Thanksgiving and Christmas are just around the corner, and most of us already have our own traditional turkey recipe on the menu for the family gathering. However, others are still experimenting, and some are even facing this Adulting 101 rite of passage for the first time. There's a way to guarantee it'll be an occasion to remember, centered on a flavorful, moist, browned-to-perfection turkey.
Be it roasting, frying, or smoking, once the method of cooking has been decided, then comes the next question: to brine or not to brine? It may seem an ambitious undertaking to an inexperienced chef, but never fear, the minimal extra trouble of this dry brining method will be worth it.
It’s difficult to cook the thicker parts of a turkey thoroughly without the white meat turning out dry. Wet brining infuses poultry with moisture, but the laborious process takes days of soaking in gallons of infused water or fruit juice. Who has room for a bucket in their fridge at the holidays? Dry brining is a great, simple alternative, one which works much the same as the wet method, by trapping juices under the skin during roasting. This process works by coating the turkey with salt, drawing out natural moisture from the meat.
You may be wondering, “Wouldn’t that make it dry?” Absolutely not. That released moisture combines with the salt and seasonings coating, making up the brine. Once the salinity of the brine reaches the correct concentration, the liquid reabsorbs into the meat, taking the flavors with it and making the turkey juicy.
To dry brine a turkey properly, make sure that the salt and other ingredients are well combined. Use a mortar and pestle if you have them, but putting the mixture in a baggie and crushing with a rolling pin works, too. Rinse the bird well and pat the brining mix evenly over the entire surface, inside and out, poking some under the skin with your fingers as well. Once coated, wrap the turkey in a plastic bag, removing as much air as possible. Refrigerate for 36 hours, turning over every 12 hours. Cook as directed, and enjoy your tender, juicy turkey.
There are some definite advantages of dry over wet brining. The first is that the meat will taste better; the only liquid it absorbs is the turkey’s own juices, so the flavor isn’t watered down. The second is that it actually cooks faster. If roasting or smoking the turkey, and there’s no embedded, pop-up thermometer, insert a digital meat thermometer while it cooks, watching for that magic number to show up: 175 degrees. The bonus is that there will be just enough non-salty pan juices left after it’s done to make a killer gravy.
Though you may opt to stick with a basic salt and pepper brine, the following recipes could inspire you to kick your usual turkey game up a notch.
ORANGE THYME DRY BRINE
Crush and combine the following thoroughly:
Ingredients:
• 3 tablespoons table salt (1/4 cup kosher salt)
• 2 tablespoons orange zest
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
LEMON AND ROSEMARY DRY BRINE
Crush and combine the following thoroughly:
Ingredients:
• 3 tablespoons table salt (4 tablespoons kosher salt)
• Zest of 3 lemons
• 2 tablespoons crushed fresh rosemary leaves
• 1 tablespoon ground black pepper
• 1 tablespoon dried thyme
Halve these recipes for a delectable roasted chicken.