Salt and Pepper Dry Brined Turkey

Name: Salt and Pepper Dry Brined Turkey
Prep time: 10 min
Cook time: 1 h
Yield: 4 serving per 5 lbs
Cuisine: Rubs, Sauces, Marinades
Ingredients: One 12 to 15 pound fresh turkey (thawed); Olive oil; Dry brine for every 5-pounds of turkey:; 1 T Kosher salt, per 5 lbs of turkey or roughly 3/4 teaspoon per pound; 1 T Ground coriander + a pinch for grilling; 1 t Freshly ground black pepper per tablespoon of salt + a more for grilling; Extras:; Plastic wrap; Aluminum foil

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

Ingredients:

One 12 to 15 pound fresh turkey (thawed)
Olive oil

Dry brine for every 5-pounds of turkey:
1 tbsp Kosher salt, per 5 lbs of turkey or roughly 3/4 teaspoon per pound
1 tbsp Ground coriander + a pinch for grilling
1 tsp Freshly ground black pepper per tablespoon of salt + a more for grilling

Additiona Items:
Plastic wrap
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 teaspoons 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 to 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 tablespoon kosher salt : 1 cup water (or ¼ cup kosher salt : 1 quart 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 pounds, cover and soak in the refrigerator for 8 to 12 hours; for birds over 12 pounds, 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.