The simple secret to a truly juicy roast turkey is to season the turkey with a rub a couple of days before roasting. This is called dry brining and it makes the flesh beautifully moist, and you can even do it while the turkey is still FROZEN!
It cooks faster, has crispy golden buttery skin, and your turkey is going to be so amazing it’s going to be remembered for years to come!!!
🍁 2020 Thanksgiving timeline🍁
-
Start Thaw Fridge Thaw turkey 24 hrs per 2 kg / 4 lb (or quick thaw in water)
-
Tuesday 24th Nov: Rub turkey with seasoning, wrap and refrigerate upside down
-
Wednesday 25th Nov: Turn so turkey is right side up
-
Thursday 26th Nov: THANKSGIVING! Roast for lunch or dinner
What you need to know
10 years ago, dry brining was still relatively unknown but these days it’s a pretty broadly known fact that dry brining yields superior results to wet brining as well as being far more practical.
Because I want to arm you with everything you need to make the ultimate perfect roast turkey, this is a fairly long post, covering off on (hopefully!) all your questions. So starting off with a summary:
Summary:
-
Brining is the path to moist turkey flesh
-
Dry brining is far more practical and easier than wet brining
- Partially thawed turkey can be dry brined – handy!
-
Brine time:
-
1 (bare minimum)
-
2 – 3 days (ideal)
-
4 days (extra day adds nothing)
-
-
Works with turkey breast (2 days)
-
Start turkey roast upside down for extra juicy breast
-
Roast turkey cook time 12 minutes per 500g / 1 lb (brined turkey cooks faster)
-
75°C / 165°F using a meat thermometer inserted between leg and thigh
-
30 minutes resting essential!
-
Served with turkey gravy or Cranberry Sauce
Juicy Roast Turkey Guide!
This is a long post, to arm those who are new to roasting turkey with all the information they need. For the experienced, you can skip straight to the recipe or the section you are interested in!
-
Internal temperature of cooked turkey (and how to do it)
-
Jump to Recipe
Brining = JUICY Roast Turkey
I think we can all agree that there is nothing more devastating than labouring for hours over the Thanksgiving or Christmas table centrepiece only to find that it’s dry – especially the breast meat. Even drowning it in gravy can’t completely compensate.
And in this day and age, there’s pretty much full consensus amongst all the greatest food authorities of the world that brining is the path to Juicy Roast Turkey. It doesn’t matter how much butter you use, whether you roast upside down, spin it around, baste 50 times – if you don’t brine, your turkey won’t be as moist.
Full stop. End of story!!
Take a close look at the turkey slice below – look how juicy it is!!!
What is brining?
Brining is the method whereby meat (turkey, in this case) is soaked in a salty water mixed with aromatics like bay leaves, peppercorns and garlic for a couple of days. This has the effect of trapping moisture in the flesh while it roasts, yielding super juicy turkey.
The method of soaking turkey in a giant bucket of salty water is called wet brining. Dry brining has the same effect, but is done by rubbing the turkey with a seasoned salt then left to “marinate” for a couple of days before roasting.
Dry brining is easier, more effective and tastier than wet brining!
Why dry brining is best
Wet Brining is more well known than Dry Brining. While both methods will yield a juicy roast turkey, there are a number of very important advantages of dry brining:
1. No mopping – I guarantee if you’re manhandling a bucket large enough for a 6 kg / 12 lb turkey AND bringing solution, there will be mopping involved at some stage…. Not to mention the question of whether your fridge has space for said bucket!! (Note: If you’re determined to wet brine, use your vegetable crisper! Genius idea from TheKitchn.)
2. The turkey tastes like turkey. Not water. One of the grievances of wet brining is that while the turkey is moist, the moisture tastes bland – not like turkey. Which makes sense, right? The turkey sucks in the brine and unless it is heavily flavoured with broth, the turkey is sucking in largely flavourless liquid. Whereas with dry brining, the turkey releases its own juices then sucks its own juices back in. Turkey on turkey flavour!
3. The roasting juices aren’t too salty to use for gravy. Another problem many people have with wet brined turkey is that the roasting juices can be too salty to use for gravy. You can compensate by plonking in raw potatoes into the gravy to suck out the salt, but….it’s just one more thing you can avoid by using dry brining!
