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Dry Brined Turkey

4

730 min

Dry Brined Turkey

Dry Brined Turkey Photo 1

Time

730 min

Serving

12 persons

Calories

704

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
I mixed together different recipes to try a dry brined turkey this year.

Ingredients

  • salt: 0.25 cup
  • brown sugar: 1 Tbsp
  • ground black pepper: 1 tsp
  • thawed whole turkey, neck and giblets removed: 1 piece (12 pound)
  • stalks celery: 3 piece (chopped)
  • yellow onion, quartered: 1 piece
  • baby carrots, cut in half: 6 piece
  • butter: 2 Tbsp (softened)
  • chicken broth: 1 can (14.5 ounce can)

Metric Conversion

Stages of cooking

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  1. Mix salt, brown sugar, and pepper together in a small bowl.
    Dry Brined Turkey Photo 2
  2. Rinse turkey in cold water; pat dry inside and out. Place turkey in a shallow baking pan. Rub outside with half of the salt mixture. Separate skin from the breast meat; rub remaining salt mixture between skin and breast meat. Place uncovered in the refrigerator, 8 to 12 hours.
    Dry Brined Turkey Photo 3
  3. Remove turkey from refrigerator. Let sit until room temperature, about 1 hour.
    Dry Brined Turkey Photo 4
  4. Preheat oven to 450 degrees F (230 degrees C).
    Dry Brined Turkey Photo 5
  5. Rinse turkey with cold water to remove salt mixture; place into a roasting pan. Stuff turkey cavity with celery, onion, and carrots. Separate turkey skin from the breast meat; rub softened butter onto breast meat. Pour chicken broth over the turkey.
    Dry Brined Turkey Photo 6
  6. Bake turkey in preheated oven, breast side up, for 30 minutes. Reduce heat to 325 degrees F (165 degrees C); cook, basting occasionally, until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 30 minutes before slicing.
    Dry Brined Turkey Photo 7

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