No ImageHow to Dry Brine and Roast a Turkey

Did you make it? Rate it!

  1. Caroline

    Due to last minute notification, I wasn’t able to let this set in the brine ad long as the recipe said and it was still delicious!! I can’t wait to try it again. Thank you!!

    xxxxxyyyyy

  2. Jennifer

    The juiciest turkey I have cooked in years. I would definitely do it this way again.

    xxxxxyyyyy

  3. Louis

    Made it!! I had a few modifications here and there, but love love love the way it turned out. First time ever I made turkey that both looked AND tasted great!

    xxxxxyyyyy

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  4. Margie L

    Followed this recipe to the T after finding on Pinterest… and it turned out awesome! Loved, loved, loved it! The bird was about 12 lbs, and the meat was super flavorful, not salty, and no dryness… completely tender. I thought it might be too garlicky but was not. I dry brined for 48 hours.

    The only thing about this is the amount of space it takes up in the fridge. Even so, I would still make it again in a heartbeat.

    Thanks for sharing this!

    xxxxxyyyyy

  5. Ali omar

    Thank you very much Ms. Miller. That was a very delicious recipe. I made a couple of small adjustments. I didn’t have a a grater for the lemon so I seeded the lemon, dried out the pulp, and chopped it real fine.

    xxxxxyyyyy

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