Dry-Brined Roasted Turkey
- Level: Easy
- Yield: 8-10
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 816
- Total Fat
- 38
- Saturated Fat
- 13
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 109
- Cholesterol
- 385
- Sodium
- 1234
- Total: 11 hr 35 min (includes brining time)
- Active: 3 hr 15 min
Ingredients
One 8- to 10-pound fresh or defrosted frozen turkey, not kosher or self-basting
1/3 cup kosher salt
1 tablespoon sugar
1 teaspoon freshly ground black pepper
Several sprigs fresh herbs, such as thyme, parsley, rosemary or sage
2 bay leaves
1 head garlic, halved
1 medium onion, quartered
1 stick (8 tablespoons) unsalted butter, melted
Directions
- The day before, remove the giblets from the turkey cavity and pat dry with paper towels.
- Combine the salt, sugar and pepper in a medium bowl. Sprinkle the mixture inside the turkey cavity and all over the outside skin, using all of it. Put the turkey on a large baking sheet or platter and refrigerate uncovered overnight.
- The next day, adjust a rack in the oven to the lowest position and remove the other racks. Preheat the oven to 325 degrees F. Set a roasting rack in a roasting pan.
- Rinse the turkey very well and pat dry thoroughly. Stuff the cavity with the herbs, bay leaves, garlic and onion. Put the turkey on the roasting rack, breast-side up, and brush with half of the butter. Tent with aluminum foil.
- Roast the turkey for 2 hours, then remove the foil and brush with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 45 minutes more. Let the turkey rest for 20 minutes, then remove and discard the herbs, bay leaves, garlic and onion before carving.