How to Dry Brine a Turkey (with the Best Turkey Dry Brine Recipe!)

Civo that crunchy and golden skin and succulent meat, but don’t you have the refrigerator space for a wet salary? Here is our solution when we do not want the drying to wet our bird-the dry salary-the step that saves spatial and that increases the flavor that you will never sail again.

After vast tests (and many delicious turkey recipes), we became firmly believing in the power of dry brine. It is simpler than its wet counterpart, but offers equally impressive results, if not more. Think about meat perfectly seasoned with the crunchy skin that it is practically exploited and works if the tense, smoking, spatching or fry of the bird.

We are sharing our tested tips also for the dressing, for how much wage time and how to get that ambitious crunchy skin. So, let’s start your best turkey ever.

🎥 Look: the best dry turkey brine

https://www.youtube.com/watch?v=tqevu8rwyz8

What is a dry brine?

Dry salary is a simple process to uniformly spraying a mixture of salt on the surface of the meat and allowing it to rest in the refrigerator. During this period, the salt extracts the humidity from the meat, which, in turn, is combined with salt and condiments, with consequent tasty and humid environment that is resigned by the meat. In short, it is the fast and east path to the juicy turkey.

A brine is a saline solution used to give flavor and humidity to the meat. A brine works through osmosis, a process in which humidity from inside the bird comes to the surface to dilute the salt. In the end, the concentrations of salt and water are the same on both sides, producing super tasty and juicy meat.

Salamoia also works as they touched, while the salt breaks the muscle fibers in the meat. As a result, the meat becomes super tender and easy to eat.

This method is very similar to the use of a file marinadeBut marinades are based on acidity to break down muscle proteins and add flavor, while wages are based on a mixture of salt.

Dry brown vs wet brine turkey

A traditional wet brine is where you immerse the meat in a salted water solution for a number of hours. This solution is usually made up of salt, cold water and spices. A Bagnata Salamobic turkey recipe Use a salamous sack filled with the salted solution and is then inserted in the refrigerator for 12-24 hours.

Dry salary is a simpler process but it still adds a lot of flavor. The dry salary is where the surface of the meat is rubbed with an rubbing of salt to bring out the natural juices of the meat and add flavor. This method does not require water, which produces a more intense flavor. In addition, the bird is left uncovered in the refrigerator, allowing the cold air to produce a beautiful golden brown skin outside the meat. For the best results, dry salary usually requires 24 to 48 hours for maximum flavor.

The best ingredients of dry turkey brine

This is a simple and fast recipe that you can easily adjust depending on how many kilos of turkey you have to cook.

• 12-14 Fresh turkey pounds- It is important to note not to dry the kosher turkeys of brine, as they have already been heavily salty.
• Kosher salt
• Fresh Rosemary, thyme, sage (or poultry mixture)
• Lemon pepper (or use ground black pepper)

🍗🌿 How to dry the brine a turkey

This is the easiest way to get the best turkey on the table with a minimum effort. We love dry to groped all our poultry, but if combined with the Spatchcock methodWe think he takes the most beautiful thanksgiving party.

1. For the best results, it starts with a thawed turkey. Is your turkey still frozen solid? Take a look at our guide on How to defrost a turkey.
2. Remove the bird from the package and set the fragions and neck aside. Then dry the bird with paper towels, making sure to get under the folds of the wings and legs and inside the cavity.
3. Add the remaining salt and ingredients in a small bowl. Mix to combine.
4. Rub the exterior of the turkey on all sides and under the skin freely with the salt mixture.
5. Transfer the turkey to a grill on a circled pan, the side side upwards and refrigerate discovered for 24-48 hours. The drying of the air in the refrigerator helps to create an extra crunchy skin and a juicy bird that everyone loves.
6. After 24-48 hours, you will notice that the skin has dried and got a pinch of pink color. Do not rinse our bird after drying it because we want the best crunchy golden skin. Once the bird is in brine, the next step is to cook the turkey perfectly. We love a Roast turkey oa Türkiye smoked Spatchcock.

Our best thanksgiving Tacchini recipes

Preparing the perfect turkey for your holiday party must not be a discouraging task. In fact, with our simple and tasty dry salary technique, it is easier for a humid turkey, tender and full of aromatic herbs and spicy lemon. Skip the drying of the wet salary and unlocks the secret to a mature fulcrum without stress right here. All you need is a good recipe for dry brine and you can produce the tastiest meat you’ve ever had!

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Best dry brine for frequent turkey questions