Succulent Dry Brined Turkey

Total Time: 96 hrs Preparation Time: 96 hrs

Ingredients

• Servings: 11
• 1 (12 -16 lb) whole turkey
• 2 -3 tablespoons kosher salt
• 1 lemon, quartered
• 1 celery rib, halved
• 1 carrot, halved
• 1 onion, quartered
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig thyme
• 3 cups parsley

Recipe

• 1 best to use a fresh turkey. however, is using a frozen bird, ensure that it is not injected with sodium. otherwise, you’ll have an overly-salty bird.
• 2 wash turkey inside and out and pat dry. use 1 tablespoon of salt for every 5 pounds (15-pounds would be 3 tablespoons).
• 3 sprinkle inside of turkey with salt.
• 4 place turkey on its back and salt breasts, concentrating in the center, where meat is thickest. it may take slightly more than a tablespoon. it should appear liberally seasoned, but not overly so. you can add other flavors if desired, like minced rosemary.
• 5 turn turkey on one side and sprinkle with salt, concentrating on thigh, using just over a tablespoon. flip turkey over and salt the other side.
• 6 place turkey in a 2½-gallon sealable plastic bag, press air out and seal tightly.
• 7 place turkey breast-side up in refrigerator. chill 3 days, turning onto breast for final day.
• 8 remove turkey from bag. no salt should be visible on surface, but skin should be moist. place turkey breast-side up on a plate. refrigerate uncovered for at least 8 hours.
• 9 on cooking day, preheat the oven to 425 degrees.
• 10 leave turkey at room temperature at least 1 hour.
• 11 brush turkey lightly with butter or oil.
• 12 roast turkey for 30 minutes, breast side down.
• 13 turn turkey breast side up. fill cavity with lemon, celery, carrot, onion and herbs. reserve parsley for garnish.
• 14 reduce oven temperature to 325 degrees. return turkey to oven and roast until thermometer in deepest part of thigh reads165 degrees, after about 2¾ hours.
• 15 remove turkey from oven, transfer to warm platter or carving board. tent loosely with foil. let rest at least 30 minutes for juices to redistribute through meat. this is a good time to use the drippings to make pan gravy.
• 16 carve, garnish with parsley and serve.