Dry Brined Turkey

We talk about ‘brining’ alot around turkey season and love our Bird Brine mix but we have found a new love that we had to share with you, Dry Brining !!
Brining your turkey is a preparation method of using salt to retain moisture in your bird, this dry brining method from that dynamic cooking duo at Flavcity will knock your socks off!! We have put our own delicious twist on the Herb Butter recipe using our lemon herb seasoning, that you will find goes delicious on many other things as well.

And it may look like a lot of steps but it’s actually a pretty simple recipe ! Also, real kosher salt is essential and can always be found at our shop.

DRY BRINED ROAST TURKEY

Ingredients:

FOR THE DRY BRINE:

• 8-10 sprigs of rosemary finely chopped
• 6 fresh sage leaves finely chopped
• small handful of fresh thyme leaves finely chopped
• 1/4 cup light brown sugar
• 1/2 cup kosher salt
• Few cracks fresh pepperZest of two lemons

FOR THE TURKEY ROASTING:

• 15 pound turkey
• 1 onion quartered
• 1 apple quartered
• 1 celery stalk roughly chopped
• 1 cinnamon stick
• Extra carrots celery, & onions

FOR THE CITRUS HERB BUTTER:

• • 1 stick of room temperature unsalted butter
  • Zest of one lemon
  • 1 clove of garlic finely minced
  • 3 tablespoons of our Lemon Herb Seasoning No Salt
  • 1/2 teaspoon kosher salt

INSTRUCTIONS

1. Combine all the brine ingredients in a bowl and mix well.\
2. Thoroughly rub the dry brine all over the exterior of the turkey and let sit in the fridge overnight. Place the turkey in a roasting pan or sheet tray as some liquid will run out.
3. For the citrus herb butter, mix all the ingredients thoroughly in a bowl using a spatula. Place the butter on a layer of plastic wrap, form the butter into a log, and roll it up using the plastic wrap. Store in the fridge until ready to use.\
4. Pre-heat oven to 350 F degrees and wash the brine off the turkey in the sink. Make sure you pat the turkey dry with some paper towels.
5. Season the cavity with 1 tablespoon of salt, 1 apple quartered, 1 onion peeled and halved, 1 stalk of celery, and 1 cinnamon stick.
   Carefully peel the skin back from the breast meat and rub the citrus butter all over each breast, reaching back deep on the breast. Season the entire outside of the turkey with a good pinch of kosher salt. Place the turkey in a roasting pan on a bed of carrots, celery, and onions and roast for 2-2.5 hours until the internal temperature reaches 155 F degrees in the thigh meat.
6. If you want more color on the turkey, raise the oven temperature to 400 F degrees for the last 45 minutes.
   Let the turkey rest for 1-2 hours after it comes out of the oven.