I've been cooking for 40+ years. Solid tutorial. Concepts clearly & succinctly explained. If you don't want lavender (and I get that), use other spices. Get over it. (Dunno what the deal is with the naysayers.)
I tried dry brining and I'll never go back to wet. My turkey came out so good and juicy, there's no need to have all that mess from wet brines esp since I have such a small fridge.
OMG I tried your Dry Brine technique with recipe of herbs and zest of lemons. My Turkey was so moist. I could not believe how moist and flavorful it was. My family loved it! Thank you so much for sharing. I love it! God Bless You ❤️
I know this is many years later, but for anyone else curious, you can put softened butter under the skin (pull it up and rub between the skin and the turkey breast.). You can make an herbed butter with poultry seasoning if desired.
@@vanessaalbuquerque2203 yeah you can mix in your dry seasonings with your butter and cover your Turkey just before you roast. I like adding a handful of butter between the skin and breast on each side. Makes for a better more tender meat
if you leave it uncovered, the skin will dry out a bit more, supposedly giving crispier skin. I never have room in the fridge for the bird to just lie on its back, so it goes in some sort of container, which effectively covers some of the skin, and tbh no one really notices or cares. I carve up the bird and the crispiness of the skin never matters to our group.
So why do you use a sheet pan if youre just going to transfer to a roasting pan? Doesn't the juice from the bird drip all over the inside of the fridge?
She does not use all the brine. The amount of salt she uses will result in a salty turkey if you use all the brine you make. Use the ratios to prepare the brine but do not use it all!!!
Nah.. the process of dry brining lets the salt/spices seep into the meat thru the skin.. you can do it under the skin as well if you prefer, but not necessary honestly.. I've never had a tasteless dry brined Turkey and I like a lot of flavor. Don't knock it, until you try it! 🤗
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Used this technique last year and my turkey was perfect. Will be using this again this year. Happy Thanksgiving, everyone!
I've been cooking for 40+ years. Solid tutorial. Concepts clearly & succinctly explained.
If you don't want lavender (and I get that), use other spices. Get over it.
(Dunno what the deal is with the naysayers.)
This is the only dry bringing turkey how-to video that I've found that makes sense. Thank you.
Well for starters you are spelling brining wrong.
Used your method with Italian seasoning and the turkey turned out great
I love you brine lady!!!! Followed this and made my first turkey so tender
I tried dry brining and I'll never go back to wet. My turkey came out so good and juicy, there's no need to have all that mess from wet brines esp since I have such a small fridge.
OMG I tried your Dry Brine technique with recipe of herbs and zest of lemons. My Turkey was so moist. I could not believe how moist and flavorful it was. My family loved it! Thank you so much for sharing. I love it! God Bless You ❤️
I’ve been using this recipe for 4 years, it never gets old
After 24hrs in the fridge…do you rinse the brine mix or not?
Thank you
I did this for my Thanksgiving turkey yesterday, thanks for sharing! :)
If you let it sit for at least 2 to 3 days in the fridge, the turkey will come out much more tender with the spice flavors enhanced also!
Yeah, watching this on Tuesday before and about to get this going!
@@WalkScripture Same here
Can we add brushed butter to the top of the turkey after patting off the dry brine or not necessary?
I know this is many years later, but for anyone else curious, you can put softened butter under the skin (pull it up and rub between the skin and the turkey breast.). You can make an herbed butter with poultry seasoning if desired.
I usually add my seasoning with the butter. Dry brine just strictly course sea salt for 24 hours.
Me too. 👌
@Jen Lemmelin so sensitive
He will. Just for you Jen
you dry brine for 24hs with only salt and add the other seasonings with the butter at the day you roast?
@@vanessaalbuquerque2203 yeah you can mix in your dry seasonings with your butter and cover your Turkey just before you roast. I like adding a handful of butter between the skin and breast on each side. Makes for a better more tender meat
Very well explained and to the point. Excellent!
Amy Adams can play you in the movie version of your life.
