Don's Home Food Recipes Dry Brined Turkey |
Basic recipe: One 12 to 16-pound turkey (frozen is fine) Kosher salt Herbs and/or spices to flavor the salt (optional) Melted butter for basting (optional) You can flavor the salt with herbs and spices if you like -- Try smoked paprika (Spanish import stores or Trader Joe's) and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle. Coat the turkey inside and out with a salt and herb mixture. Seal it in a plastic bag and chill for 3 days. Remove it from the bag and chill 8 more hours Leave at room temperate for 1 hr before cooking Roast breast down at 425 deg for 30 min. Turn breast side up and reduce heat to 325 deg. See Genius Dry-Brined Turkey | Holiday Food Guide - Yahoo Shine It is based on a 2007 L.A. Times article.On another note my sister-in-law tried free range turkeys a couple of times and said they were dry and tough. She sticks with the injected (with oil...) birds.
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