Dry-Brined Slow Roasted Turkey - Food and Wine
Created by natsgarden123 on November 23, 2013
- Servings: 8
- Prep Time: 2d
- Cook Time: 5h
- Recipe #11309
Ingredients
- 2 tablespoons Kosher Salt
- 1 tablespoon freshly ground pepper
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried savory
- 1 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 2 teaspoon finely grated lemon zest
- 13 to 15 pounds whole turkey (rinsed and patted dry)
- 1 onion, quartered
- 1 celery rib (cut in 2" pieces)
- 4 garlic cloves
- 1/2 cup unsalted butter (melted and cooled, 1 stick)
How to Make
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Step 1: Set a rack over a rimmed baking sheet.
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Step 2: In a small bowl,mix the salt and spices and the lemon zest. Rub the mixture all over the turkey cavity.
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Step 3: Transfer the turkey to the baking sheet and refrigerate, uncovered, x 2 days.
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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.
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Step 5: Preheat the oven to 400F.
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Step 6: Stuff the turkey with onion, celery and garlic.
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Step 7: Tuck the wings under the breast and tie the legs together with kitchen twine. Brush the turkey all over with butter.
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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.
Nutritional Facts
- 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