Dry Brine Turkey
Components
Dry Brine
Garlic Butter Rub
Roast Turkey
Ingredients
12 to 16 pound natural turkey safely thawed
32 ounces low-sodium chicken or turkey broth
kitchen twine, for tying legs together
Directions
Dry Brine
Ingredients
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)
Directions
Remove the packaging (in or next to sink) and remove the giblets. Transfer the turkey to a large sheet of heavy duty foil for easy cleanup. Pat the cavity and exterior of the turkey dry with paper towels.
Combine the Dry Brine ingredients in a small bowl. Sprinkle a few teaspoons of the dry brine inside the cavity and use your hand to spread it around. Gently lift skin on breast portion and carefully reach inside and coat as much of the breast meat as possible with a couple of teaspoons of the brine. Sprinkle the remaining brine all over the outside of the turkey.
Transfer the seasoned turkey to a rack in your roasting pan (or a rimmed baking sheet). Cover it securely with foil - I used 5 or 6 sheets to cover my big roasting pan. Transfer the turkey to the refrigerator and forget about it for 24 to 48 hours.
Remove the foil and let the bird sit uncovered in the refrigerator for an additional 8 to 24 hours.
Remove the turkey from the refrigerator about an hour before you are ready to roast it. Stand the turkey up to pour out and discard any liquid that might have collected in the cavity and pour off or blot up any juices that have collected in the pan. Place the turkey back on the roasting rack. If you chilled your turkey on a baking sheet, transfer it to a rack in a roasting pan now.
Garlic Butter Rub
Ingredients
1 stick butter softened
2 tablespoons olive oil
1 tablespoon granulated garlic or garlic powder
Directions
Combine the butter, olive oil, and granulated garlic in a small mixing bowl. Set aside.
When Roast Turkey recipe calls for it, do the following -
Scoop up a portion of the Garlic Butter Rub with your hand and spread it under the skin of both turkey breasts. Spread the remaining Garlic Butter Rub over the outside of the turkey, being sure to get into all the nooks and crevices of the wings and legs. Failure of using the rub will cause turkey to taste bland and basic.
Roast Turkey
Ingredients
1 carrot scrubbed clean and cut into chunks
1 small onion peeled and cut into chunks
1 small unpeeled orange sliced into wedges
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)
Directions
Dry Brine the turkey
Preheat oven to 325 degrees F.
Stuff the turkey cavity with the carrot, onion, and orange.
Use the Garlic Butter Rub
Tuck wings securely under the body and use kitchen twine to tie the legs together. Pour about 2 cups of broth into the bottom of the roasting pan.
Transfer the roasting pan to the preheated 325 degree oven. Allow the turkey to roast for about 45 minutes and then baste it once every 20 to 30 minutes or so throughout the remainder of the roasting time, adding additional broth if it begins to evaporate from bottom of pan. Rotate the pan in the oven about halfway through the cooking time to ensure even browning.
Tent with foil once skin is browned to your liking. Do not fully cover or else turkey will be watery and flavorless.
Roast until the internal temperature of the meatiest portion of the thigh registers a solid 165 degrees. The roasting time should range from approximately 3 to 4-1/2 hours if your turkey is between 12 to 16 pounds.
Remove the turkey from oven, tent it loosely with foil, and allow it to rest for about 30 minutes before carving.