I’ve been a fan of wet brining poultry and pork (soaking for
a time in a salt water mixture) for years, but I wanted to give dry brining a
shot. All that means is that the meat is covered in a salt mixture and left
uncovered in the fridge for a while. The salt and other seasonings actually get
pulled into the meat this way and also create a great coating. This is so
simple, so quick to do, and doesn’t require boiling and a huge tub like wet
brining does. Note: this is on the salty side when cooked, so if you don’t
favor that, just rinse off the dry brine and pat dry before putting the thighs
in the oven.
Ingredients:
2 Tablespoons kosher salt
1 teaspoon freshly cracked black pepper
1 ½ teaspoons poultry seasoning
3-3 ½ pounds fresh turkey thighs
Directions:
Mix the salt, pepper and poultry seasoning together in a
small bowl. Line a rimmed baking sheet with foil or parchment.
Place the turkey thighs on the prepared baking sheet and
sprinkle liberally with the salt mixture. Turn the thighs so that they are skin
side up. Place, uncovered, in the refrigerator for up to 24 hours (overnight is
fine).
Preheat the oven to 350 degrees F. Place the baking sheet with
the turkey in the oven on the middle rack. Roast until the turkey thighs are at
165 degrees F (about 1 ½ to 2 hours).
Remove and let rest for 15 minutes before carving.
