Easy Dry Brine Turkey Recipe with Rosemary
This simple method for How to Dry Brine a Turkey is easy and a great way to add additional flavor to your bird! My Dry Brine Turkey Recipe includes rosemary, citrus and allspice - once you brine your turkey with this recipe, you'll never go back!
Equipment
- Microplane Ultimate Citrus Tool Ideal for zesting, grating and juicing lemons, limes and oranges!
- Disposable Aluminum Turkey Roasting Pan Excellent for cooking a turkey during the holidays. Makes clean-up a breeze!
- Press N Seal Plastic Food Wrap Ideal for wrapping the turkey and keeping it well sealed in the pan.
Ingredients
- 1/4 cup Kosher salt
- 1 Tablespoons fresh rosemary finely diced
- 1 Tablespoon ground black pepper
- 1 1/2 Tablespoons orange rind grated or finely minced
- 1/2 teaspoon allspice
Instructions
- In a medium bowl, add all ingredients. Stir together well to combine.
- On a fully thawed or fresh turkey, spread the brine evenly over the top skin of the turkey, making sure to coat the breasts, legs and wings well.
- Sprinkle 1-2 tsp. of the brine mixture in the inside cavity, and rub evenly to disperse.
- Gently pulling the skin away from the meat, place about 1-2 teaspoons of the brine on each of the breasts. Replace the skin on the turkey. Do the same for the legs.
- Roast the turkey at 350 degrees for 13 minutes per pound of turkey. Test with a meat or instant read thermometer in the deep breast and thigh areas. Once the internal temperature of the turkey reads 165 degrees, the turkey is done.
- Remove from oven, over with foil and let rest for 15-30 minutes before carving.
Notes
If you have a small to medium sized turkey, you will likely not use all of the dry rub brine. This recipe covers a turkey that is up to 20 lbs. Once you've used all the dry rub that you need, discard any remaining mixture.
Nutrition
Serving: 1gCalories: 8kcalCarbohydrates: 2gSodium: 1259mgSugar: 1g
Tried this recipe?Let us know how it was!