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Lemon, Garlic and Herb Dry-Brined Turkey
Lemon, Garlic and Herb Dry-Brined Turkey
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Prep Time:
30 minutes
Total Time:
Infuse tender turkey with garlic, lemon, and thyme for a standout holiday centerpiece using the foolproof dry-brining method.
Ingredients:
  • 3 tablespoons kosher salt
  • 5 cloves garlic, very finely chopped
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon finely grated fresh lemon peel
  • 1 whole turkey, not prebasted (11 to 13 lb), thawed if frozen
  • 4 tablespoons butter, melted
  • 1/4 cup turkey drippings (fat and juices from roasted turkey)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon pepper
  • 2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
Instructions:
  • Combine salt, garlic, thyme, and lemon peel in a small bowl. Spread the salt mixture inside and outside the turkey. Cover with plastic wrap and refrigerate for 24 hours. Stand the turkey to drain any liquid from the cavity. Discard any liquid from the pan, then refrigerate the turkey uncovered for an additional 12 to 24 hours.
  • Preheat the oven to 325°F. Gently pat dry the skin and interior cavity of the turkey with paper towels. Secure the neck skin to the back of the turkey with a skewer, then fold the wings across the back so the tips are touching.
  • Lay the turkey, breast side down, on a rack in a large roasting pan. Brush the entire back side of the turkey with 2 tablespoons of melted butter. Flip the turkey over and brush the entire breast side with the remaining 2 tablespoons of melted butter. Insert an ovenproof meat thermometer into the thickest part of the inside thigh without touching the bone.
  • Roast uncovered for 3 to 3.5 hours, brushing twice with pan drippings in the last 30 minutes. Ensure turkey reaches an internal temperature of 165°F and drumsticks move easily. If not using a meat thermometer, start checking after 3 hours. Once cooked, transfer to a warm platter, cover with foil, and let rest for 15 minutes before carving.
  • After allowing the turkey to rest, carefully transfer the drippings from the roasting pan into a bowl, being sure to leave behind any brown particles. Add 1/4 cup of the drippings back into the roasting pan and discard the rest. Mix in the flour and pepper until well combined.
  • Cook the mixture over medium heat for 1 to 3 minutes, stirring constantly until it becomes smooth and bubbly. Continue cooking for 1 more minute, then add the broth. Bring the mixture to a boil, stirring constantly. Let it boil and stir for 1 to 3 minutes until it thickens.

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