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Why You Should Make This Turkey
I always hear Thanksgiving is the nemesis of all food writers and publications. How do you ever go about reinventing the wheel year after year? Coincidentally, the turkey can be a lot of home cooks’ nemesis as well. Often, it ends up being pretty dry or has minimal flavor. Moreso, the turkey often takes the back seat to all of the side dishes that make Thanksgiving what it is.
But a day built around the main dish shouldn’t have to be in the back seat! Honestly, growing up, I never remember the turkey itself. I remember my grandma and mom going back and forth on who would roast it, acting as if it were the punishment. Ha!
What if the turkey became the star? What if it were full of flavor and always juicy?
I used to think a good turkey was a lot of work. I would prepare a vat of water with salt and some spices and empty out the refrigerator to brine it. The outcome was good but hardly worth the effort.
Say Hello to Dry Brine
A dry brine has changed everything! In a wet brine, the salt-infused water slowly penetrates the meat. In a dry brine, which is one with no water, the salt mixture is rubbed directly on the meat and pulls out its natural juices. These juices mix with the salt and spices and then return to the meat and infuse throughout. It’s just easier, cleaner, and… better!
As the salt infuses into the meat, it’s the best time to add additional flavors with a spice blend. To ensure the turkey picks up the flavor, start by toasting the spices to release their natural oils. This brine uses black peppercorn, pink peppercorn, coriander, fennel seed, and bay leaves.
Right after toasting, grind the spices to draw out their flavor. Finally, mix this blend with salt and citrus zest. Citrus gives the acidic pop the meat needs, brightening up the spices. That’s it for the perfect salt mixture for a turkey!
How to Get a Crispy Skin
To ensure the skin browns and gets crispy, there are a few tips that make a difference:
- Separate the skin from the meat, making sure not to tear it. Releasing the skin allows air to dry the skin and also makes it easy to rub the salt mixture directly onto the meat.
- Add baking powder to the salt mixture. Baking powder browns the skin and gives the crispiest finish.
- Once the salt brine is applied, place the turkey uncovered in the refrigerator. Uncovered, the turkey skin will dry out, which is one of the most important steps for a crispy skin.
This dry brine method not only seasons the turkey but flavors the meat as well. It’s a plate full of bright spiced flavors that will make anyone go back for seconds this holiday!
More Thanksgiving Recipes
- How to carve a turkey
- Pumpkin tart with chocolate crust
- Cranberry relish
- Herb cheese biscuits
- Chipotle sweet potato casserole
- How to make gravy
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Citrus Dry Brine Turkey
Ingredients
- 12-18 lb turkey
- 2 tbsp black peppercorns
- 1 tbsp pink peppercorns
- 2 tsp coriander seed
- 1 tsp fennel seed
- 5 bay leaves
- 1 tbsp kosher salt per every 4 lbs (example: 3 tbsp for 12 lb turkey)
- 1 tbsp baking powder
- 2 tbsp light brown sugar
- 2 tbsp lemon zest
- 2 tbsp orange zest
For the basting butter
- 8 tbsp (1 stick) unsalted butter
- 2 tbsp pomegranate molasses
- ¼ cup fresh orange juice
- 2 tbsp fresh lemon juice
Instructions
- Remove the giblets and neck from the thawed turkey. Slowly separate the skin from the meat. Work fingers slowly in between the meat and skin and keep working into the leg and thigh. Once the skin is separated, set the turkey aside and prepare the brine.12-18 lb turkey
- In a small skillet, combine the black and pink peppercorns, coriander, fennel seed, and bay leaves. Heat slowly over medium-low heat until the spices become fragrant, 3-5 minutes.2 tbsp black peppercorns, 1 tbsp pink peppercorns, 2 tsp coriander seed, 1 tsp fennel seed, 5 bay leaves
- Remove the spices from the heat and grind, using a coffee grinder. In a bowl, combine the ground spices, salt, citrus zest, baking powder, and brown sugar. Stir to combine.1 tbsp kosher salt per every 4 lbs (example: 3 tbsp for 12 lb turkey), 1 tbsp baking powder, 2 tbsp lemon zest, 2 tbsp orange zest, 2 tbsp light brown sugar
- Work the brine mixture under the skin and on top of the skin, including in the cavity. Place the brined turkey in the refrigerator uncovered for 8-24 hours.
- Remove turkey from the refrigerator one hour before roasting. Preheat oven to 425°F.
- In the bottom of a roasting pan, place two ribs of celery, two carrots, and one onion, all roughly chopped. Place turkey in the roasting pan on top of vegetables, stuffing a few pieces of the vegetables in the cavity as well. Place in preheated oven and immediately turn the heat down to 375°F.
- While roasting, prepare the basting butter by melting all the ingredients together over low heat. Every 30 minutes, brush the turkey with the basting butter.8 tbsp (1 stick) unsalted butter, 2 tbsp pomegranate molasses, ¼ cup fresh orange juice, 2 tbsp fresh lemon juice
- Turkey takes about 15 minutes to cook per pound. If the turkey becomes too dark, tent with aluminum foil. Roast until the breast registers 150°F and the thighs register 165°F.
- Remove from the oven and allow to rest 20-30 minutes before carving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
The best Turkey I’ve ever made!! Moist inside and crisp outside. Flavors popped and my family enjoyed it! Thank you for sharing your recipes and enthusiasm in the kitchen!
Turned out great! So moist and flavorful. This is now my go to turkey recipe. Did experience a bit of trouble locating the pomegranate molasses (discovered it’s not located with “regular” molasses, so did a bit of a hunt and luckily found it over in the “international” aisle with middle-eastern products), but worth the effort. Am thankful for your video — you eliminated the fear factor of separating the skin from the meat. Can’t wait to try another of your recipes. Perhaps next holiday, I’ll attempt the mashed potatoes and gravy!
Mine was all black
Kaleb, I just wanted to say thank you for this amazing recipe! First time I have tried a dry brine and it’s the best yet! Up next, your pecan pie! Muah! Enjoy your videos and you always bring a smile to my face!
Smells delish- can’t wait to enjoy this afternoon with side dishes and beesting cake for dessert 😛
Thank you for making my day a bit easier have a wonderful blessed day w family and friends ❤️💘
Unable to find pomegranate molasses. Could a regular molasses be substituted?
I don’t know if it can or not either Paula but I’ll be using regular molasses as well. We live very rurally and I wasnt able to find it either.
Pomegranate molasses is not a variation of molasses. Rather, it is a reduction of pomegranate juice with sugar and citrus added; the resulting syrup is used in middle-eastern cuisine. If your local grocer carries pomegranate molasses, it will likely be in an aisle with other international products. If you’re unable to find pomegranate molasses, and don’t want to want for delivery from an online source, I suggest making your own using an online recipe.
Made mine tonight! My kitchen smells delicious!
I tried to put a picture of it but not sure how to do that.
Thank you for this wonderful recipe!
love Your turkey grave recipes and saving potatoes water the best.
Happy Thanksgiving.
I am trying this with cornish hens. It will only be my husband, myself and our daughter, who is vegan, this year. Our son is spending the holiday with his girlfriend and her family.
I am SO EXCITED for dinner!
Thank you Kaleb for ALL the recipes you share and your videos. You are definitely high on my THANKFUL list this year!!!
I can’t wait to try this turkey!
Happy Thanksgiving!
Marilynn