4. You can start brining while the turkey is still partially frozen. It takes 3 days – yes, 3 WHOLE days – to defrost a 10 pound / 5kg turkey in the fridge. Whereas with this recipe I’m sharing, I accelerate the partial defrosting of the turkey in cold water then it finishes defrosting WHILE it is brining.
5. It roasts faster. It takes 1 hour 45 minutes to roast a 5.5 kg / 10 lb turkey. Compared to 2 1/2 hours for un-brined turkey.
Before we roast, we brine. And before we brine, we must thaw!
Turkey THAWING
A frozen turkey is a formidable block of ice that takes days to thaw. So you must factor this into your turkey-feasting timeline!
-
Thaw in fridge (long thaw) – allow 24 hours for every 1.5 – 2 kg / 3 – 4 lb of turkey (my 5.5 kg/11 lb turkey took 3 days)
-
Fast thaw in water – 30 minutes per 500g / 1 lb. Turkey needs to be in a leak proof bag / wrapping. Submerge in large sink of water, keep it submerged. Change water every 30 minutes.
Partially frozen turkey can be brined!
DRY BRINE CAN BE APPLIED WITH PARTIALLY THAWED TURKEY. You just need the turkey skin to be thawed enough to rub the salt in. Then brining + thawing will occur at the same time.
Cook times for turkey in the oven
How long to cook turkey in the oven:
-
5kg / 10 lb: 1 hr 45 min – 2 hrs
-
6 kg / 12 lb: 2 hrs 15 min
-
7kg / 14 lb: 2 hrs 30 min
-
8 kg / 16 lb: 2 hrs 45min
These are the cook times for a dry brined turkey (loosely stuffed with herbs and garlic) which cooks faster than un-brined turkey. Add an extra 15 – 20 minutes if your turkey is stuffed.
This is the total roasting time, including initial 30 minutes at high temperature. It works out at around 12 minutes per 500g / 1 lb.
Internal temperature of cooked turkey
75C / 165F using a meat thermometer inserted between the leg and the breast (see photo below for point to insert). This is the USDA recommended internal cooked temperature of turkey.
How to take the internal temperature?
Take the temperature of the turkey straight out of the oven. Insert the thermometer between the leg and the breast. Insert straight down until you hit bone, then pull back a bit. Hold still until the temperature registers on your thermometer and stays at the internal temperatures specified above.
How to make juicy roast turkey
I promised you easy, and easy you shall have! Here’s a rundown on the recipe:
-
Rub with a simple seasoned salt mixture – salt, thyme, paprika, garlic powder and pepper;
-
Wrap like a mummy in cling wrap (holds in all those juices!) and refrigerate for 2 days;
-
Stuff with herbs, garlic and pour in a good slosh of butter;
-
Slather with butter then roast upside down for 30 minutes (get those juices pooling in the breast);
-
Roast right side up for 45 minutes;
-
Baste with Garlic Herb Butter then roast for a further 30 minutes. (I do this at this stage to avoid burnt garlic-herb bits on the turkey)
When the internal temperature is reached (see section above), the most important thing to do is to rest the turkey for 30 minutes. This gives the turkey a chance to relax the fibres (ie more tender meat) and even more importantly, the juices get sucked back into the flesh (equals even juicier meat!).
Styling the turkey platter
Even if the turkey is only on the platter for a fleeting moment before being whisked away to be carved, I still feel like it’s worth making a wee bit of an effort so the turkey can have it’s moment spotlight.
While many opt for herb garnishes, I have a thing about making everything on a platter edible. So I create a bed of green leafage – watercress in this case (cheap, right shape, nice to “fan out” around edges) – with pops of colour from orange wedges (also for those creatures who like fruit with meat) and cranberries (thawed frozen ones).
How to Carve Turkey
I had ambitions to include a video of how to carve turkey, but doing such a video by yourself proved to be somewhat of a challenge. Turkey juice squirting everywhere, greasy hands, the challenge of new cameras and most frustrating, the hot breath of a fur ball under the table panting with excitement at the mere experience of being so close to such a giant hunk of meat.
Said video was a total fail. Will attempt again next year. In the meantime – this video is a good tutorial. 🙂
To Stuff or Not to Stuff?
This turkey is not stuffed with stuffing, just with garlic, herbs and a good slosh of melted butter (which does all sorts of good things to the breast when roasted upside down).
