Dry brining is an easy, effective way to enhance the flavor and texture of your turkey. By applying a mixture of salt and spices directly to the bird, it allows for deeper seasoning, juicier meat, and perfectly crispy skin. Whether you’re looking for a classic, citrusy, spicy, or herb-infused flavor, each recipe below will guide you to a delicious result. For more details on the science behind dry brining check out the full article here – The Ultimate Guide to Dry Brining Turkey: Juicy, Flavourful Meat and Crispy Skin
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Classic Dry Poultry Brine
This traditional recipe focuses on simplicity and balance. It uses kosher salt (10g per kilogram of turkey) to deeply season the meat, along with black pepper, garlic powder, paprika, and thyme to enhance flavor without overpowering the natural taste of the turkey. The combination of these seasonings gives a familiar, well-rounded savory profile suitable for a wide range of palates.
Equipment
- Bowl for mixing
- Scale
Ingredients
- 10 g Kosher salt
- 2.5 g Black pepper, course grind preferred
- 1.5 g Garlic, granulated if you have it.
- 1.5 g Paprika
- 1 g Thyme
Instructions
- At the top of this page there is a box to enter the weight of your turkey in either kgs or lbs and it will give you a full recipe.
- Weigh the Turkey: Weigh your turkey in kilograms. Measure 10g of kosher salt per kilogram of turkey. For a 5kg turkey, this equals 50g of salt.
- Mix the Brine: In a bowl, combine the measured salt with any additional spices and herbs from the chosen dry brine recipe. Mix thoroughly to distribute the flavors evenly.
- Apply the Brine: Pat the turkey dry with paper towels. Rub the brine mixture all over the turkey, including under the skin if possible. Be sure to focus on the breast and thighs for even seasoning.
- Refrigerate: Place the turkey on a rack in a roasting pan, uncovered, and refrigerate for 24 to 48 hours. The longer it rests, the more flavor will develop.
- Roast: Remove the turkey from the fridge, allow it to come to room temperature for 30-60 minutes, and then roast as desired. No need to rinse the brine off!
