Description
This Dry Brine Turkey recipe delivers a juicy, flavorful turkey by using a seasoned salt mixture applied ahead of time to enhance moisture and taste. The turkey is roasted in the oven and basted with broth and butter, resulting in a perfectly crispy skin and tender meat, ideal for holiday feasts feeding 8 to 12 people.
Ingredients
Scale
Turkey and Brine
- 12 to 16 pound natural turkey (safely thawed)
- 1 tablespoon coarse ground kosher salt (per 5 pounds of turkey)
- 1 teaspoon dried thyme (per 5 pounds of turkey)
- 1 teaspoon dried rubbed sage (per 5 pounds of turkey)
- ½ teaspoon freshly ground black pepper (per 5 pounds of turkey)
Roasting and Basting
- 32 ounces low-sodium chicken or turkey broth
- ½ cup butter (softened)
- 2 tablespoons olive oil
- 1 tablespoon granulated garlic or garlic powder
Vegetables and Aromatics
- 1 carrot (scrubbed clean and cut into chunks)
- 1 small onion (peeled and cut into chunks)
- 1 small unpeeled orange (sliced into wedges)
- Kitchen twine (for tying legs together)
Instructions
- Prepare the Dry Brine Mixture: In a small bowl, thoroughly mix coarse ground kosher salt, dried thyme, rubbed sage, and freshly ground black pepper. This seasoning blend will infuse the turkey with flavor and help retain moisture during cooking.
- Apply the Dry Brine to the Turkey: Pat the turkey dry with paper towels. Evenly rub the dry brine mixture all over the turkey, including under the skin and inside the cavity. Place the turkey on a rack in a roasting pan and refrigerate uncovered for at least 24 hours, allowing the dry brine to penetrate the meat and improve texture.
- Prepare Aromatics and Preheat Oven: Remove the turkey from the refrigerator about an hour before roasting to come to room temperature. Preheat your oven to 325°F (163°C). Stuff the turkey cavity with the carrot chunks, onion pieces, and orange wedges for added flavor.
- Tie the Turkey and Prepare for Roasting: Use kitchen twine to tie the turkey legs together, ensuring even cooking. Rub softened butter and olive oil over the skin of the turkey. Sprinkle granulated garlic or garlic powder evenly over the bird to enhance aroma and taste.
- Roast the Turkey: Place the turkey breast side up on the rack in the roasting pan. Pour 32 ounces of low-sodium chicken or turkey broth into the bottom of the pan. Roast the turkey in the preheated oven for approximately 3 hours and 30 minutes (210 minutes), or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Baste and Monitor: Baste the turkey every 45 minutes with pan juices to keep it moist and help the skin brown evenly. If the skin browns too quickly, tent the turkey loosely with aluminum foil to prevent burning.
- Rest the Turkey: Once cooked through, remove the turkey from the oven and transfer it onto a cutting board. Tent with foil and let it rest for at least 20 minutes before carving. This rest allows the juices to redistribute, resulting in a moist and tender turkey.
Notes
- Plan the dry brining to begin at least 24 hours before roasting for best results.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C).
- Allow the turkey to rest after roasting to preserve juices.
- Adjust seasoning quantities proportionally if your turkey weighs more or less than 12-16 pounds.
- Keep the turkey refrigerated uncovered during the brining process to promote crispy skin.
