you are interested in roasting it without a bag you can find directions on their website.

Dry Brined Roasted Turkey

Dry Brine Ingredients:

• 4  tbsp rosemary wine salt
• 3 1/2 tsp sage
• 1 tbsp white pepper
• 1tbsp granulated onion
• 2 tbsp powdered onion
• 6 tbsp granulated garlic
• 2  tbsp powdered garlic

Directions Dry Brining:

First, thaw the turkey in the refrigerator. The rule of thumb is 24 hours per 4 pounds to thaw. Second, place all the spices in a bowl and mix them together. Third, dry the bird off with paper towels inside and out. Next, gently place your fingers under the skin and gently separate the skin from the meat. Place some rub in your hand. Go in between the skin and rub the spice mix directly on the meat. Continue rubbing the spice all over the outside of the skin.

If there is any seasoning left rub the inside of the turkey. Lastly, place the uncovered turkey on a cooking sheet and into the fridge for 48-72 hours.

Dry Brinded Roasted Turkey Ingredients:

• 1 (16 lb.) Dry Brined Turkey or Turkey
• 1 tbsp tapioca
• 1/2 cup of white wine (optional)
• 1/2  cube of butter + 2 tbsp

Oven Bag Directions:

Once Turkey has been dry brined remove it from the fridge.

Next, open an oven bag and add one tablespoon of tapioca flour to the bottom of the bag. Holding the bag shut shake the bag.

Next, place the turkey into the oven bag. I usually have my husband hold open the bag while I rub the turkey with the room-temperature butter. It is easier to do it this way than to try to move a slippery turkey into the bag. Trust me and don’t ask how I know. Pour in the wine. Next, place the tie on the bag and shut it tight. If the bag has a lot of headroom cut about 1/2 an inch to one inch off; don’t cut off too much. If there is no tie in the box use the excess you cut off to tie it shut. Next, make a couple of small slits in the bag to help some of the steam escape.

In short, for best results, bring the turkey to room temperature about one hour before roasting. Hence, place your oven rack in the bottom of your oven making sure there is enough room for the turkey. Preheat the oven to 350 F. Once preheated place the turkey breast side up into a roasting pan and into the oven. Cook approximately 2 hrs – 2 hrs and 15 minutes or until the timer pops up.

Resting and Carving Dry Brined Roasted Turkey:

Carefully, remove the turkey from the oven. Next, turn the broiler on. Finally, use a pair of scissors to cut off the top of the oven bag around the turkey breast. Be careful to let the steam escape first. Next, rub the remaining 2 tbsp of butter over the top of the skin. Return the turkey to the oven to allow the skin to crisp. It will only take a minute or two for the skin to crisp up. Once the skin is crisp remove the turkey from the oven. Finally, I use huge fork tongs to lift the turkey off the roasting pan and onto a plate to rest. Let rest 30-40 minutes. In conclusion, carve the turkey and enjoy. Lastly gently pour off the juices into a pan for gravy.

Notes:

If the oven bag touches the oven element it will melt a little. Therefore, I highly recommend making sure the turkey is on the bottom rack. Most importantly if using an oven bag keep in mind it has hot steam inside be careful. Use oven mitts when handling.