Herb and salt to dry brine turkey


This vanilla and salted dry-cured turkey is very moist and delicious when it comes out, the skin is golden and crispy, and the meat is juicy and tender.


Herb and salt to dry brine turkey

Want a simple turkey recipe, moist and fragrant? Try dry pickling! Compared to wet marinated turkey, dry marinating is much easier and less messy! This is how I made turkey again this year, my third year in a row! The salt water takes 4 days, but I started one day late (today), which is great!If you don’t need to make a whole turkey, you might like this Stuffed Turkey Breast Or this Slow Cooker Turkey Breast recipe.

This vanilla and salted dry-cured turkey is very moist and delicious when it comes out, the skin is golden and crispy, and the meat is juicy and tender.

Making turkey in the Wolf oven

Make turkey in the Wolf oven.

Choosing the right size Thanksgiving turkey

A good rule of thumb is to estimate at least 1 pound to 1 1/2 pound per person, so you will have extra and enough leftovers.

Fresh or frozen?

Fresh – One of the advantages of using fresh birds is that they do not need to be defrosted. A fresh bird will be kept in the refrigerator for 4 days. Some people think it is more delicious than frozen birds.

freezing – Usually more affordable and can be purchased a few weeks in advance. However, it does require defrosting time.

Thaw the turkey

refrigerator – If you have more time, defrost the turkey in the refrigerator in its original packaging. Allow 24 hours for every 5 pounds of bird to thaw.

Cold bath – If time is not enough, immerse the bird in a cold water bath and change the water every 30 minutes. Each pound of bird requires 30 minutes of thawing time.

What is dry salt water?

Dry brine is a herb and salt applied directly to the turkey. This results in smooth leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make the skin crispy during roasting.

How much salt should I use?

This recipe is suitable for turkeys of all sizes. Use 1 tablespoon of salt for every 4 pounds. Diamond crystal salt is the best, Morton has a higher sodium content and will be saltier. If you use Morton’s, you will have to adjust and reduce usage.

collect

After serving, the leftovers should be put away. Store leftover meat and turkey carcasses for up to 4 days or freeze for up to 3 months.

This vanilla and salted dry-cured turkey is very moist and delicious when it comes out, the skin is golden and crispy, and the meat is juicy and tender.

How to dry turkey's brine

It feels like we have been Remodel our new home Forever, but this week I can finally cook in my new kitchen and put my new Wolf M Series Double Furnace To the test. Needless to say, I am in love! ! I got bigger for the first time and made a whole 16-pound turkey as a test run for Thanksgiving and some side dishes. Using this oven is everything I imagined and even more!

The oven has a variety of programmed cooking modes, but for this particular recipe, I tried the convection roasting mode, which can cook the turkey in a very short time! (I tested this recipe in my old oven and the new convection-baked Wolf oven to see how they compare). More importantly, it is the most spacious oven I have ever used (actually the Wolf’s largest oven), so between the two, I can place more dishes at the same time than ever before.

But I think my favorite feature for making turkey is the temperature probe. No need to guess whether the turkey is ready, you can even download an app on your phone to monitor the cooking progress of the meat without opening the oven door! To use the probe, I simply insert it between the turkey’s thigh and between the thigh, away from the bone, and set the temperature to 170F. Once the turkey reaches the correct temperature, it will notify me that it is ready. No need to guess! I let it rest for 30 minutes, which raised the temperature a bit. The turkey is moist and juicy, and the skin is crispy and fragrant. This is how I will make turkey in the next few years!

This vanilla and salted dry-cured turkey is very moist and delicious when it comes out, the skin is golden and crispy, and the meat is juicy and tender.

This vanilla and salted dry-cured turkey is very moist and delicious when it comes out, the skin is golden and crispy, and the meat is juicy and tender.

Herb and salt to dry brine turkey

225 Karls
45.5 protein
carbohydrate
3.5 Fat

Preparation time: 1 Hour

Cooking time: 3 Hour

Salt water time: 4 d

total time: 4 d 4 Hour

This vanilla and salted dry-cured turkey is very moist and delicious when it comes out, the skin is golden and crispy, and the meat is juicy and tender.

  • 2 Spoon Chopped fresh thyme
  • 2 Spoon Chopped fresh sage
  • 1 Spoon Chopped fresh rosemary
  • 1 Spoon Dried marjoram
  • 1/2 Spoon Dried oregano
  • 1 Spoon Extra virgin olive oil
  • A thawed or fresh 16-pound turkey, Preferably fresh (not kosher or self-baked) if frozen, before defrosting
  • 1/4 Cup Diamond crystal, Use Morton sparingly

4 days dry brine:

  • (4) Four days Before you plan to roast the turkey, combine the herbs and oil in a small bowl. Loosen the skin around the bird’s shoulder and around the cavity. Carefully slide your hand under the skin and release it from the breast, thigh and chicken thigh.

  • Rub the herb mixture on the flesh under the skin. Pat the skin back to its original position.

  • Rub salt in the cavity and on the skin. Tuck the wingtips behind the neck and tie the legs together with kitchen rope. Put the turkey in a large food-safe plastic bag (such as a turkey-sized barbecue bag) and tie it. Put the bag in the second bag and fasten it.

  • Days 1 to 3: Refrigerate the turkey and turn it daily for 3 days.

  • Day 4: Remove the turkey from the bag and pat dry. Transfer to a large baking dish and refrigerate, unpack and let the turkey air dry overnight (day 4).

Roasted Turkey (Day 5):

Convection baking mode:

  • Place a shelf in the bottom third of the oven and preheat the oven to 350°F in the convection setting. If using a probe, insert the thermometer into the thickest part of the thigh without touching the bones, and then set the temperature to 170F. Roast until the thickest part of the thigh reaches 170°F, which takes about 1 1/2 to 2 hours, or longer, depending on the size of the turkey. Let the turkey sit for 30 minutes before carving to allow the juice to settle.

Traditional oven:

  • Place a shelf in the bottom third of the oven and preheat the oven to 425°F. Roast the turkey for 1 hour, then reduce the heat to 325°F.

  • Continue to bake until the instant-reading thermometer shows 170°F on the thickest part of the thigh, which takes approximately 1 3/4 to 2 hours. Let the turkey sit for 30 minutes before carving to allow the juice to settle.

Nutrition is based on skinless turkey breast.
If you don’t have 4 days to marinate your turkey and choose to cook less, it will still taste great! !

service: 6Oz turkey breast skinless, Calories: 225Kcal, protein: 45.5G, fat: 3.5G, Saturated fat: 1G, cholesterol: 121Milligrams, sodium: 896.5Milligrams

Blue smart point: 0

Green smart point: 2

Purple smart point: 0

Key words: Dry brine turkey, dry brine turkey, herb and salt rubbed turkey, how to dry turkey brine

Disclosure: This article was created in collaboration with Sub-Zero Wolf. All thoughts are my own.



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