Dry brined turkey

Name: Dry brined turkey
Cuisine: American
Ingredients: 1 Whole Turkey(mine was 11 pounds); 2 tbs baking powder (1 tbs per every 5 pounds of Turkey); 1 1/2 tablespoons oregano(1 tbs per every 5 pounds of Turkey); 1 1/2 tbs salt (1 tbs per every 5 pounds of Turkey); 1 cup butter; 6 cloves crushed garlic; 1 onion cut into wedges; 1 lemon cut into wedges; 1 bell pepper cut into chunks; 1 bunch parsley; 6 cups water

1 step

Updated at: Thu, 17 Aug 2023 08:47:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories760.8 kcal (38%)

Total Fat41.1 g (59%)

Carbs4.5 g (2%)

Sugars1.3 g (1%)

Protein89.9 g (180%)

Sodium1806.8 mg (90%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1Whole Turkey

2 Tbsbaking powder

1 tbs per every 5 pounds of Turkey

1 ½ tablespoonsoregano

1 tbs per every 5 pounds of

1 ½ Tbssalt

1 tbs per every 5 pounds of Turkey

1 cupbutter

6 clovesgarlic

1 bunchparsley

6 cupswater

Instructions

Step 1

Wash turkey and remove excess skin. Pat dry and place into a large roasting pan. For the dry brine combine baking powder, oregano, and salt. Coat turkey inside and out with this mixture. Refrigerate for 24 to 48 hours to dry out the skin(this is what makes it crispy). After 24 to 48 hours remove the turkey from the refrigerator and allow to come to room temperature. Combine butter and crushed garlic and put all over the turkey inside, outside, and under the skin. Place water into the bottom of the roasting pan and bake at 325° 15 minutes per pound uncovered (Turkey is ready when it reaches 165° in the thickest part of the breast and thigh). Baste your turkey every 30 minutes. Rest your turkey for 30 minutes before serving.

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