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Dry Brined Turkey 2013 Recipe

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This recipe for Dry Brined Turkey 2013, by , is from The OLEKSY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Philip Oleksy

Category:
Category:

Ingredients:  
Ingredients:  
One 12- to 16-pound turkey (frozen is fine)

Kosher salt

Herbs and/or spices to flavor the salt (try a pinch of smoked paprika 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.

Oven turkey bag

Directions:
Directions:
Wash the turkey inside and out, pat it dry. Use 1 tablespoon of kosher salt into a bowl for every 5 pounds the turkey weighs. You can flavor the salt with herbs and spices of your choosing. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle.

Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the skin of the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon.

Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

Place the bird in a turkey oven bag, press out the air and seal tightly Be prepared for it to leak. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember. Liquid might collect in the bag as you go—this is normal!

For the crispiest skin, the night before, remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour (do not rinse—it's not needed, and rinsing will make the skin less crispy).

Proceed to cook the turkey in your preferred manner.

Personal Notes:
Personal Notes:
This is good in the oven, or my FAVORITE way, on the Weber grill, wrapped in bacon.
First tried this for Thanksgiving 2013.

 

 

 

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