Spicy Dry Brine
For a bolder take, this brine adds heat and smokiness with chili powder, cumin, and cayenne. It’s the perfect choice for adventurous cooks seeking to give their turkey a bit of a spicy kick, all while maintaining juicy, flavorful meat.
Equipment
- Bowl for mixing
- Scale
Ingredients
- 10 g kosher salt per 1 kg of turkey
- 2.5 g chili powder
- 1.5 g smoked paprika
- 1.5 g ground cumin
- 1 g cayenne pepper
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!