I do not stuff turkey because in order for the stuffing to be safe to eat, it needs to reach 75C / 165F – the same internal temperature of the turkey. The stuffing cooks last, so that means in order for the stuffing to be cooked enough to be safe enough to eat, the turkey is overcooked.
No thanks! Besides, stuffing baked separately SO much more delicious – here’s my all time favourite Stuffing recipe!
Cranberry Sauce or Gravy?
Why choose? Serve BOTH! Cranberry Sauce keeps for ages – make it well in advance.
As for gravy…. it’s not an option around these parts. My view is that it’s criminal to to waste those pan juices and NOT make a gravy!
What to serve with Turkey
A classic centrepiece for holiday occasions like Thanksgiving and Christmas, here are my favourite sides to serve with turkey!
Thanksgiving sides for Turkey
Christmas sides for Turkey
So here’s my recipe for the Juicy Roast Turkey made by dry brining. It is based on this recipe from the LA Times which has a cult following – with good reason! I’ve added extra tips and tricks to help make this a breeze for you.
I have a feeling this Thanksgiving is going to be your BEST EVER!!! – Nagi x
Watch how to make it
Here’s the recipe video for the Juicy Roast Turkey. See below for gravy!
And here’s the video for the turkey gravy:
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Juicy Roast Turkey
Ingredients
- 10 lb / 5kg whole turkey , thawed (plain not pre brined) (Note 1)
Dry Brine Rub:
- 2.5 tbsp salt (Note 2)
- 2 tsp dried thyme , or other herb of choice
- 1 tsp paprika , sweet or ordinary
- 1 tsp garlic powder (optional)
- 1/2 tsp black pepper
For Roasting
- 150g / 10 tbsp unsalted butter , melted
- 1 tbsp (in total) sage, rosemary and thyme , finely chopped (Note 3)
- 3 garlic cloves , minced
- 2 heads of garlic , halved horizontally
- 1 onion , halved (brown, yellow, white)
- 2 small bunch mixed herbs , sage, rosemary, thyme, parsley (optional, Note 3)
- 1.5 cups / 375 ml dry white wine , or water (Note 4)
- Salt & pepper
Gravy (~ 4 cups/1L)
- 4 cups (1 litre) chicken broth / stock , low sodium
- 5 tbsp (60g) flour , plain / all purpose
- Salt and pepper
Instructions
Dry Brining Preparation.
- Rub: Mix together the Rub.
- Prep Turkey: Pat the turkey dry with paper towels., inside and out. Remove giblets or anything else inside the turkey. (Note 5)
- Sprinkle: Sprinkle 1 teaspoon of salt inside and use you hand to spread it (roughly is fine). Turn the turkey upside down, then rub 1 teaspoon of the salt mixture on the underside.
- Turn the turkey upright and rub the remaining salt on the turkey, using most on the breast - even some under the skin if you can.
- Wrap turkey mummy-like in lots of cling wrap or place the turkey in a sealable plastic bag (Note 6).
Brining (Note 7):
- Place turkey upside down in baking pan. Refrigerate.
- 24 hours later: Flip turkey so it's right side up.
- 24 (to 48 hours) later: unwrap turkey. The skin should be moist but not wet. If wet, pat dry. Leave out for 30 min before roasting.
Prepare for roasting:
- Preheat oven to 220C/425F (standard) or 200C/390F (fan).
- Place the onions and garlic in a roasting pan. Place a roasting rack on top - if you have one (Note 8 for sub).
- Stuff bunch of herbs + 2 garlic halves + 3 tbsp butter (45g) inside the turkey. Tie drumsticks together with kitchen twine (optional).
- Place turkey UPSIDE DOWN on the rack. Twist the wings so they are on top - see video. Brush with a bit of melted butter. Sprinkle with a tiny bit of salt and pepper.
- Pour wine in roasting pan.
Roasting:
- Roast for 30 minutes.
- Use a tea towel to turn the turkey over. Brush with butter, sprinkle with a tiny bit of salt and pepper.
- Turn oven down to 165C/325F (standard) or 150C/300F (fan). Roast turkey 45 minutes.
- Mix remaining butter with garlic and herbs. Brush turkey generously with butter.
- Roast turkey for a further 30 minutes or until a) the thermometer that comes with the turkey pops up (America) b) a thermometer inserted between the breast and leg reads 165F/75C. (Notes 9, 10). Cover loosely with foil if browning too much.
