Dry Brined Turkey W Herb Butter Recipes

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DRY-BRINED HERBED TURKEY



Dry-Brined Herbed Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 12- to 14-pound turkey, thawed if frozen
Kosher salt
1 tablespoon sugar
1 tablespoon fresh rosemary, plus 1 sprig
1 tablespoon chopped fresh sage, plus 1 sprig
1 tablespoon fresh thyme, plus 3 sprigs
1 teaspoon celery seeds
Freshly ground pepper
1 carrot, cut into chunks
1 stalk celery, cut into chunks
2 shallots, halved
1 cup dry white wine
1 stick unsalted butter, melted

Steps:

  • The day before roasting the turkey, remove the neck and giblets and reserve for gravy (see below). Pat the turkey dry with paper towels and put on a rimmed baking sheet.
  • Combine 1/4 cup salt, the sugar, 1 tablespoon each rosemary, sage and thyme, the celery seeds and 2 teaspoons pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
  • Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Rinse the turkey well and pat dry with paper towels. Stuff the cavity of the turkey with the herb sprigs, carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature for 30 minutes.
  • Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are getting too dark. Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.

LEMON, GARLIC AND HERB DRY-BRINED TURKEY



Lemon, Garlic and Herb Dry-Brined Turkey image

Dry-brining is a foolproof method that gives you tender, flavorful turkey every time. This recipe, infused with the flavors of garlic, lemon and thyme, is guaranteed to get raves as the centerpiece on your holiday table.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 12

Number Of Ingredients 10

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)

Steps:

  • In small bowl, mix salt, garlic, thyme and lemon peel. Place turkey on rack in large roasting pan. Rub turkey inside and out with salt mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
  • Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
  • Place turkey, breast side down, on rack in large roasting pan. Brush entire back side of turkey with 2 tablespoons of the melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 2 tablespoons melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 3 hours to 3 hours 30 minutes, brushing twice with pan drippings during last 30 minutes of roasting. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
  • While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper.
  • Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened.

Nutrition Facts : Calories 470, Carbohydrate 3 g, Cholesterol 200 mg, Fat 1 1/2, Fiber 0 g, Protein 61 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1990 mg, Sugar 0 g, TransFat 1/2 g

HERB-BRINED TURKEY



Herb-Brined Turkey image

For an impressive main course, look here. The moist, flavorful bird will have guests counting the minutes until carving time. - Scott Rugh, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 14 servings.

Number Of Ingredients 19

2 cups kosher salt
1 cup packed brown sugar
5 fresh sage leaves
1 fresh thyme sprig
1 fresh rosemary sprig
2 quarts water
2 quarts cold water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
HERB BUTTER:
2 cups butter, softened
1/2 cup olive oil
1 cup packed fresh parsley sprigs
1/3 cup fresh sage leaves
1/3 cup fresh rosemary leaves
1/4 cup fresh thyme leaves
2 garlic cloves
1 teaspoon salt
1 teaspoon pepper

Steps:

  • In a stockpot, combine the salt, brown sugar, sage, thyme, rosemary and 2 quarts water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 12-24 hours, turning occasionally., Drain and discard brine; rinse turkey and pat dry. Tie drumsticks together. Place the remaining ingredients in a food processor; cover and process until smooth. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under skin. Secure skin to underside of breast with toothpicks. Rub remaining butter mixture over skin., Place turkey, breast side up, on a rack in a roasting pan. Bake at 450° for 30 minutes. Reduce heat to 325°; bake 3-1/4 to 3-3/4 hours longer or until thermometer reads 180°, basting twice during the last 30 minutes of cooking. Cover loosely with foil if turkey browns too quickly., Remove turkey to a serving platter; cover and let stand for 20 minutes before carving.

Nutrition Facts : Calories 834 calories, Fat 58g fat (25g saturated fat), Cholesterol 314mg cholesterol, Sodium 658mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 73g protein.

