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Can I dry brine a pre-butter basted turkey? The label on my turkey says that is has been “deep basted with normandy style cultured butter”. I assume the butter has salt in it, so I would reduce amount of kosher salt for brining. But is it worth it, or better just to cook this type of turkey as norma, not brined?
Hi, Nicole — I’ve never worked with a pre-butter basted turkey. If you were to try it, I would reduce both the salt and the oil in our recipe, but continue with the spices, and air drying method. You may need to use some oil just to evenly distribute the spices. Good luck.
Forgot to mention your link to the video on carving the turkey was a great help and the juices produced by the turkey resulted in the best gravy ever according to the family! Two thumbs up!
Hi, Isabel — I’m glad the turkey carving link was helpful, and the gravy was tasty! Thanks for taking the time to let me know!
Thirty pound turkey dry brined and stuffed came out perfect!! Thanks for the perfect recipe. As with so many other readers this method goes into my Thanksgiving recipe folder for all future birds. Your detailed instructions and comments in brining gave me the confidence to try it out on such a special occasion. I’ve already passed this on to family and friends. Thanks again Summer and Simply Recipes! Regards, Thanksgiving in Málaga, Spain!
Hi, Isabel — I’m so glad you had a lovely Thanksgiving. Thank you for trusting us with your Thanksgiving Turkey! Happy Holidays!
Made this turkey for thanksgiving and it was definitely moist. That said, I would not use the lemon or garlic next time, as it imparted a bitterness to the turkey. The gravy turned out so salty it was hard to eat except for a drizzle. So next time we will rinse the at least the inside of the bird before cooking.
Hi, Ann! I’m so sorry the recipe didn’t work for you. Thanks for letting us know. I’m not sure what could’ve caused the bitterness. Perhaps the white pith from the lemon made it into the zest? For the salt, is it possible you used table salt instead of Kosher. Maybe we can figure this out so it works for you next time, though it looks like you already have some ideas on how to do that. Orange and rosemary are also great flavor combinations for a turkey if lemon and garlic aren’t your favorite. Thanks for your feedback.
Made this turkey two days in a row and both days it turned out perfect. Summer Miller is the bomb. Can’t wait to try her next recipe
Hi, Angela! Two days in a row! That’s a lot of turkey making! I’m so glad the recipe worked for you. Thanks for letting us know!
First time I have ever done a Dry Brine….my husband commented it was the best turkey I have ever made. 5 Stars for sure…..so easy!
Hi, Anne — Yay! I’m so glad the recipe worked for you! Thanks for letting us know!
After trying this, I will never make my turkey any other way. It was super easy to prepare, plumped up immediately (after looking dehydrated from sitting in the refrigerator), browned beautifully, and was incredibly moist.
Hi, Teri! I’m so glad you enjoyed the recipe. Thanks for letting us know!
What about using this recipe for brining, but then following the directions to roast the turkey breast-down like Elise’s mom does?
Hi, Rhonda! Sure, I think that would work just fine. Enjoy!
We plan to smoke a turkey breast. Can it be dry brined?
Hi, Sara – I don’t see any reason why you couldn’t do both. Good luck!
Hi! I will finally be trying to brine my turkey this year with this dry method which makes the whole process sound much easier. My question is: can I stuff it with my usual bread stuffing? I present the bird whole on a nicely decorated platter and stuffing is a part of that presentation and also I find both stuffing and turkey benefit from sharing flavours. Should I take anything special into consideration if I do stuff the turkey? Thank you Also! have you posted a video or blog entry on how to cut the turkey? If so please pass it along as well! Gobble, Gobble from Málaga, Spain
!Hola! Isabel! Great question! Feel free to stuff your turkey as you always have. You may want to reduce the salt in your stuffing by about a quarter, but other than that I wouldn’t worry about it. We don’t have a How to Carve a Turkey video on our site, but we do on our sister site. I hope this helps: https://www.seriouseats.com/2014/11/serious-eats-guide-to-carving-turkey.html
Happy Turkey Day!
I would like to try this, but would like to know how the brining affects the juices used for gravy. Does the gravy risk being too salty?
Hi, Patricia! That’s a great question. Your gravy will taste delicious. This recipe has half the salt of traditional salt-curing recipes. Dry brine away!
Oops, your ignorance (in the true definition as in not knowing something you should) is showing. Not all North Americans are celebrating Thanksgiving in November, only residents of the United States. In Canada we celebrated last month, more in keeping with harvest time a little farther north.
This looks good and I will try it for my Christmas turkey.
Thanks Atanak! Fair point. We’ve adjusted the intro, thank you for the reminder!
Hi, Atanak! I love Canada, and Canadians! I do know about the differences in our Thanksgiving customs (dates included), it was just an honest mistake. You know how crazy things get around the holidays! Thanks for bringing it to my attention.
Thanks so much for correcting that. I noticed right away when i went back to check something in the recipe notes. Also the link to the Alton Brown video didn’t work. I’m going to try it again
Any thoughts/concerns about combining this dry brine method with Mom’s Roast Turkey principle of roasting breast down? Thanks for the great ideas!
Hi, Ravenna — I don’t think it should be a problem. I say go for it.
How do you dry brine and cook a turkey breast?
Hi, Julie! You can follow the same technique. Only I would cover the breast in plastic wrap rather than let it air dry uncovered in the fridge. Rub the salt and spices on the breast. Wrap in plastic. Let it sit in the fridge for 24 to 72 hours. I would reduce the spice and salt blend by at least half.
How long would you cook it and at what temp for a 5-8 LB turkey breast?
I have never tried this, but do know about rubbed (dry) sage. Learned it by example from my wonderful late Mother, a great cook, as I watched her make her bread dressing each Thanksgiving.
Could brining like this be used on a roast chicken? It sounds so good…
Hi, Bebe — Great question! Yes, you can use this method for roasting chicken.