Alison Roman’s dry brine turkey recipe has become a staple for many home cooks during the holidays. Her unique brining technique results in a flavorful, juicy turkey with crispy, golden brown skin. In this article, we’ll explain exactly how Alison Roman brines her famous sheet pan turkey.
What is Dry Brining?
Dry brining, also known as dry salting, is a method of seasoning meat by rubbing it all over with salt and letting it rest uncovered in the fridge for hours or days. Over time, the salt will draw moisture out of the turkey, then that moisture will get reabsorbed along with the salt, seasoning the meat thoroughly.
Unlike a wet brine where the turkey sits in a saltwater solution, dry brining doesn’t dilute the flavor. You get a more concentrated turkey taste along with seasoned meat. It also results in better crisped up skin.
Alison Roman’s Dry Brine Recipe
Alison Roman’s dry brine turkey recipe from her cookbook Dining In includes just a few simple ingredients
- Kosher salt
- Light brown sugar
- Freshly ground black pepper
- Fresh thyme
She uses a ratio of 1/3 cup kosher salt to 1/3 cup light brown sugar along with 2 tablespoons pepper. This seasoning mixture gets rubbed all over the turkey so it penetrates deep into the meat.
4 sprigs of fresh thyme are also chopped up and added to the salt mixture for extra flavor. Aromatics like onions, lemons, and garlic are added to the pan around the turkey while it roasts.
How Long to Dry Brine a Turkey
The longer you dry brine, the more seasoned and flavorful the turkey will become. Alison Roman recommends brining for 8 to 24 hours. A full 24 hour brine is ideal but even just 8 hours will make a difference.
If you only have a few hours, it’s better to brine for less time rather than not at all. Just make sure to take the turkey out of the fridge at least an hour before cooking so it can come to room temperature.
Step-by-Step Instructions
Here is a step-by-step overview of how to dry brine a turkey using Alison Roman’s method:
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Mix the salt brine In a small bowl, combine 1/3 cup kosher salt, 1/3 cup light brown sugar, 2 tbsp black pepper, and 4 sprigs of thyme leaves chopped.
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Pat the turkey dry: Remove the giblets and neck from the turkey cavity. Pat the outside of the turkey completely dry with paper towels.
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Coat with the salt mixture Sprinkle the salt mixture evenly all over the turkey, both inside the cavity and on the exterior Use your hands to thoroughly coat.
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Refrigerate 8-24 hours: Place the turkey on a wire rack set inside a rimmed baking sheet. Transfer to the fridge uncovered and let brine for at least 8 hours or up to 24 hours.
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Roast the turkey: Heat oven to 325°F. Place turkey on a clean rimmed baking sheet and surround with aromatics. Roast approximately 3 hours until 165°F.
Benefits of Dry Brining
There are many advantages to dry brining over wet brining or not brining at all:
- Thoroughly seasons the meat
- Results in a juicy, moist interior
- Crisps up the skin for delicious crackling
- Intensifies the natural turkey flavor
- Easy technique with minimal ingredients
- Can be done 1-3 days in advance
Alison Roman’s simple dry brine turkey is the perfect recipe for first-time Thanksgiving cooks but also appeals to experienced hosts looking for an easy, no-fuss holiday bird. The hands-off technique, simple flavor profile, and crowd-pleasing results make this an excellent addition to your Thanksgiving traditions.
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FAQ
Do I need to rinse turkey after brining?
What is the ratio of salt to water for brining a turkey?
What is the best way to brine a turkey wet or dry?
How long does it take to brine a Turkey?
Wet brines take no longer than 24 hours, whereas dry brines can be effective for up to 72 hours. Remove giblets and neck from turkey and add to prepared container. Dissolve 2 cups of kosher salt into 2 cups of hot water. Allow to cool. Pour salt solution over turkey. Add remaining water.
How much salt do you put in a turkey brine?
Create a Salt Solution The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.
How do you cook a Turkey with thyme?
Prepare the turkey: Strip the leaves from 4 sprigs of thyme, and coarsely chop the leaves. Place in a medium bowl along with salt, brown sugar and pepper; mix to blend well. Place the turkey on a rimmed baking sheet lined with a wire rack. (If you do not own a wire rack, just place the turkey directly on the baking sheet.)
How do you wet brine a Turkey?
The real trick to wet-brining is finding a non-corrosive container that’s large enough to submerge the turkey, yet small enough to fit in your refrigerator. Try a stainless steel stock pot, an enamel-coated pot, or a plastic bucket. A 5-gallon container is typically large enough to fit any size turkey.
How do you cook a brined Turkey?
Pat dry inside and out. Be sure to clean your sink afterwards to avoid cross contamination. Let the brined turkey stand on the roasting rack for up to one hour before roasting. 5. Cook Turkey
Should you brine a Turkey?
Second, brining robs your bird of flavor. Think about it: Your turkey is absorbing water, and holding on to it. That means that that extra 30 to 40% savings in moisture loss doesn’t really come in the form of turkey juices—it’s plain old tap water. Many folks who eat brined birds have that very complaint: It’s juicy, but the juice is watery.