How to Dry Brine Turkey | H-E-B Recipes

kosher salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt provides a similar flavor with less processing.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more affordable.

chili powder

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne offers heat with fewer calories, while paprika is a milder, cost-effective option.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: liquid smoke

Regular paprika is lower in calories, while liquid smoke can replicate the flavor.

Introduce the concept of dry brining and its benefits for turkey.

Ensure the turkey is completely thawed before starting the brining process, which can take up to a week if frozen.

Zest 2 limes using a microplane or cheese grater, avoiding the white pith to prevent bitterness.

Combine lime zest with 1/4 cup salt, 1 tbsp cracked black pepper, 2 tbsp chili flakes, and 2 tbsp smoked sweet paprika in a bowl.

Liberally coat the turkey with the dry brine mixture, ensuring to get it inside the cavity as well.

Wrap the seasoned turkey in a brining bag or a clear plastic trash bag, squeezing out as much air as possible before sealing it.

Refrigerate the turkey for 24 to 48 hours to allow the flavors to absorb.

After brining, remove the turkey from the bag, rinse it clean, and pat it dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens