Dry Brined Roast Turkey
Thanksgiving is upon us and I get plenty of questions surrounding how I cook my turkey - roasted, smoked, deep fried, confit or sous vide? You don't need all that - not if you know the secret of the dry brine.
This recipe is a really simple and pretty fool proof way to create a succulent, delish turkey for Thanksgiving!
Thanksgiving does not need to be complicated.
1 cup Diamond Kosher Salt
¼ cup granulated white sugar
¼ cup baking powder
¼ cup Somethin’ To Cluck About
1 12-14 lb turkey, thawed
1 large Onion
1 Large Lemon
Olive Oil or Butter
Dry Brining the Bird
In a mixing bowl, combine the salt, sugar, baking powder and Somethin’ To Cluck About, mixing well. I use a whisk.
Place the thawed and dried turkey on a baking sheet large enough to catch any dry brine overflow. Dust the turkey with the dry brine, hitting every nook and cranny across the bird and within the cavity. Be liberal with the application. The entirety of the brine should be used.
Transfer the newly brined turkey into a raised baking pan. You want the turkey to be raised above the pan and not sitting in the juices that will be released from the bird.
Place the bird in the refrigerator, uncovered, for up to 48 hours.
Preparing to Cook the Turkey
Preheat the oven to 325 degrees with the rack in the center of the oven.
Insert quartered lemons and onions into the cavity of the bird and brush the outside of the bird with olive oil or butter.
I suggest you truss the bird at this point to ensure that the drums done splay out and cook unevenly.
24 to 48 hours later, remove the bird from the chill chest, drain the liquid from the baking pan and replace the bird.
Insert the thermometer probes into the thickest portion of the thigh meat, making sure not to nestle near the bone.
Set the thermometer to 165 degrees. Cook the bird to temperature, not time, though the time at 325 degrees should be approximately 3 and a half hours.
Place the bird in the oven on the center rack and roast until 165 degrees is achieved.
Let the bird rest for 30 to 45 minutes before carving!
You can use the drippings for gravy, though be aware of the salt levels. If it’s too salty, use less and dilute with stock or water. Always salt that gravy after it’s reduced!