Dry Brine for Turkey Recipe

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Dry Brine for Turkey
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Ingredients:

Directions:

  1. Combine all the ingredients, except the butter.
  2. Coat the bird and place it in a releasable bag. Store in the refrigerator for two days.
  3. Remove the turkey from the bag, and place it back in the refrigerator, uncovered, for one more day.
  4. Carefully loosen the skin from the breast without tearing the skin.
  5. Smear the softened butter under the breast skin. Roast breast side up. Several articles I read suggested the turkey should not be stuffed, and to watch the gravy - the juices will be saltier than usual, so use low sodium broth to augment the juices for gravy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 82.68 Kcal (346 kJ)
Calories from fat 83.1 Kcal
% Daily Value*
Total Fat 9.23g 14%
Cholesterol 24.38mg 8%
Sodium 319.61mg 13%
Potassium 9.42mg 0%
Total Carbs 0.27g 0%
Sugars 0g 0%
Dietary Fiber 0.17g 1%
Protein 0.17g 0%
Vitamin C 0.9mg 1%
Vitamin A 0.1mg 4%
Iron 0.1mg 1%
Calcium 8.1mg 1%
Amount Per 100 g
Calories 634.1 Kcal (2655 kJ)
Calories from fat 637.35 Kcal
% Daily Value*
Total Fat 70.82g 14%
Cholesterol 186.99mg 8%
Sodium 2451.21mg 13%
Potassium 72.21mg 0%
Total Carbs 2.09g 0%
Sugars 0.02g 0%
Dietary Fiber 1.31g 1%
Protein 1.29g 0%
Vitamin C 6.8mg 1%
Vitamin A 0.9mg 4%
Iron 1.1mg 1%
Calcium 61.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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