Perfect roasted and moist Turkey dry brine
Servings: 10 people
Perfect turkey. This is how to cook the perfect turkey.. end of story. Perfectly flavored, perfectly moist and perfectly stuffed with golden crispy skin.
- 1 10 lb Whole Turkey, natural not previously brined.*
For the dry brine:
- 2 Tablespoons kosher salt.
- 1 teaspoon paprika.
- 1 teaspoon thyme or oregano.
- 1 teaspoon rosemary.
- 1 cup 2 sticks butter, room temperature.
- 2 Tablespoon olive oil divided.
- 1/2 cup freshly chopped parsley.
- 1/2 teaspoon black pepper.
For the cavity:
- 1 large onion coarsely chopped.
- 2 celery ribs diced.
- 1/2-1 teaspoon black pepper.**
- 1 Tablespoon oilt.
- Optional: Cut the giblets into small pieces and add to the cavity.
Wash turkey thoroughly, Here is how I wash any bird.
Pat dry the bird all over and set aside.
Mix the brine ingredients together, sprinkle the turkey with the brine and rub well.
Place the turkey on a tray breast side down and cover loosely with plastic wrap. Refrigerate.
After 24 hours, turn the turkey to the other side so the breast side is up. Leave it in the brine for another day, uncover in in the last 8 hours but keep it in the fridge.
Take the turkey out before baking and leave it to come to room temperature for a couple of hours.
Prepare the butter mixture:
In a small bowl, mix softened butter, oil, parsley and pepper.
Preheat oven to 500F adjusting the rack in the lower part of your oven.
Place turkey on the roasting pan.
Fold a square sheet of foil to form a triangle and rub with some oil from one side. Place that triangle over the turkey breast to shape it like the breast. Remove foil and set it aside keeping its shape.
Carefully, separate skin from the turkey breast using your fingers gently from front and back paying close attention not to tear the skin.
Stuff 3/4 butter mixture under the skin then massage the skin from over to spread the butter evenly
Stuff cavity with the onion stuffing, tie turkey legs with kitchen twin.
Rub the remaining butter on the outside.
Place turkey in oven and roast for 20-30 minutes.
Remove turkey from oven, reduce heat to 350F.
Cover the turkey with the foil that we prepares earlier.
Return to oven and let it cook for another 2 hours or until a meat thermometer placed in the thickest part of the breast reads 165F. If you don't have a thermometer, poke between the leg and breast and if the juices run clear, your turkey is cooked.
Remove from oven and let it set for 30 minutes before carving.
* This recipe for an all natural turkey which has not been brined or injected by any solution before. For store bought turky like Butterball skip the brining.
** I like the onion stuffing a bit spicy so I put 1 teaspoon, go easy on black pepper if you do not like spicy food.
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