One of my favorite alternatives to having a giant ziplock bag of salty water in the fridge is the dry brine!

Turkey brine lemon zest. Roast for 1 hour, check the turkey, if browning too fast tent with a piece of aluminum foil. Web first brine the turkey by placing 1 cup of salt in a stockpot or bucket. Cool completely to room temperature.

Use remaining half to rub all over the outside of the skin. 1 day 6 hr 30 min (includes marinating and resting times) active: Sprinkle salt and pepper over skin of turkey and inside cavity;

Web rub the surface of the turkey with a couple of tablespoons of butter. Web remove turkey from brine. Dry brining is the best way to guarantee a perfect turkey on thanksgiving day.

So, you want to do something above and beyond a basic roasted turkey this year for thanksgiving and don’t want to deal with a wet brine. Now you can rinse the turkey under cold water before placing it in the brine. Refrigerate turkey, uncovered, for at least 12 hours and up to 24 hours.

Stuff turkey with the lemon halves, bay leaves, and cinnamon sticks used in the brine. Web erin clarke last updated on october 14, 2023 leave a review save recipe jump to recipe this post may contain affiliate links. Pat dry with paper towels.

Work the brine mixture under the skin and on top of the skin, including in the cavity. I will be the first to tell you that most people cannot cook a thanksgiving turkey to save their life. Rub parsley mixture over the meat and under the skin.