A simple recipe without gimmicks that works perfectly every time.
A dry-brine technique which achieves similar results to wet brine by sprinkling kosher salt and letting it sit uncovered in the fridge for 12 hours. The salt draws out the meat juices by a process called osmosis, then the brine is reabsorbed into the meat keeping it moist and also breaking down tough muscle proteins. As the turkey skin hasn’t soaked in brine water, you get a crispier skin and a superior flavoured succulent meat than wet brines. Plus it’s so much easier. This video uses a the turkey crown or buffet but also applies to whole turkeys.
1/3 cup Kosher salt (or salt flakes)
1 tsp of black crushed pepper
Unwrap the turkey from its package if any.
Wash under cold water (be careful not to splash raw poultry juices)
Pat dry using paper towels.
Mix the salt and pepper thoroughly in a small bowl.
Add some to the turkey cavity, ensure it touches the breast inside.
Then massage the rest into the bird.
Gently separate the skin from the breast by running your fingers in between. It can feel like it will tear but it shouldn’t, only the membrane connecting the two should tear.
Add the brine mixture under the skin ensuring you have covered the entire surface of each breast.
Refrigerate 24 hours uncovered to air dry the skin.
It’s now ready to use. See my turkey recipes under poultry.
Cooked leftover turkey will keep refrigerated for three days.
To test if it's done, make sure the juices run clear when you pierce the breast. If juices appear pinkish, put it back in the oven for another 20 min, then try again.
Best meat temperature to remove turkey from oven is 155ºF - 68ºC (recommended for health reason is 165ºF - 74ºC) remember that meat will continue cooking out of the oven.
Take the turkey out of the fridge 1 to 2 hours prior roasting.
A turkey can take 3 to 4 days to thaw out in your fridge, therefore if buying frozen, buy in advance.