Dry-Brined and Roasted Turkey
Ingredients
Brining Ingredients
-
¼
cup
kosher salt
-
1
each
12-14 lb turkey
-
1
each
turkey bag
Roasting Ingredients
-
1
each
roasting pan with rack
-
1
stick
butter (8 tablespoons)
-
1
cup
white wine
-
to taste
none
salt
-
to taste
none
pepper
Instructions
- Calculate the amount of salt needed for the turkey, using about ¼ cup for a 12 lb bird.
- Place the turkey in a large plastic bag and sprinkle the salt evenly over it, rubbing it into the skin and cavity.
- Tie the bag and refrigerate for 24-48 hours.
- On roasting day, remove the turkey from the bag and set it on a rack in a roasting pan. Pat dry and let sit at room temperature for 1-2 hours.
- Preheat the oven to 450ºF.
- Melt the butter and brush it over the turkey, then season lightly with salt and pepper.
- Roast the turkey for 30 minutes at 450ºF.
- Add 1 cup of white wine and 1 cup of water to the pan, then lower the oven temperature to 350ºF.
- Continue roasting until the turkey reaches an internal temperature of 160ºF, checking after about 1.5 hours.
- Let the turkey rest for 30-60 minutes before carving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
0g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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