Dry Brined Thanksgiving Turkey

Posted on November 15, 2017 by Anne Milneck | 0 comments

Crispy skin. Juicy meat. Full flavor. You'll get it all with our Dry Brine. We love this technique and especially love the results. One step. Happy plates. And a very Happy Thanksgiving!

Ingredients:

14-16 lb turkey

Dry Brine

Sage & Wild Mushroom, Shallot or Herbes de Provence Extra Virgin Olive Oil

Directions:

Two days prior to roasting, rub the turkey on all sides, inside and out with the Dry Brine. We recommend trussing the turkey for even cooking. Use 1 Tbl Dry Brine for every 5 lbs of turkey. So, for a 15 lb turkey, use 3 Tbl Dry Brine. It seems like quite a bit, but this method is tried an true.

Place the raw, dry brined turkey in a roasting pan on the bottom shelf of the refrigerator, uncovered, open to the chilled air. Allow to air dry for up to two days.

When ready to roast, remove from the fridge and allow to sit at room temp for 1 hour to remove the chill. Preheat the oven to 425° F.  Rub the turkey with the Extra Virgin Olive Oil of your choice. Roast for 1 hour at 425° F then reduce the heat to 325° F. If the skin is getting too brown, tent with foil. Continue roasting until a thermometer inserted into the deepest part of the thigh meat registers 160° F. Remove from oven. The turkey will continue to cook while resting. The internal temp for the thigh meat should be 165° F for serving. Carve and give thanks!

 

 

 


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