RUSS PARSONS' DRY-BRINED TURKEY
Steps:
- Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey. Flavor salt w/ herbs and spices orange zest, bay leaf, thyme, or rosemary. Grind together salt 2. Sprinkle turkey lightly w/ salt. Salt the breasts, focus the salt in Middle where the meat is thickest. Use a little more than a tablespoon. 3. Sprinkle the entire side w/ salt, Focus on thigh. A little less than a TBL. Do the opposite side. 4. Place in a 2.5 gallon bag, Remove air and seal tightly. Place breast-side up in the refrigerator. Chill 3 days, turning onto breast for last day. Rub once a day if you remember. 5. Remove turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place breast-side up on a plate, refrigerate uncovered for at least 8 hours. 6. Remove turkey from refrig and leave at room temperature at least 1HR. Preheat oven 425. 7. Pat dry and baste with melted butter Place breast-side down on roasting rack in pan; Bake. After 30 minutes, remove turn so breast is up . 8. Reset oven to 325. Return turkey to oven, roast until the thigh reads 165 degrees F, about 2 3/4 hr. 9. Remove to carving board; tent w/ foil. Let rest 30 minutes.
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