Alton Brown’s Foolproof Dry Brined Turkey Recipe

Dry Brining a Turkey: The Alton Brown Method

When it comes to Thanksgiving turkey, there are many different ways to cook it. But if you want a juicy, flavorful bird that’s sure to impress your guests, you can’t go wrong with Alton Brown’s dry brine method.

In this article, we’ll walk you through the steps of dry brining a turkey using Alton Brown’s method. We’ll also provide tips for making the best possible turkey, whether you’re cooking it in the oven, on the grill, or smoked.

So read on for all the details on how to dry brine a turkey like Alton Brown!

Ingredients	Instructions	Notes
1 cup kosher salt 1 cup brown sugar 1/2 cup black peppercorns 1/2 cup whole cloves 1/4 cup dried thyme 1/4 cup dried sage 1/4 cup dried rosemary 1 turkey, thawed	Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine the salt, brown sugar, peppercorns, cloves, thyme, sage, and rosemary. Rub the turkey inside and out with the spice mixture. Place the turkey in a large roasting pan and cover with plastic wrap. Refrigerate for at least 24 hours, or up to 48 hours. Remove the turkey from the refrigerator and let it come to room temperature for about 1 hour before roasting. Roast the turkey for 1 hour per pound, or until the internal temperature reaches 165 degrees F (74 degrees C). Let the turkey rest for 15 minutes before carving.	The turkey can be brined for up to 48 hours. The turkey can be roasted in a preheated 350 degrees F (175 degrees C) oven for 1 hour and 15 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C). The turkey can be roasted in a slow cooker on low for 8 hours, or until the internal temperature reaches 165 degrees F (74 degrees C).

Introduction

Dry brining is a great way to add flavor and moisture to a turkey without the hassle of wet brining. This method involves rubbing the turkey with a mixture of salt, sugar, and spices, then letting it sit in the refrigerator for several days. The salt draws out moisture from the turkey, which is then reabsorbed along with the flavors of the spices. The result is a turkey that is juicy, flavorful, and perfectly seasoned.

This dry brine turkey recipe from Alton Brown is simple to follow and produces a delicious turkey that is sure to impress your guests.

Ingredients

* 1 (12- to 14-pound) turkey
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/4 cup black peppercorns
* 1/4 cup whole cloves
* 1/4 cup dried oregano
* 1/4 cup dried thyme
* 1/4 cup fresh rosemary, chopped
* 1/4 cup fresh sage, chopped
* 1/4 cup olive oil
* 1/2 cup apple cider vinegar

Instructions

1. Rinse the turkey inside and out with cold water. Pat dry with paper towels.
2. In a large bowl, combine the salt, brown sugar, peppercorns, cloves, oregano, thyme, rosemary, sage, olive oil, and apple cider vinegar.
3. Rub the turkey all over with the brine mixture. Place the turkey in a large roasting pan or disposable aluminum pan. Cover with plastic wrap and refrigerate for 3-5 days.
4. Remove the turkey from the refrigerator and let it come to room temperature for 1-2 hours before cooking.
5. Preheat the oven to 325 degrees F (165 degrees C).
6. Roast the turkey for 15 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C).
7. Let the turkey rest for 10 minutes before carving.

Tips

* To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165 degrees F (74 degrees C).
* If you don’t have time to dry brine the turkey for 3-5 days, you can shorten the brining time to 1-2 days. Just be sure to increase the amount of salt in the brine mixture to 1 1/2 cups.
* You can also brine the turkey in a large plastic bag. Just place the turkey in the bag, add the brine mixture, and seal the bag. Make sure to turn the bag over several times to distribute the brine evenly.
* If you’re not sure how much brine to use, a good rule of thumb is to use 1 cup of brine for every 5 pounds of turkey.
* The turkey can be brined in advance and stored in the refrigerator for up to 5 days. Just be sure to remove the turkey from the brine and let it come to room temperature before cooking.

Conclusion

This dry brine turkey recipe from Alton Brown is a delicious and easy way to cook a flavorful and juicy turkey. With just a few simple ingredients, you can create a holiday meal that your guests will love.

Dry Brining Turkey Recipe Alton Brown

Dry brining is a popular way to season and cook a turkey. It involves rubbing the turkey with a mixture of salt, sugar, and spices, and then letting it sit for several hours or overnight. This method helps to create a flavorful and moist turkey without the need for basting.

To dry brine a turkey, you will need the following ingredients:

* 1 (12- to 14-pound) turkey
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1 tablespoon black peppercorns
* 1 tablespoon whole cloves
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 tablespoon dried rosemary
* 1 tablespoon dried sage

Instructions:

1. Rinse the turkey inside and out and pat dry with paper towels.
2. In a large bowl, combine the salt, brown sugar, peppercorns, cloves, oregano, thyme, rosemary, and sage.
3. Rub the turkey all over with the spice mixture. Be sure to get under the skin and into the cavity.
4. Place the turkey in a large roasting pan or baking dish. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes.
7. Roast the turkey for 15 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C).
8. Let the turkey rest for 15 minutes before carving and serving.

Tips:

* If you are brining the turkey for more than 8 hours, you will need to add more salt to the brine. For every 8 hours that the turkey is brined, add 1/2 cup of salt to the brine.
* You can also add other herbs and spices to the brine, such as garlic, onion, or bay leaves.
* If you do not have time to dry brine the turkey, you can also brine it in a wet brine. To do this, dissolve 1 cup of salt in 1 gallon of water. Place the turkey in the brine and refrigerate for 8 hours or overnight.

