Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

I mixed together different recipes to try a dry brined turkey this year.

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Recipe Summary

prep:
40 mins
cook:
2 hrs 30 mins
additional:
9 hrs
total:
12 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Brine:

Directions

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

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  • 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.

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

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

  • 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.

  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

704 calories; protein 91.1g; carbohydrates 3.4g; fat 33.4g; cholesterol 270.3mg; sodium 387.1mg. Full Nutrition
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