The process of dry brining–salting and resting meat, poultry or fish before cooking–has many benefits! Easier and less messy than traditional “wet brining,” dry brining uses salt to seal in moisture and enhance natural flavor, resulting in a turkey with crispy skin and tender, juicy meat.
Follow these 5 simple steps to transform your Thanksgiving dinner!
1 12-16 lb turkey
Salt Cellar Dry Brine Blend (3-4 tablespoons, depending on turkey size)
1/4 cup Salt Cellar Fiore Lemon Oil
1 tablespoon black pepper
1. Two days before Thanksgiving, rinse your turkey and pat dry. Rub all over with Salt Cellar’s Dry Brine Mix (a blend of Arctic Thyme Salt and Rosemary Salt), slipping under skin where possible. Use about 1 tablespoon of brine mix per 4 pounds of turkey. Wrap the turkey in a large plastic bag and place in the refrigerator overnight. Turn the turkey over after 24 hours.
2. A couple of hours before cooking, remove the turkey from the bag and pat all over until completely dry. Transfer it to a roasting pan and allow it to warm to room temperature. Heat your oven to 450 degrees.
3. Sprinkle 1/2 tablespoon of black pepper into the main cavity of the turkey. Rub 1/4 cup of Salt Cellar Fiore Lemon Oil under breast skin and onto thighs. Sprinkle the exterior with 1/2 tablespoon of black pepper.
4. Roast turkey for 30 minutes and then remove from the oven and reduce heat to 350 degrees. Add 1½ cups of water or white wine to the bottom of the pan and cover the breast and wing tips with foil. Roast for another two hours, depending on the size of the turkey. (Plan on about 12 minutes per pound for an unstuffed turkey.) Remove the foil for the last half-hour of cooking time so the skin browns.
5. After the turkey has roasted for 2 hours, insert a meat thermometer in two places to test for doneness. Temperature should read 160 degrees. When the turkey is done, remove it from the oven and pour the interior juices back into the roasting pan to be used to make gravy. Place the turkey on a separate platter, cover with foil, and allow to rest for 20-30 minutes before serving.