Salt and Pepper Dry Brined Turkey

Name: Salt and Pepper Dry Brined Turkey Recipe
Prep time: 10 min
Cook time: 1 h
Yield: 4 serving per 5 lbs
Cuisine: Rubs Sauces Marinades
Ingredients: 12 - 15 lb Fresh Turkey (thawed); Olive Oil; Dry Brine for Every 5 lb of Turkey:; 1 tbsp Kosher Salt, per 5 lb of turkey or roughly 3/4 tsp per lb; 1 tbsp Ground Coriander; 1 tbsp Freshly Ground Black Pepper; Pinch Freshly Ground Black Pepper, more for grilling; Pinch Ground Coriander, more for grilling; Additional Items:; Medium Saucepan; Plastic wrap; Stockpot (or other food grade container large enough to hold the turkey); Paper Towels; Aluminum Foil

Makes: 4 serving per 5 lbs
Prep Time: 5 - 10 minutes
Cook Time: 2 - 3 days

Ingredients:

Fresh Turkey (thawed)
Olive Oil

Dry Brine for Every 5 lb of Turkey:

Kosher Salt, per 5 lb of turkey or roughly 3/4 tsp per lb
Ground Coriander
Freshly Ground Black Pepper
Freshly Ground Black Pepper, more for grilling
Pinch Ground Coriander, more for grilling

Additional Items:

• Medium Saucepan
• Plastic Wrap
• Stockpot (or other food grade container large enough to hold the turkey)
• Paper Towels
• Aluminum Foil

Directions:

Remove turkey from packaging and pat dry, inside and out, with paper towels.
Remove giblets and neck from turkey and reserve for making gravy (or discard). Rinse turkey thoroughly inside and out.
Combine salt, coriander, and black pepper and sprinkle a couple tsp of the mix over the cavity and sprinkle the remainder over the whole bird with a little extra over the breast and thighs where the meat is thicker.
Wrap the tightly with plastic wrap and place in the refrigerator on a sheet pan for 2 - 3 days.
Remove the turkey from the refrigerator, rinse inside and out to remove excess salt and pat dry. Set aside covered for a couple hours to take the chill off until ready to grill.
Continue with the grilling of your turkey

Turkey Brining Tips:
Brines are salty solutions that help lean meats hold their moisture so they stay juicy and tender during grilling. Brining is a popular method for preparing lean meats, poultry, and particularly turkey, that tend to dry out on the grill. Sugar, spices, and herbs are sometimes added to the liquid as well.

• Purchase a fresh turkey to eliminate the need to thaw.
• Frozen birds will work as well, but make sure it is not self-basting or enhanced with a salt solution. The added solution in these birds would make the meat too salty if also brined.
• If the bird is frozen, thaw it in the refrigerator (plan ahead, as this may take a couple of days).
• The key to making a turkey brine recipe is the salt-liquid ratio. Too little salt won’t produce an effective brine, and too much will make the turkey salty.
• A general brine ratio to remember is 1 tbsp kosher salt: 1 cup water (or 1/4 cup kosher salt: 1 qt water).
• The brine must be completely cooled to room temperature before submerging the turkey. To cool it faster, replace some of the cold water in the recipe with an equal amount of ice.
• Soak the turkey in a container large enough to submerge it completely—a plate or two often works well to weigh it down.
• Store the food in the refrigerator for the entire brining process. If there is no room in the fridge, place turkey in a brining bag with the brine and store covered with ice in a cooler.
• For turkeys under 12 lb, cover and soak in the refrigerator for 8 - 12 hours; for birds over 12 lb, soak for at least 12 hours.
• Keep an eye on the soaking time because over-brining can cause the turkey to get mushy and overly salty.
• Brining times vary depending on the cut of meat, the brine, and the cooking method. Always follow the times listed in the recipes
• Before grilling or roasting, rinse the brined meat to remove excess salt and pat it dry with paper towels.