adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Dry Brined Turkey
Dry Brined Turkey
0 Likes
Prep Time:
40 minutes
Cook Time:
150 minutes
Total Time:
730 minutes
Simplify Thanksgiving prep with a savory dry brine of salt, brown sugar, and black pepper for the turkey.
Ingredients:
  • 0.25 cup salt
  • 1 teaspoon ground black pepper
  • 1 (12 pound) thawed whole turkey, neck and giblets removed
  • 3 stalks celery, chopped
  • 1 yellow onion, quartered
  • 6 baby carrots, cut in half
  • 2 tablespoons softened butter
  • 1 (14.5 ounce) can chicken broth
Instructions:
  • Combine salt, brown sugar, and pepper in a small bowl.
  • First, thoroughly rinse the turkey in cold water and pat it dry both inside and out. Next, place the turkey in a shallow baking pan and generously rub half of the salt mixture on the outside of the turkey. Gently separate the skin from the breast meat and rub the remaining salt mixture between the skin and breast meat. Finally, leave the turkey uncovered in the refrigerator for 8 to 12 hours to marinate.
  • Take the turkey out of the refrigerator and allow it to come to room temperature for about 1 hour.
  • Preheat the oven to 450°F (230°C) for a perfect bake.
  • Start by giving the turkey a refreshing rinse under cold water to wash off the salt mixture. Place the turkey in a roasting pan and fill its cavity with celery, onion, and carrots. Gently loosen the skin from the breast meat and massage softened butter onto it. Finish by pouring chicken broth over the turkey.
  • Place the turkey in a preheated oven, with the breast side up, for 30 minutes. Then lower the heat to 325 degrees F (165 degrees C) and continue cooking for about 2 hours, basting occasionally, until the turkey is no longer pink at the bone and the juices run clear. The thermometer should read 165 degrees F (74 degrees C) when inserted into the thickest part of the thigh. Remove the turkey from the oven, cover it with foil, and let it rest in a warm area for 30 minutes before slicing.

Similar Recipes