Very Classic Dry-Brined Roast Turkey Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

Ingredients

8 servings

3/4 cup Diamond Crystal or 7 tablespoons Morton kosher salt

3 tablespoons light brown sugar

1 (12–14-pound) turkey, neck and giblets removed, patted dry

2枝迷迭香

2 garlic cloves, crushed

1/2 cup (1 stick) unsalted butter

2 teaspoons soy sauce

Step 1
Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
Step 2
Place oven rack in lower third of oven; preheat to 425°F. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by 1/2-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes.
Step 3
Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.
Step 4
Reduce oven temperature to 350°F and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (temperature will continue to climb as the bird rests), 40–70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

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Reviews (9)

I make this year around because I love turkey. Best turkey recipe I have used to date.
- Christina C
- Olathe, KS
- 12/25/2021
Made this exactly as written (except for basting a little less frequently) for thanksgiving 2021 and it was perfect! raves from my guests (2 professional chefs). I was skeptical as it seemed too easy but I would definitely make it again. Beautifully browned and moist. I made a 17lb bird, brined for 3 days, removed plastic after 1. It was done in about 2.5 hours, sooner than I expected which was fine.
- Kath
- Westport. CT
- 11/27/2021
can you subsequently stuff it after the dry brine?
- Dawn
- Hendersonville NC
- 11/20/2021
I've been an avid "wet briner" for years, but thought I'd try this for a change. Glad I did! With pandemic restrictions in play, we weren't able to find a small turkey for our 4-person bubble, so we went with an 11 lb. half-turkey. I followed the recipe exactly, except for adding some fresh thyme and sage to the baste. Perfectly cooked and delicious in about 2 hours. This was much simpler than a wet brine so I'll definitely be revisiting. Only change I would make is to add fresh herbs to the cavity for some additional flavor, although this version did not disappoint with its "very classic" turkey taste.
- silver_jer
- Victoria, BC
- 12/27/2020
Excellent Did not use a thermometer but took it out when the red button popped up Juice squirted out of the breast when carved. Used Bell and Evans Turkey Easy A keeper recipe
- Anonymous
- Stony Brook NY
- 11/30/2020
I find the last paragraph does not give clear advice on total cooking time.
- Anonymous
- Harbor Springs, MI
- 11/26/2020
My family agrees that this was the best Turkey we've ever had! Changes: no rosemary (not a fan) or soy sauce (didnt want the added salt) and I partially covered it with foil as soon as I dropped the oven temp (325°, not 350°) as it browned beautifully. Very moist and tasty. Thank you!
- Pattieg
- Tampa
- 11/23/2018
Made it tonight for the early Thanksgiving dinner and followed the recipe without any change. The turkey came out perfectly and soooo juicy. I couldn’t believe how tasty it was and everyone in my family agreed. This will be my go-to roast turkey from now on!
- lmnjw9321
- Frisco, TX
- 11/22/2018
Tried this for Thanksgiving and it gave me the most well-browned, juicy turkey I have ever made. I opted for the simple olive oil baste. This will be my recipe from here on.
- cohler1
- Green Bay WI
- 11/24/2017