Juicy Thanksgiving Turkey Brine (Print Version)
Moist Thanksgiving turkey with herbs, lemon, and dry brine for ultimate flavor and tenderness.
# Ingredients:
→ Dry Brine (per 5 pounds of turkey)
01 -
1 tablespoon kosher salt
02 -
1 1/2 teaspoons finely chopped fresh rosemary, thyme, and sage (equal parts)
03 -
1 clove garlic, minced
04 -
1 teaspoon freshly ground black pepper
05 -
1 teaspoon brown sugar
→ Turkey and Aromatics
06 -
1 whole turkey (12 to 15 pounds), thawed, neck and giblets removed
07 -
1/2 medium yellow onion, quartered
08 -
1 lemon, quartered
09 -
4 carrot sticks
10 -
2 celery sticks
11 -
2 cloves garlic
12 -
4 tablespoons unsalted butter, melted
13 -
1 1/2 cups chicken stock
# Steps:
01 -
Pat the thawed turkey dry with paper towels to remove excess moisture.
02 -
In a small bowl, combine kosher salt, chopped fresh herbs, minced garlic, black pepper, and brown sugar.
03 -
Rub 1 tablespoon of the dry brine mixture inside the turkey cavity, pressing it around to evenly coat.
04 -
Gently massage the remaining dry brine over the entire surface of the turkey, ensuring thorough coverage.
05 -
Place the brined turkey on a rack inside a roasting pan, cover tightly with plastic wrap, and refrigerate for 24 hours.
06 -
After 24 hours, remove the plastic wrap and refrigerate the turkey uncovered for an additional 24 hours to allow the skin to dry.
# Notes:
01 -
Allowing the turkey to rest uncovered in the refrigerator helps develop crisp, golden-brown skin during roasting.