This dry salted turkey grated with herbs and salt comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

Dry brine turkey grated with herbs and salt

Want a simple turkey recipe that is moist and flavorful? Try dry salts! Instead of salting a turkey wet, dry salting is so much easier and less messy! Here’s how I’m doing my turkey again this year, for my third year in a row! It takes 4 days to salt but I start a day late (today) which is perfectly fine! And if you don’t have to cook a whole turkey, you might love this stuffed turkey breast or this slow cooker turkey breast recipe.

This dry salted turkey grated with herbs and salt comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

Prepare a turkey in the wolf oven

How to cook a turkey in a wolf oven.

Choosing the Right Size Thanksgiving Turkey

A good rule of thumb is to estimate at least 1 pound to 1 1/2 pounds per person so that you have more and enough for leftovers.

Fresh or Frozen?

Fresh – One of the advantages of using a fresh bird is that it does not need to be thawed. A fresh bird can be kept in the refrigerator for 4 days. Some people think it’s tastier than a frozen bird.

Frozen – Usually cheaper and can be bought weeks in advance. However, it does require thawing time.

Thawing a turkey

refrigerator – If you have more time, let the turkey defrost in the original packaging in the refrigerator. Allow 24 hours of thawing for every 5 pounds of bird.

Cold water bath – If you are short on time, soak the bird in a cold water bath and change the water every 30 minutes. Allow 30 minutes of thawing time per pound of bird.

What is dry brine?

A dry brine is a herbal and salt rub that is applied directly to the turkey. This creates silky leg meat and juicy, perfectly seasoned breast meat. If the turkey is air-dried on the last day of the 4-day process, the skin will be crispy as it roasts.

How Much Salt Should I Use?

This recipe can be adapted for turkeys of all sizes. Use 1 tablespoon of salt per 4 pounds. Diamond crystal salt is best, Mortons has more sodium and will be salty. Using Mortons means adapting and using less.

storage

Leftovers should be put away after serving. Store leftover meat and turkey carcasses for up to 4 days or frozen for up to 3 months.

This dry salted turkey grated with herbs and salt comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

How to dry a turkey in brine

It feels like we’ve been remodeling our new home forever, but this week I was finally able to cook in my new kitchen and put my new Wolf M-Series double oven to the test. Needless to say, I’m IN LOVE !! First time growing up, I cooked a whole 16-pound turkey as a test run for Thanksgiving, along with a few side dishes. Using this oven was everything I imagined and more!

The oven has a variety of programmed cooking modes, but for this particular recipe I tried the fan-assisted roast mode which cooked the turkey in a fraction of the time! (I’ve tested this recipe on both my old oven on conventional roast and my new Wolf oven on hot air roast to see how they compare). Plus, it’s the most spacious oven I’ve ever had (it’s actually Wolf’s largest capacity oven), so I can fit more dishes in between the two at the same time than ever before.

But the feature I found the best for making a turkey was the temperature probe. No more guessing if the turkey is ready, and you can even download an app on your phone to monitor the progress of the meat cooking without opening the oven door! To use the probe, I simply inserted it into the turkey thigh right between the leg and thigh away from the bone and set the temperature to 170 ° F. As soon as the turkey reached the right temperature, it informed me that it was ready. No guesswork! I let it sit for 30 minutes which raised the temperature a bit. The turkey was so moist and juicy, the skin so crispy and flavorful, this is how I will make my turkey for years to come!

This dry salted turkey grated with herbs and salt comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

This dry salted turkey grated with herbs and salt comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

Dry brine turkey grated with herbs and salt

225 Calories
45.5 protein
carbohydrates
3.5 Fats

Preparation time: 1 Mr

Cooking time: 3 hours

Sole time: 4th D.

Total time: 4th D. 4th hours

This dry salted turkey grated with herbs and salt comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

  • 2 tablespoon chopped fresh thyme
  • 2 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon dried marjoram
  • 1/2 tablespoon dried oregano
  • 1 tablespoon Extra virgin olive oil
  • A thawed or fresh 16 pound turkey, preferably fresh (not kosher or self-watering) if frozen, defrost beforehand
  • 1/4 Cup Diamond crystal, consume less with Mortons

4-day dry brine:

  • (4) Four days Before frying the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the bird’s shoulders and around the den. Gently slide your hands under the skin to detach them from your chest, thighs, and drumsticks.

  • Rub the meat under the skin with the herb mixture. Pat the skin back in place.

  • Rub the salt in the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen thread. Place the turkey in a large food-safe plastic bag (such as a turkey-sized roasting bag) and tie it down. Place the bag in a second bag and tie it down.

  • Day 1 to 3: Chill the turkey, flipping it every day for 3 days.

  • Day 4: Remove the turkey from the bags and pat dry. Transfer to a large frying pan and unpacked in the refrigerator to allow the turkey to air dry overnight (day four).

Roast the Turkey (Day 5):

Convection roast mode:

  • Place a rack in the lower third of the oven and preheat the oven to 350 ° F on the fan-assisted roast setting. If using a probe, insert the thermometer into the thickest part of the thigh that isn’t touching the bone and set the temperature to 170 ° F. Roast until the temperature reads 170 ° F at the thickest part of one thigh, about 1 1/2 to 2 hours or more depending on the size of the turkey. Let the turkey sit for 30 minutes before slicing to allow the juice to set.

Conventional oven:

  • Place a rack in the lower third of the oven and preheat the oven to 425 ° F. Roast the turkey for 1 hour, then reduce the heat to 325 ° F.

  • Continue frying until an instant thermometer reads 170 ° F at the thickest part of a thigh, approximately 1 3/4 to 2 hours. Let the turkey sit for 30 minutes before slicing to allow the juice to set.

The diet is based on skinless turkey breast.
If you don’t have 4 days to salt your turkey and choose to do so less of the time, it will still taste great!

Portion: 6thoz skinless turkey breast, Calories: 225kcal, Protein: 45.5G, Fat: 3.5G, Saturated fatty acids: 1G, Cholesterol: 121mg, Sodium: 896.5mg

Blue Smart Points: 0

Green Smart Points: 2

Purple Smart Points: 0

Keywords: Dry Salted Turkey, Dry Salted Turkey, Herb and Salt Grated Turkey, How to Dry a Turkey Using Dry Salt Solution

Disclosure: This post was created in collaboration with Sub-Zero Wolf. All thoughts are my own.

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