Prepare a Thanksgiving Turkey this year that will impress your family and friends. This citrus herb dry brine creates a moist, hassle free Thanksgiving Turkey that will stand out at your table.
Why Dry Brine?
- The salt is absorbed throughout the turkey; this draws liquid back into the meat and keeps moisture locked in, making sure your bird stays juicy and tender.
- Dry Skin results in a crispy, golden finish.
- It is easy!
Trussing a Bird
Trussing a turkey is an important step that should never be neglected. When you tie up the legs of poultry this helps prevent uneven cooking and retains more moisture. When the legs are drawn up tightly against the breast it helps prevent the breast meat from overcooking. You can find bakers twine at most grocery stores this time of year. But linked here is bakers twine on Amazon if you can’t find any. Regency Natural Cooking Twine 1/2 Cone 100% Cotton 500ft (paid link).
Roasting the Bird
We begin the roasting process at 425 to get a nice crispy crust on the skin. After 30 minutes or so we reduce the temperature down to 325 to cook the rest of the meat. Covering the Turkey prevents browning and cause soft moist skin. Do not cover your turkey. However, if you notice your turkey legs or wings are getting too dark, I recommend covering just the legs and wings with some foil in order to prevent burning. Be sure to use a roasting pan and rack, or a sheet tray with a roasting grid. Both products are linked below.
Cuisinart 7117-16UR Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack, Roaster Rack
Nordic Ware 43172AMZM 2 – Piece Set – Half Sheet W/Oven Safe Nonstick Grid, Aluminum
(paid links)
Thanksgiving Turkey
Prepare a Thanksgiving Turkey this year that will impress your family and friends. This citrus herb dry brine creates a moist, hassle free Thanksgiving Turkey that will stand out at your table.
- Prep Time: 3 days
- Cook Time: 150
- Total Time: 74 hours 30 minutes
Ingredients
- 12 lb turkey (anything from 11–15 lbs will work but bake time will vary)
For Roasting:
- 1 large onion quartered
- 4 garlic cloves halved
- 4–5 sprigs of fresh rosemary
- 1 orange quartered
- 1/2 stick butter (4 tablespoons)
For the Dry Rub:
- 1.5 teaspoon black pepper
- 1.5 tablespoon sea salt
- 1 tablespoon dried orange peel
- 1.5 teaspoon dried rosemary
- 1.5 tsp dried thyme
- 1.5 tsp garlic powder
- 1.5 tsp dried sage
Supplies:
- Bakers Twine
- Roasting pan with roasting rack
- aluminum foil
- a meat thermometer
Instructions
Day 1:
- Insure your turkey is completely defrosted if it was previously frozen.
- Mix together dry rub. Fully pat your turkey dry using paper towels. Loosen up the skin of the turkey from the meat. I find this works best with the handle of a large spoon (you want to create enough space to slide your hand underneath the skin of the Turkey). Rub the dry rub under the turkey skin and on top of the skin.
- Truss the bird by cutting a string of bakers twine 4x the length of the bird. Fold the string in half, take the midpoint and wrap it at the neck of the bird, then along the turkey breasts, under the thighs and tie a knot at the back of the turkey. Pull up under the legs and tie a knot so the legs come together secure. Cut excess string. Tuck the wings underneath the Turkey. Place on a sheet tray in the fridge uncovered for 2 days.
Day 2:
- The skin of your Turkey should be drying out. Soak up any excess juices that have leaked under the Turkey. Leave the bird in you fridge uncovered.
Day 3 (Roasting day)!
- Remove from fridge and allow 1 hour for the bird to come to room temperature
- Preheat your oven to 425 degrees F
- Rub the butter all over the Turkey, and stuff the center cavity with the onion, garlic cloves, fresh Rosemary, and orange
- Place the Turkey in the oven for 30 minutes, then reduce heat to 325 degrees F. Roast the Turkey for 1.5-2.5 hours depending on size. Thermometer must reach 165 degrees F (inserted into the lower thigh without touching the bone). Watch your Turkey legs, if you notice them getting too much color you can cover them with aluminum foil to prevent them from burning.
- When Turkey is done roasting, allow it to sit for 45 minutes- 1 hour before carving.
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