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Lemon Dry Brined Roasted Turkey with Sage [Sponsored Post]

Lemon Dry Brined Roasted Turkey with Sage. Photo and recipe by Irvin Lin of Eat the Love.

Though I love brining my turkey (and really, any meat now that I think of it) because it creates a wonderfully juicy turkey, I’m usually loathe having to deal with the giant ziplock bag and the gallons of water that I need to struggle with. Then I discovered the wonders of the dry brine! A simple sprinkling of salt and some seasonings (I added brown sugar, black pepper and lemon zest) and I’m done! A few days in the fridge uncovered, and I have a turkey that is flavorful and moist, with the added bonus of a super crispy skin all without the struggles of gallons of salty water to deal with! Check out instructions for my Lemon Dry Brined Roasted Turkey with Sage over at the Anolon website.

THIS GIVEAWAY IS CLOSED! THANKS FOR ALL WHO ENTERED!
As a special thanks to all you readers, I’m also working with Anolon to do a big giveaway! I’m giving away all four pieces of cookware that I used to create my recipes to one lucky reader! Included in this giveaway are:

Anolon Advanced Umber 12-inch Skillet which I use to make my Turkey Meatballs in Cranberry Sauce

Anolon Vesta Stoneware 3 Qt. Oval Casserole which I used to make my Sweet Potato Casserole with Meringue Topping

Anolon Advanced Umber 3.5 Qt Covered Casserole which I used to make my Wild Mushroom and Leek Sourdough Stuffing

Anolon Tri Ply Roasting Pan which I used to roast both my Herbes de Provence Roasted Turkey and my Lemon Dry Brined Turkey with Sage.

Anolon Vesta Stoneware 9×13 Vesta which I used to make my Apple Cobbler with Pumpkin Biscuits.

And both the Anolon Advanced Umber 8 quart stockpot and Anolon Advanced Umber 8-inch french skillet which I used to make my Rosemary Garlic Olive Oil Mashed Potatoes.

That a serious prize package! All you need to enter is to leave a comment below and tell me your favorite Thanksgiving dish! Easy right? Everyone loves Thanksgiving food! You have until Monday, November 16th to enter! (Only one entry per person please.)

The Fine Print
By leaving a comment below to enter, you are agreeing to the Official Rules.
▪ NO PURCHASE NECESSARY
▪ VOID WHERE PROHIBITED
▪ You must be over the age of 18.
▪ This contest is only open to U.S. Citizens. Sorry non-US people!
▪ The contest starts as of today, and will run until Monday, November 16, 2015, 9am PST.
▪ The combined retail value of everything is about $423.93.
▪ Only one entry per person please. Any additional comments by the same person will be discarded in the final selection process.
▪ The winner will be chosen by a randomly selected comment. All comments will be numbered and I will use Random.org to pick a random number.
▪ The number of eligible comments below determines the odds of winning.
▪ If there’s a problem with contacting the winner, I reserve the right to award everything to someone else randomly chosen. So in other words, make sure you type in your correct email address if you want the cookware and respond within 72 hours to me when I contact you or I’ll give everything to someone else.
▪ The prize is being delivered directly from Anolon or their parent company. If they have not delivered the prize to you within three weeks of me notifying you of winning, please reach out to me again and I will do follow up to make sure everything is OK. Please keep in mind we are all human and things happen. I will do everything within my power to make sure the prize is delivered in a timely manner.

A special thanks to Anolon for sponsoring this amazing giveaway! I’m teaming up with Anolon for the holidays to create recipes for their site for the fall and winter! Follow their hashtag #HolidayHosting for more recipes and fun! I was compensated for developing the recipe on their site as well as this post and all Anolon products were provided by them. However all opinions above are totally my own and are not endorsed by Anolon.

Reader Interactions

Comments

  3. grace says

    my fiance asked me this very question last night, and i really had to think about it! i finally settled on sweet potato casserole (with crumble topping, not marshmallows, thanks!). 🙂

    Reply

  8. Courtney S. says

    Stuffing/dressing- call it what you want if its got bread cubes and savory elements – I’m in!
    I’ve started a board of just stuffing recipes and am seriously considering a buffet of dressing for Thanksgiving this year since turkeys are more expensive than usual.

