• Dry Brine

    Turkey Dry Rub

    If you’re thinking about how to prepare your turkey, here’s how I season chicken, turkey, and other kinds of poultry. You can apply this technique at the last minute, as well as a few days before, while the turkey waits in the refrigerator. What I get is golden, crunchy skin and moist meat underneath. Roasted chicken is the meal my kids would choose if stranded on a desert island.

    For Thanksgiving and other times, I rub the skin, both inside and out, with olive oil and kosher salt (or sea salt), and then I usually add some herbs to the cavity and outer skin. This year, since I grew thyme and rosemary I’m adding them to the dry rub. Sometimes I use butter instead of olive oil, but either are good at keeping the salt and moisture in place while roasting.

    Tip Salting the skin generously returns the favor with crunchy, roasted skin (we have intense negotiations over the crunchy pieces).

    I think I’m going to grill my turkey this year – I’ve never done this, but since I don’t have an especially large turkey, I’m going to give it a try.

    Quite often I cook a whole chicken on the grill. I heat the grill to between 350 and 400 degrees F, place the chicken in an old baking cake pan with a wire rack, and, depending on the weight, cook it for about 1 1/2 hours. In general, it takes less time to grill a chicken than to roast it in the oven.

    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Nut-Free, Paleo, Sauces & Dressings, SCD  |  4 Comments

    4 Responses to Dry Brine

    1. Nickole says:

      I love making chicken this way! Another idea is to use apples inside the cavity. I like to make a gravy from the juices when it’s finished cooking and the apples give it a nice flavor. Enjoy!

    2. Erica says:

      Apple, yum! I made a new kind of stuffing this year, using apple, and it came out wonderful.

    3. Ruth Hirsch says:

      I love doing this too. For the past few years I have been butterflying chicken. i first read the suggestion on Cook’s Illustrated. They are right. This flattens the chicken out, and it cooks more quickly and evenly.
      When I buy more good chicken than I’ll cook, I butterfly them a wrap to freeze. Takes much much less freezer space. I have to say they look funny: chickens stacked up in my freezer.
      It takes very little time to butterfly them: use either kitchen shears or a knife to cut the un-cooked chicken along the middle of the breast. Then widen the break, and flatten the poor bird. Sounds awful.
      Cooks Illustrated probably has this illustrated, and other sites may too.

    4. Erica says:

      Ruth, I butterfly thick cuts of meat, but I’ve never thought to freeze it that way. Great ideas! Love Cook’s Illustrated instructions.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

  • Free recipes & inspiration

  • Recent Comments

  • Sources & tips

  • Measurement equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
  • Cookbooks

    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
  •  target=