Skip to content
Cyber Monday! Today Only All Orders Ship Free With Code MONDAY
Cyber Monday! Today Only All Orders Ship Free With Code MONDAY

Test Kitchen Approved

Dry Brined Holiday Poultry

Recipe By Savory Spice Test Kitchen

Yields

8 to 10 servings

Prep Time

15 Minutes

Cooking Time

3 Hours

Recipe By Savory Spice Test Kitchen

Dry brining, or pre-salting, poultry is an alternative to liquid brining. Instead of soaking poultry in a brine solution, rub it all over with a salt-heavy seasoning. This recipe is great however you cook your turkey: roasted, grilled, smoked, or fried.

Recipe Notes

When preparing and cooking a turkey, be sure to follow proper food safety and handling guidelines.

Ingredients

Savory Spice ingredients in this recipe

  • Turkey Brining Kit

    For the ultimate holiday feast this year, buy Turkey Brining Kit and Holiday Roast Turkey, then add a 1/2 cup bag of Pumpkin Pie Spice to your cart...

    View full details
    New
  • Holiday Roast Turkey

    For the ultimate holiday feast this year, buy Turkey Brining Kit and Holiday Roast Turkey, then add a 1/2 cup bag of Pumpkin Pie Spice to your cart...

    View full details
    New

Directions

Step 1: Dry brine poultry

Pat poultry dry. Place Turkey Brining Kit mix in a spice grinder or mortar & pestle and pulse or crush to break down the salt and whole spice pieces in the seasoning into a finer grind; this will help to distribute the seasoning salt more evenly across the poultry. Use hands to separate skin from the poultry breast and rub seasoning salt under skin. Rub poultry all over with remaining seasoning salt. Set poultry on a plate or baking sheet and loosely cover. Refrigerate for 1 to 2 days.

Step 2: Season and cook

Preheat oven to 325 degrees. Remove poultry from refrigerator about 1 hour before cooking. Lightly rinse and pat poultry dry and rub all over with 1 tsp. Holiday Roast Turkey Spice 'n Easy per pound of poultry. Place poultry in a roasting pan and roast for 15 min. per pound or until internal temperature at thickest part of breast reaches 160 degrees. Cover poultry and rest for 30 min. before carving and serving.