Dry-Brined Slow Roasted Turkey - Food and Wine
Recipe: #11309
November 23, 2013
Categories: Turkey, Christmas, Easter, New Years, Sunday Dinner Thanksgiving, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, more
"Adapted from a recipe published in Food&Wine magazine. Supposedly a french recipe- this is really good, an alternative to wet brining. Prep time= dry brining time. You can use this recipe with kosher turkeys if wanted."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (778.3 g)
- Calories 943.3
- Total Fat - 26.1 g
- Saturated Fat - 10.8 g
- Cholesterol - 524.8 mg
- Sodium - 2637.7 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 0.6 g
- Sugars - 1.3 g
- Protein - 168.1 g
- Calcium - 104.4 mg
- Iron - 6.8 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Set a rack over a rimmed baking sheet.
Step 2
In a small bowl,mix the salt and spices and the lemon zest. Rub the mixture all over the turkey cavity.
Step 3
Transfer the turkey to the baking sheet and refrigerate, uncovered, x 2 days.
Step 4
On the cooking day, transfer the turkey to a v-rack and set into a big roasting pan. Let the turkey sit at room temperature for 1 hour.
Step 5
Preheat the oven to 400F.
Step 6
Stuff the turkey with onion, celery and garlic.
Step 7
Tuck the wings under the breast and tie the legs together with kitchen twine. Brush the turkey all over with butter.
Step 8
Put the turkey in the oven and immediately reduce the oven temperature to 275F. Roast the turkey, basting occasionally, for approx 3 1/2 hours or until an instant read thermometer inserted int the inner thigh reads 165-170F. Remove the turkey from the oven and cover with foil-let the turkey rest for 1 hour before carving.
Tips
No special items needed.
1 Reviews
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