Servings: 8 to 10, with leftovers
A dry brine (an herb and salt rub applied directly to the turkey) creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make its skin super crisp when roasted. This recipe can be adapted to turkeys of all sizes—use 1/8 oz. of kosher salt per pound.
For more turkey recipes visit The Guide to Thanksgiving Dinner.
Rub the herb mixture on the meat, under the skin. Pat the skin back into place.
Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
Refrigerate the turkey, turning it over every day, for 3 days.
Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).
Store leftover meat and the turkey carcass in the refrigerator for up to 3 days and in the freezer for up to 3 months.
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Remember to adjust the salt to the size of your bird and the cooking temperature for fan assisted ovens and this will do well. I would really recommend a temperature probe that stays in the bird as the cooking time is WAY less than you would expect. Our Bronze free range 12.5 lb turkey plus stuffing at neck end took just 1hr 40 mins. It did sit then for over an hour (as it was done so quickly) and that made it slightly overdone. I know this sounds crazy but it is true. 15/$20 on a probe is worth it as otherwise you will waste your effort.Herbs only really came through with cold leftovers
best turkey ever.
Rave reviews for this recipe! So good I am delegated to cook the bird every Thanksgiving from now on. I always get a fresh, free range bird but this recipe put it over the top for moisture and taste. Wrestling to separate the skin for the herbal rub is the toughest part, but well worth it. Amazing left-overs, too.
With over four decades of thanksgivings, I can say, without hesitation, this was the finest, moistest turkey I have ever had. I am a dark meat lover, primarily because it is always moister, but with this recipe I went for the white meat over the dark. It was also the easiest because there was no prep the day of - just popped it in the oven. I made a 15# bird which took slightly longer than the 2-1/2 hour instruction (no doubt because I stuffed it), but the 170 degree guidance was perfect. Make it, you won't be sorry.
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