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CookPal AI
Dry Brine Turkey

Dry Brine Turkey

Cost $50, save $30

Source: Recommended by CookPal

  • 540 Min
  • 15 Servings
  • $50

INGREDIENTS

  • Poultry

    • 🦃 1 (15 pound) whole turkey, neck and giblets removed

  • Seasoning

    • 🧂 3 tablespoons kosher salt

  • Vegetables

    • 🧅 1 onion, cut into wedges
    • 🥬 4 stalks celery, halved

STEPS

1

Pat turkey dry with paper towels. Season inside and outside of turkey with kosher salt, focusing on breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.

2

Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.

3

Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.

4

Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.

5

Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.

6

Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.

7

Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

NUTRIENTS

Per 1 serving

🔥

684

Calories

  • 92
    Protein
  • 1
    Carbs
  • 32
    Fats

💡 Make sure to give the turkey sufficient time to air-dry in the refrigerator to achieve crispy skin when roasting.Use a meat thermometer to ensure the turkey is cooked to an internal temperature of 165°F (74°C).Letting the turkey rest for 30 minutes after cooking helps retain its juices and flavor.Feel free to add additional aromatics to the cavity, such as garlic, rosemary, or thyme, for enhanced flavor.