ROASTED DRY-BRINED TURKEY



Roasted Dry-Brined Turkey image

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

Coarse salt and freshly ground pepper
14 dried bay leaves, 10 crushed, 4 left whole
1 whole fresh turkey (22 to 24 pounds), giblets and neck reserved for Simple Giblet Stock
6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for baking dish if needed
1 cup dry white wine, such as Sauvignon Blanc
Leek-Celery Root Stuffing
1 cup water, plus more if needed
Pan drippings, reserved from turkey
1 cup dry white wine, such as Sauvignon Blanc
1/4 cup all-purpose flour
Simple Giblet Stock, or 4 cups homemade or store-bought low-sodium turkey or chicken stock
1 ounce (2 tablespoons) unsalted butter, softened
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

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.

DRY BRINED TURKEY



Dry Brined Turkey image

I mixed together different recipes to try a dry brined turkey this year.

Provided by SOLARPS11

Categories     Meat and Poultry Recipes     Turkey     Brine

Time 12h10m

Yield 12

Number Of Ingredients 9

¼ cup salt
1 tablespoon brown sugar
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

Steps:

  • Mix salt, brown sugar, and pepper together in a small bowl.
  • Rinse turkey in cold water; pat dry inside and out. Place turkey in a shallow baking pan. Rub outside with half of the salt mixture. Separate skin from the breast meat; rub remaining salt mixture between skin and breast meat. Place uncovered in the refrigerator, 8 to 12 hours.
  • Remove turkey from refrigerator. Let sit until room temperature, about 1 hour.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Rinse turkey with cold water to remove salt mixture; place into a roasting pan. Stuff turkey cavity with celery, onion, and carrots. Separate turkey skin from the breast meat; rub softened butter onto breast meat. Pour chicken broth over the turkey.
  • Bake turkey in preheated oven, breast side up, for 30 minutes. Reduce heat to 325 degrees F (165 degrees C); cook, basting occasionally, until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 30 minutes before slicing.

Nutrition Facts : Calories 703.9 calories, Carbohydrate 3.4 g, Cholesterol 270.3 mg, Fat 33.4 g, Fiber 0.5 g, Protein 91.1 g, SaturatedFat 10.4 g, Sodium 387.1 mg, Sugar 2.2 g

DRY BRINE TURKEY



Dry Brine Turkey image

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

1 (15 pound) whole turkey, neck and giblets removed
3 tablespoons kosher salt
black pepper to taste
1 onion, cut into wedges
4 stalks celery, halved

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 TURKEY



Dry-Brined Turkey image

You will need to start the brining process two days ahead.

Provided by Julia Moskin

Categories     Thanksgiving     Apple     Dinner     HarperCollins     turkey

Number Of Ingredients 9

One 12- to 16-pound turkey, preferably a heritage or pasture-raised bird
About 1/2 cup kosher salt
1 tablespoon freshly ground black pepper
10 fresh thyme sprigs
1/2 bunch fresh flat-leaf parsley
2 small onions, halved
2 small apples, cored and halved
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups water or white wine

Steps:

  • Two days before serving, rinse the turkey and pat dry. Rub all over with the salt, slipping salt under the skin where possible and rubbing some into the cavities; use about 1 tablespoon per every 4 pounds of bird. Put the bird in a large plastic bag and refrigerate.
  • On the second night, turn the turkey over.
  • A couple of hours before cooking, remove the turkey from the bag and pat dry.
  • Put in a roasting pan and allow to come to room temperature.
  • Preheat the oven to 450°F.
  • Sprinkle half the pepper into the main cavity of the turkey and add the thyme, parsley, half the onions, and half the apples. Tie the legs together with kitchen twine. Put the remaining apples and onions in the neck opening and tuck the neck skin under the bird.
  • Rub the butter under the breast skin and over the thigh meat. Sprinkle the bird with the remaining pepper.
  • Roast for 30 minutes.
  • Remove the turkey from the oven and reduce the heat to 350 degrees. Cover the breast of the bird and the wing tips with foil. Add 1 1/2 cups water (or white wine) to the roasting pan and roast the bird for another 2 hours or so, depending on size; figure on 12 minutes a pound for an unstuffed bird. Remove the foil from the breast in the last half hour so it browns.
  • When the turkey has roasted for 2 hours, begin to test for doneness by inserting an instant-read thermometer (digital is best) into two different places in the thigh, making sure not to touch bone; it should be at about 160 degrees.
  • When it is done, tip the turkey so the interior juices run into the pan. Remove the turkey to a rimmed baking sheet or a serving platter, cover with foil and then a damp kitchen towel, and allow to rest for at least 30 minutes.
  • Meanwhile, pour the fat and drippings from the pan into a measuring cup. Add the 1/2 cup white wine (or broth) to the pan, stirring to deglaze it, and pour that into same measuring cup. The fat and drippings can then be used to make gravy.

