AMAZING DRY BRINED ROAST TURKEY #4
Dry brining a turkey produces the juiciest, most flavorful roast turkey ever. It’s also the easiest technique I’ve ever used!
I’ve made roast turkey at least 15 times in my life. I know that might not qualify me as a turkey roasting expert, but I am definitely an expert in turkey experimentation.
I used to try different recipes and techniques every Thanksgiving, always searching for the “holy grail” recipe that would have everyone oohing and aahing over my turkey roasting prowess.
I’ve basted. I’ve injected. I’ve stuffed. I’ve rubbed. I’ve marinated. I’ve massaged. I’ve brined.
None of the turkeys I made were ever bad, but they weren’t amazing either.
I basically gave up thinking that roast turkey could be anything other than a fairly bland, slightly dry, obligatory holiday meat that only truly tasted good when doused in salt, pepper and gravy, and scooped up in a heaping forkful of mashed potatoes.
Two years ago, however, I finally found my holy grail: THE DRY BRINE!
What shocked me more than the deliciousness of the dry-brined turkey was that it was also the easiest roast turkey recipe I’d ever tried.
Dry brining only requires three things:
A turkey
A roasting pan
kosher salt
You can had an herb or two if you’d like, but these are the essentials.
INGREDIENTS
1 12 lb turkey
3 tbsp kosher salt
1 tbsp diced rosemary or other herb optional
melted butter optional
INSTRUCTIONS
Remove giblets, and rinse & pat dry your turkey.
Measure out approximately 1 tbsp kosher salt per 4 lbs of turkey and place in a small bowl.
If using herbs, stir 1 1/2 tsp diced herbs into the salt.
Sprinkle a little salt into the cavity of the turkey. Distribute the remaining salt over all surfaces of the turkey, concentrating a little more on the meatiest areas.
Refrigerate turkey on an uncovered platter for at least 1 hour per pound, but up to 48 hours.
An hour before you're ready to cook, remove turkey from refrigerator and let sit at room temperature. Preheat oven to 425.
Place turkey breast side down on a rack in a roasting pan. Cook for 30 minutes.
Reduce temperature to 325. Flip turkey so the breast side faces up and return to oven.
Cook for about 2 1/2 more hours or until internal temperature at the thickest part reaches 165.
Let rest for about 30 minutes, carve, and serve.
RECIPE NOTES:
Cooking time is based on an 11 lb turkey. It may need to cook longer if it's bigger. *Do not dry-brine a kosher or stuffed turkey. If using Morton's kosher salt, use a little bit less than recommended. (see full post for explanation)
