Recipe by helloooangie updated on september 26, 2023 6 prep time:

Dry brine for turkey thighs. Cover with plastic wrap and refrigerate 2 days. Serious eats / vicky wasik. Finely chop 5 fresh sage leaves (about 1 tablespoon).

Let the turkey come to room temperature 1 hour before cooking. Season all over with kosher salt. The use of salt in the seasoning mixture of a dry brine extracts the moisture from the turkey, and the salt dissolves into those juices, which then mingle with the flavors of your dry brine mixture.

The salt works to draw out the turkey’s juices and then the salt dissolves in the juices. Web 8 kg / 16 lb: The night before you plan to roast the turkey, remove the plastic wrap and pat dry.

Web dry brining is the process of applying a dry rub consisting of coarse salt and seasonings to a cut of meat, in this case a whole turkey, and then allowing it to rest in the refrigerator for two or three days. Tuck fresh herbs under the breast and thigh skin. In a large stockpot, heat 1 quart of cider, the salt, and all of the herbs and spices over medium heat, stirring until the salt has dissolved.

Strip the leaves from 4 sprigs of thyme, and coarsely chop the leaves.place in a medium bowl along with salt, brown sugar and pepper; That’s a tricky question because if you want a traditional thanksgiving turkey, the answer is yes. Add oranges, onions, sprigs of thyme, and garlic cloves inside the cavity.

Basically, the salting process should be done 3 days prior to cooking. Web preheat to 375ºf (191ºc). Web here's exactly why you'll be glad you used a dry brine: