Dry and Wet Brine Recipe
Description
Our go-to recipes for dry brining and wet brining. Feel free to play around with the flavors you add!
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Ingredients
Dry Brine
- ⅓ cup Morton kosher salt
- ¼ cup light brown sugar
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons minced herbs such as rosemary, thyme or sage
Wet Brine
- 2 gallons cold water
- 1 cup Morton kosher salt
- 2 (12 ounce) cans frozen orange juice or apple juice concentrate
- 2 tablespoon black peppercorns
- 2 dried bay leaves
Instructions
Dry Brine
- Combine salt, sugar, pepper, 2 tablespoons thyme, 1 tablespoon rosemary .
- Rub dry rub all over turkey skin. Place on wire rack. Transfer to refrigerator for 18–24 hours.
Wet Brine
- In a large container whisk together water, salt, orange juice concentrate, peppercorns, and bay leaves.
- Submerge turkey in brine, cover, and refrigerate for 8–24 hours.
Notes
We do not recommend brining a turkey for more than 24 hours. Another over 24 hours and the salt water solution will actually change the texture of the meat and make it either tough or mealy.
Nutrition
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