Dry Brining a turkey with Bird Brine
If you’re looking for a simpler way to achieve an incredibly flavorful turkey, try dry brining with our Revolution Barbecue Bird Brine! Unlike wet brining, which involves submerging the turkey in a brine solution, dry brining uses a direct rub of our salt-and-spice blend on the skin. This process allows the flavors to deeply penetrate the meat while creating a beautifully crisp skin when roasted. With hints of citrus, garlic, and the perfect balance of savory and sweet, our Bird Brine dry rub transforms your turkey into a juicy, tender masterpiece.
Crisp, Juicy, and Full of Flavor: The No-Fuss Guide to a Perfectly Brined Turkey
Glenn Connaughton
1
15 minutes
24 hours
American
Turkey
This dry brine recipe is a simple, foolproof way to achieve an unforgettable holiday turkey. Using Revolution Barbecue Bird Brine, you’ll infuse the meat with savory depth and a hint of citrusy brightness, while allowing the skin to crisp up beautifully during cooking. Unlike traditional wet brining, this method doesn’t require extra space or liquid—just a few minutes of prep and some fridge time. By seasoning under the skin, inside the cavity, and on the outside, you’ll ensure that every bite is flavorful and tender. Perfect for roasting, smoking, or grilling, this turkey is bound to impress your guests.
Ingredients
4 Tablespoons of Revolution Barbecue Bird Brine
10-12 pound fresh or previously frozen turkey giblets removed
Directions
Prepare the Turkey: Remove the turkey from its packaging and take out the giblets, neck, and any other items from the cavity. Place the turkey on a cutting board.
Dry the Turkey: Pat the outside of the turkey dry with paper towels. If you plan to spatchcock the bird, do so now before proceeding
Loosen the Skin: Using your hands, carefully loosen the skin over the breast by gently separating it from the meat, breaking through the thin membrane without tearing the skin. Also, loosen the skin over the meaty part of the legs.
Season the Cavity: Sprinkle 2 teaspoons of the Bird Brine inside the turkey cavity. If you’ve spatchcocked the bird, sprinkle it on the bone side instead.
Season Under the Skin: Rub 2 teaspoons of Bird Brine into the meat of the legs (under the skin). Then, rub another 4 teaspoons of Bird Brine into the meat of the breasts (also under the skin).
Season the Skin: Sprinkle the remaining Bird Brine all over the outside of the turkey skin.
Refrigerate Uncovered: Place the turkey breast-side up on a baking tray or in a roasting pan. Refrigerate uncovered for 24 hours. This allows the brine to work its magic and the skin to dry slightly, enhancing crispiness.
Prepare for Cooking: When ready to cook, remove the turkey from the refrigerator and pat the skin dry with a paper towel. Your bird is now perfectly seasoned and ready to roast, smoke, or grill. Slice, serve, and enjoy the incredible flavor!
