Dry-Brined Turkey: Day 1

The first time I brined a turkey was after watching Alton Brown’s Good Eats: Romancing the Bird episode. It was good. Amazing, in fact. Brining improves turkey in ways that you can’t imagine, unless you’ve tried it yourself. The only problem is, for a turkey, you need a lot of brine. Plus, a container to submerge the turkey and a lot of fridge space. Although it gives you delicious results, it’s a bit of a pain. Sorry, Alton.

Enter Judy Rodger, the chef at Zuni cafe in San Fransisco. She is known for her dry-brined roast chicken recipe, which inspired the original recipe for dry-brined turkey. I’m not sure who took their inspiration from Chef Rodgers, but I first came across this method in an LA Times article a few years ago.

I tried this method that same year and I was hooked. A dry-brined turkey is succulent and flavorful. Everything a turkey should be, but usually isn’t. It’s also incredibly easy. The hardest part, is remembering to plan ahead.

If you’d like to try this for Thursday, you can start with a frozen turkey. Just make sure you thaw it enough to get out the giblets and rinse any ice from the skin.

Most recipes will specify kosher salt. I’ve used kosher salt and it’s great for this. This year, however, I’m trying out a smoked salt from Chihuahua, Mexico. I found it in the bulk section of the grocery store and it’s my current spice cabinet favorite. My hope is that it’ll produce a moist turkey with a light smoky flavor.

Dry-Brined Turkey: Day 1

Turkey
Kosher Salt*, 1 Tablespoon per 5lbs of turkey
Bag for turkey

*Kosher salt is coarse. If you use a salt with a smaller grain, I’d suggest using 2 teaspoons per 5lbs of turkey.

Remove turkey from wrapping and remove neck and giblets. Make sure you save those for gravy!

Sprinkle a little salt in the cavity and rub the rest of the salt all over the outside of the bird. Don’t forget to salt in crevices and the back.

Once the turkey has had its salt scrub, place it in the plastic bag and seal. Place turkey in the fridge.

Next, you leave the bird in the fridge and wait. If you remember, give the turkey a rub through the bag tomorrow. Otherwise, Dry-Brined Turkey: Day 2 will be on Wednesday. See you then.

Dry-Brined Turkey: Day 2
Dry-Brined Turkey: Time to Roast!