Hello beautiful!
Something that you should know about me is that I LOVE making Thanksgiving dinner! Ever since I moved into my first apartment with my sister when I was 18 I started a tradition called Friendsgiving. One because I LOVE the show Friends and loved the idea of spending time together as friends and celebrating friendship. Two because I didn't have a lot of family around.
The first couple of years were a little rocking with cooking the turkey as I had never done it but thanks to some good friends for eating my bad cooking throughout the years... lol
Thankfully almost 18 years later I've learned a thing or two 😏
I spent years mastering how to make my favorite bird a rum glazed turkey with apple chestnut stuffing. However in 2020 I was diagnosed with SIBO and I could no longer eat garlic, sugar, gluten and so much more. So I had to learn how to adjust recipes and play with flavors.
Last year was the first year that I dry brined a turkey and it was a MAJOR hit at Friendsgiving! And BONUS it was the EASIEST one I've ever made as well! So without further ado let's get you ready for Thanksgiving.
REMINDER IF YOU NEED TO THAW YOUR TURKEY: Thaw the turkey completely in your refrigerator. Depending on the size of your turkey, this usually takes 2 to 3 days (24 hours for every 5 lbs of frozen turkey).
INGREDIENTS:
>3 TBSP Coarse Pink Himalayan Sea Salt
>2 tsp Paprika
>2 tsp Italian Seasoning
>You can add any of your favorite seasonings such as cumin, garlic or onion powder (if you don't have gut issues), or cinnamon.
DIRECTIONS:
1.In a small bowl mix together your salt and seasonings.
2.Rub the dry brine mixture over the entire turkey (including the underside). You can also gently separate the skin from the bird and rub under the skin and in the cavity of the bird.
3.Fold the plastic wrap over the turkey, securing it in a tightly-wrapped package. If necessary, use more plastic wrap to ensure the whole bird is covered.
4.Place the turkey (with the baking sheet) back into your refrigerator and wait for 24 to 48 hours before roasting.
NOTE: Pull the brined turkey out of the refrigerator at least 30 minutes before you put it in the oven. Roast turkey at 350 degrees F for 13 to 15 minutes per pound. So a 15 pound turkey need about 3 ¼ hours in the oven..
5.Cover with foil so that the skin doesn't burn during the roasting process. Roast for 13-15 minutes per pound of turkey. Remove the foil for the last 45 minutes to 1 hour os roasting so that the skin gets perfectly crispy!
To check for doneness, use a meat thermometer and stick it in the breast of the bird. The FDA says it should read 165 degrees before pulling it out of the oven.
NOTE: The turkey continues to cook once it is out of the oven, so I like to pull my bird out of the oven around 160 degrees F and allow the turkey to rest for 15-20 minutes before slicing. This allows the juices to distribute throughout the meat.
Its honestly as easy as that! I hope you enjoy!
