Herb and Salt-Rubbed Dry Brine Turkey

This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

Want an easy turkey recipe that’s moist and flavorful? Try dry brining! Rather than wet brining a turkey, dry brining is so much easier and less messy!

It feels like we’ve been remodeling our new home forever, but this week I finally got to cook in my new kitchen and put my new Wolf M series double oven to the test. Needless to say, I am IN LOVE!! I went big for the first time and cooked a whole 16-pound turkey as a test run for Thanksgiving along with a few side dishes. Using this oven was everything I imagined and more!

I am not completely moved in yet, but I promise I will do a final home and kitchen reveal soon. When I was designing my kitchen, Sub-Zero, Wolf, and Cove appliances were my only must. As a home cook and cookbook author, having a kitchen with professional-grade appliances has always been a dream of mine, so it’s exciting to finally be able to use them first-hand.

The oven has a variety of programmed cooking modes, but for this particular recipe, I tried the Convection Roast mode which cooked the turkey in a fraction of the time! (I tested this recipe both in my old oven on conventional roast and my new Wolf oven on convection roast to see how they compared). What’s more, it’s the most spacious oven I’ve ever had (it’s actually Wolf’s largest capacity oven), so between the two of them I’m able to fit more dishes at the same time than ever before.

But the feature I think I loved best for making a turkey was the temperature probe. It takes the guesswork out of knowing if the turkey is ready and you can even download an app on your phone to monitor the meat’s cooking progress without having to open the oven door! To use the probe, I simply inserted it into the turkey thigh right between the leg and the thigh away from the bone and set the temperature to 170F. Once the turkey hit the correct temperature, it notified me it was ready. No guessing! I let it rest 30 minutes which brought the temp up a little more. The turkey was so moist and juicy, the skin so crisp and flavorful, this is how I will be making my turkey for years to come!

Choosing the right size Thanksgiving turkey

A good rule of thumb is to estimate at least 1 lb to 1 1/2 lbs per person so you’ll have extra and enough for leftovers.

Fresh or Frozen?

Fresh – One of the pros of using a fresh bird is there’s no need to thaw. A fresh bird will keep for 4 days in the fridge. Some people think it’s more flavorful than a frozen bird.

Frozen – Typically more affordable and can be purchased weeks in advance. It does however require thawing time.

Defrosting a turkey

Fridge – if you have more time, allow the turkey to thaw in the fridge in it’s original packaging. Allow 24 hours of thawing for every 5 lbs of bird.

Cold Water Bath – If you’re short on time, submerge the bird in a cold water bath changing the water every 30 minutes. Allow 30 minutes of thawing time per pound of bird.

What is a dry brine?

A dry brine is an herb and salt rub applied directly to the turkey. This creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make the skin crisp when roasted.

How much salt should I use?

This recipe can be adapted to turkeys of all sizes. Use 1 tablespoon of salt for every 4 pounds. Diamond Crystal salt is best, Morton’s has more sodium and will be saltier. If using Morton’s, you will have to adjust and use less.

Storing

Leftovers should be put away when you’re done serving. Store leftover meat and the turkey carcass for up to 4 days or frozen for up to 3 months.

Herb and Salt-Rubbed Dry Brine Turkey

Prep Time: 1 hr

Cook Time: 2 hrs

Brine Time: 4 d

This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat.

• 2 tablespoon chopped fresh thyme
• 2 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon dried marjoram
• 1/2 tablespoon dried oregano
• 1 tablespoon extra-virgin olive oil
• One thawed or fresh 16-lb turkey, preferably fresh (not kosher or self-basting) if frozen, thaw before
• 1/4 cup Diamond Crystal, use less with Mortons

4-Day Dry Brine:

• (4) Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.
• Rub the herb mixture on the meat, under the skin. Pat the skin back into place.
• Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
• Day 1 to 3: Refrigerate the turkey, turning it over every day, for 3 days.
• Day 4: Remove the turkey from the bags and pat dry. Transfer to a large roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).

Roast the turkey (Day 5):

Convection Roast Mode:

• Position a rack in the bottom third of the oven and preheat the oven to 350°F in convection roast setting. If using a probe, insert the thermometer in the thickest part of the thigh not touching the bone and set the temp to 170F. Roast until the temp registers 170°F in the thickest part of a thigh, about 1 1/2 to 2 hours, or longer depending on the size of the turkey. Let the turkey rest for 30 minutes before carving to allow the juices to settle.

