Herb and Salt-Rubbed Dry Brine Turkey

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Rubbed with herbs and salt, this dry-salted turkey is so moist and flavorful, with crispy golden skin and juicy, tender meat.

Herbal and salt-grated dry brine Turkey

Do you want a simple turkey recipe that is moist and flavorful? Try dry saline solution! Instead of salting a turkey wet, dry salt is so much easier and less messy! This is how I am doing my turkey again this year! The saline solution lasts 4 days so I’ll start on Sunday. You can see me on my Instagram Stories if you want to join in my kitchen!

Rubbed with herbs and salt, this dry-salted turkey is so moist and flavorful, with crispy golden skin and juicy, tender meat.How to make a turkey in a wolf oven

It feels like we’ve remodeled our new home forever, but this week I finally had to cook in my new kitchen and put my new Wolf M-Series dual oven to the test. Needless to say, I’m in love !! Growing up for the first time, I cooked a whole 16-pound turkey as a test run for Thanksgiving, along with a few side dishes. Using this oven was everything I imagined and more!

I haven’t fully moved in yet, but I promise I’ll have a final home and kitchen reveal soon. When I designed my kitchen, Sub-Zero, Wolf, and Cove appliances were my only must-have items. As a home cook and cookbook author, it has always been a dream of mine to have a kitchen with professional appliances. So it’s exciting to finally be able to use them first hand.

The oven has a variety of programmed cooking modes, but for this particular recipe, I tried the convection roast mode which cooked the turkey in a fraction of the time! (I tested this recipe in both my old oven on traditional roast and in my new Wolf oven on convection roast to see how they compared). Plus, it’s the most spacious oven I’ve ever had (it’s actually Wolf’s largest capacity oven) so I can put more dishes between the two at the same time than ever before.

But the feature I loved most for making a turkey was the temperature probe. All you have to do is guess if the turkey is ready, and you can even download an app on your phone to monitor the progress of the meat cooking without opening the oven door! To use the probe, I simply inserted it into the turkey thigh right between the leg and thigh, away from the bone, and set the temperature to 170 ° F. As soon as the turkey reached the right temperature, it notified me that it was ready. No guesswork! I let it sit for 30 minutes which raised the temperature a bit more. The turkey was so moist and juicy, the skin so crispy and flavorful, this is how I will make my turkey for years to come!

How to make a turkey in a wolf oven.

Choosing the Right Size Thanksgiving Turkey

A good rule of thumb is to estimate at least 1 pound to 1 1/2 pounds per person so that you have more and enough for leftovers.

Fresh or Frozen?

Fresh – One of the benefits of having a fresh bird is that you don’t need to thaw. A fresh bird is kept in the refrigerator for 4 days. Some people think it’s tastier than a frozen bird.

Frozen – Usually cheaper and can be bought weeks in advance. However, it does require thawing time.

Thaw a turkey

fridge – If you have more time, let the turkey defrost in the original packaging in the refrigerator. Wait 24 hours to thaw for every 5 pounds of bird.

Cold water bath – If you are short on time, soak the bird in a cold water bath every 30 minutes and change the water. Allow 30 minutes of defrosting time per pound of bird.

What is a dry brine?

A dry saline solution is an herbal and salt massage that is applied directly to the turkey. This creates silky leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make the skin crispy as it is roasted.

How much salt should i use?

This recipe can be adapted for turkeys of all sizes. Use 1 tablespoon of salt per 4 pounds. Diamond crystal salt is best, Morton has more sodium and will be salty. When you use Mortons, there is less need to customize and use.

storage

Leftovers should be put away when you’re done serving. Store leftover meat and turkey carcasses for up to 4 days or frozen for up to 3 months.

Rubbed with herbs and salt, this dry-salted turkey is so moist and flavorful, with crispy golden skin and juicy, tender meat.How to dry a turkey with brineRubbed with herbs and salt, this dry-salted turkey is so moist and flavorful, with crispy golden skin and juicy, tender meat.Rubbed with herbs and salt, this dry-salted turkey is so moist and flavorful, with crispy golden skin and juicy, tender meat.

Herbal and salt-grated dry brine Turkey

Preparation time: 1 Mr

Cooking time: 3 hours

Sole time: 4th d

Total time: 4th d 4th hours

Rubbed with herbs and salt, this dry-salted turkey is so moist and flavorful, with crispy golden skin and juicy, tender meat.

  • 2 tablespoon chopped fresh thyme
  • 2 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon dried marjoram
  • 1/2 tablespoon dried oregano
  • 1 tablespoon Extra virgin olive oil
  • A thawed or fresh 16 pound turkey, preferably fresh (not kosher or self-adhesive), if frozen, defrost beforehand
  • 1/4 Cup Diamond crystal, Use less with Mortons

4-day dry brine:

  • (4) Four days Before frying the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the bird’s shoulders and around the den. Gently slide your hands under the skin to release them from your chest, thighs, and drumsticks.

  • Rub the herbal mixture on the meat under the skin. Pat the skin back in place.

  • Rub the salt into the cavity and onto the skin. Tuck the wing tips behind your neck and tie the legs together with kitchen string. Place the turkey in a large food-safe plastic bag (such as a turkey-sized roasting bag) and tie it down. Put the bag in a second pocket and tie.

  • Day 1 to 3: Refrigerate the turkey every day for 3 days.

  • Day 4: Take the turkey out of the bags and pat dry. Transfer to a large frying pan and store unpacked in the refrigerator to allow the turkey to air dry overnight (for day four).

Roast the Turkey (Day 5):

Convection roast mode:

  • Place a rack in the lower third of the oven and preheat the oven to 350 ° F on the convection roast setting. If using a probe, insert the thermometer into the thickest part of the thigh without touching the bone and set the temperature to 170F. Fry until the temperature is 170 ° F in the thickest part of a thigh, about 1 1/2 to 2 hours or more depending on the size of the turkey. Let the turkey sit for 30 minutes before carving it to allow the juices to settle.

Conventional oven:

  • Place a rack in the lower third of the oven and preheat the oven to 425 ° F. Roast the turkey for 1 hour, then reduce the heat to 325 ° F.

  • Continue frying until an instant thermometer in the thickest part of a thigh reads 170 ° F for about 1 3/4 to 2 hours. Let the turkey sit for 30 minutes before carving it to allow the juices to settle.

The diet is based on skinless turkey breast.

Portion: 6Ounce turkey breast no skin, Calories: 225kcal, Protein: 45.5G, Fat: 3.5G, Saturated fatty acids: 1G, Cholesterol: 121mg, Sodium: 896.5mg

Blue Smart Points: 0

Green Smart Points: 2

Purple Smart Points: 0

Keywords: Brine Turkey, Brine Turkey Turkey, Herbs and Salt Turkey, How to Brine Turkey Turkey

Disclosure: This post was created in collaboration with Sub-Zero Wolf. All thoughts are my own.

sent 20th November 2020 by Gina

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