Dry Brined Turkey
Recipe information
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Cooking:
40 min.
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Servings per container:
12
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Source:

Ingredients for - Dry Brined Turkey

1. Salt - ¼ cup
2. Brown sugar - 1 tablespoon
3. Ground black pepper - 1 teaspoon
4. Thawed whole turkey, neck and giblets removed - 1 (12 pound)
5. Celery, chopped - 3 stalks
6. Yellow onion, quartered - 1
7. Baby carrots, cut in half - 6
8. Softened butter - 2 tablespoons
9. Chicken broth - 1 (14.5 ounce) can

How to cook deliciously - Dry Brined Turkey

1. Stage

Mix salt, brown sugar, and pepper together in a small bowl.

2. Stage

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.

3. Stage

Remove turkey from refrigerator. Let sit until room temperature, about 1 hour.

4. Stage

Preheat oven to 450 degrees F (230 degrees C).

5. Stage

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.

6. Stage

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.