Today, I’m going to present the method for dry rub turkey. This is an excellent formula to prepare for your Thanksgiving or Christmas feast.
Dry rub is also referred to as salting. It involves massaging the turkey with salt and allowing it to rest for 1-3 days before roasting. This process helps in achieving a more succulent turkey. Salt triggers the release of moisture from the meat as the protein composition of the meat undergoes changes due to the salt. Following the release, the meat absorbs the salty liquid again, resulting in a more tender meat.
To prepare dry rub turkey, season the turkey with salt. Wrap it in plastic wrap and refrigerate it for 2 days. Uncover it the night before cooking and chill it in the refrigerator once more. Add pepper seasoning and fill it with onions and celery. Roast it in the oven. Turn it over after half an hour and roast further. Sprinkle with parsley and lemon wedges before serving.
You may also opt for rock salt as an alternative to regular salt. Regular salt serves as a substitute for rock salt. Here are some other alternatives for rock salt.
This is just a glimpse of the recipe. We also have other main course recipes on our blog that you might want to explore.
1. Chicken Rolls– Rolls involve the French technique of rolling up food. This recipe is enriched with creamy and delightful flavors. Visually, this dish is also very appealing.
2. Stewed Beef– This tender and flavorsome stewed beef recipe is a treat for your taste buds. The beef is seared in hot olive oil, seasoned with spices, garlic, sautéed onions, and stewed in red wine.
3. Chicken Extravaganza– This Chicken Extravaganza tantalizes your taste buds by blending several fresh ingredients such as Chicken Breast, Onions, Tomatoes, Corn, Beans, Rice, Chilies, and more to create a perfect chicken dish.
4. Turkey Liver– If you have some turkey liver and are unsure what to do with it, learn how to cook turkey liver in a simple and delectable way.
Dry Rub Turkey Recipe
Today, I’ll be outlining the process for dry rub turkey. This is a fantastic recipe for your Thanksgiving or Christmas meal.
Dry the turkey using paper towels. Season the turkey both inside and out with kosher salt.
Position the turkey in a roasting pan with the breast side facing upward and cover it with plastic wrap. Store the turkey in the refrigerator for 2 days.
On the following day, flip the turkey so the breast side faces downwards. Cover it once more and refrigerate for an additional day.
The evening before roasting the turkey, place the turkey on a rack over a baking sheet. This step is essential to allow the turkey to air-dry for a minimum of 8 hours.
Take the turkey out of the refrigerator 1-2 hours before cooking to bring it to room temperature. Pat it dry and season the cavities with black pepper, also stuff it with onions and celery.
Preheat the oven to 425oF (220oC). Place the turkey with the breast side down on the roasting pan and roast for 30 minutes or until the skin turns golden.Â
Remove the turkey from the oven and turn it over. Continue roasting with the breast side up at a reduced temperature of 325oF (165oC). Cook for two hours until an instant-read thermometer inserted in the thickest part of the thigh reads 165oF (74oC).
Transfer the cooked turkey to a large plate and cover it with aluminum foil.
Allow the turkey to rest for 30 minutes before serving.
Top the turkey with parsley and lemon wedges and serve piping hot.
