Dry-Brined Turkey
From Nicole Perry, POPSUGAR Food
Notes
If roasting a smaller or larger turkey, adjust the cook time accordingly. Avoid self-basting and kosher turkeys, as they are already salted. Dry-brine the turkey with 1 tablespoon or kosher salt per 4 pounds.
Ingredients
- 1 12-to-14-pound turkey, neck and giblets reserved for stock [1]
Kosher salt
4 tablespoons melted butter
1 large onion, peeled and quartered
1 lemon, quartered
Sprigs of thyme, sage, and rosemary
Directions
- Line a quarter sheet pan or large platter with a cooling rack or a coil of foil [2]. Remove any remaining feathers from the turkey with tweezers; pat it dry inside and out with paper towels. Salt the turkey both inside and out. Set atop the cooling rack or coil of foil and refrigerate for 12-24 hours uncovered. (If possible, flip the bird halfway through the refrigeration, so that the skin can dry out all over.)
- Preheat the oven to 400°F. Line the v-rack of a roasting pan [3] with heavy-duty tinfoil, and use a paring knife to poke holes in it every inch or so (this will protect the turkey from sticking to the rack, while allowing the drippings to accumulate on the bottom of the pan). Spray with nonstick spray.
- Let turkey come to room temperature for an hour. Brush all over with melted butter. Place turkey breast-side down on the prepped v-rack and add 1 1/2 cups water to the bottom of the pan (this will prevent the drippings from burning). Stuff the cavity with the onion, lemon, and herb sprigs.
- Roast for 45 minutes, then using clean oven mitts or a wad of paper towels, carefully flip the turkey so that the breast side is facing up, and return to the oven. Roast for an additional 50 to 60 minutes, or until the thickest part of the thigh registers 170-175°F and the thickest part of the breast is 160°F.
- Transfer the turkey to a carving board, and let rest 30 minutes before carving [4]. Make the gravy [5] while the turkey rests.
Information
- Category
- Main Dishes, Game
- Cuisine
- North American
- Yield
- 10-12 servings