Dry Brined Turkey
Servings: 10
Equipment
- roasting pan with rack
Ingredients
- 8 lb turkey
- 2 tbsp kosher salt
- 1 tbsp sugar
- 6 tbsp butter, melted
- freshly ground black pepper
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- pinch crushed red pepper flakes
Instructions
- Two days before you plan on cooking your turkey, start the brining process. Remove turkey from fridge and remove giblets from the cavity. Pat turkey completely dry with paper towels.
- In a small bowl, combine salt and sugar. Rub salt mixture all over bird, concentrating on thicker parts of meat, like the breast. Place turkey into a roasting pan or other deep-sided pan. Cover and refrigerate for 1 day.
- The day before planning to roast, uncover turkey and drain any liquid in the bottom of the pan. Refrigerate, uncovered for 1 more day.
- An hour before you plan to roast, remove turkey from fridge and pat dry with paper towels.
- Preheat oven to 425 degrees. In a medium bowl, combine melted butter, a few grinds of pepper, garlic, thyme, and a pinch of red pepper flakes. Brush about half of the butter all over the turkey, then tie the legs of the turkey together with kitchen twine. Place turkey on a roasting rack inside a roasting pan.
- Bake until golden and a thermometer inserted into thickest part of thigh registers 160 degrees, about 1 hour and 30 minutes, brushing with more butter halfway through.
- Let rest 15 minutes before slicing and serving.