turkey brine recipe

Dry brine.

I'll never go back to a wet brine again.

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A dry brine, also called pre-salting involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking. During the process of dry brining, the salt draws out the juices through osmosis. As the salt dissolves into the juices, it begins turning into a natural brine without any added liquid. This Natural brine is then reabsorbed into the meat and starts breaking down the tough muscle proteins. That is why this process needs up to 3 days to complete.

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A link to dry brining info.

Try this one it's easy and is incredible. Nothing else needed but the dark brown sugar and kosher salt. Once we started using it every family member and friend jumped on board as well. We all use it every time we fry turkey. It's a wet brine but works much better than the dry brine IMO. We have tried the dry brine but it doesn't have the flavor of this wet brine.

ALTON BROWN TURKEY BRINE

This makes life SO MUCH easier as well and the turkey comes out perfect, highly recommend its purchase.

Air Fryer, ETA-- Oil-less fryer see below

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Get the fastest, easiest, and safest way to fry. The Big Easy Oil-less Turkey Fryer is powered by TRU-Infrared cooking technology for juicy results inside and a crispy outside every time. With no need for oil, avoid the extra calories and stress of clean-up. Holding up to 16 pounds, cook your turkeys, roasts and chicken with ease. A rotary ignition provides a quick and easy light with the turn of a knob, and a front access grease tray makes cleaning quick.
Fry turkeys with no hot oil to burn, splatter or spill
Fills up to a 16 lb turkey
Always cooks at the perfect roasting temperature
Rotary ignition allows for easy lighting
Patented infrared cooking technology prevents flare-ups, eliminates hot and cold spots, and delivers juicy, crisp, and flavorful results every time
Main Burner BTUs: 16,000

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I soaked mine in Zatarans Crawfish Boil for 3 days.
And Cooked in the oven for 2:20. Pulled out when the thigh meat hit 170


Came out Juicy, Only tasted the seasoning on the skin and exposed meat.
But still good.

Look forward to trying more brines in the future until I hit a jackpot on one.

I was planning on using the Big Easy but my tank kept leaking propane, So I went to my Oven.

I did a dry brine on a 20lb turkey last year. Best turkey I've ever made. Was way more tender than wet brine.