Pamela Anderson does it again! This turkey was so easy to prepare (not like the regular brining), the orange flavour was really nice and the meat was really moist. Great drippings to make the gravy with. A great hit with everybody!
Simple and easy instructions to follow. We had a success on our turkey with this recipe (for once!). Seemed a bit salty only on the first bite. Turkey was perfectly done and moist.
Can't believe how easy this is, a 12 pound turkey took 2 hours and was tender and full of flavor. The only thing I changed is I added grated lemon zest to the salt rub....
I did not rinse and it was not salty...it was delish.
Love the way this turns out. Perfectly seasoned and wonderfully crispy skin. Oh, to those that have asked...NO! DO NOT RINSE THE BIRD OFF WHEN DRY BRINING! There is only 1/4 C. total salt in this recipe, it will not result an over salted bird. If you rinse the bird, you will be defeating the purpose of salting and drying overnight in the fridge. This is what produces that gloriously crispy skin, which is one of the best parts of this turkey!
Simply the best, easiest and most delectable turkey. I added a lemon to the cavity and some herbs but I had a 20# bird so there was room.
Pam Anderson hits another cooking home run!!!
Yes, this recipe should have included instructions to rinse the bird after you have dry-brined it and are ready to bake it. I have been to a demo of brining turkey at a local store, and in addition to the simplicity and ease of dry-brining, I liked the flavor better than the wet-brined bird. Adding some herbs that you prefer to the brine would be nice to add flavor.
I'm new to brining and like the idea of not having a large bucket of salt water in the fridge. I would like to try this for Thanksgiving, however, are we to assume that you rinse the salt off the turkey before roasting? The recipes does not say. Thank you.
I dry-brined my fresh turkey this year with fabulous results but there the similarity to this recipe ends. I cut the tendons at the knuckles of the drumsticks, did not truss the drumsticks at all and added no moisture at all to the pan during roasting. I roasted the bird at 450*F for 1/2 hour and then at 250*F until a thermometer in the groin (the space between the thigh and the breast of the bird) measured 155*F. The bird was drippingly moist and the most successfull turkey I have cooked for many years.
I have now used this recipe at least 6 times, sometimes on multiple birds. it is extremely easy, and yeilds a crispy skin and succulent bird. Works just as is, but if you are serving the turkey warm (rather than as part of a room temp buffet), the silky cognac & thyme gravy is also outstanding. A winner, and one that consistently draws raves.
The technique of dry brining sounds like a time saver, but other recipes I have read using this technique indicate rinsing the salt off the bird totally when ready to roast, and then continuing with the stuffing and roasting. If the salt is to remain on the bird, it would seem that would affect the taste of the final product. Did I miss something in the recipe?
I used this technique on my first bird, 2 years ago. It is so much easier than wet brining and it results in a juicy bird! I used a fresh turkey, which probably made a difference too.