Ingredients
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2
-
2
-
1
-
1
-
1/2
-
1
-
-
1/4
-
-
-
-
-
-
-
Directions
This Herb and Salt-Rubbed Dry Brined Turkey comes out so moist and flavorful, with crispy golden skin and juicy tender meat.
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Steps
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1
Done
|
(4) Four Days Before You Plan to Roast the Turkey, Mix the Herbs and Oil in a Small Bowl. Loosen the Skin Around the Shoulders of the Bird and Around the Cavity. Carefully Slide Your Hands Underneath the Skin to Loosen It from the Breast, Thighs, and Drumsticks. Rub the Herb Mixture on the Meat, Under the Skin. Pat the Skin Back Into Place. |
|
2
Done
|
Rub the Salt Inside the Cavity and on the Skin. Tuck the Wing Tips Behind the Neck and Tie the Legs Together With Kitchen String. Put the Turkey in a Large Food-Safe Plastic Bag (such as a Turkey-Size Roasting Bag) and Tie. Put the Bag Inside a Second Bag and Tie. |
|
3
Done
|
Day 1 to 3: Refrigerate the Turkey, Turning It Over Every Day, For 3 Days. |
|
4
Done
|
Day 4: Remove the Turkey from the Bags and Pat Dry. Transfer to a Large Roasting Pan and Refrigerate, Unwrapped, to Let the Turkey Air-Dry Overnight (for the Fourth Day). |
|
5
Done
|
Remove the Turkey from the Refrigerator and Let It Temper on the Counter For About 1 to 3 Hours. Place Turkey Breast Side Up on a Rack (sprayed With Oil) in a Shallow Roasting Pan 2 to 2 Inches Deep. |
