Web ina does dry brining for her turkeys.

Brine for turkey ina garten. This helpful hack from ina comes from a video she created for the cooking retailer williams sonoma. I have always only done a wet brine with butter and olive oil, so doing a dry brine really intrigued me. Pickle brine is a pretty straightforward 3:2:1 ratio.

Remove any excess fat and leftover pinfeathers and pat the outside dry. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Pat dry with paper towels, inside and out.

Dry the turkey thoroughly pat the turkey dry with paper towels. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. With kitchen string, tie the legs together and the wings close to the body.

Place the lemon and thyme sprigs in the cavity. Then the bird is unwrapped and returned to the fridge where it air dries for another 24 hours. Take the giblets out of the turkey and wash the turkey inside and out.

Then she “artfully” arranges the turkey slices on top of the gravy and puts the platter in the oven at 325 degrees f (163 degrees c) for 15 to 30 minutes, or until the turkey is heated. Put the turkey in a medium roasting pan, discarding any juices in the dish. Web ina says you can brine for up to two days — and i recommend that full time, as longer is often better when it comes to brines.

(you can also loosen the skin and smear half of the paste underneath. Add peppercorns, mustard seeds, coriander seeds, garlic, dill, sage, etc. This trick comes from ina garten.