Moroccan Style Dry-Brined Roast Turkey

by | Updated: October 13th, 2020

Roasted, fried, smoked, rubbed… all are great ways to prepare a turkey. However, some require quite a bit more effort than others. Looking for an easier approach? Dry brining is great way to infuse new flavor into traditionally roasted turkey, using a much simpler process than wet brining or deep-frying. This Thanksgiving, try our exotic dry brine recipe, featuring traditional Moroccan spices and added depth from smoked paprika. Serve with typical turkey day fare and festive holiday mocktails.

Homemade Moroccan Style Dry-Brined Roast Turkey |
12- to 14-lb. turkey, thawed
4 Tbsp. Frontier Sea Salt
3 Tbsp. sugar
2 heads garlic, minced
5 Tbsp. Simply Organic Smoked Paprika
3 Tbsp. Simply Organic Cumin
1-2/3 tsp. Simply Organic Coriander
2 tsp. Simply Organic Ginger
2 tsp. Simply Organic Turmeric
2 tsp. Simply Organic Cinnamon
1 tsp. Simply Organic Cayenne

1. In mixing bowl, mix sea salt, sugar, garlic and spices until well combined. 
2. Rub turkey generously with spice mixture, inside the body cavity and over the outside.
3. Refrigerate uncovered for about 24 hours.
4. Remove from refrigerator and rinse inside and out, then pat dry.
5. Preheat oven to 350 degrees F. Roast turkey for 2-1/2 to 4 hours. (Cooking times may vary depending on size of turkey, oven temperature accuracy, type of roasting pan and how frequently you open the oven door).
6. After the first two hours, insert meat thermometer into thickest part of the thigh without hitting bone. When thermometer reads 165 degrees F. and thigh juices run clear, remove turkey from oven. Let cool slightly and carve as desired.