Simple No Brine Turkey Recipe: This recipe makes a whole turkey that is juicy, well-seasoned, and cooked without the need for either wet or dry brining. Easy to prepare, perfect for Thanksgiving, Christmas and NYE.
I’ve been brining every turkey I cook for more than 15 years, starting with the very first one. I’ve always understood that brining a whole turkey is a serious process, so I never took the chance.
However, as everyone is aware, wet brining required a sizable container filled with water, which was used to store the turkey in the brine. You do require additional refrigerator space, which could be an issue if you’re throwing a holiday party.
Even when dry brining (see my Dry Brined Herb Roasted Turkey), the raw turkey covered in salt still needs to be refrigerated, which is inconvenient. While both situations are “doable”, this time I decided to bake a turkey without brining it. And it came out beautifully! Just make sure you follow the instructions and take note of the additional advice I’m including below.
Thanksgiving is a time for family, friends, and of course, delicious food. The centerpiece of any Thanksgiving table is the turkey, and if you’re looking for an easy and flavorful recipe that doesn’t require brining, look no further!
This recipe, inspired by the best of both worlds from Joyful Healthy Eats and Cooking LSL, will help you create a juicy, flavorful turkey that will impress your guests and leave them wanting more.
The Secret to a No-Brine Turkey: Garlic Herb Butter and Cheesecloth
The key to this recipe is the garlic herb butter and cheesecloth. The butter, infused with fresh herbs and garlic is rubbed under the turkey skin adding flavor and keeping the meat moist. The cheesecloth, soaked in melted butter, is draped over the turkey, creating a barrier that prevents it from drying out.
Step-by-Step Instructions:
Here’s a step-by-step guide to making this delicious no-brine turkey:
Ingredients:
- 15-pound turkey, neck and giblets removed, completely thawed and patted dry
- Large sheet of double-lined cheesecloth
- 1 large orange, cut into quarters
- 2 small lemons
- 4 cups low-sodium chicken stock or broth
- Garlic Herb Compound Butter:
- 2 sticks unsalted butter, softened
- 1 tablespoon salt (black truffle salt recommended)
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh sage, chopped
- 1 1/2 tablespoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 4 garlic cloves, minced
- 1 teaspoon fresh lemon zest
Instructions:
- Preheat your oven to 425 degrees F.
- Remove the turkey from the refrigerator and let it come to room temperature. Remove the neck and giblets and pat the turkey dry.
- Place the turkey on a large wire rack-lined roasting pan.
- To make the garlic herb compound butter, combine softened butter, salt, tarragon, sage, thyme, rosemary, garlic, and lemon zest in a medium bowl. Mash everything together using a fork or spoon.
- Season the turkey cavity with salt and stuff it with oranges, lemons, and any leftover herbs.
- Starting at the breast, gently separate the skin from the turkey using your fingers to create a pocket.
- Rub 3/4 of the butter mixture under the skin, spreading it evenly over both sides of the breast.
- Melt the remaining butter in the microwave.
- Dip the cheesecloth in the melted butter, soaking it completely.
- Add any leftover herbs or garlic on top of the skin and drape the butter-soaked cheesecloth over most of the turkey.
- Pour 4 cups of chicken stock/broth into the roasting pan.
- Place the turkey in the oven at 425 degrees F for 45 minutes.
- After 45 minutes, reduce the oven temperature to 350 degrees F. Remove the turkey from the oven and baste it with the pan drippings.
- Return the turkey to the oven and roast for another 2 1/2 to 3 hours at 350 degrees F, or until the thickest part of the turkey thigh reaches 160 degrees F. Baste the turkey with the pan drippings throughout the roasting process.
- Once the turkey reaches 160 degrees F, remove it from the oven and gently remove the cheesecloth. Transfer the turkey to a cutting board and cover it with a tent of tin foil. Let it rest for 20-30 minutes.
- Before slicing, check the temperature one last time to ensure it reaches a safe 165 degrees F.
- Slice and serve!
Tips for Success:
- For extra crispy skin, salt the outside of the turkey the night before.
- Use a roasting pan with a rack to ensure even cooking.
- Baste the turkey regularly with the pan drippings for added flavor and moisture.
- Let the turkey rest before slicing to allow the juices to redistribute.
FAQs:
Q: Can I use a different type of cheesecloth?
A: Yes, you can use any type of cheesecloth, but double-layered cheesecloth is recommended to prevent tearing.
Q: Can I use dried herbs instead of fresh herbs?
A: Yes, you can use dried herbs, but use half the amount as fresh herbs.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the turkey up to 24 hours in advance. Store it in the refrigerator until you’re ready to roast it.
Q: What should I serve with my no-brine turkey?
A: There are many delicious side dishes that pair well with turkey, such as mashed potatoes, stuffing, gravy, green bean casserole, and cranberry sauce.
This easy no-brine turkey recipe is a surefire way to impress your guests and create a memorable Thanksgiving feast. With its flavorful garlic herb butter, moist meat, and crispy skin, this turkey will be the star of the show.
So gather your ingredients, preheat your oven, and get ready to make a delicious and unforgettable Thanksgiving turkey.
How many pounds of turkey per person?
When cooking a whole turkey, plan for 1 to 1 1/2 lb of raw (uncooked) turkey per person. This way you have plenty of meat and some leftovers.
Why do we brine turkey?
Not only turkeys are brined, but any type of meat, including whole chickens and turkey breasts, can be brined.
Brining turkey makes it extra juicy and tender. During brining, the turkey absorbs extra moisture from the brine. It makes it salty and seasoned, too, since the brine is usually made with salt and water.
The process of brining involves soaking the turkey in a saline solution prior to cooking it. It is a great option for home cooks and it ensures that turkey stays moist after cooking.
Turkey meat is known for being a little too dry and lacking flavor of its own.
But is it really mandatory to brine turkey, prior to cooking it? The short answer is no. You can do without the brining, but you do need to take a few extra steps.