How to dry brine a whole turkey or chicken for roasting

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Start with your thawed turkey or chicken. I purchased and thawed a 10 pound turkey. Be sure to remove the bag from the inside cavity and throughly rinse the bird, inside and out, under cold water.

Once the bird is well rinsed and cleaned out, place it in a large roasting pan and pat it dry with paper towel. Get it as dry as you can so that the seasonings rub will stick.

Next, mix 1/3 cup kosher salt, 1 tablespoon black pepper, 1 tablespoon brown sugar, and a few teaspoons of your fav seasoning mix. I used Smokehouse Rotisserie Rub from

Be sure the bird is dry, then rub this brining mix all over the skin, including the inside cavity. Be careful not to tear the skin from the meat.

When the entire bird is covered with the brining mix, place it in your refrigerator, uncovered, for anywhere from 8 to 24 hours. This helps dry out the skin to ensure it cooks crispy.

When it's time to remove the bird from the fridge, rinse the brine off and rinse out the inside cavity. Then dry the entire bird using paper towels.

Next, take 1/4 cup softened butter and spread it under the skin on the breast. Breast meat can be dry at times, so this helps keep it juicy. This may be tricky, but be careful not to tear the skin.

Finally, season your turkey or chicken with your favorite seasoning rub or just salt-and-pepper. Rub it all over, including the inside. Be sure to add water to pan so drippings don't burn.

If you would like your bird to look nice and tidy, use butchers twine to wrap legs together, and tuck the wings under the breast... or just leave as is. :)

Stuff cavity with 2 cut lemons for extra moisture & roast at 450 degrees for 30 minutes, then 350 degrees for about 2 hours, or till meat therm reads 160. Let sit for 20 minutes before carving. Enjoy!

Try using All Natural Smokehouse Rotisserie Rub on your turkey or chicken for delicious, slow roasted flavor.

Watch the video: The Most Fool-Proof Roast Chicken Youll Ever Make Tasty

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