Add the remaining 3 quarts cider and the.

How to make a turkey moist without brining. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Roast the turkey upside down at first. Web the turkey naturally draws in the salt as it sits in the brine and diffuses the sodium evenly throughout the meat.

No brining, no stuffing the turkey on the inside. Together they give such a wonderful flavor. Rub the dry brine all over the turkey.

Let the turkey rest before carving. Some people swear that brining yields the most tender, juicy meat, but it takes planning ahead. Brining a turkey is totally optional.

(discard the brine and the bag.) This turkey has all the flavor that grandma’s used to have, minus the hassle. To make the dry brine, in a food processor, combine the thyme, sage, rosemary, garlic, celery seeds and peppercorns and pulse until a coarse paste forms.

Place the turkey in the bag. I like to season my traeger smoked turkey with a wet rub made of melted butter, avocado (or olive oil), and rubbed sage and these spices: How to serve oven roasted turkey

Use a serrated knife to cut off top of bread to create a flat surface, if necessary. Web either brine the turkey beforehand or salt the inside and outside of the bird generously, then stuff the cavity with aromatics, like lemon halves, wedges of onion, and herbs. Place turkey on a rack in a roasting pan.