- Remove turkey onto serving plate, cover loosely with foil and rest for 30 minutes before transferring to platter for presentation and carving (see in post for styling idea).
- Serve turkey with gravy and/or Cranberry Sauce.
Turkey Gravy
- Place roasting pan (with garlic, onion etc still in it) on the stove over medium high heat. Add flour and cook for 2 minutes.
- Add broth and use a potato masher to mash the onion and garlic into the mixture. Use a wooden spoon to scrap the bottom of the pan. Cook for 3 to 5 minutes or until thickened.
- Strain into a bowl, pressing down to extract all the flavour out of the onion and garlic. Transfer to gravy boat.
Recipe Notes:
* Fast thaw in water – 30 minutes per 500g / 1 lb. Turkey needs to be in a leak proof bag / wrapping. Submerge in large sink of water, keep it submerged. Change water every 30 minutes. Rub can be applied to partially thawed turkey as long as skin is pliable enough to rub salt in. Add 1 tsp extra salt. Expect lots of juices from the thaw/brining process - ensure turkey is patted dry before roasting. As it brines, liquid may be red from blood from the inside of the turkey thawing - do not worry. Won't affect end result at all. Do not rinse, just pat dry with paper towels. DO NOT:
* Use this recipe for "self basting" or pre marinated turkeys, will be too salty. Check ingredients or nutrition - if there's salt or flavourings, the turkey has already been brined. Typically these include boxed and frozen turkeys at the supermarkets in Australia. **See HOW TO COOK PRE-BRINED TURKEY box below recipe.** 2. SALT - Use 1 tbsp salt for every 2 kg / 4 lb turkey. Use kosher / cooking salt. If using fine grain table salt, reduce by 1/4 tsp PER 1 tbsp of salt called for in the recipe. Do not use salt flakes (too hard to measure equivalent). 3. HERBS - I used an equal mix of sage, rosemary and thyme to make up 1 tbsp in total for basting partway through cooking. Can also use dried herbs of choice - use 2 tsp. Doesn't sound like much but we don't want to put herbs on the skin until partway though cooking otherwise it just burns. So by the time we baste with the herb butter, there's not much butter left. Just imparts a subtle fragrance more than anything, could even be skipped. Need one bunch to stuff inside the turkey, the other for the pan. 4. WINE - I use sauvignon blanc, pinot gris (I get discount wine for cooking). Any white wine is fine as long as it's not too sweet or woody / oaky. 5. Giblets are a parcel of turkey offcuts that are usually stuffed inside the turkey and are used to make the gravy. It usually comprises of: neck, heart and liver. Use the neck and heart for turkey gravy. 6. BAG - you can get resealable bags in America that are big enough for turkey. But I've found that cling wrap is the most effective - keeps the brine right up against the turkey skin. 7. BRINE TIME: 48 hours (2 days) is my base recipe, 3 days also great (a bit more seasoned). Even overnight is better than not brining at all! I even did 4 days last year and it not any different to 3 days, from what I could tell. 8. RACK SUB: Need to keep turkey skin elevated out of liquid in pan. Get a long strip of foil, scrunch to make a thick "rope". Loop to make a circle and secure. Place on top of onion, place turkey on top. Just need something to keep turkey a bit elevated off base of pan and the onion. If skin is in contact with onion when upside down, the skin will brown unevenly once you flip. 9. ROASTING TIME:
- 5kg / 10 lb: 1 hr 45 min – 2 hrs
- 6 kg / 12 lb: 2 hrs 15 min
- 7kg / 14 lb: 2 hrs 30 min
- 8 kg / 16 lb: 2 hrs 45min
How to cook pre-brined turkey
If you went to use this recipe only to realise you have a pre-brined turkey (see Note 1 in recipe), do not use this recipe as the brining will make your turkey too salty. Instead, make this recipe as follows:
-
Add better flavour – Make the Herb Garlic Butter in this Roasted Turkey Breast but only use 1/4 of the salt. Scale the recipe to your turkey weight – click on servings and slide until the turkey weight changes to the weight of your turkey. (Yeah, it’ll be a lot of butter! You can scale down if you want 🙂 ). Watch the video to see how I loosen the skin, then slather about 2/3 of the butter under the skin.
