DRY BRINED TURKEY
So what is the big dealio about brining anyway?
White meats such as turkey do have a tendency to dry out when cooked. So if you're one of the "I don't like turkey even at Christmas because it's too dry" Brigade then I urge you to read on my friend. I am about to change your life FOREVER.
Brining meat will ensure the juiciest, moist, succulent meat EVER. Tried and tested.
There are two methods of brining - wet and dry. Today's recipe calls for the least common, dry brine where we will be coating the turkey in salt and a few other ingredients and leaving it for a long time to do it's magic.
What happens during this time is pure science... the salt draws out the meat juices through osmosis. Then, the salt dissolves into the juices, essentially turning into a “natural” brine then reabsorbs back into the meat. What the salt mix then does is breaks down the meat's s muscle proteins which is where the juiciness happens as well as seasoning.
So let's go.
- 3 tbsp salt
- 2 tsp dried herbs we used Ranch Seasoning available from the store
- 1 tsp freshly ground black pepper
- 1 turkey roughly 7kg
Mix the salt, pepper, and herbs together in a small bowl.
Remove the turkey from it's packaging and get rid of any nastiness inside. Save those giblets for s stock though!
Pat the turkey dry with kitchen roll.
Using your hands, loosen the skin over the breast and legs and separate it from the meat piercing the thin membrane holding it together.
Season the turkey all over: starting with the cavity, under the skin on to the meat of the legs and under the skin on to the meat of the breasts. Then add salt seasoning over the skin of the turkey.
Place the turkey breast-side up in a roasting pan and refrigerate uncovered for at least 1 day but ideally 3 days.
When ready to cook your turkey rinse of any excess salt and pat the turkey dry.
Use your desired cooking technique to roast that Mutha and call me Santa and thank me later!