Thanksgiving Turkey Dry Brine Food

THANKSGIVING TURKEY BRINE

Steps:

• In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
• Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
• Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
• Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
• Preheat the oven to 350 degrees F.
• Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.

HOW TO DRY BRINE A TURKEY FOR THANKSGIVING

Steps:

• Remove the neck and giblets from the turkey and save for gravy. Pat the turkey dry with paper towels and put on a rimmed baking sheet.
• Combine 1/4 cup salt, the sugar, rosemary, sage, thyme, celery seeds, and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green.
• Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
• When ready to roast the turkey, rinse it well and pat dry with paper towels. Stuff the cavity of the turkey with desired flavors and ingredients. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Add desired seasonings and flavor to the outside of the turkey. Let sit at room temperature for 30 minutes.
• Position an oven rack in the lowest position (remove the other racks) and preheat the oven to 350˚. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160˚, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

DRY BRINE TURKEY

Steps:

• Mix all the ingredients together.
• *Use 1 tablespoon of dry brine for every 5 pounds of meat* Pat dry the outside and inside of the turkey. Then season the entire outside and inside cavity using the dry brine. Don't forget to loosen some of the skin and season directly on the meat, too, especially on the breasts.
• Refrigerate, loosely covered, for at least 12 hours up to 72 hours (the more time it sits in the fridge, the more flavorful it will be, but you'll still get a really great tasting bird even if you do the minimum time). *Important step for the best, crispy skin: Take OFF the covering during the final 12 hours in the refrigerator and refrigerate UNCOVERED for 12 hours*
• When you're ready to cook the turkey, pat the outside dry (no need to rinse or wipe anything off) and cook using any method you prefer. I like the long and slow oven roasting method: 325 degrees F for approximately 15 minutes per pound.

THANKSGIVING TURKEY DRY BRINE

Steps:

• 1. PREP/PREPARE
• 2. Wet Brine: Wet brining has been around for hundreds of years, and moved from Europe to the United States about 75 years ago. The brining process helps the turkey (or whatever you're brining) retain moisture. The process dissolves muscle proteins, and when this happens, the fibers lose their ability to contract during the cooking process. If they can't contract, they can't squeeze out any moisture, which means a juicer bird. In addition, brining helps to season the meat before cooking. Wet brining will increase the water content of your bird, and decrease the amount of moisture due to the cooking process. However, that additional moisture is really nothing but water.
• 3. Adding Additional Spices to a wet brine: Well, in two words... Don't bother. Cell walls are semi permeable. If the pressure on one side of the wall is greater than the other, liquid will pass through to equalize the pressure... that's called osmosis. So, the higher concentration of salt solution in the brine interacts with the liquid on the other side of the cell wall, and since it's of higher concentration, it allows the liquid to pass through. In addition, because salt is a very small molecule some of the salt will also pass through the cell wall (membrane). But most spices are too big to pass through, so they wind up on the outside of the bird. Many brining recipes call for bringing in a number of aromatics-carrots, celery, onions, spices, and herbs. This makes the brine smell really good, but doesn't do much much beyond the skin.
• 4. The Bottom Line: Wet brining will increase the overall moisture of the bird, and will minimize the loss of moisture during the cooking process. It's a win-win situation, right? Well, not exactly. The additional moisture will be in the form of water; which dilutes the flavor of the turkey's original juices, and the breakdown of the fiber structure give the turkey a different mouth feel... almost like ham. If done correctly with exactly the right amount of salt, and the right temperature and time, wet brining can produce wonderful results. But, can we do better...
• 5. The Dry Brine: I will admit that it took me a bit of time to mentally work through the process of dry brining a bird. I was skeptical about the whole process... until I got into the science of the whole thing. Brining is not about a bunch of liquid; it's about concentration of elements, and in this case the primary element is salt... good old salt.
• 6. How Dry Brining Works: When you sprinkle salt on a body of a turkey, it will eventually draw moisture out and will mix with the salt solution. Then, over time the salt causes the muscle proteins to break down, and the moisture will be reabsorbed into the muscle fibers. As opposed to an 8-hour wet brine, dry brining takes up to 3 days. The brine will penetrate deeper, into the bird, and (if you're using them) bring some spices along for the ride. The Bottom Line: So, if you're not adding any additional liquid, how does this help... Good question. The dry brine will do several things: • It will flavor the natural juices of the bird without watering the whole thing down. • Because of the long process (3 days), it will penetrate deeper into the bird, and bring a few well-selected spices along for the ride. • The dry brine will not add more liquid; however, it will prevent most of the natural juices from escaping. I'm doing two birds this Thanksgiving: One with a traditional wet brine, and one with a dry brine... We'll see which one wins on Thursday.
• 7. THE DRY BRINE RECIPE
• 8. 1 tablespoon of kosher salt per 5 pounds turkey, and dry spices; ground up in a spice grinder until fine.
• 9. Chef's Note: The only additional spice that I use is dried oregano; however, you could use smoked paprika, ground bay leaf, some thyme, or rosemary... whatever suits your fancy.
• 10. Sprinkle the salt and spice mixture evenly over the bird.
• 11. Place the turkey in a sealable bag, and squeeze most of the air out, and wait 3 days.
• 12. Twice a day, open the bag and massage the salt mixture into the bird.
• 13. On the third day, remove from the bag and allow to air dry in the refrigerator for 8 hours.
• 14. Cook according to your best traditions, and baste with a bit of butter.
• 15. Chef's Note: A brined bird will cook faster than a non-brined bird by 20 percent or more.
• 16. Keep the faith, and keep cooking.

DRY BRINE TURKEY

Steps:

• Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
• Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
• Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
• Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
• Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
• Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
• Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

DRY-BRINE THANKSGIVING TURKEY

Steps:

• Pat dry your turkey. Place a roasting rack on a sheet pan and place the turkey on top of the rack.
• Rub the dry rub all over the turkey, especially on the breasts. Refrigerate, uncovered, for 24 to 48 hours.
• Remove the turkey from the fridge to let stand for 1 hour at room temperature before roasting.
• Meanwhile, preheat the oven to 425°F.
• Working from the neck end of the turkey, gently loosen skin from breasts and rub butter under skin of the bird. Tie legs together with kitchen twine. *You do not have to do the butter under the skin. I've done it both ways and it turns out flavorful and delicious either way. Obviously, butter is always a delicious touch, but if you are having trouble getting it under the skin just move along.
• Fill a roasting pan with 2 cups of broth and place the turkey (which should still be on the rack) into the roasting pan. Transfer to the oven and roast until the skin starts to brown in spots, about 20 minutes.
• Reduce the oven temperature to 325°F and continue roasting, basting the turkey every 20 to 30 minutes with the broth/juices from the turkey (if there are no juices and the bottom looks dry, pour 1 cup of chicken broth over the breasts/body of the turkey).
• When the turkey is starting to look golden brown all over, tent with foil. Continue to roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 160°F. It will continue to cook once you remove it from the oven.
• Let it rest for 20 to 30 minutes before carving and reserve pan juices if planning on making my Herby Turkey Gravy.