DRY-BRINED TURKEY
Steps:
- Gently separate the turkey skin from the meat on the breast, legs and thighs without breaking the skin. Rub 1 tablespoon salt evenly inside the cavity of the turkey, 1 ½ teaspoons under the skin of each breast and 1 ½ teaspoons under the skin of each leg/thigh. Wrap the turkey in plastic wrap or tightly in a plastic bag and chill for 24 to 36 hours. Pat very dry and proceed with the roasting recipe. Preheat oven to 325 F. Arrange an oven shelf in the lower third of the oven. Remove the neck and giblets from the body cavity of the turkey, reserving them for turkey broth (see turkey broth recipe below). Drain the juices and pat the bird dry inside and out. If stuffing, stuff right before roasting (see basic stuffing recipe below) and return legs to tucked position. Arrange the turkey breast side up in a rack (preferably a v-rack), set in a heavy large roasting pan. Melt a stick of butter and brush the turkey all over with one third of the butter. Season with salt and pepper and cover the whole turkey loosely with foil. Pour two cups of chicken broth into the bottom of the roasting pan and roast the turkey in the lower third of the oven for 1 hour. Uncover and baste with another third of the butter, pour 2 cups of water into the bottom of the roasting pan. Recover the turkey and roast until approximately half way through the total cooking time. Uncover the turkey, baste with the remaining butter and roast, uncovered, until a thermometer when inserted in the thickest part of the leg thigh joint reaches 165 F. Add more water to the pan if all the juices in the bottom dry up. Transfer the turkey to a platter, leaving the drippings in the pan for the gravy (see gravy recipe below) and cover the turkey loosely with foil. Let the turkey rest for at least 20 minutes, preferably 30 minutes before carving. The turkey must be cooked to a temperature of 165 degrees.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love