The Perfect Roast (or Deep Fried) Turkey


Nobody likes a dry tasteless turkey. If you follow the easy two step process below that combines brining with dry rubbing your bird you’ll have them scrambling for seconds and even thirds.

For a 10-15 pound turkey

Step 1 the brine:

2 gallons water

1 cup pickling or kosher salt

2 Tbsp chopped garlic

1 medium onion chopped

Combine all ingredients in a pot and bring to a boil stirring to dissolve the salt. Put turkey in a clean 5 gallon bucket and pour cooled brine over making sure turkey is fully submerged (a plastic jug filled with water placed on top of the turkey will help keep it submerged). Place bucket into refrigerator for 24 hours.

Step 2: the dry rub

1/4 cup kosher salt

2 Tbsp baking powder

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp red pepper flakes

Combine all ingredients and place in a shaker container. Remove turkey from brine and dry well. Sprinkle dry rub on turkey making sure to fully cover the outside of the bird and if you want throw some inside as well. Place turkey in refrigerator to dry for 12-24 hours and then cook as you normally would.

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