Dry-Brined Turkey
Ingredients
- 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
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
- 5
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.
- 6
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.
- 7
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 before <a href="https://www.youtube.com/watch?v=eUv1tq91NMY">carving</a>.
- 8
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.
Dry-Brined Turkey
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About this Recipe
Dreaming of a holiday turkey with impossibly crisp, golden skin and perfectly tender, juicy meat, without the hassle of a traditional wet brine? This Dry-Brined Turkey recipe is your answer, delivering exceptional results with a surprisingly simple yet effective technique.
Why This Dry-Brined Turkey Works
The genius of this recipe lies in borrowing a technique perfected by chef Judy Rodgers of Zuni Café: dry-brining. Instead of a messy liquid, you simply salt the bird long before roasting. This method draws moisture from the turkey, which then reabsorbs, concentrating its natural flavors. The result is a beautifully crisp skin that stands out from soggy brined versions, alongside incredibly moist meat, all without altering the turkey's superb texture.
What to Expect
Prepare for a show-stopping centerpiece that will undoubtedly be the talk of your table. You'll carve into incredibly tender, moist turkey meat encased in a beautifully golden, crackling-crisp skin. The subtle aromatics from fresh thyme, flat-leaf parsley, onion, and apple infuse the bird as it roasts, contributing to a deeply savory and complex flavor profile. This approach ensures a superior texture and taste, setting it apart from conventionally roasted or liquid-brined turkeys. Just remember to allow for a two-day seasoning period to achieve these remarkable results.
Customization & Variations
While this dry-brined turkey shines as is, you can easily adapt the aromatics you stuff into the cavity. Consider adding a halved orange or lemon for a brighter, citrusy note, or swap the thyme for rosemary sprigs if you prefer a different herbal essence. If you don't have white wine on hand, a good quality chicken or turkey broth can be used to add moisture and flavor to the roasting pan.
Serving & Context
This magnificent dry-brined turkey is designed for celebratory occasions, making it the perfect centerpiece for holiday gatherings like Thanksgiving or Christmas. Serving 12 to 14 guests, it's ideal for a memorable feast. Present the whole roasted bird at the table before carving to truly impress your diners.