-
Flip turkey then rub just a bit of butter on the underside sprinkle with salt and pepper,. Roast per this recipe for 30 minutes on higher temp.
-
Flip turkey right side up then slather skin with 1/2 of the remaining butter sprinkle with salt and pepper. Roast per this recipe for 45 min, then slather with remaining butter. Roast to finish cooking per this recipe. ,Voila!
Life of Dozer
That turkey leg is the size of his head!
Theresa says
Does it make a difference what kind of roasting pan I use?
Nagi says
Hi Theresa! No really, just use one that is large enough!
Jo says
Hi Nagi.
I have a 4.1 kg self basting turkey. Will this method still work & if so, do I need to adjust the salt & cooking times?
Thanks so much ?
Nagi says
Hi Jo! I’m guessing you are in Australia because I’ve seen them everywhere! Seems to be the latest thing 🙂 So I checked the ingredients of the ones at Harris Farms, Coles and Woolies. They’ve all been pre-brined probably in salted water given that they are all saying around 94% turkey i.e. the rest is water, salt etc. Which means it’s already brined. Effectively a wet version of this. So nope, you don’t need to do anything to it, this recipe is for plain turkey. 🙂 N x
mary jo says
my turkey is salted, so do I use this recipe without salt, and follow the rest of the directions?
mary jo says
I think I have the answer, I need to get an unsalted turkey, as per another chat. So thank you anyway. I’ll have to try it another time.
Nagi says
Hi Mary Jo! Yes, Note 2 🙂 N x
Jo says
Sure am Nagi & it’s from Woolies. Darn I really wanted to give your recipe a try, looks delish (as with all your food). There is always next year! Merry Xmas ?
Nagi says
I promise it’s worth it!! Big difference in flavour between home dry brining and store bought wet brine 🙂 I added notes in the recipe for making gravy with the Self Basting Turkey if you’re after it. Merry Christmas! N xx
G. Kwok says
Hi Nagi..
So, I made this turkey last night… long story short, the only leftovers were the carcass and the wings! ??? Thanks for a GREAT recipe! ??
Nagi says
WOO HOO! I’m so thrilled to hear that, THANK YOU for letting me know! N xx
Chrissy says
Hi Nagi
I’m cooking this for Christmas day, I can’t wait for my once a year treat and I’m excited to try your delicious looking dry brining recipe! I just wanted to check with you to get the brining times right. If Xmas is on a Sunday, do you start the brining process on Thursday 22 to give it a full 72hours?
thanks!
Nagi says
Hi Chrissy! Thanks for the question, I’ve added a Note 9 to the recipe with the timeline! I hope it helps 🙂 One for Christmas Day lunch and one for dinner, one starting on Thursday evening and another for Friday morning. Take your pick! And don’t stress too much, this recipe is forgiving with brining times. I’ve provided the optimal brining times but it still works great a day on either side! 🙂
Belinda says
I would like to thank you for the great recipe! My turkey turned out great! We had 2 turkeys at our supper and mine was the only one that got eaten up. A couple of people who hate turkey said this was the best turkey they have ever had. For some reason it took 2 hrs 45 min for it to cook though. I have an electric oven though and only could brine it for 2 days. Thanks!
Nagi says
Woo hoo! I’m so thrilled to hear that, thanks for letting me know Belinda! Or should I say – Turkey Queen? 😉
Lisa says
Hi Nagi, I have a question about the roasting time instructions. You say to add 15 minutes for each additional pound/2 kg. It is supposed to be for each 2 pounds/1 kg instead?
The 10lb one is 2 hours; the 12 lb once is 2 hours 15 min; looks like you’ve only added 15 minutes even though there is an extra 2 pounds.
Total roasting time (including initial 30 minutes at high temperature) by weight:
10lb/5kg – 2 hrs, 12lb/6kg – 2 hrs 15 min,14lb/7kg – 2 hrs 30 min, 16lb/8kg – 2 hrs 45min. Add an extra 15 minutes for each pound / 2 kg.
Nagi says
Yikes, typo. 🙂 The “2” should be in front of the “pound”!! It’s 15 minutes for each extra 2 pounds. Thanks for picking that up!!
Belinda says
I’ve never dry brined before but I couldn’t find my stock pot and randomly found this method. What I like about it is that I didn’t have to go out and buy any spices. I had my 10Lb turkey thawed already and so this worked out well. I finally got it brining today at 2pm so that means it will only brine for 2 days. Will it still work?