Conventional Oven:

• Position a rack in the bottom third of the oven and preheat the oven to 425°F. Roast the turkey for 1 hour, then reduce the heat to 325°F.
• Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 1 3/4 to 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle.

Nutrition is based on turkey breast no skin.

Serving: 6oz turkey breast no skin, Calories: 225kcal, Protein: 45.5g, Fat: 3.5g, Saturated Fat: 1g, Cholesterol: 121mg, Sodium: 896.5mg

Blue Smart Points: 0

Green Smart Points: 2

Purple Smart Points: 0

Keywords: dry brine turkey, dry brined turkey, herb and salt rubbed turkey, how to dry brine a turkey

Lentil Soup with Butternut and Kale (Vegan)

Lentil Soup with Butternut and Kale is comforting and nutrient-dense, thanks to the butternut squash, lentils, kale, and leeks.

Lentil Soup with Butternut and Kale

This vegetarian butternut squash lentil soup is like a bowl of comfort – the perfect way to warm up on a cold night. This colorful soup, made with healthy ingredients, tastes delicious. The cooked leeks give complexity to the body of the soup. For even more lentil soup recipes, try my Lebanese Lentil Soup, Red Lentil Soup with Spinach, and Instant Pot Chicken and Lentil Soup.

This soup is also dairy-free, gluten-free and vegan. It’s all made in one pot and freezes great. Leftovers are perfect for lunch.

Do lentils need to be soaked?

No, lentils do not need to be soaked like beans do, which saves a lot of time.

Are you supposed to peel butternut squash before cooking?

Yes, it’s best to peel butternut squash before cooking since the skin can be very tough. If you’re short on time, buy your butternut squash peeled and pre-cut from the supermarket.

How to Freeze Lentil Soup:

This butternut squash, kale, and lentil soup is great for meal prep. It freezes wonderfully, so you can save it for dinner on a night when you don’t have time to cook. Freeze the soup in glass food containers or in zip-locked bags laid flat in your freezer for up to three months.

Thaw the soup overnight in the refrigerator and reheat in the microwave or on the stove. If you forget to thaw the night before, you can microwave the frozen soup in 30-second intervals, stirring in between each interval.

Lentil Soup Variations:

• Sub sweet potato for the butternut squash if you prefer.
• Feel free to use curly kale if you can’t find Lacinato kale, also known as Tuscan kale. You can also switch the kale for another leafy green like spinach or Swiss chard.

More Lentil Recipes You’ll Love:

Lentil Soup with Butternut and Kale

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hr 5 mins

Lentil Soup with Butternut and Kale is comforting and nutrient-dense, thanks to the butternut squash, lentils, kale, and leeks.

• 1/2 tablespoon olive oil
• 1 large onion, diced
• 1 medium carrot, diced
• 2 leeks, white part only, cleaned and chopped
• 1 celery stalk, diced
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 1 pound peeled and diced butternut, 1/2-inch dice
• 2 ounces lentils
• 1 bay leaf
• 1/2 teaspoon kosher salt
• black pepper
• 3 cups packed chopped lacinato kale, stems removed

• Heat a heavy pot or Dutch oven over medium heat.
• When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
• Add the tomato paste and cook 2 minutes, stirring.
• Add the broth and lentils and bring to a boil.
• Reduce the heat, cover and simmer until halfway cooked, 20 minutes.
• Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaves, season with salt and pepper, to taste.
• Add the kale and cook 7 minutes longer until the kale is tender.

To Freeze: Let the soup cool then transfer to a freezer-safe container. Keep frozen for up to 3 months.
To reheat, transfer to the refrigerator the night before then reheat on the stove or microwave.

Serving: 11/3 cups, Calories: 122kcal, Carbohydrates: 25g, Protein: 4g, Fat: 1.5g, Saturated Fat: 0.5g, Sodium: 309.5mg, Fiber: 7g, Sugar: 8g

Blue Smart Points: 1

Green Smart Points: 2

Purple Smart Points: 1

Keywords: lentil soup, lentil soup with butternut, vegan lentil soup, vegetarian lentil soup

Roasted Radishes with Onions ( Easy Low Carb Side Dish)

If you don’t love raw radishes, this 5-ingredient recipe for Roasted Radishes and Onions recipe will definitely change your mind!

Roasted Radishes

This roasted radishes recipe couldn’t be simpler. It only has five ingredients, after all – three of which are pantry staples. I also tried them with shallots in place of onions and they were lovely. If you’d like to get fancy, feel free to season the radishes and onions with dried herbs like rosemary or thyme. See more side dish recipes here!

