Dry Brined Turkey Recipe
Easily dry brine a turkey for roasting or smoking using this Dry Turkey Brine recipe! Dry brining a turkey elevates the flavor of the meat and crisps the skin to perfection.
Servings 1 enough for 1 whole turkey
Calories 344kcal
Equipment
- 1 Small bowl for mixing seasoning
Ingredients
- ½ Cup Salt
- ¼ Cup Pepper
- ¼ Cup Dried Minced Garlic
- Butter Flavored Nonstick Cooking Spray
Instructions
- Pat turkey dry and prepare it as you usually would, removing any unnecessary parts such as the neck, giblets, etc. For this recipe, I’m spatchcocking a turkey. See my spatchcock turkey recipe for details.
- Spray the turkey all over with nonstick spray. In a bowl, mix dried minced garlic, salt, and pepper, and stir to combine.½ Cup Salt, ¼ Cup Pepper, ¼ Cup Dried Minced Garlic, Butter Flavored Nonstick Cooking Spray
- Coat the turkey all over with the dry brine seasoning. Make sure to coat all parts of the turkey, including under the skin where possible.
- Wrap the turkey with plastic wrap and store it in the refrigerator for 24 hours (up to 72 hours).
- To cook the turkey, follow any of my turkey recipes. For a classic roast turkey, see my Thanksgiving Turkey Recipe.
Notes
- If you have the time, let the turkey dry brine for 48 hours for an even deeper flavor profile.
- You can use other seasonings in this dry brine turkey recipe if you like, such as a poultry seasoning. However, you cannot leave out the salt - this is the most essential part of the dry brine.
- Dry brining works for every method of cooking turkey. This makes a great turkey brine for smoking!
Nutrition
Serving: 1enough for 1 whole turkey | Calories: 344kcal | Carbohydrates: 81g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56634mg | Potassium: 1503mg | Fiber: 20g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 344mg | Iron: 10mg