Servings: 8 to 10, with leftovers
Dry-brining the turkey allows the spices to penetrate the meat. A compound butter of garlic, citrus zests, and fresh herbs goes under the skin just before cooking so that those flavors are vibrant. When buying a turkey, make sure it has giblets—they’re essential to the gravy.
Make Ahead Tips
The turkey broth can be made up to 1 day ahead. Keep refrigerated.
The flavored butter can be made up to 5 days ahead. Keep refrigerated and return to room temperature before using.
The roasted turkey can rest at room temperature up to 2 hours before carving and serving.
After wet brining for years, I tried this dry bringing recipe. What a change. I only dry brine now. I add extra seasonings. It’s my go to turkey recipe.
forgot the stars, post is below!
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