Believe it or not, this was my first time trying roasted radishes, and I was a big fan! Funny, Madison loves raw radishes with salt which always shocks me as that is not typical kid food. But I personally never cared for them.

So when I get my friend Rebecca’s cookbook The Ultimate Guide to Vegetable Side Dishes (affil link) and saw this recipe I was so curious.

Rebecca says “Radishes can be polarizing, but I’m on a mission to make everyone love them – these Roasted Radishes and Onions are just the way to do it. They are tender, crisp-on-the-outside, sweet, and mild – yes, mild! Roasted radishes are so sublime; they’ll convert even the biggest radish hater.”

She’s right, I’ve been converted! Radishes are a also a great low-carb, keto vegetable, so this side is perfect if you’re watching your carbs. See all of my keto recipes here.

Her book is filled with 100 vegetable side dishes such as:

• The World’s Best (and Easiest!) Baked Potatoes
• Buffalo Cauliflower “Wing” Bites
• Pepper Jack Corn Fritters
• Garlicky Baked Asparagus Fries
• Roasted Ginger-Sesame Green Beans

What are the benefits of eating radishes?

Radishes, a root vegetable, are low in carbs and calories and have no fat. A half- cup serving has just 19 calories and four grams of carbohydrates, plus one gram of fiber, making them good for digestive health. Radishes are also a good source of vitamin C, which helps boost immunity.

Do you peel radishes before cooking?

No, you do not need to peel radishes before cooking them. Just wash them and trim off the green tops.

How to Roast Radishes in the Oven

Roasting radishes can be done in three easy steps.

1. Put the radishes and onions on a rimmed baking sheet or cast iron skillet.
2. Drizzle olive oil over them and sprinkle with salt and pepper.
3. Roast for 30-40 minutes at 350 degrees, stirring every ten minutes.

What to Serve with Roasted Radishes

To turn roasted radishes into a low-carb dinner, serve them with roasted chicken, roast beef, or turkey with a salad on the side. If you’d like a side dish with carbs, my Smashed Sweet Potatoes, Rice Pilaf, or Instant Pot Mashed Potatoes would be delicious with these radishes.

More Roasted Vegetable Recipes You’ll Love:

Roasted Radishes and Onions

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 45 mins

If you don’t love radishes, this 5-ingredient Roasted Radishes and Onions recipe will definitely change your mind!

• 2 large bunches radishes, about 1 pound each trimmed of the greens
• 1 pound spring onions or shallots
• 1 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon coarsely ground black pepper

• Preheat oven to 425°F.
• Halve the radishes or quarter any that are larger than a half dollar.
• Cut the onions or shallots into wedges the size of the radish pieces.
• Pile onto a rimmed cookie sheet or cast-iron skillet.
• Drizzle the oil over the vegetables, sprinkle the salt and black pepper over the top and toss to coat, spreading the radishes and onions out into a single layer.
• Roast for 10 minutes, lower the heat to 350°F, stir the vegetables, and roast for 20 to 30 more minutes, stirring every 10 minutes, or until the vegetables are deeply caramelized on the outside and tender on the inside.
• Adjust salt as needed.

Serving: 1/2 cup, Calories: 69kcal, Carbohydrates: 11g, Protein: 1.5g, Fat: 2.5g, Saturated Fat: 0.5g, Sodium: 167mg, Fiber: 4.5g, Sugar: 4.5g

Blue Smart Points: 1

Green Smart Points: 1

Purple Smart Points: 1

Keywords: keto side dish, radish recipe, roasted radishes

Healthy Halloween Trick or Treat Recipes

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Trying to live healthier this fall? Worried that all of the Halloween treats will derail you or your family’s goals? If so, then check out these Halloween trick-or-treat recipes that are a healthier alternative to traditional sweets.

No-Bake Peanut Butter Halloween Treats

The best part of these healthy Halloween treats? They’re simple, your kids can help make them, and they require no baking. They’re also super customizable. Add whichever of your favorite festive treats you and your kids prefer.

Ingredients

• 2-1/2 cups old fashion oats.
• 1 cup creamy peanut butter.
• ½ cup honey.
• 1 teaspoon vanilla.
• ½ cup mini chocolate chips (or replace with ½ cup of your favorite zero-sugar treat).
• ½ cup Reese’s pieces (or replace with ½ cup of your favorite zero-sugar treat).

