I’ve always been a liquid briner, and had heard about this dry brining phenomena recently. Had to try it. New to brining? It’s all about osmosis. The salt, whether delivered via liquid or directly on the skin gets absorbed into the cells of the meat, resulting in a super moist and tasty bird. I chose a turkey breast for this because it’s a more manageable amount of meat and just easier to negotiate. This is easy…you ready?
What you’ll need:
Zest of one lemon
Zest of one orange
1/4 cup sea salt
2 T fresh rosemary, chopped
2 T fresh ground pepper
Zest your citrus and put in a small bowl. Add the remaining ingredients and mix together well.
Remove the turkey breast from the packaging and place on a work surface. Gently separate the breast skin from the meat by running your fingers under it and gently breaking the membrane.
Taking the dry brine, carefully rub it all around on the surface of the meat, under the skin.
Let the breast sit in the fridge, uncovered, for at least 12 hours, but preferably overnight. This will allow all the osmosis magic to work. Leaving it uncovered will allow for a crispy skin when cooked.
Once the rub is evenly distributed over the whole surface of the meat, put the breast in a small roasting pan and into a 350 degree oven.
Bake until golden brown and firm to the touch; about 45 minutes to an hour, depending on the size.
Let the meat rest for at least 20-30 minutes before slicing. Enjoy!!!