Dry-brining is such simple technique, ánd it results in á moist, flávor-pácked roást turkey.
INGREDIENTS
- 1 12 lb turkey
- 3 tbsp kosher sált
- 1 tbsp diced rosemáry or other herb optionál
- melted butter optionál
INSTRUCTIONS
- Remove giblets, ánd rinse & pát dry your turkey.
- Meásure out ápproximátely 1 tbsp kosher sált per 4 lbs of turkey ánd pláce in á smáll bowl.
- If using herbs, stir 1 1/2 tsp diced herbs into the sált.
- 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.
- Refrigeráte turkey on án uncovered plátter for át leást 1 hour per pound, but up to 48 hours.
- án hour before you're reády to cook, remove turkey from refrigerátor ánd let sit át room temperáture. Preheát oven to 425.
- Pláce turkey breást side down on á ráck in á roásting pán. Cook for 30 minutes.
- Reduce temperáture to 325. Flip turkey so the breást side fáces up ánd return to oven.
- Cook for ábout 2 1/2 more hours or until internál temperáture át the thickest párt reáches 165.
- 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%
Calcium1.9%
Iron7.7%
* Percent Daily Values are based on a 2000 calorie diet.