Directions

1. Add ingredients to a large mixing bowl.
2. Mix well until thoroughly combined.
3. Roll into balls (about a tablespoon each, bigger or smaller based on your preference).
4. Place in refrigerator and chill for 30 minutes, or until set.
5. Enjoy!

Manuka Honey Kosher 20+ from Pacific Resources International

When you’re making your no-bake peanut butter Halloween treats (or any recipe that calls for honey), we recommend using Manuka Honey from Pacific Resources International. One hundred percent raw and kosher-certified, Manuka Honey is sourced from New Zealand, where it is traditionally made from the pollen of the Manuka tree by the native Maori people. Fragrant, delicious, and high in antibacterial and antibiotic properties, Manuka honey is ideal not just for Halloween treats, but for all year.

Homemade Sugar-Free Tootsie Rolls

Are you looking for a healthier version of some classic Halloween treats or candies? Are you and your kids trying to cut down on sugar, but still miss the taste of some classic Halloween candies, like Tootsie Rolls? Then this recipe for homemade Sugar-free tootsie rolls from LowCarbYum might be right up your alley.

Ingredients

• ¼ cup cocoa (your choice – this recipe used Ghirardelli).
• ¼ cup unflavored whey protein.
• 2 tablespoons powdered whole milk.
• ½ cup low carb powdered sugar substitute.
• Pinch of salt.
• 60 grams of fiber syrup.
• 2 tablespoons melted butter or coconut oil.
• ½ teaspoon preferred flavor extract (vanilla, orange, mint, or your choice)!

Instructions

1. Mix cocoa, whey protein powder, powdered milk, powdered low carb sweetener, and salt in a medium-size mixing bowl. Now set aside.
2. Put fiber syrup in a microwave-safe bowl, and microwave for about 30 seconds, or until bubbles form. Stir in melted butter, oil, and vanilla
3. Mix dry cocoa mix into wet fiber syrup blend until the mixture is crumbly. Knead the mixture with your hands until it forms a solid dough
4. Shape the dough into a ball, then flatten with a rolling pin. Cut flattened dough into strips, and roll each strip into a rope about as wide as a Tootsie roll.
5. Cut ropes into Tootsie roll sized pieces (mini or king-sized, or other alternative).
6. Wrap individual rolls in wax paper, and store in the refrigerator if you want them to be firmer
7. Enjoy!

Better Stevia Organic Extract Powder – NOW Foods

For a low-carb powdered sugar substitute, try Better Stevia Organic Extract Powder from NOW Foods. Better Stevia Organic Extract Powder is a zero-calorie, non-GMO, organic sweetener that can be used as a healthy substitute for sugar or other artificial sweeteners, whether it’s in tea, coffee, or in a healthy Halloween treat recipe.

Witches Brew Skinny Margarita

Finally, a healthy Halloween treat for adults: Witches Brew Skinny Margarita from Eating Well. This cocktail is sure to visually wow your guests with its bold red and black colors from natural sources like hibiscus tea, pomegranate juice, and black hibiscus salt.

Ingredients

• 2 hibiscus tea bags.
• 1 cup Blanco tequila (to make a virgin version of this, just replace the tequila with sparkling water, or an additional cup of orange juice).
• ½ cup unsweetened pomegranate juice.
• ½ cup freshly squeezed orange juice.
• ½ cup freshly squeezed lime juice.
• 1 lime wedge.
• A few drops of Stevia sweetener.
• 2 tablespoons of black lava salt.

Directions

1. Combine tea bags and tequila in a pitcher and stir gently. Let the tea infuse for about 10-15 minutes, or until the tequila is bright red. Squeeze tea bags, and discard.
2. Add remaining juices to the pitcher and stir well until thoroughly combined. Add a few drops of Stevia sweetener, to your preferred sweetness level.
3. Pour black lava salt into a shallow bowl for dipping. Rub the lime wedge along half the rim of each cocktail glass, then dip each glass into the lava salt bowl.
4. Add a generous amount of ice to the pitcher, and stir until chilled.
5. Serve immediately, and enjoy!

For your Stevia liquid sweetener in this recipe, we recommend Stevia from Nutramedix.

Stevia – Nutramedix

Stevia from Nutramedix contains pure stevia leaf extract, which provides 300 times the sweetness of sugar, and may help natural glucose levels already within the normal range. Not only can you use this Stevia extract in your Halloween cocktails, but you can also use it in any drink, tea, or baking recipe you have in mind.

What are your favorite healthy Halloween trick-or-treat recipes?