Posted on November 20, 2014 by Anne Milneck | 0 comments
Dry Brining (aka Early Salting) is one of our favorite techniques for chicken. We applied the same technique to turkey with great success and rave reviews all around. Dry brining results in very crispy skin and delectable flavor. You can use this technique on a whole turkey, or like we did here on a turkey breast. In less than two hours, you'll have a beautifully browned turkey breast and very happy guests.
1 Turkey Breast, 5-7 lbs
5-7 Tbl Dry Brine (1 Tbl per pound of turkey)
Rinse the turkey breast and pat dry. Rub with the Dry Brine. Use 1 Tablespoon per pound of turkey. It will seem like an excessive amount of seasoning, but press forward. Rub the breast inside and out, but there is no need to lift the skin of the breast. Clear the bottom shelf of your refrigerator. Place the breast, uncovered, in a pan on the bottom shelf of the refrigerator. Allow to dry in the cold air of the refrigerator for at least 12 hours--24 is better.
Remove from the refrigerator and allow to sit at room temp to take off some of the chill. Rub with Shallot Olive OIl. Preheat the oven to 400 degrees. Roast at 425 degrees for 30-45 mins or until the skin is golden brown. Turn down the oven to 350 degrees. Tent the breast with foil to avoid burning the skin. Continue roasting until cooked to an internal temperature of 165 degrees when measured in the thickest part of the breast meat. Total cooking time will be about 2 hours.
Allow to rest at least 10 minutes. Carve and serve!
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