DRY-BRINED TURKEY
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat - just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.
Provided by Kim Severson
Categories dinner, roasts, main course
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.
- Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.
- Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.
- Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
- Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.
- When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.
- When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.
- Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup white wine (or use broth) and pour that into same measuring cup. Fat and drippings can then be used to make gravy.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 9 grams, Sodium 1233 milligrams, Sugar 3 grams, TransFat 0 grams
DRY-BRINED TURKEY WITH CLASSIC HERB BUTTER
Provided by Food Network Kitchen
Time 3h
Number Of Ingredients 10
Steps:
- Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
- Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
- Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.
DRY BRINE TURKEY
Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Turkey Brine
Time P3DT12h15m
Yield 15
Number Of Ingredients 5
Steps:
- Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
- Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
- Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
- Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
- Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
- Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
- Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g
DRY-BRINED ROASTED TURKEY
Rub a salt mixture all over the bird and leave it overnight, then rinse, dry and roast for a juicy and flavorful turkey.
Provided by Food Network Kitchen
Time 11h35m
Yield 8-10
Number Of Ingredients 9
Steps:
- The day before, remove the giblets from the turkey cavity and pat dry with paper towels.
- Combine the salt, sugar and pepper in a medium bowl. Sprinkle the mixture inside the turkey cavity and all over the outside skin, using all of it. Put the turkey on a large baking sheet or platter and refrigerate uncovered overnight.
- The next day, adjust a rack in the oven to the lowest position and remove the other racks. Preheat the oven to 325 degrees F. Set a roasting rack in a roasting pan.
- Rinse the turkey very well and pat dry thoroughly. Stuff the cavity with the herbs, bay leaves, garlic and onion. Put the turkey on the roasting rack, breast-side up, and brush with half of the butter. Tent with aluminum foil.
- Roast the turkey for 2 hours, then remove the foil and brush with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 45 minutes more. Let the turkey rest for 20 minutes, then remove and discard the herbs, bay leaves, garlic and onion before carving.
DRY BRINE FOR TURKEY
Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. Dry brining involves sprinkling salt over the entire surface of a turkey and letting it sit for at least 12 hours and up to 2 days. It may look like a lot of salt, but keep in mind that the salt won't remain on the outside of the turkey and there needs to be enough salt to penetrate the entire thickness of the bird. Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our [Complete Guide to Brining](http://www.epicurious.com/articlesguides/howtocook/primers/brining) for more on wet and dry brining.
Provided by Molly Stevens
Yield Brine for 1 (12- to 14- pound turkey)
Number Of Ingredients 4
Steps:
- Arrange the turkey on a large rimmed baking sheet or in a large roasting pan. Sprinkle some salt in the cavity and then liberally all over the turkey, making sure to season the back, joints, legs, and thighs, as well as the breast. Loosely cover the turkey with plastic wrap and refrigerate at least 12 hours and up to 2 days. (You can also place the salted turkey in a large plastic bag and seal with a twist tie.) If possible, leave the turkey uncovered for the last 6 hours, to dry out the skin (if not, just be sure to pat it dry before roasting). Remove the turkey from the refrigerator-don't rinse it-and let it sit at room temperature for an hour or so before roasting according to your favorite recipe.
ROASTED DRY-BRINED TURKEY
A dry-brined turkey is so much easier to prepare than a wet-brined turkey-and the clean-up process is easier, too. For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts, and cranberries around the roasted turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 12 to 14
Number Of Ingredients 14
Steps:
- Make the turkey: Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, and pat dry with paper towels. Rub 2 tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg portion, 1 1/2 teaspoons on each wing, and 2 tablespoons on each breast. Place turkey in a large oven bag and seal tightly, removing any trapped air. Place on a rimmed baking sheet, and refrigerate for 48 hours.
- Remove turkey from bag, and let stand at room temperature for 1 hour. Combine 1 stick butter, the wine, and whole bay leaves in a small saucepan over medium heat. Bring to a simmer, then remove from heat.
- Preheat oven to 425 degrees with rack in lowest position. Rinse inside and outside of turkey, and pat dry with paper towels. Place turkey, breast side up, on a rack in a roasting pan. Tuck wings under turkey. Season cavity with salt and pepper, and loosely fill it with 4 cups stuffing. (To bake remaining stuffing, see Leek-Celery Root Stuffing). Tie legs together with kitchen string. Rub remaining 1/2 stick butter on turkey, and season with salt and pepper. Pour water into roasting pan.
