How to Dry Brine a Turkey | Holiday Tips and Recipe Ideas | Whole Foods Market

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can provide a similar flavor with less sodium.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used in a pinch for flavor.

For a 14 lb turkey, measure out 6 tablespoons of coarse sea salt and 3 tablespoons of brown sugar.

Add 2 tablespoons of herbs de Provence, dried rosemary, thyme, and lavender to the mixture.

Eyeball about 1 teaspoon of black pepper and add it to the mixture.

Zest 2 lemons and add the zest to the mixture.

Mix all the ingredients together thoroughly.

Rub the mixture all over the turkey, ensuring to get into every nook and cranny, including inside the turkey.

Place the turkey in a roasting pan or on a sheet tray lined with a wire rack to allow air circulation around the turkey.

Refrigerate the turkey for about 24 hours to allow the brine to work into the meat and for the skin to dry out.

After 24 hours, remove the turkey from the refrigerator and brush off any excess brine to prevent burning during roasting.

Dump out any liquid that has accumulated in the bottom of the roasting pan before roasting.

Truss the turkey and prepare it for roasting.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens