Herb and Salt-Rubbed Dry Brine Turkey
User Reviews
5
Herb and Salt-Rubbed Dry Brine Turkey
Description
The Herb and Salt-Rubbed Dry Brine Turkey involves combining chopped fresh herbs like thyme, sage, and rosemary with dried marjoram and oregano, olive oil, and kosher salt. This mixture creates a flavorful rub that is massaged under the turkey's skin after loosening it, ensuring the seasoning reaches the breast, thighs, and drumsticks. The bird is brined for up to four days prior to roasting, but shorter times still enhance flavor.
Before roasting at 350°F using convection roast, the turkey is tempered at room temperature and placed breast side up on a rack for even cooking. A meat thermometer is inserted into the thickest part of the thigh to monitor doneness. The target internal temperature is 170°F, which ensures the turkey is fully cooked while remaining moist.
After roasting, resting the turkey for about 30 minutes allows the juices to redistribute, making carving easier and the meat juicier. This method results in herb-infused, tender turkey suitable for traditional holiday meals or large gatherings.
Ingredients
- 2 tablespoon thyme chopped fresh
- 2 tablespoon sage chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon marjoram dried
- 1/2 tablespoon oregano dried
- 1 tablespoon extra-virgin olive oil
- 1 turkey preferably fresh (not kosher or self-basting) if frozen, thaw before, thawed or fresh, 16-lb
- 1/4 cup kosher salt use less with Mortons, Diamond Crystal brand
Instructions
- (4) Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Remove the neck and giblets and reserve for stock, if using. 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.
- 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 2½ inches deep.
- Position a rack in the bottom third of the oven and preheat the oven to 350°F in convection roast setting. If using a probe, insert the thermometer in the thickest part of the thigh not touching the bone and set the temp to 170F. Roast until the temp registers 170°F in the thickest part of a thigh, about 1 1/2 to 2 hours, or longer depending on the size of the turkey. Let the turkey rest for 30 minutes before carving to allow the juices to settle.
- Position a rack in the bottom third of the oven and preheat the oven to 425°F. Roast the turkey for 1 hour, then reduce the heat to 325°F.
- Combine olive oil and herbs. Rub the herbs on the meat, under the skin. Pat the skin back into place.
- Continue to roast until an instant-read thermometer registers 170°F in the thickest part of a thigh, about 1 3/4 to 2 hours. Let the turkey rest for 30 minutes before carving to allow the juices to settle.
- Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen twine. 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.
- Day 1 to 3: Place on a rimmed baking sheet and refrigerate the turkey, turning it over every day, for 3 days.
- Day 4: Remove the turkey from the bags and pat dry with paper towels. Transfer to a large roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).
Notes
- Nutrition information is based on turkey breast with skin removed.
- If short on time, a dry brine shorter than four days still improves flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 6oz turkey breast no skin | |
| Calories | 225kcal | 11% |
| Protein | 45.5g | 91% |
| Fat | 3.5g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 121mg | 40% |
| Sodium | 896.5mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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