Dry Brine Turkey (Paleo)
I have never been a big fan of turkey even on Thanksgiving. I eat it of course but it always seems so plain. Even doused in gravy it isn’t one of my favorites. This year I finally tried the dry brine method. I wasn’t expecting much but was pleasantly surprised! This is the ultimate way to prep a turkey or even a whole chicken to ensure it is flavorful and moist. I have tried just about every technique out there to make a turkey and this one is the best by a landslide. There is really no comparison. I also love that I was able to prep it 2 days in advance so on the big day all I had to do is pop it in the oven. Can it get any easier? The wet brine is a huge mess, requires so much work and results in a watery bland turkey. Never again will I mess with watery turkey juice splashing around my kitchen!
I also love that this dry brine uses no sugar and it still taste delicious! It is Whole 30, keto, Paleo and gluten free - this bird recipe does it all!
Dry Brine Turkey (10-14 lbs turkey)
4 T kosher salt
1 T baking powder
1 tsp coarse black pepper
2 oranges, including zest
2 lemons, including zest
6 sprigs of fresh sage, chopped
6 sprigs of fresh rosemary, chopped
4 bay leaves
Wash and pat dry the turkey (or chicken). Be sure to remove the gizzards and neck from the cavity.
Mix together salt, baking powder, sage, rosemary, zest of the oranges and lemons, and black pepper.
Sprinkle 2 T of the mixture inside the cavity and the remaining over the outside of the bird. Be sure to pat it onto the skin well so it sticks. You can even rub some under the skin.
Cut the oranges and lemons into quarters and add them to the cavity along with the bay leaves.
Place seasoned turkey on a rack in a rimmed baking sheet. Cover loosely with foil. Refrigerate for at least 2 days and no more than 3 days.
On the day of baking, let the turkey sit out at room temperature for 1 hour before baking.
Preheat oven to 325 degrees. Rub ghee all over the turkey just before baking.
Bake turkey until it reaches an internal temperature of 165 degrees. Let rest for 10-15 minutes before cutting to serve.