Haven't tried dry brining before? Let's get your ears perked about it!
Dry brining is the laid-back cousin of wet brining that typically requires nothing more than a blend of salt, spices, and your soon-to-be-roasted turkey. While a wet brine demands a full-on soak, the dry brine keeps things way more simple. \
TL;DR - it's like giving your Canadian turkey a cozy, aromatic blanket instead of a full-on bath.
This recipe calls for a mix of brown sugar and maple syrup in addition to other spices and aromatics and the result is a turkey that's juicy and bursting with flavour.
Maple and brown sugar brined turkey
1 8-10 lb whole turkey, spatchcocked
¼ cup kosher salt
2 Tbsp brown sugar
4 garlic cloves, finely minced
1 tsp dried thyme
1 tsp freshly cracked black pepper
¼ cup melted salted butter
2 Tbsp maple syrup
1 cup water
To brine the turkey:
Place turkey in a large baking dish or roasting pan.
In a medium bowl, combine salt, brown sugar, garlic thyme and pepper. Rub all over turkey and under the skin where possible, using a large spoon to loosen the skin if necessary.
Place uncovered in the refrigerator for at least 12 hours and up to 3 days. It will dry out but that is normal.
To roast the turkey:
Remove turkey from the fridge 1 hour before roasting.
Place turkey on a large, rimmed baking sheet on a roasting rack.
Combine butter and maple syrup. Brush over turkey and pour water into the bottom of the baking dish.
Heat oven to 425°F.
Roast turkey at 425°F for 20 minutes, until just starting to brown.
Reduce oven heat to 350°F and continue roasting until the turkey reaches an internal temperature of 165°F in the breast, about 1 hour more. If turkey browns too quickly, tent with foil and continue baking.
Remove turkey from the oven and let rest for 20 minutes before slicing.
- Yield:
- Serves 6-8
- Prep Time:
- 15 minutes plus a minimum of 12 hours to brine
- Cook Time:
- 1 hour and 20 minutes
