I don't mean to sound cocky, or full of myself, buuuutttttt... I’m a self-proclaimed whiz kid when it comes to poultry—a savant, if you will. I’ve never made a dry turkey, chicken, or even duck, and as I prepare to dry-brine this year’s turkey breast (we just got the breast this time since it’s only three of us, and one of us is one), I thought I’d walk you through my process!
I don’t measure; I eyeball everything, so bear with me. You’ll want more salt than anything else, because we’re rubbing it directly on the meat. In a small bowl, I used about 1/4 cup of salt, covered it with Slap Yo Mama and The Blend, added a few shakes of dried rosemary and thyme, and finished with about a teaspoon of Kickin’ Chicken. The seasonings you use depend entirely on your preferences. This amount ended up being perfect for our turkey.
Here’s what I did:
1. Pat the turkey breast dry with paper towels.
2. Rub the salty seasoning mix all over the meat, making sure to get into every crevice.
3. Place the turkey in the fridge. (If you can fit a trivet or cooling rack under the bird in the dish you’re using, even better!)
I usually do this 1–2 days before cooking. When it’s time to roast, wipe off the excess salt and prep some seasoned butter. This year, I’m using about half a stick of softened butter mixed with the same seasonings from the dry brine. Slide that under the skin and give the bird a good massage.
The result? Juicy, flavorful turkey, with enough drippings to make a perfect gravy (unless you prefer the dry stuff from the pouch. I'm not judging... too much)
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