Name: Dry-Brined Roast Turkey
Prep time: 20 min
Cook time: 1 h 45 min
Yield: 10-12
Ingredients: 1 whole turkey, about 10 lb (4.5-5 kg), fully thawed, not pre-brined; 2 1/2 Tbsp kosher salt (about 1 Tbsp per 4 lb of turkey); 2 tsp dried thyme; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp black pepper; 1 onion, halved; 2 heads garlic, halved crosswise; 1 bunch fresh herbs (sage, rosemary, thyme); 10 Tbsp (150g) unsalted butter, melted, divided; 1 Tbsp finely chopped sage, rosemary and thyme; 3 cloves garlic, minced; 1 1/2 cups (355ml) dry white wine or water; 5 Tbsp all-purpose flour; 4 cups (950ml) low-sodium chicken broth; Salt and pepper, to taste

Dry-Brined Roast Turkey

Salt it two days early. Roast it upside down first. Done.

retest scheduled Adapted from RecipeTin Eats — being retested to the rcpbx spec, one dinner at a time. how we test

Prep: 20 min (plus 2 days dry brine) Cook: 1 hr 45 min (plus 30 min rest) Serves: 10-12

Instructions

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Two days ahead: pull the neck and giblets, pat the turkey dry inside and out. Mix the dry-brine spices and rub them over the outside, inside the cavity and under the breast skin, most of it on the breast. Wrap tightly or seal in a large bag and refrigerate breast-side down. Flip it breast-side up after 24 hours.
Roasting day: unwrap, pat the skin dry, and let the turkey sit out . Heat the oven to 425°F (220°C).
Put the halved onion and 2 of the garlic halves in a roasting pan and set a rack over them. Put the herb bunch, the remaining garlic halves and 3 Tbsp of the butter in the cavity.
Set the turkey breast-side down on the rack, brush with some of the melted butter, and pour the wine or water into the pan. Roast .
Flip the turkey breast-side up (paper towels in each hand), brush with butter, and lower the oven to 325°F (165°C). Roast .
Stir the chopped herbs and minced garlic into the remaining butter and brush it all over. Roast about more, until the thickest part of the breast reads 165°F (74°C) and the thigh 175°F (80°C). Tent with foil if the skin browns too fast.
Move the turkey to a board, tent loosely with foil, and rest .
Gravy: set the roasting pan over medium-high heat, whisk the flour into the drippings and cook . Whisk in the broth, mash the onion and garlic into it, scrape up the browned bits, and simmer until thick. Strain, pressing on the solids, and season with salt and pepper.

Notes

Bigger or smaller bird: use 1 Tbsp kosher salt per 4 lb, and plan on about 12 minutes per pound of roasting. Trust the thermometer, not the clock.

Thaw in the fridge: about 1 day per 3-4 lb. A frozen 10 lb turkey needs about 3 days before the 2-day brine starts, so it goes in the fridge the Saturday before Thanksgiving.

Rub can go on a partly thawed turkey; it will keep thawing in the fridge.

Don't stuff the cavity with bread stuffing: the stuffing has to reach 165°F, and by then the breast is overcooked. Bake it in a dish instead.

Using fine table salt instead of kosher: take 1/4 tsp off for every tablespoon.

When it goes wrong

Dry breast → roasted past 165°F; start checking 20 minutes early and pull it on the number.

Soggy skin → skin was wet going in, or the bird was covered; pat dry, and leave it uncovered in the fridge the last 12 hours.

Too salty → used table salt at the kosher amount, or a pre-brined ('enhanced', 'kosher', 'self-basting') turkey; those need no brine at all.

Pink near the bone at temperature → normal in brined turkey; if the thigh reads 175°F it's done.

Lumpy gravy → broth went in all at once; whisk hard, or strain.

Dry-Brined Roast Turkey

Ingredients

Instructions

Notes

When it goes wrong

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