Buttermilk Dry Brine Turkey Recipe
Easy and mess free, Dry Brine Turkey is tender, juicy and perfect every time. With hints of citrus and herbs, it's a home run for holidays and beyond. Use the leftover brine for pork, chicken and more.
Servings: 12
Cost: $30
Equipment
- 1 roasting pan
Ingredients
- 1 1/2 cups Buttermilk Dry Brine
- 12-14 pound turkey patted dry and giblets removed
For the dry brine:
- 1 cup powdered buttermilk
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon fresh ground pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon dry thyme
- 1/2 tablespoon dry rosemary
- 1 teaspoon smoked paprika
Instructions
- Whisk together all the dry brine ingredients and transfer to an airtight container.
- Store in the pantry for up do 6 months.
- Pat the turkey dry with a paper towel and place on a baking sheet.
- Sprinkle the dry brine evenly over the surface of the meat and lightly press it to ensure it sticks to the skin.
- Transfer the turkey, uncovered, to the refrigerator for 8 hours or up to 24 hours.
- When ready to roast, preheat the oven to 500˚ F.
- Move the turkey to a clean roasting pan and discard any juices that accumulated on the original pan.
- Stuff the cavity of the turkey with aromatics and truss by tying the legs together with kitchen twine.
- Roast the turkey for 30 minutes, then reduce the heat to 425˚F. Continue roasting until the temperature reaches 165˚F in the thickest part of the thigh.
- Allow the turkey to rest for 45 minutes before carving.
Notes
For best results, coat the turkey with the brine up to 48 hours in advance. Store in the refrigerator uncovered and then bring to room temperature before roasting.
Nutrition
Calories: 478kcal | Carbohydrates: 6g | Protein: 70g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 2721mg | Potassium: 755mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg