Brining a turkey brings extra moisture and flavor to the bird. A wet brine is a long-standing method to achieve that, but you can also dry brine poultry with the same result.
For a dry brine, salt and seasonings are applied to the skin of the turkey. It’s then wrapped tightly in plastic wrap for two days. During this time the salt will draw some of the moisture out of the bird, creating a salty liquid that is absorbed back into the meat. So instead of using water to add moisture to the bird as in a wet brine, you are actually brining the turkey in its own juices. After two days, the bird is unwrapped and sits in the refrigerator for one more day to dry the skin. That will make it beautifully crisp when you grill it.
Once the bird is brined, it won’t need any additional seasoning because, in essence, you’ve already seasoned it.
Now just turn on The Big Easy™ Oil-less Turkey Fryer and let the magic happen. Set it, forget it and let The Big Easy do all the work.
Dry brining is an easier method to achieve tenderness and seasoning without the mess of a wet brine solution.
- 3 tablespoons salt
- 1 tablespoon coarsely ground pepper
- Grated zest of 1 lemon
- 1 12-to-14-pound turkey, thawed
- Spray oil
- Special equipment: The Big Easy Oil-less Turkey Fryer
- Two or three days before you grill the turkey, combine the salt, pepper and lemon zest in a small bowl. Rub the salt mixture on the turkey skin, including under the legs and wings. Lay several sheets of plastic wrap in a rimmed dish – enough plastic wrap to completely enclose the turkey. Put the turkey over the plastic wrap and seal tightly. Refrigerate 1-2 days. The day before you plan to grill the turkey, remove the plastic wrap and let the turkey air dry for 24 hours.
- Bring the turkey to room temperature. Spray the turkey skin with the spray oil.
- Remove the basket from the Big Easy and preheat the unit.
- Put the turkey in the basket, breast side up. Spread the turkey legs slightly.
- Insert a digital thermometer in the thickest part of the breast, but not touching any bone.
- Lower the basket into the Big Easy and cover with the wire mesh lid.
- When the internal temperature of the turkey reaches 165 degrees, remove the basket and let the turkey rest in the basket for about 10 minutes. Then turn the basket on its side and remove the turkey. Carve and enjoy.
The prep time does not include the 2-3 days the turkey sits in the refrigerator.
A 12-pound turkey takes approximately 2 hours to cook. If your turkey is larger, it will take longer. Your guide is not the length of time, but the internal temperature of 165 degrees.