Dry Brine Turkey (Easy Dry Brined Turkey) | Valerie's Kitchen

Get ready to elevate your holiday feast with this delightful Dry Brine Turkey Coloring Book Recipe! This fun and engaging approach to cooking not only ensures a juicy, flavorful turkey but also invites creativity into your kitchen. Learn how to perfectly brine your turkey using simple ingredients like kosher salt, herbs, and spices while enjoying quality time with loved ones. This Thanksgiving, make every bite special! #Thanksgiving #TurkeyRecipe #Brining #HolidayCooking #FamilyTime #FoodArt #CookingFun

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Ingredients

1 whole turkey (12-14 lbs)

1/2 cup kosher salt

1 tablespoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon smoked paprika

1 tablespoon brown sugar (optional)

Fresh herbs for garnish (such as rosemary, thyme, or parsley)

Olive oil or melted butter for roasting

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Instructions

Prepare the Turkey: Remove the turkey from its packaging and remove the giblets and neck from the cavity. Pat the turkey dry with paper towels.

Make the Brine: In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, thyme, rosemary, smoked paprika, and brown sugar (if using).

Apply the Brine: Rub the brine mixture all over the turkey, including under the skin and inside the cavity. Make sure to coat it evenly.

Refrigerate: Place the turkey on a large roasting pan and cover it loosely with plastic wrap. Refrigerate for at least 24 hours, ideally up to 48 hours.

Preheat the Oven: About 1 hour before cooking, preheat your oven to 325°F (165°C).

Prepare for Roasting: Remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes. Pat it dry again. Brush the skin with olive oil or melted butter.

Roast the Turkey: Place the turkey breast-side up in the preheated oven. Roast for 2.5 to 3 hours or until the internal temperature reaches 165°F (74°C). Baste occasionally with the pan juices.

Rest Before Carving: Once done, remove the turkey from the oven and let it rest for at least 30 minutes before carving. This helps the juices redistribute throughout the meat.