- Place turkey, legs first, into oven. Roast for 30 minutes, then baste with butter-wine mixture. Reduce temperature to 350 degrees, and roast, basting with butter-wine mixture every 30 minutes, for 2 1/2 hours. (Add more water to roasting pan if necessary to prevent pan drippings from burning.) Rotate pan, and roast until skin is golden brown and thickest part of thigh (avoiding bone) and center of stuffing register 165 degrees on an instant-read thermometer 30 to 45 minutes more. (If turkey is done before the stuffing, remove turkey from oven, and spoon stuffing into a buttered baking dish, and continue to roast until golden and center registers 165 degrees.) Transfer turkey to a rimmed baking sheet, reserving pan juices and roasting pan, and let rest for 30 minutes before carving.
- Make the pan gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until fat rises to the surface, about 10 minutes. Pour or spoon off fat.
- Place reserved roasting pan on 2 burners over medium heat. Add wine, and bring to a gentle simmer, scraping browned bits with a wooden spoon. Whisk flour and giblet stock in a large bowl until combined. Add defatted pan juices, whisking to combine, then pour into roasting pan. Simmer, stirring occasionally, until reduced by half and thickened, 10 to 15 minutes.
- Remove pan from heat, and whisk in butter. Strain through a sieve, and discard solids. Stir in parsley. Season with salt and pepper if desired.
- To carve the turkey: Place the turkey in front of you, breast side up, and use your hand to hold it steady. Cut through kitchen string, and discard. Remove drumsticks first by placing a knife against the thigh, cutting alongside body, and slicing through the skin to expose the joint. Apply pressure at the joint with the tip of the knife, then twist the knife, and cut through the joint to release the drumstick. Repeat on the other side. (For a video how-to, see How to Carve Turkey Like a Pro.)
- Use a long-handled spoon to scoop out the stuffing, and transfer it to a serving bowl. Slice the thigh meat from the bone.
- Place the knife horizontally at the bottom curve of the breast, and slice in toward the rib cage along the length of the breast to create a "guide cut." Then make a vertical slice from the top down alongside the rib cage to loosen the breast meat. Cut the breast vertically into 1/4-inch-thick slices, being careful to preserve some skin. Repeat on the other side. Insert the knife tip at wing joint closest to the turkey, and twist to release wing. Repeat on the other side.
EASY ROASTED DRY-BRINED TURKEY
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time P1DT4h
Yield Serves 8 to 10
Number Of Ingredients 4
Steps:
- Pat turkey dry with paper towels. Combine salt and pepper. Rub 2 tablespoons salt mixture evenly inside body cavity, then rub remainder all over outside of bird. Tuck wings under turkey and wrap in plastic wrap, or place in an oven bag, pressing out all air. Transfer to a rimmed baking sheet; refrigerate 24 hours.
- Remove plastic from turkey; let stand at room temperature 1 hour. Preheat oven to 425 degrees with rack in lower third. Rinse turkey inside and out; pat dry with paper towels. Place turkey, breast side up, on a rack set in a roasting pan. Tie drumsticks together with kitchen twine. Pour 1 cup water into pan and roast turkey 1 hour.
- Remove turkey from oven and check temperature. A thermometer inserted in breast should read 165 degrees. If it doesn't, continue to roast turkey up to 30 minutes more, checking temperature every 10 minutes. Transfer to a carving board and let rest at least 45 minutes and up to 1 hour before carving. If making turkey gravy, use only 2 tablespoons of defatted drippings (they're much saltier from a brined bird).
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- Two days before you plan on cooking your turkey, start the brining process: remove turkey from fridge and remove giblets from the cavity. Pat turkey completely dry with paper towels.
- In a small bowl combine salt and sugar. Rub salt mixture all over bird, concentrating on thicker parts of meat, like the breast. Place turkey into a roasting pan or other deep sided pan.
- The day before planning to roast, uncover turkey and drain any liquid in the bottom of the pan. Refrigerate, uncovered, for 1 more day.
- An hour before you plan to roast, remove turkey from fridge and pat dry with paper towels. Let sit at room temperature for 1 hour.
- Preheat oven to 425°. In a medium bowl combine melted butter, a few grinds of pepper, garlic, thyme, and a pinch red pepper flakes. Brush about half of butter all over turkey, then tie legs of turkey together with kitchen twine.
- Bake until golden and a thermometer inserted into thickest part of thigh registers 160°, about 1 hour and 30 minutes, brushing with more butter halfway through.
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