FRESH HERB-BRINED TURKEY



Fresh Herb-Brined Turkey image

Brining a turkey is all about adding moisture for a tender, juicy bird. We flavor our brine with parsley, rosemary and a touch of thyme. -Felicia Saathoff, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 16 servings.

Number Of Ingredients 16

4 quarts water
2 cups sugar
1-1/2 cups salt
10 fresh parsley sprigs
10 fresh thyme sprigs
5 fresh rosemary sprigs
7 bay leaves
4 teaspoons crushed red pepper flakes
4 teaspoons whole peppercorns
4-1/2 quarts cold water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
TURKEY:
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon salt, optional

Steps:

  • In a large stockpot, combine the first nine ingredients; bring to a boil. Cook and stir until sugar and salt are dissolved. Remove from heat. Add cold water to cool the brine to room temperature. , Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally., Preheat oven to 350°. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Rub oil over outside of turkey; sprinkle with pepper and, if desired, salt., Roast, uncovered, 2-1/2 to 3 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

Nutrition Facts : Calories 480 calories, Fat 23g fat (7g saturated fat), Cholesterol 215mg cholesterol, Sodium 258mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 63g protein.

DRY-BRINED ROASTED BROAD BREASTED WHITE TURKEY



Dry-Brined Roasted Broad Breasted White Turkey image

Dry-brining -- rubbing the turkey all over with a salt mixture and then letting it stand in the refrigerator for a day -- is simpler than the wet method but is as effective in terms of imparting lots of flavor and ensuring moist meat. Allow 24 hours for dry-brining, then another two hours to bring the turkey to room temperature before roasting.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time P1DT6h

Number Of Ingredients 11

1 whole fresh or thawed frozen turkey (about 18 pounds), such as Broad Breasted White, neck and giblets reserved
Coarse salt and freshly ground pepper
2 teaspoons coarsely chopped fresh thyme
1/4 cup finely chopped fresh sage, plus 6 sprigs
1 tablespoon finely chopped fresh thyme, plus 12 sprigs
4 tablespoons unsalted butter, softened
3 dried bay leaves
2 tart apples, such as Northern Spy or Granny Smith, sliced 1/2-inch thick (cores reserved)
1 onion, quartered
2 celery stalks, sliced crosswise into 1-inch pieces
2 cups water, plus more if needed

Steps:

  • Dry-brine the turkey: One day before roasting, rinse turkey inside and out; pat dry with paper towels. Mix together 1/2 cup salt and the chopped thyme; season generously with pepper. Rub salt mixture on the following turkey parts in these amounts: cavity (2 tablespoons), legs (2 teaspoons each), wings (1 teaspoon each), breast halves (2 tablespoons each). Gently separate skin from breast. Rub remaining salt mixture under the skin on each side. Transfer to a deep pan, and cover, or to a large plastic bag set on a rimmed baking sheet (to catch juices). Refrigerate for 24 hours.
  • Drain accumulated juices from cavity, and pat inside of turkey dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast-side up. Bring to room temperature, 1 1/2 to 2 hours. Pat inside and outside of turkey dry with paper towels.
  • Roast the turkey: Preheat oven to 450 degrees, with rack in lowest position. Tuck wings under turkey. Stir chopped sage and thyme into butter, and rub over outside of turkey. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan.
  • Roast turkey for 30 minutes. Baste with pan juices. Reduce oven temperature to 350 degrees; roast, basting every 30 minutes, for 1 1/2 hours more. Rotate pan, and add more water if pan is dry. Tent turkey with foil, and roast until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 1 hour more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy.

VERY CLASSIC DRY-BRINED ROAST TURKEY



Very Classic Dry-Brined Roast Turkey image

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.

Provided by Chris Morocco

Categories     Bon Appétit     Thanksgiving     turkey     Garlic     Rosemary     Soy Sauce     Roast     Christmas

Yield 8 servings

Number Of Ingredients 7

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 sprigs rosemary
2 garlic cloves, crushed
1/2 cup (1 stick) unsalted butter
2 teaspoons soy sauce

Steps:

  • 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.
  • 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.
  • Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.
  • 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.