Nagi says
Hi Belinda! 3 days is ideal but even 2 days is going to be GREAT. 🙂 So it will definitely work, just not quite to the extent of 3 days. But I’ve made this brining for only 2 days and it was FAB!
Sam says
Hi Nagi-
Thank you for maintaining this wonderful site. Please let me know if this technique is going to be too salty if i use 5 tsp table salt and 11 tsp kosher salter for a 11lb bird. I misread your recipe 🙁
Nagi says
Oh no oh no! I would wipe off most of the salt right now 🙂 I am confident you can salvage this if you do it now!!! Just estimate wiping off roughly half the salt. Don’t worry! We can DO THIS! <3 N xx
S says
It’s been about 12 hrs now. I think I’ve ruined it. There isn’t much salt to wipe off. I soaked a towel and wiped it down.
Nagi says
12 hours isn’t too long for a turkey, I think you might be ok 🙂 When you wiped the moisture off you would have gotten most of the melted salt off. 🙂 Don’t stress! I am honestly pretty confident you’ll be fine. My only tip is to be careful making the gravy, the drippings in the pan may be a bit too salty for the gravy. Take a taste test, if it is super salty, make the gravy from scratch without using the drippings. Grab the recipe from my Cajun Turkey recipe, the gravy recipe made from scratch using butter, not drippings, is in the notes 🙂
Misty says
Hi Nagi! I so love your site. I have made many of your recipes and they have all been wonderful. Going to try this dry brine turkey this year. Just moved to italy and have a forced fan oven now. Still learning how to work it and it has so many controls like grill or just fan or conventional. What control would be best for this turkey?
Nagi says
Hi Misty! Fan is what I use, I find the heat circulates nice and evenly. I’m so glad you’re enjoying my recipes, thanks for letting me know! N x
Rebecca says
Nagi, I would like to find a way to add stuffing to this-maybe as dressing, like with the Cajun recipe? What do you think? Can that be worked out?
Nagi says
Hi Rebecca! Because this is roasted uncovered, I would add the dressing with about 1 hour to go. Just pack it around the turkey like with the Cajun recipe. Quite handy actually because you can make the dressing while the turkey starts roasting. You could absolutely stuff it inside too, though I must admit it’s been a long time since I did that!
Lyn says
I’m thinking of making your crock pot turkey breast but I also have dark meat lovers so will have to do whole turkey as well. I usually buy Trader Joe’s brined fresh turkey…can I still do this recipe???? Also for 15 adults (including 3 young children ages 3-7)..If using 5lb breast….how many pounds whole turkey???? I like leftovers….Thanks
Lyn says
On second thought maybe I’ll buy Kosher Turkey not previously brined….other may be over kill Brine????? Your thoughts???
Nagi says
Hi Lyn! I really prefer using un-brined turkey because I’ve been scarred by frozen turkey that is over brined to the point that the texture is more like HAM than turkey! But this can be made with brined turkey, though I would cut the salt in half. 🙂 And I would totally trust Trader Joe’s brined turkey! I personally prefer to roast whole turkey’s, slow cooker just isn’t the same, have a look at my easy Dry Brined Whole turkey. 🙂 I really recommend using this for breast. N x
Lyn says
Maybe we didn’t understand each other. I am planning to cook your DRY BRINED WHOLE TURKEY Plus slow cooker turkey breast…Are you suggesting NOT to bother with slow cooker turkey breast at all???? Thanks
Nagi says
Hi Lyn! So for 15 adults (you said including 3 kids, or did you mean in addition to?), I budget around 8 – 10 oz / 250 – 300g uncooked turkey per head (this is generous). This shrinks by about 15 – 20% after cooking. So for 15 adults, I would err on the side of caution and get around 10lb / 5kg of turkey. You’ll probably have leftovers, but it’s better to be safe than sorry. 🙂
Marianne says
Will this method work with a larger turkey- say an 18 lb turkey.? Need your answer soon as I have to purchase my turkey w/o too much delay. Have 20 family members for the dinner so also planning on your
Crockpot breast along with the whole turkey
Nagi says
Yep! I haven’t tried it myself but read loads of feedback on the internet from the LA times original recipe. Just scale it up!
