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Herb and Salt-Rubbed Dry Brine Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 119 reviews
  • Author: Alvarez
  • Prep Time: 1 hour
  • Cook Time: 3 hours
  • Total Time: 4 days 4 hours
  • Yield: 16 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Herb and Salt-Rubbed Dry Brine Turkey recipe features a flavorful blend of fresh and dried herbs combined with kosher salt to thoroughly season and tenderize a 16-pound turkey through a slow dry brining process. Over four days, the turkey is infused with aromatic herbs under the skin and salted both inside the cavity and on the skin, then air-dried to achieve crisp skin and juicy, well-seasoned meat after roasting at a moderate temperature. Perfect for a hearty holiday feast, this recipe enhances natural turkey flavors while keeping the meat moist and tender.

Ingredients

Scale

Herb Mixture

  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon dried marjoram
  • 1/2 tablespoon dried oregano
  • 1 tablespoon extra-virgin olive oil

Turkey and Salt

  • 1 whole 16-lb turkey, thawed or fresh (prefer fresh, not kosher or self-basting)
  • 1/4 cup Diamond Crystal Kosher Salt (adjust less if using Morton’s salt)

Instructions

  1. Prepare Herb Mixture and Turkey: Four days prior to roasting, combine the chopped fresh thyme, sage, rosemary, dried marjoram, dried oregano, and extra-virgin olive oil in a small bowl. Remove the neck and giblets from the turkey and reserve them if planning to make stock. Carefully loosen the skin around the shoulders, breast, thighs, and drumsticks by sliding your hands underneath.
  2. Apply Herb Rub: Rub the herb and olive oil mixture under the loosened skin, coating the meat thoroughly. Pat the skin back into its place gently to keep the herbs in contact with the meat.
  3. Salt the Turkey: Rub kosher salt generously inside the turkey cavity and all over the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen twine for even cooking.
  4. Bag and Refrigerate for Dry Brining: Place the turkey inside a large food-safe plastic bag suitable for roasting, seal, then place this bag into a second bag and seal again to prevent leaks. Put the double-bagged turkey onto a rimmed baking sheet and refrigerate, turning it over once a day for three days to allow the salt and herbs to penetrate the meat.
  5. Air-Dry the Turkey: On the fourth day, remove the turkey from the bags and pat it dry thoroughly with paper towels. Transfer the turkey to a large roasting pan and refrigerate uncovered overnight to let the skin air-dry, which helps crisp it during roasting.
  6. Temper the Turkey Before Roasting: Remove the turkey from the refrigerator about 1 to 3 hours before roasting to allow it to come to room temperature.
  7. Preheat Oven and Prepare Pan: Position a rack in the bottom third of the oven and preheat to 350°F using the convection roast setting. Lightly oil a rack placed inside a shallow roasting pan 2 to 2½ inches deep, then place the turkey breast side up on this rack.
  8. Roast the Turkey: Insert a probe thermometer into the thickest part of the thigh without touching bone, setting it to 170°F if available. Roast the turkey for approximately 1½ to 2 hours, depending on size, until it reaches an internal temperature of 170°F. Alternatively, preheat the oven to 425°F, roast the turkey for 1 hour, then reduce heat to 325°F and continue roasting until the thermometer reads 170°F in the thigh, about 1¾ to 2 hours total.
  9. Rest the Turkey: Remove the turkey from the oven and let it rest for 30 minutes before carving. This resting period allows the juices to redistribute throughout the meat for moist, tender slices.

Notes

  • You can customize the herb blend by adding garlic powder, lemon zest, black pepper, dried bay leaf, or other spices to suit your taste.
  • Using fresh herbs under the skin delivers more vibrant flavors, while dried herbs in the rub provide depth.
  • Ensure the turkey is completely thawed if previously frozen for best results.
  • Adjust salt quantity if using Morton’s kosher salt since it is denser than Diamond Crystal.
  • Allowing the turkey to air-dry uncovered in the refrigerator overnight helps achieve crispier skin.
  • Use an instant-read or probe thermometer to accurately determine doneness for food safety.

Nutrition

  • Serving Size: 6 oz turkey breast without skin
  • Calories: 225 kcal
  • Sugar: 0 g
  • Sodium: 896.5 mg
  • Fat: 3.5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 45.5 g
  • Cholesterol: 121 mg

Find it online: https://mycopyrecipe.com/herb-and-salt-rubbed-dry-brine-turkey-recipe/