Dry Brined Turkey With Classic Herb Butter

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I don't understand the negative reviews of this recipe. This turned out perfect for me, I don't like cloves so I left them out. Did a chicken with the same dry brine and it was great. Remember to rinse all of the brine from the bird and you will be happy.

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First of all, I agree with the poster who said that it created a very stringy, crusty turkey. NOT appealing at all! Secondly, the herb butter (or at the very least, the gravy desperately needs something to "brighten up" the deep, very rich flavors of the sage, cinnamon, onion, bay leaf, etc... Perhaps the juice and zest of a lemon or even some apple cider vinegar would do the trick? Secondly, I think that the turkey would have tasted better with chopped garlic added to the herb butter. Perhaps all of the other reviews come from people who have never baked a raw turkey before because I was very underwhelmed by both the texture and taste of this recipe and I'm glad I didn't serve this to guests. If I ever make this turkey again ( which is unlikely, it certainly wouldn't be without making some crucial adjustments.

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This was the best turkey I ever made! Everyone loved it. This is my turkey recipe from now on :

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Was this a joke? I cannot believe I went against my experience and common sense by following this recipe. Just as I thought, the dry brine sucked every bit of moisture from the bird, leaving us with a dry, slightly too salty and stringy holiday turkey. I blame myself... my family has enjoyed forty years of my holiday feasts and this year they asked me to swear an oath to never look for a recipe online. Did I adhere to the directions posted in this recipe? I followed this to the letter and ended up with a table full of disappointment.

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It is amazing!!!

I didn't have the space for a traditional brine in my refrigerator so I saw this and thought I would try it.... Fantastic!!

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I have used the dry brine on turkey and chickens, roast with an herbed butter under the skin great!!,

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This was really interesting for me. I had never brined a turkey before, though I had heard a lot about it. I certainly didn't have room in my fridge for a brining bucket.... so I was really intrigued by the dry brine option. I had a 15 lb fresh turkey from the local butcher and followed the instructions for both the dry brine and the herb butter. It brined for nearly 2 full days. The turkey turned out wonderfully, was delicious and moist, and the resulting gravy tasted fantastic. So, this really did the trick! Everyone at my Canadian Thanksgiving feast in the UK seemed to love it!

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This recipe is awesome! I had never brined a turkey before, but I will never make a turkey without this brine again! Turkey was so moist and all of the herbs in the butter made the gravy amazing too!

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Time got away from me this year, and I couldn't brine my turkey (one 12-lb plus a large breast. I tried this recipe, and the birds only had about two hours in the rub before I buttered and roasted them. Because of this, I didn't rinse the rub off. The meat was tender, moist, and so delicious -- as good as the brined birds I've been doing for years. Since I didn't rinse, the drippings were pretty salty, but I needed to add (unsalted stock to make the gravy, so it evened out. Fantastic!

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Great recipe! Turkey was moist and tender. It made great gravy! Really enjoyed the turkey for Thanksgiving!