Dry brining is a great way to make a flavorful and moist turkey. It is also a very easy method that does not require much time or effort. So if you are looking for a delicious way to cook a turkey, give dry brining a try!

Benefits of Dry Brining Turkey

There are many benefits to dry brining a turkey. These benefits include:

* Flavorful turkey: Dry brining helps to create a flavorful turkey by drawing out the moisture from the meat. This moisture is then absorbed by the salt and spices, creating a flavorful and juicy turkey.
* Moist turkey: Dry brining also helps to keep the turkey moist. This is because the salt and spices help to create a barrier between the meat and the heat, preventing the turkey from drying out.
* Easy to do: Dry brining is a very easy method that does not require much time or effort. You simply rub the turkey with a mixture of salt, sugar, and spices, and then let it sit for several hours or overnight.

If you are looking for a delicious and moist turkey, dry brining is a great option. It is easy to do and will result in a flavorful and juicy turkey that everyone will love.

How to Dry Brine a Turkey

Dry brining a turkey is a simple process that can be done in just a few steps. Here is how to do it:

1. Rinse the turkey inside and out and pat dry with paper towels.
2. In a large bowl, combine the salt, brown sugar, peppercorns, cloves, oregano, thyme, rosemary, and sage.
3. Rub the turkey all over with the spice mixture. Be sure to get under the skin and into the cavity.
4. Place the turkey in a large roasting pan or baking dish. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes.
7. Roast the turkey for 15 minutes per pound, or until the internal temperature reaches 165 degrees F (74 degrees C).
8. Let the turkey rest for 1

Q: What is a dry brine?

A dry brine is a method of seasoning a turkey by rubbing it with a mixture of salt, herbs, and spices, and then letting it sit for several hours or overnight. This method helps to draw out moisture from the turkey, which helps to create a more flavorful and juicy bird.

Q: What are the benefits of using a dry brine?

There are several benefits to using a dry brine, including:

* It helps to create a more flavorful and juicy turkey. The salt in the brine draws out moisture from the turkey, which helps to create a more flavorful and juicy bird.
* It helps to make the turkey more tender. The salt in the brine helps to break down the proteins in the turkey, which makes it more tender.
* It helps to ensure that the turkey is cooked evenly. The salt in the brine helps to draw out moisture from the turkey, which helps to prevent the turkey from drying out during cooking.

Q: What are the ingredients for a dry brine?

The ingredients for a dry brine vary depending on the recipe, but some common ingredients include:

* Salt
* Sugar
* Herbs
* Spices

Q: How long should I brine a turkey?

The length of time that you brine a turkey depends on the size of the turkey. A general rule of thumb is to brine a turkey for 1 hour per pound of turkey. However, you can brine a turkey for longer if you prefer.

Q: How do I brine a turkey?

To brine a turkey, you will need:

* A large bowl or container
* A turkey
* A mixture of salt, sugar, herbs, and spices

1. Rinse the turkey inside and out.
2. Place the turkey in a large bowl or container.
3. Add the mixture of salt, sugar, herbs, and spices to the bowl.
4. Cover the bowl with plastic wrap and refrigerate for 1 hour per pound of turkey.
5. Remove the turkey from the brine and rinse it under cold water.
6. Pat the turkey dry with paper towels.
7. Cook the turkey according to your preferred method.

Q: What are some tips for dry brining a turkey?

Here are some tips for dry brining a turkey:

* Use a large bowl or container that is large enough to hold the turkey and the brine.
* Make sure that the turkey is completely submerged in the brine.
* Cover the bowl with plastic wrap and refrigerate for the desired amount of time.
* Remove the turkey from the brine and rinse it under cold water.
* Pat the turkey dry with paper towels.
* Cook the turkey according to your preferred method.

Q: What are some common mistakes people make when dry brining a turkey?

Some common mistakes people make when dry brining a turkey include:

* Not brining the turkey long enough.
* Not using enough salt in the brine.
* Not covering the bowl with plastic wrap.
* Not refrigerating the turkey for the desired amount of time.
* Not rinsing the turkey before cooking it.
* Not cooking the turkey according to your preferred method.

By avoiding these common mistakes, you can ensure that you will have a delicious and juicy turkey for your next holiday meal.

Alton Brown’s dry brine turkey recipe is a simple and delicious way to cook a turkey for Thanksgiving or any other holiday. The key to this recipe is the dry brine, which helps to keep the turkey moist and flavorful. By rubbing the turkey with a mixture of salt, sugar, and spices, you draw out moisture from the meat and then re-absorb it, resulting in a juicy and flavorful bird.

The other important step in this recipe is to roast the turkey at a low temperature for a long period of time. This allows the meat to cook evenly and slowly, resulting in a tender and flavorful bird.

If you’re looking for a foolproof way to cook a turkey, Alton Brown’s dry brine turkey recipe is the way to go. It’s simple to follow and produces a delicious and moist turkey that everyone will love.

Here are a few key takeaways from this article:

* Dry brining is a great way to keep a turkey moist and flavorful.
* The key to dry brining is to rub the turkey with a mixture of salt, sugar, and spices.
* Roasting the turkey at a low temperature for a long period of time will help to ensure that the meat is cooked evenly and slowly.
* Alton Brown’s dry brine turkey recipe is a simple and delicious way to cook a turkey for Thanksgiving or any other holiday.