How to Dry Brine a Turkey

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H-E-B Chef Scott demonstrates his favorite way to season a turkey using dry brine. The process takes a couple days to prepare but delivers a lot of flavor for your guests and you to enjoy this holiday.

To make a dry brined turkey, you will need the following items, available at H-E-B:

bowl to combine the brine seasoning
fresh Turkey (or completely thawed turkey)
aluminum pan
turkey brining bag or a clear plastic trash bag

Ingredients for Smoked Chili Lime Brine:

zest of 2 limes
1/4 cup salt or Kosher salt
1 Tbsp. cracked black pepper
2 Tbsp. dried chili flakes
2 Tbsp. dried smoked sweet paprika

Step by Step Instructions:

Step 1: Zest the lime Use a micro plane or cheese grater on the finest setting to zest the outer skin of the lime; you want the green skin not the white pith.		Step 2: Season the turkey Combine all the seasoning ingredients in a bowl. Generously coat the seasoning all over the bird, making sure to cover the top and inside the cavity of the turkey. Then turn the turkey over to season the back side. Tip: You can use any combination of seasonings to create your own dry brine using the following formula: 1 tsp. salt per 1 1/2 lb. turkey
Step 3: Bag the turkey and refrigerate Place the bag over the turkey and pan. Squeeze out any air and tie off the end of the bag. Place the dry brined turkey in the refrigerator for 24-48 hours.		Step 4: Turkey is ready to cook After 24-48 hours, remove the turkey from the refrigerator. Remove the bird from the bag, then rinse clean with water and pat the turkey dry. The bird is ready to cook.