Dry Brine Turkey Leg Recipe

Dry Brine Turkey Leg Recipe – Dry cured turkey comes out so moist and juicy because of the curing and resting process. We swear by this method for a super flavorful and moist Thanksgiving turkey!

If you’re used to soaking your Thanksgiving turkey, we’re ready to change your mind with this easy dry turkey recipe! Dry brining means salting and resting the meat. Allowing the turkey to rest with the salt will actually remove the moisture and allow for rehydration, making the turkey tender and delicious.

Dry Brine Turkey Leg Recipe

Our recipe is so simple and made with only 4 ingredients -> kosher salt, pepper, dried thyme and dried rosemary.

How To Dry Brine Chicken

A quick guide to how to dry a brined turkey How long should I let a brined turkey dry?

We recommend letting the dry cured turkey rest for at least 12 hours, but it can stay in the fridge for up to 72 hours.

Wet brining is similar, but you actually soak a piece of meat in salt water for a long time to get a similar effect of tender and juicy meat.

Dry Brine Roast Turkey Recipe

When it comes to dry salting vs. wet salting, it all comes down to preference. We personally think dry salting is easier!

The reason we like to use kosher salt is because it has larger crystals and doesn’t stick together! If you’ve ever had wet/damp hands and touched common table salt, you’ll notice that it loosens up very easily.

Now that your turkey has rested for at least 12 hours, it’s time to prepare it and cook it to your liking! Here at Fit Foodie Finds, we have tons of great Thanksgiving turkey recipes, and dry brining is for everyone.

Classic Dry Brine Turkey

Dry brining is actually all about salt, so you can add other flavors and spices to the mix to make it truly your own. Here are some spice ideas to spice up your taste buds:

As you can see from the photos in this recipe, we baked and roasted our Thanksgiving turkey and it turned out so delicious, crispy on the outside and moist on the inside. Here are some Thanksgiving tips for your turkey.

Want to make sure your Thanksgiving turkey is tender and juicy? Follow this easy turkey dry brining recipe to brine and rest your turkey before cooking.

Dry Brine Thanksgiving Turkey

Calories: 1 kcal Carbohydrates: 0.3 g Protein: 0.1 g Fat: 0.02 g Fiber: 0.1 g Sugar: 0.01 g

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Lee is the founder of Fit Foodie Finds and is based in Minneapolis, MN. She created this site in 2010 to share her love of real food and wellness. The internet has changed a lot since then, and so has Fit Foodie Finds. Today, we’re a woman-run recipe site featuring hundreds of tried-and-true recipes developed and tested by our team.

A Table At Robert Ridge: Dry Brined Turkey Thighs

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Discover the secret to a perfectly juicy and flavorful bird with this easy dry-cured turkey recipe—it’s a holiday game!

Adapted from Jeff Mauro’s recipe in Rachel Ray magazine, this fantastic dry turkey was brought to me by the talented food stylist Rebecca Jurkevich, who created my second cookbook. What I especially love about this recipe is its simplicity. Start by rubbing a mixture of salt and spices – a dry brine – on the skin of the turkey, then leave it to rest in the fridge overnight. In addition to heavily seasoning the meat, the salt also draws out the bird’s natural juices, creating a brine that the meat reabsorbs, guaranteeing that the turkey will be delicious and juicy from the inside out. Plus, the leftovers dry out the outside of the bird in the fridge, so you get the most beautiful crispy, golden brown skin when you cook it. Whether you’re a seasoned cook or a turkey first-timer, this dry-brined turkey recipe is a must-try for easy, reliable results.

Easy Turkey Dry Brine Recipe

Place the turkey on the rack of the baking sheet. Rub and pat the dry brine all over the turkey, even the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.

Scatter the onion, carrot and celery in the bottom of a large pan. Place a roasting pan in the pan and place the turkey on the grill. Place the wings under the bird.

Roast turkey until skin is deep golden and a thermometer inserted into thickest part of breast and thigh registers 165°F, 1-3/4 to 2-1/2 hours. Check the turkey after 1-1/2 hours. If too dark, cover with foil.

How To Dry Brine Turkey

Note: Cooking time will depend on the size of the turkey. For best results, we recommend using a digital thermometer with a non-washable probe and a remote monitor as shown below. This way you can monitor the temperature of the turkey without ever opening the oven.

Using clean oven mitts (that you don’t mind getting dirty), carefully tilt the turkey so that all the juices from the cavity pour into the pan. Transfer the turkey to a plate or cutting board. Cover with foil and leave for 20-30 minutes. Remove the vegetables from the pan and discard (or if they’re not too soft/brown, save and place on a serving plate with the turkey). Reserve the drippings in the pan for the sauce. While the turkey is resting, make the gravy.

A: Dry brining involves placing salt, herbs, and spices on the skin of the turkey and leaving it in the refrigerator overnight (or longer). In contrast, wet brining involves submerging the turkey in a seasoned brine solution, often requiring a large cooler or bag and can be quite cumbersome. While both methods increase flavor and juiciness, dry salting is much easier and results in a crispier skin.

How To Dry Brine A Turkey

A: The recommended dry salting time is a minimum of 1 day and up to 3 days. The longer you let the turkey brine, the more flavorful and moist it will be. However, even just 24 hours of brine can make a significant difference. You can adjust the amount of salt according to the salting time to avoid over-salting.

A: If your turkeys have been pre-injected (as is common with most store-bought turkeys), you can also use this dry brining recipe effectively. These types of turkeys also benefit from additional seasoning to enhance flavor. However, since they contain some salt, the amount of salt used in the dry brine should be cut in half to keep the turkey from being too salty.

I’d love to know how it went! Let me know by leaving a review below. Or take a photo and share it on Instagram; be sure to tag me @.

How To Dry Brine A Turkey + Dry Brine Recipe

This website is written and designed for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. Data is calculated using the Edamam.com online nutrition calculator. While I’ve tried to provide accurate nutritional information, these numbers should only be considered approximate. Various factors, such as types or brands of produce purchased, natural variations in fresh produce, and the way ingredients are processed, change the effective nutrition information for each recipe. Also, different online calculators produce different results depending on their nutrition facts sources and algorithms. To get the most accurate nutrition information for a particular recipe, you should calculate the nutrition information using the actual ingredients used in the recipe using your favorite nutrition calculator.

. Many foods contain hidden gluten; If you follow a gluten-free diet or cook for people with gluten allergies, always read your ingredient labels to make sure they are gluten-free. Make Dry Salted Turkey! It’s the best and surest way to cook a perfectly juicy Thanksgiving turkey that will make an impression during the holidays.

Do you have less than 24 hours or do you prefer a traditional wet brine? Check out our Moist Turkey Brining Recipe.

Smoked Turkey Legs (drumsticks)

If your turkey has dried out in the past, you probably didn’t brine it (or you didn’t brine it long enough, or you didn’t use enough salt) or you overcooked your turkey (155-160 degrees F number; see How Long to Cook a Turkey for more information).

The disadvantages of dry brining are that it takes longer than wet brining, and some argue that dry brining turkey is *not* as fatty and moist as brine.

For images of dry brining and wet brining, see this post about baked chicken breast. I tried both salting methods and took pictures of each so I could compare sides

How To Dry Brine A Turkey: Step By Step

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