Dry Brined Turkey

By stancec44

The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor and less hassle. Brush with soy sauce at the end to make for really golden brown skin.

Ingredients

• MAKE:
• 12-14 brine of choice (options below - each enough for 12-14 lb. turkey)
• 1 1 12–14-lb. 12–14-lb. turkey, giblets and neck removed
• 1 1 1 medium onion, quartered
• 1 1 1 head of garlic, halved
• 1 1–2 1–2 bunches of herbs
• 1/4 1/4 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 2 2 cups (or more) low-sodium chicken broth
• Peppercorn & Citrus Dry Brine
• 2 2 2 tablespoons black peppercorns
• 1 1 1 tablespoon pink peppercorns
• 2 2 2 teaspoons white peppercorns
• 2 2 2 teaspoons coriander seeds
• 6 6 6 bay leaves
• 1/2 1/2 1/2 cup kosher salt
• 2 2 2 tablespoons light brown sugar
• 1/4 1/4 1/4 cup lemon zest
• 2 2 2 tablespoons orange zest
• 3 AHEAD: Dry brine can be made 3 days ahead. Cover and chill.
• Fennel, Chili & Maple Dry Brine
• 6 6 6 whole star anise pods
• 2 2 2 tablespoons fennel seeds
• 1/2 1/2 1/2 cup kosher salt
• 1/4 1/4 3 cup maple sugar or 3 Tbsp. brown sugar
• 1 1 1 tablespoon fresh thyme leaves
• 2 2 2 teaspoons crushed red pepper flakes
• MAKE:
• 2 to to 30 fennel seeds in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a food processor; add salt, maple sugar, thyme, and red pepper flakes and pulse to blend, about 30 seconds.
• 3 AHEAD: Dry brine can be made 3 days ahead. Cover and chill.
• Garlic & Herb Dry Brine:
• 10 10 10 sprigs thyme
• 6 6 6 sprigs sage
• 4 4 4 sprigs rosemary
• 4 4 cloves 4 large cloves garlic, chopped
• 2 2 2 teaspoons celery seeds
• 1/2 1/2 1/2 teaspoon coarsely ground black pepper
• 1/2 1/2 1/2 cup kosher salt
• 2 2 2 tablespoons sugar
• MAKE:
• 30 thyme, sage, and rosemary sprigs and pulse in a food processor with garlic, celery seeds, and pepper until a coarse paste forms. Add salt and sugar and pulse until blended, about 30 seconds.
• 3 AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Rub dry brine all over turkey; chill uncovered, 6–7 hours.

Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.