DRY-BRINED THANKSGIVING TURKEY
Steps:
- 1. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. 2. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 3. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember. 4. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 5. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees. 6. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). 7. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting. 8. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
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NAMIRIMO JOSEPHINE
[email protected]I've never had a better Thanksgiving turkey. The dry brine made all the difference.
Martin Gutierrez
[email protected]This dry-brined turkey is a winner! The turkey was cooked evenly and the meat was very moist. I'll definitely be using this recipe again.
Armani Bowser
[email protected]I was skeptical about dry-brining a turkey, but I'm so glad I tried it. The turkey was so moist and flavorful. I'll definitely be using this method again.
Princess Igwe
[email protected]This recipe is a must-try for anyone who loves Thanksgiving turkey. The dry brine really makes a difference.
Nischal Baral
[email protected]I've tried dry-brining a turkey before, but this recipe is by far the best. The turkey was cooked perfectly and the flavor was amazing.
EmilyB34
[email protected]This was the best Thanksgiving turkey I've ever eaten. The dry brine made the turkey so moist and flavorful.
Lazarus Ochiwu
[email protected]I'm so glad I found this recipe! The dry brine really made a difference. The turkey was so moist and flavorful.
Liya Lia
[email protected]This recipe is a game-changer! The turkey was the best I've ever had. I'll definitely be using this recipe again and again.
Julio Cisneros
[email protected]I've been using this dry-brining method for years and it never fails to produce a delicious turkey. The turkey is always moist and flavorful, and the skin is always crispy.
Norris White
[email protected]The dry brine really helped to enhance the flavor of the turkey. The meat was so juicy and flavorful, and the skin was perfectly crispy.
Nasir Shah Nasir
[email protected]This was my first time dry-brining a turkey and it was a success! The turkey was cooked evenly and the meat was very moist. I'll definitely be using this method again.
Alazar Loha
[email protected]I was a little hesitant to try dry-brining a turkey, but I'm so glad I did! The turkey was incredibly juicy and flavorful. I'll definitely be using this method again.
Shoqata 3 Dhjetori Kavaje
[email protected]This recipe is a keeper! The turkey was so moist and flavorful. I would definitely recommend using a dry brine for your next Thanksgiving turkey.
Taiwo Meshack
[email protected]I followed the recipe exactly and my turkey turned out great! It was juicy and tender, and the dry brine really helped to enhance the flavor.
Richard Michael
[email protected]This dry-brined turkey was the best Thanksgiving turkey I've ever had! The meat was so moist and flavorful, and the skin was perfectly crispy. I'll definitely be using this recipe again next year.