Dry Brine Turkey
Ingredients
Dry Brine Ingredients
-
3
tablespoons
coarse kosher salt
-
1
tablespoon
coarse grind black pepper
-
1
tablespoon
thyme
-
1
tablespoon
sage
-
1
tablespoon
clementine peel
-
1
teaspoon
smoked paprika
Roasting Ingredients
-
1-2
carrots
rough cut
-
1
onion
rough cut
-
3-4
stalks
celery rough cut
-
2
cloves
garlic
-
16-20
lb
turkey
Instructions
- Mix the dry brine ingredients in a small bowl.
- Remove the turkey from its packaging and giblets, and rinse it if desired.
- Loosen the skin over the breast and rub some salt mixture into the cavity and under the skin.
- Rub the remaining salt mixture over the skin of the turkey.
- Place the turkey breast-side up in a roasting pan and cover it with plastic wrap.
- Refrigerate the turkey for 48-60 hours, then uncover and refrigerate for an additional 8-12 hours.
- Allow the turkey to sit at room temperature for one hour before roasting.
- Preheat the oven to 425°F and prepare the roasting pan with vegetables and broth.
- Roast the turkey upside down for the first 45 minutes, then turn it breast-side up.
- Reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 165°F for the breast and 175°F for the thighs.
- Let the turkey rest for 30 minutes before carving.
Nutrition Facts (estimated)
Servings
16
Calories
463
Total fat
18g
Total carbohydrates
2g
Total protein
70g
Sodium
1678mg
Cholesterol
232mg
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