Can you cover it in the refrigerator or have to leave it in there uncovered for 2 days?
if you leave it uncovered, the skin will dry out a bit more, supposedly giving crispier skin. I never have room in the fridge for the bird to just lie on its back, so it goes in some sort of container, which effectively covers some of the skin, and tbh no one really notices or cares. I carve up the bird and the crispiness of the skin never matters to our group.
Do you still baste with this method? And can you stuff it still?
Okay question do I just stick it in the oven after a day
After wiping off excess brine can i add a seasoned butter or will adding more seasoning over flavor the turkey?
It's not unusual.......
PERFECTION 🥰 👍👍💯💯
I find if spank your Turkey before you cook it it is more tender.
iron grip 455 how long for?
😆 😆 lol
2 minutes
Does the turkey remain uncovered in the fridge while it's brining?
Yes
Question: since salt can't go through the skin how does it get into the meat?
It's going to melt and the juice it creates will flavor your bird. 🎉
So why do you use a sheet pan if youre just going to transfer to a roasting pan? Doesn't the juice from the bird drip all over the inside of the fridge?
I line the bottom of my fridge with aluminum foil to make it less of a hassle to clean up.
Can I use kosher salt instead of sea salt?
+Kristen Krone Yes!
Personally I like citrus all year round 🍋🗿
She does not use all the brine. The amount of salt she uses will result in a salty turkey if you use all the brine you make.
Use the ratios to prepare the brine but do not use it all!!!
I don't know about this. How is the skin supposed to turn golden brown without oil or butter?
All of the methods will brown the skin. It's just a matter of which method will impress your guests the most. 😉
can I ask where you got your roasting pan at please?
It's Cuisinart, I have the same one. I got it at Homegoods. Answering years later, lol, sorry!
No butter?
how much rosemary and thyme or its mixed with herbes de provence
herbs de Provence can be found in the spice isle and they are all incorporated in the container without having to measure. Hope I was of help
@@annag985 you wouldve been 3 years ago lmao
jesus christ 😂
Not all that funny seeing that Jesus died for all so that you wouldn't have togo to Hell
That's all
Separate the skin the from breast and get the dry brine between these are well
Is it okay to go in and add herb butter under the skin like so many people do?
I need to know this answer as well!!!!
@@mhelf777 - it looks like that's okay. I'm going for it. Another vid to watch -
ruclips.net/video/uw4lBrezHLA/видео.html
absolutely NOT!! The turkey police will come to your home, arrest you and you will miss New Year's with your family while you sit behind bars.
I always do!
do you brine under the skin too???
olivia psalms91 that’s a good question I’m curious to know that also. I’m surprised no one has given an answer yet
Yes yes you do
@@lalalingual Yes you can..it will speed up the process.
Ur cute dear
Of course a white lady puts lavender on turkey.
😮😂
WAB vs DAB. Wet and gushy.
TAKE OFF YOUR RINGS!!!
Can you do one on dry brining a chicken for Thanksgiving. We don't like turkey. Thanks.
Tink Vasickanin .... Helloooo.... It's the SAME technique as for the turkey!!! Duhh
No seasoning under the skin?
Wow! 🙁 Taste less bird
Nah.. the process of dry brining lets the salt/spices seep into the meat thru the skin.. you can do it under the skin as well if you prefer, but not necessary honestly.. I've never had a tasteless dry brined Turkey and I like a lot of flavor. Don't knock it, until you try it! 🤗
Brown Sugar???No.
I love to cook and not no where near a chef, anyone who rubs food with jewelry (rings) is automatically fired. yuk!
i'd like to give you a couple lessons
Yeah girl.... Rub that turkey. Mmmm yeah like that. Your jewelry is contaminated now wtf!
I had to mute her! Her voice is like nails on chalkboard!
Awww...poor Christian. Christian's little ears hurt. So sad for Christian. :-( Hopefully Jordan Bruno will take notice and make a turkey video.
>dry
>brine
u fooking wot m8