GO
Dry Brined Turkey
Print Recipe Print Recipe Facebook Share Twitter Share Pinterest Share Email to a Friend

Test Kitchen Approved Recipe

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 and leave it in the refrigerator for 1 to 3 days depending on the size of the bird.


YIELD
1 turkey

TIME
Active Prep: 15 min
Cook: 3 hours

INGREDIENTS


NOTES

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



DIRECTIONS

Pat turkey dry. Place Brining Spice Ready 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 turkey. Use hands to separate skin from the turkey breast and rub seasoning salt under skin. Rub turkey all over with remaining seasoning salt. Set turkey on a plate or baking sheet and loosely cover. Refrigerate for 2 to 3 days depending on size of turkey. Remove from refrigerator about an hour before cooking. Pat turkey dry and rub all over with 1 tsp. Tiny Town Turkey Rub per pound of turkey. Dry brining can be done for any style of poultry cooking: roasting, smoking, grilling, or frying.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

Recipe Reviews