DRY BRINE TURKEY

Dry Brine Turkey image

Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.

Provided by hello angie

Categories Meat and Poultry Recipes Turkey Brine

Time P3DT12h15m

Yield 15

Number Of Ingredients 5

Ingredients

1 (15 pound) whole turkey, neck and giblets removed
3 tablespoons kosher salt
black pepper to taste
1 onion, cut into wedges
4 stalks celery, halved

Steps:

Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g