    Reply

  22. Jen P. says

    Bread!!! Any kind, with so much butter that it’s obscene….and of course, our family classic pumpkin dessert!

    Reply

  30. Terry says

    Stuffing is my favorite part of the Thanksgiving menu, because I make it only one time a year. This is my grandmother’s recipe that is made only once a year. I do other stuffing/dressing recipes at other times, but this one is special!

    Reply

  38. Joanne says

    I love my mom’s herb rubbed turkey. It’s always the right amount of juicy/salty/herby! The sides are awesome but the turkey makes the table look and feel like thanksgiving!

    Reply

  40. Erin Ellis says

    Oh my goodness! How fabulous! My favorite Thanksgiving dish is the turkey with gravy! Thank you for the wonderful giveaway.
    Erin
    ErinLoves2Run at gmail dot com

    Reply

  42. Aimee D. says

    Bourbon pecan pie with spiced crust. I make my own golden sugar syrup for the pie and the crust is just amazing with allspice and fresh nutmeg. Mmm now my mouth is watering thinking about it. 🙂

    Reply

  46. Erin R. says

    That looks beautiful. I’ve never tried brining my turkey before but maybe this is my year! I really love my mom’s pies and look forward to them every Thanksgiving, but my real weakness: I will descend on the gravy like the wrath of god. That stuff doesn’t stand a chance against me and my relentless dipping.

    Reply

  47. Tammy @ BasileLimeade.com says

    OMG, that looks amazing! I always brine my turkey, I use a 5 gallon Igloo water cooler for the brine (thank you Alton Brown), then I just set it outside overnight. Luckily, living in Colorado means that I don’t have to worry about the turkey/brine getting warm, especially at thanksgiving time! I will definitely have to try this dry brine, the turkey comes out so gorgeous!

    Reply

  55. Jennifer Essad says

    my all time favorite is the stuffing, we stuff our Turkey for the moist, flavorful stuffing, Nana’s recipe

    Reply

  57. Didi says

    I make these “Once-a-Year” potatoes that have butter, sour cream and half&half in them. The trick is you make them ahead of time, refrigerate them and then bake them in a casserole dish. You get a lovely crispy (almost souffle like top) and super creamy insides.

    Reply

  59. Starla B says

    That looks delicious. I am pretty basic but I love stuffing! I look forward to it every Thanksgiving because we always make so much extra for leftovers! 🙂

    Reply

  61. Chrissy Kim says

    My mom taught me this super easy and delicious potato dish. I microwave a bunch of potatoes to soften them up, cut them up into big cubes, put them in a pan and put butter, onions, salt & pepper and mix it all together. Bake at 375 for 20-30 minutes and then broil for 5-10 minutes for a crispy top. It’s so yummy and everybody eats it all!

    Reply

  62. Amy Gibby says

    My favorite is my mashed potatoes. I whip them with cream cheese, sour cream, white pepper, butter, and garlic salt. Combine that with my Grammy’s amazing gravy and you’ve got yourself a delicious side-dish! ❤️

    Reply

  67. Anne says

    Although my mother didn’t really enjoy cooking, she threw a huge family Thanksgiving dinner, and her stuffing was the best in the entire world. She’s gone now, but every Thanksgiving I make a dressing based on her stuffing. I’ve modernized it a bit and cook it outside the turkey, but the entire time I’m making and eating it, I think of my dear mother. I miss her all the time, but most especially at Thanksgiving, and I’m grateful for the memories. And for the stuffing, my favorite Thanksgiving dish.

    Reply

  69. Julie says

    This is a bit like choosing my favorite child..no, wait. This is harder because I only have one child. Ummm…dessert. No, sweet potatoes…no, noodles…I think I’ll have to try everything again this year to decide. 😉

    Reply

  72. Susie says

    I’ve started focusing more on rice as a side dish. This year we’ll make wild rice with hazelnuts, wild mushrooms, sage and cranberries that is so amazing and earthy. It’s fun to use these ingredients that have so much American history.

    Reply

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