Sugar-Free, Turkey Dry Brine
Dry brining a turkey is the easiest way to enjoy a delicious moist turkey at your holiday table. What is a dry brine?
A dry brine is a blend of salt and seasonings that is rubbed onto the skin and meat of a thawed turkey. A dry brine always contains salt, and other common ingredients that include sugar, garlic, dried herbs and paprika. We’ve put together some great seasonings and of course switched out the sugar for Monkfruit Sweetener. No need to add sugar to recipes when a great replacement is available.
Turkey Dry Brine Ingredients:
- 3 T coarse salt
- 1 T course black pepper
- 1 T Classic or Golden Monkfruit Sweetener
- 1 T thyme, finely chopped, fresh or dry
- 1 T sage, finely chopped, fresh or dry
- 1 T zested citrus peel (any citrus may be used)
- 1 tsp paprika
Turkey Cavity ingredients:
- 1 ½ - 2 oranges cut into 1/8ths
- 1 medium yellow onion cut into 1/8ths
- 2-3 stalks of celery (cut to 1”)
- 1 large carrot (Slice down the middle and cut to 1”)
- 2-3 Sprigs of thyme
Instructions for Sugar-Free Turkey Dry Brine:
- In a medium bowl, add all ingredients. Stir together well to combine.
- On a fully thawed or fresh turkey, spread the brine evenly over the top skin of the turkey, making sure to coat the breasts, legs and wings well.
- Sprinkle 1-2 tsp. of the brine mixture in the inside cavity, and rub evenly to disperse.
- Gently pulling the skin away from the meat, place about 1-2 teaspoons of the brine on each of the breasts. Replace the skin on the turkey. Do the same for the legs.
- Let rest overnight on a cookie sheet or roasting pan in the refrigerator covered with foil.
Prior to roasting
- Preheat the oven to 350 degrees. If you haven’t already transfer the turkey to the roasting pan it will be cooked in.
- Cut oranges, onion, celery, carrot and stuff them all, along with the sprigs of thyme, into the cavity of the turkey. Tie the legs to secure the stuffing.
- Place small pats (about a ½ T) of butter under the wings and at the joint of the legs and thighs.
- Turn the turkey over so that the breast side is down and cook for the first hour with the breast side down.
- While this is cooking, heat up 4 cups of chicken broth on the stove and let simmer on low.
- After 1 hour turn the turkey over so that the breast side is up. Use a baster to baste the turkey with about ½ C to 1 C of chicken broth. Return to the oven.
- After another hour, baste the turkey with an additional ½ C to 1 C of chicken broth (and drippings). Repeat this every 45-60 minutes until turkey reaches an internal temperature of 165 degrees.
- Plan on cooking the turkey for 13-15 minutes per pound of turkey. Test with a meat or instant read thermometer in the deep breast and thigh areas. Once the internal temperature of the turkey reads 165 degrees, the turkey is done
Turkey roasting tips:
Allow the turkey to rest 30 – 60 minutes before slicing. This will ensure that the juices stay in the turkey and don't all run out as you slice it.
- Remove turkey from the roasting pan and pour pan drippings into a measuring cup. Place the roasting pan on two burners and turn them to medium heat.
- Add 1 Cup of white cooking wine or chicken broth and deglaze the pan scraping any bits off the pan and simmer for 1-2 minutes. Serve hot.
Nutritional Info for 6oz serving (average)
Saturated Fat: 2.4
Sodium: 117 mg
Total Carbs: 0.1g
Dietary Fiber: 0g
Net Carbs: 0
Let Lakanto help with your sugar-free feast.
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