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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dry Brined Herb Roasted Turkey Recipe

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This recipe for Dry Brined Herb Roasted Turkey is from Chappell Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. kosher salt
3 Tbsp. dark brown sugar
2 tsp. rubbed sage
2 tsp. dried thyme
1 1/2 tsp. freshly ground black pepper
1 tsp. garlic powder
1 (12 - 14 lb.) turkey
1/2 c. butter, softened
Wooden picks
Kitchen string
Vegetable cooking spray
Directions:
Directions:
Stir together first 6 ingredients. Remove giblets and neck from turkey; pat turkey dry. Sprinkle 1 Tbsp brine into cavity; rub into cavity. Reserve 1 Tbsp. brine, and sprinkle the outside of the turkey with remaining brine; rub into skin.
Chill turkey for 10 - 24 hours.
Preheat oven to 350 º. Stir together butter and reserved brine.
Loosen skin from turkey breast without totally detaching skin; spread butter mixture under the skin. Replace skin, securing with wooden picks.
Tie the ends of the legs together with string; tuck wing tips under.
Place turkey, breast side up on a lightly greased ( with cooking spray) rack in a large roasting pan.
Bake for 2 1/2 hours or until a meat thermometer inserted in thickest portion of turkey thigh registers 165 º. Remove from oven; let stand 30 minutes before carving.

 

 

 

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