Beck says
Hi Nagi! I’m thinking of taking the plunge and doing this turkey for Christmas this year…I’m wondering if you have any tips on the best way to reheat say half this turkey so that the meat stays all lovely and moist but the skin crisps up again? Ideally I’d be cooking it Christmas Eve for the first part of my very small family and then reheating Christmas day for the other part! Thanks heaps, Beck
Nagi says
Hi Beck! I’m so sorry to say that I don’t think that turkey is the best for reheating to serve for a 2nd Christmas feast 🙁 However, if it helps, I am going to be posting a roasted brined turkey breast in a couple of weeks which is suitable for smaller gatherings so you could make it twice? Plus it’s a super easy recipe, very low risk of dry turkey thanks to a genius roasting method a reader taught me. I can’t WAIT to share the recipe!!
Beck says
Thanks, that sounds like a better plan – I will keep stalking you for that recipe!
Trish Morf says
Could I dry brine turkey breasts which I want to serve cold for a luncheon?
Nagi says
YES! It’s so good!
Barb Finch says
Hi Nagi!
Boy, this turkey looks lip-smacking good! Love the color. Tried to give this 5 stars but it only let me give 4.
Question: Under Dry Brining #7, the first sentence says “hours later, turn the turkey over…” How many hours later?
Nagi says
Hi Barb! Thank you so much for picking that up, fixing it now!!!
Barb Finch says
Thanks, Nagi!! 🙂
Donna G says
Thank you so much for this recipe. I cooked it yesterday for Christmas lunch, my first time cooking turkey and it was perfect. I couldn’t believe it cooked so quickly, leaving plenty of time for cooking the other side dishes. My guests were very happy and I will definitely be using this again.
Nagi | RecipeTin says
I’m SO GLAD you loved it Donna!! Isn’t it amazing how much faster it cooks that turkey that isn’t brined? 🙂 Happy new year to you!
Leigh says
Hey Nagi,
I’ve got 2 15lb turkeys in the fridge as I type this….
I noticed that you didn’t make mention of rinsing or wiping away the salt mixture off the turkey prior to roasting…when i have wet brined in the past, i’ve always rinsed access salt off the bird prior to roasting in order to make use of the juices/drippings for incredible gravy…will the drippings and juices be to salty to use for gravy in this recipe? any special suggestions?
many thanks.
Nagi | RecipeTin says
Hi Leigh! No need to wipe away the salt 🙂 In fact, there is not much of it so there isn’t much to wipe away!! It’s also the reason why the drippings are not overly salty to make a gravy, unlike with other brining recipes. I hope you love it!!! 🙂
Leigh says
Thanks Nagi,
will try it as is 😉
Lisa says
So just to clarify Nagi, the initial oven temperature is 220C in a FF oven? I really want to try this method, but I am nervous about the 2 hour cooking time on the 5kg turkey. None of your recipes have failed me before, so I am just going to trust you!!! Oh, and I will go buy a meat thermometer too!!
Nagi | RecipeTin says
Hi Lisa! Yup, 220C to start off with for 30 minutes while the turkey is upside down, then turn it down to 165C. Don’t be nervous! The brining makes this MUCH more foolproof than not brining!! Especially with a meat thermometer. 🙂 I swear, the few dollars it costs for a meat thermometer is nothing compared to ruining a whole turkey – good investment!
Sara | Belly Rumbles says
Like all Aussies, I lap up the Thanksgiving turkey recipes to use at Christmas. I must admit I have never bothered to brine turkey before, but I am liking your dry brine. Oh and the photo of the turkey being brined in the crisper, love it!
Nagi | RecipeTin says
It’s insane, but honestly, the next time I wet brine a turkey, I’m doing it IN THE CRISPER!!
Claudia | The Brick Kitchen says
Looks incredible Nagi! I have never been in charge of meat for a Christmas meal before (we don’t have thanksgiving, but sometimes have turkey at xmas!), but will try this method for sure when it happens in the next few years. Such a fantastic idea, and it sounds WAY less stressful and time-consuming when trying to feed a crowd and cook a whole lot of other things at the same time! Hope you had a lovely Thanksgiving xx
Nagi | RecipeTin says
Thanks Claudia! I don’t official celebrate Thanksgiving because we don’t have it here in Australia BUT it didn’t stop me from putting on a Thanksgiving dinner!!! 🙂