DRY-BRINED TURKEY



Dry-Brined Turkey image

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

1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
Kosher salt
1 tablespoon black pepper
10 sprigs fresh thyme
1/2 bunch flat-leaf parsley
2 small onions, halved
2 small apples, cored and halved
1/2 cup unsalted butter, softened
2 cups white wine (see tip)

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

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2016-11-12 GRAVY. In a large sauce pan over medium-low heat, melt the butter. Add the cassava flour and whisk to combine. Cook over low heat for about 10 minutes, or until it’s the color of light caramel, whisking often. Pour in the wine and turn the heat to medium-high. Simmer for 2 minutes or so, to cook off the alcohol.
From zenbelly.com


DRY BRINE SPATCHCOCK TURKEY WITH HERB BUTTER | MAPLE + MANGO
Then try this Dry Brine Spatchcock Turkey with Herb Butter recipe. Jul 10, 2021 - Want a delicious, juicy, crispy-skinned turkey that only takes 90 min to cook? Then try this Dry Brine Spatchcock Turkey with Herb Butter recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


HOW TO DRY BRINE A TURKEY: BEST RECIPE FOR JUICY HOLIDAY TURKEY!
Pat turkey dry with paper towels, inside and out. Place turkey on a rimmed baking sheet. Mix together the salt, baking powder, and herbs to make the brine. Sprinkle the brine all over the inside and outside of the turkey. Refrigerate for 24-72 hours, uncovered.
From wholefully.com


DRY BRINED HERB ROASTED TURKEY - SAVOR THE BEST
2022-03-30 Allow the turkey to come to room temperature for one hour. Remove the two upper oven racks and heat the oven to 325°F. Stuff the lemons, garlic halves and fresh herb sprigs into the cavities. Tie the legs of the turkey together with kitchen string. Tip the turkey to its side and brush the bottom with olive oil.
From savorthebest.com


DRY BRINED TURKEY WITH HERBED BUTTER – LADY BOSS
2017-11-26 This year attempted dry brine and it was a hit. Simple recipe and easy to do! Takes 2 days to make. INGREDIENTS: 1 fresh or frozen turkey (mine was 11.6 lbs – we had 5 people. They say 1-1.5 lbs per person) Kosher Salt (1/3 cup for dry brine) Pepper; 1 Tbsp sugar; 2 sticks unsalted butter (softened/room temp) 2 Tbsp finely chopped fresh parsley
From ladybossxoxo.wordpress.com


EASY DRY BRINED HERB BUTTER ROASTED TURKEY - COOKING LSL
2015-12-23 Roasted Turkey. Prep Time: 30 mins. Cook Time: 3 hrs. Total Time: 3 hrs 30 mins. Thanksgiving might be over, but I have not shared my turkey recipe with you yet! This easy cry brined roasted turkey is easy to make if you follow my instructions, very flavorful and super juicy.
From cookinglsl.com


DRY BRINED TURKEY WITH CLASSIC HERB BUTTER - ALL INFORMATION ABOUT ...
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. Reserve 4 tablespoons of the butter, then rub …
From therecipes.info


DRY BRINE TURKEY WITH GARLIC BUTTER RUB - VALERIE'S KITCHEN
2018-11-14 Roasting the Dry Brined Turkey. Roast the turkey at 325 degrees F for about 12 to 15 minutes per pound, to an internal temperature of 165 degrees F when measured in the thickest part of the thigh. Brined turkeys can have a tendency to cook a bit faster so watch it closely towards the end of the cooking time.
From fromvalerieskitchen.com


HERB AND SALT-RUBBED DRY BRINE TURKEY - SKINNYTASTE
2021-11-22 Rub the herb mixture on the meat, under the skin. Pat the skin back into place. Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
From skinnytaste.com


HERB-AND-CITRUS DRY-BRINED TURKEY BY THE REDHEAD BAKER
2019-01-25 At the 45-minute mark, preheat your oven to 425 degrees F. Rub the unsalted butter under the skin of the turkey. Cut the reserved lemon and orange into wedges, and place in the cavity of the turkey. Add the extra sprigs of rosemary, thyme and sage to the turkey's cavity. Flip the turkey, breast-side down.
From theredheadbaker.com


