23/12/2025
DRY BRINE = JUICY BIRD!
A juicy turkey isn’t just by chance, and (in my opinion) the BEST way to do it is this 24 hour dry brine using osmosis !! This creates a turkey that’s seasoned all the way to the bone & is juicy EVEN on the breast! For a notoriously dry & finicky meat, I’d say this recipe is a fool-proof show-stopper for Christmas Day 😎
For my dry brine:
- zest of 2 lemons
- 4-5 cloves garlic
- Handful of diced thyme
- Handful of diced rosemary
- 2 TBSP smoked paprika
- 1 TBSP cumin
- 1 TBSP cinnamon (weird but works!)
- Approx 4-5 TBSP salt
- 3 TBSP brown sugar
Rub inside & out, and place on a rack uncovered in the fridge for as LONG AS POSSIBLE (up to 72 hours)
For the compound butter:
- 250g unsalted butter
- 1/2 TBSP salt
- 4 cloves diced garlic
- Handful of chopped rosemary & thyme
- 1 TBSP smoked paprika
- 1 TSP cumin
- 1 TSP cinnamon
- 2 TBSP olive oil
- Juice of 1/2 lemon
- Crack of black pepper
TO COOK:
- Spatchcock the turkey for an even cook, meaning no areas of meat dry out - save the excess pieces for stock & soups!
- Place on roasting rack over a pan filled with lemons, leeks & about 2 cups of water. This avoids fires from fats, keeps the turkey moist from the steam and can be used to make the gravy.
- Heat oven to 220°C, and monitor at this temp for first 30 mins of cooking (crispy skin!)
- Reduce to 180° for about an hour, and temp monitor in deepest part of thigh for 75°C
- Let rest uncovered for 45 minutes, carve and serve with gravy made from drippings in tray below!
I hope SOMEONE finds this recipe useful or learns a bit about the power of osmosis and dry brining!!! 🤓😁🙏❤️🎄
