Sad Papi's Thanksgiving Turkey Dry Brine

Name: Sad Papi's Thanksgiving Turkey Dry Brine
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 whole turkey; 1 bundle thyme; 1 bundle sage; 1 bundle rosemary; zest of lemons; black pepper; 1/2 tsp kosher salt, per pound of turkey

3 steps

Prep:5min

It's time to start prepping the turkey, and if you're anything like Chef Brandon (@sad_papi), your fridge is tiny, so you do not have space for a traditional brine. So he did a dry brine, which is much easier and takes up less space. "GOBBLE GOBBLE" -- Chef Brandon (@sad_papi)

Updated at: Thu, 17 Aug 2023 03:40:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories895.7 kcal (45%)

Total Fat35.2 g (50%)

Carbs3.2 g (1%)

Sugars0.5 g (1%)

Protein134 g (268%)

Sodium808.6 mg (40%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1whole turkey

Dry Brine

1 bundlethyme

1 bundlesage

Instructions

Step 1

Combine brine ingredients and rub it underneath the skin of the bird. Put most of the salt underneath the skin and put the rest of it on top of your bird.

Step 2

So what's going to happen is the salt is going to pull out the moisture from the turkey, through the power of ~*~OSMOSIS~*~, and then the turkey is going to reabsorb that liquid with the salt and season it.

Step 3

Leave this in the fridge lightly covered for at least one day, up to three days. This will allow the skin to dry out, and dry skin means very crispy skin.

View on @sad_papi

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