DRY BRINE TURKEY WITH CITRUS HERB BUTTER
2018-11-02 Store in the fridge until ready to use. Pre-heat oven to 350 F degrees and wash the brine off the turkey in the sink. Make sure you pat the turkey dry with some paper towels. Season the cavity with 1 tablespoon of salt, 1 apple quartered, 1 onion peeled and halved, 1 stalk of celery, and 1 cinnamon stick.
From flavcity.com


HERB AND SALT-RUBBED DRY BRINE TURKEY - QUINOA RECIPE
how to cook quinoa /quinoa rice cooker. march 10, 2022
From quinoarecipe.com


HERB & BROWN SUGAR DRY-BRINED TURKEY - ONCE UPON A CHEF
2020-11-11 Step-by-Step Instructions. In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Place the turkey on the rack of a baking sheet. Rub and pat the dry brine all over the turkey, including inside the cavity. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.
From onceuponachef.com


DRY BRINED TURKEY - DINNER AT THE ZOO
2020-09-02 Preheat the oven to 450 degrees F. Tuck the wings of the turkey under the body. Stuff the cavity of the turkey with the lemon, onion and garlic. Place the butter and pepper in a bowl and stir until well combined. Spread the butter all over the turkey, both on top of and underneath the skin.
From dinneratthezoo.com


DRY BRINE TURKEY WITH ORANGE-ROSEMARY HERB BUTTER
2021-10-22 In a small bowl, combine the Kosher salt, coconut sugar, and black pepper. Rub the mixture all over the skin of the bird. Wrap the bird in plastic wrap and chill for at least 3 days. At the beginning of the 3rd day, remove the plastic wrap and let the bird dry, uncovered, in the fridge for the last day of brining.
From perrysplate.com


BRINED AND HERB BUTTER ROASTED TURKEY BREAST WITH THE BEST EASY …
2018-11-15 Preheat oven to 400 degrees Fahrenheit. Stir together the room temperature butter with the pepper, thyme, and garlic. Smear the entire turkey breast with the butter mixture. Bake in a roasting pan or baking dish uncovered for 1 hour and 20 minutes or until the interior temperature reaches 160 degrees.
From savorwithjennifer.com


BRINED TURKEY WITH HERB BUTTER - WILLIAMS SONOMA
2015-06-14 Let the turkey stand at room temperature for 1 to 1 1/2 hours. Position a rack in the lower third of an oven and preheat to 400°F. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, turkey herbs and pepper until well blended, 1 to 2 minutes. Gently slide your fingers under the breast to loosen the skin and ...
From williams-sonoma.com


HERB BUTTER TURKEY RECIPE - A TABLE FULL OF JOY
Pat the turkey dry with a paper towel. This helps the skin to crisp up nicely during baking. Combine the rosemary, thyme, sage, salt, and pepper in a small bowl. Then take the mixture and rub it inside the cavity of the turkey. Then quarter the …
From atablefullofjoy.com


DRY BRINED TURKEY WITH GARLIC SAGE BUTTER - SWEET PEAS AND SAFFRON
2021-09-06 Prepare turkey- Pat the turkey dry. Remove the giblet and neck, and set aside for making gravy or stock (if desired). Place the turkey on a rack in a roasting pan. 3. Prepare dry brine - Mix together the dry brine, including the salt, brown sugar, and pepper. rub turkey with dry brine. refrigerate overnight.
From sweetpeasandsaffron.com


SIMPLE SUCCULENT DRY BRINED ROAST TURKEY - DON'T SWEAT THE RECIPE
2017-09-28 Place the turkey in the oven for 30 minutes. Turn the oven down to 325º and cook another 2 1/2 – 2 hrs 45 minutes. Because dry brine turkeys tend to cook faster, check the internal temperature early. Remove from the oven when a meat thermometer inserted into the thickest part of the thigh registers 165 degrees.
From dontsweattherecipe.com


BRINED TURKEY WITH GARLIC HERB BUTTER - OH SO DELICIOSO
2021-11-01 Preheat over to 450 degrees. Once brining is complete, rinse and dry bird. Place bird in a roasting pan. Season with salt and pepper. Place compound butter under the skin of the bird and rub the entire outside of the bird. Stuff cavity of bird with herbs, lemon, and onion. Reduce oven heat to 325 degrees.
From ohsodelicioso.com


