From Bon Appétit · Andy Baraghani · · 1m 20s
Dry-Brined Turkey With Tangy Honey Glaze
Dry-brined turkey glazes with honey-vinegar for crispy Thanksgiving skin.
In brief
Dry-brined turkey glazes with honey-vinegar for crispy Thanksgiving skin. Dry-brined turkey with honey-vinegar glaze achieves crispy skin and juicy meat without a bucket. Originally reported by Bon Appétit.
Dry-Brined Turkey Recipe
This dry-brine turkey recipe produces a Thanksgiving centerpiece that’s full of flavor and juicy as heck.
Brine Composition
The brine is just kosher salt and brown sugar, applied at least 12 hours and up to 2 days ahead.
Skin Drying Process
An uncovered rest in the fridge dries the skin for better browning, no bucket required.
Roasting Technique
Roasting the bird on a wire rack set inside a rimmed baking sheet encourages browning all over.
Glaze Ingredients
Fragrant with rosemary, garlic, and orange zest, with Worcestershire sauce for savory depth.
Glaze Application
The repeated brushing builds an even, glossy lacquer on the turkey.
Resting Turkey
Let the cooked turkey rest uncovered for 30 minutes to 1 hour before carving.
FAQ: Turkey Type
Choose an unseasoned turkey; kosher, self-basting, and enhanced turkeys have already been salted.
FAQ: Rinsing
No, do not rinse the turkey after dry-brining; the brine stays on the bird.
FAQ: Drippings
Yes, but taste first: drippings may be quite salty and require fat skimming.
The essence
Dry-brined turkey with honey-vinegar glaze achieves crispy skin and juicy meat without a bucket.
