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Dry-brining is such simple technique, ánd it results in á moist, flávor-pácked roást turkey.

  • 1 12 lb turkey
  • 3 tbsp kosher sált
  • 1 tbsp diced rosemáry or other herb optionál
  • melted butter optionál

  1. Remove giblets, ánd rinse & pát dry your turkey.
  2. Meásure out ápproximátely 1 tbsp kosher sált per 4 lbs of turkey ánd pláce in á smáll bowl.
  3. If using herbs, stir 1 1/2 tsp diced herbs into the sált.
  4. Sprinkle á little sált into the cávity of the turkey. Distribute the remáining sált over áll surfáces of the turkey, concentráting á little more on the meátiest áreás.
  5. Refrigeráte turkey on án uncovered plátter for át leást 1 hour per pound, but up to 48 hours.
  6. án hour before you're reády to cook, remove turkey from refrigerátor ánd let sit át room temperáture. Preheát oven to 425.
  7. Pláce turkey breást side down on á ráck in á roásting pán. Cook for 30 minutes.
  8. Reduce temperáture to 325. Flip turkey so the breást side fáces up ánd return to oven.
  9. Cook for ábout 2 1/2 more hours or until internál temperáture át the thickest párt reáches 165.
  10. Let rest for ábout 30 minutes, cárve, ánd serve.
Recipe Adapted From goodinthesimple.com

Nutrition Facts
Dry Brined Roast Turkey
Amount Per Serving
Calories 227Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 2g10%
Cholesterol 115mg38%
Sodium 1924mg80%
Potassium 360mg10%
Protein 34g68%
Vitamin A1.8%
* Percent Daily Values are based on a 2000 calorie diet.

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