Dry Brined & Herb Roasted Thanksgiving Turkey
Ingredients
DRY BRINE
- 1 10 – 12 lb turkey fresh or if frozen, thawed
- 3/4 cup Kosher salt
HERB ROASTED TURKEY
- 1 10 – 12lb brined turkey
- 1 Lemon
- 1 bunch Thyme
- 1 bunch Rosemary
- 4 oz Unsalted butter at room temp
- 1 cup Water
- 1 cup White wine
Instructions
DRY BRINE
- This can be done up to 2 days and no less than 12 hours prior to roasting your turkey.
- Pat your turkey dry on the inside and out. Rub the salt all over the skin of the turkey, as well as under the skin and directly onto the meat. Rub salt inside the cavity of the turkey. Let turkey sit in refrigerator uncovered or loosely covered in plastic wrap – you want the salt to draw out the moisture locked within the turkey muscles. Remove your turkey from the fridge one hour prior to roasting.
HERB ROASTED TURKEY
- Preheat oven to 425. Place rack on bottom shelf. Rub room temp butter all over your turkey which has come to room temp.
- Rub under skin directly on meat, as well as all over skin. Cut garlic and lemon in half (across the equator), tie rosemary and thyme together with butchers twine. Stuff cavity with garlic, lemon, and herbs. Place turkey, breast side up, on rack in roasting pan.
- Place about 1 cup of water and 1 cup of white wine in the pan. Roast for approximately 45 minutes until skin is browned
- Turn oven down to 350 and continue roasting. Using turkey baster, baste with liquid in roasting pan every 15 minutes. Rotate pan as needed (approximately every 30minutes) for even browning. Roast until internal temperature of the bird is 150. Let bird rest for 30 minutes before cutting into it.