HOW TO DRY BRINE AND ROAST A TURKEY PERFECTLY - CHEF DENNIS
2019-11-13 Rule #1 of Dry Brining – The larger the piece of meat, the more time is needed for the brine to be effective. A dry brine, also called pre-salting involves rubbing the salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking.
From askchefdennis.com


AMAZING DRY BRINE TURKEY - GOOD IN THE SIMPLE
2015-11-04 Place turkey breast side down on a rack in a roasting pan. Cook for 30 minutes. Reduce temperature to 325. Flip turkey so the breast side faces up and return to oven. Cook for about 2 1/2 more hours or until internal temperature at the thickest part reaches 165. Let rest for about 30 minutes, carve, and serve.
From goodinthesimple.com


LEMON HERB DRY-BRINED ROASTED TURKEY - ABERDEEN'S KITCHEN
2017-11-15 Fill the cavity with 2 garlic cloves, half of the onion, 2 lemon halves and a couple of the herb stalks. Place the remaining onion, garlic, lemon, and herbs on the bottom of the roasting pan. Place the turkey on a middle rack in the oven. Reduce the heat immediately to 350˚F.
From aberdeenskitchen.com


HERB-BRINED TURKEY | SOUTHERN LIVING
Pat turkey dry with paper towels. Tie ends of legs together with kitchen twine, and tuck wing tips under. Place turkey on rack in prepared pan, breast side up, and brush with olive oil. Step 3. Bake in lower third of preheated oven 45 minutes. Loosely cover turkey with aluminum foil, and reduce oven temperature to 350˚F.
From southernliving.com


DRY-BRINED HERB & GARLIC TURKEY WITH PAN GRAVY - SOBEYS INC.
Step 1. Pat turkey dry with paper towels. Place on large rimmed baking sheet or roasting pan. Mix salt and pepper; season inside and outside of turkey. Loosely cover with plastic wrap and refrigerate for 24 hr. Step 2. Preheat oven to 200°C (400°F). Again, pat turkey dry with paper towels. Make the garlic herb butter by mixing together the ...
From sobeys.com


DRY BRINED-HERB ROASTED TURKEY RECIPE | MYRECIPES
Remove giblets and neck from turkey; pat turkey dry. Sprinkle 1 Tbsp. brine into cavity; rub into cavity. Reserve 1 Tbsp. brine, and sprinkle outside of turkey with remaining brine; rub into skin. Chill turkey 10 to 24 hours.
From myrecipes.com


THE ULTIMATE MOIST ROAST TURKEY - THE HOPELESS HOUSEWIFE®
Please see my blog with photos on Brining a Turkey- It’s So Easy! for step-by-step directions for just the brining, and see below the recipe for step-by-step instructions for the brining, herb butter and gravy. The Ultimate Moist Turkey: Brined Herb Butter Roasted Turkey and Gravy. Print Ingredients For the brine: 1 1/2 gallons water 1 quart apple juice or 1 bottle sweet white …
From thehopelesshousewife.com


BRINE FOR TURKEY RECIPE BUTTERBALL - THERESCIPES.INFO
Be sure the container will fit in your fridge. Add brine, covering the entire turkey. Place in the refrigerator for the specified period of time. Remove turkey from brine after recommended time. Rinse and pat dry with paper towels. Cook turkey as desired. Did You Know As a rule of thumb, you should brine your turkey 45 to 60 minutes per pound.
From therecipes.info


BUTTERFLY TURKEY RECIPES - THERESCIPES.INFO
Sunny's Butterflied Roast Turkey with Easy Orange Spice ... new www.foodnetwork.com. To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey.Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up....
From therecipes.info


DRY-BRINED AND HERB-ROASTED TURKEY - THE LOCAL PALATE
2016-11-06 Stir together butter, lemon zest and juice, pepper thyme, sage, and rosemary in a small bowl. Gently loosen skin from top of turkey, taking care to not rip holes in it. Place butter mixture under skin and massage gently to spread butter as evenly as possible. Tuck about 1/3 of the onions, celery, and carrots in cavity.
From thelocalpalate.com


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