Dry Brined Roasted Broad Breasted White Turkey Recipe

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Gallery Dry-Brined Roasted Broad Breasted White Turkey Recipe Summary prep: 35 mins total: 1 day 6 hrs Servings: 10

Ingredients For Dry-Brining 1 whole fresh or thawed frozen turkey (about 18 pounds), such as Broad Breasted White, neck and giblets reserved Coarse salt and freshly ground pepper 2 teaspoons coarsely chopped fresh thyme For Roasting 1/4 cup finely chopped fresh sage, plus 6 sprigs 1 tablespoon finely chopped fresh thyme, plus 12 sprigs 4 tablespoons unsalted butter, softened 3 dried bay leaves 2 tart apples, such as Northern Spy or Granny Smith, sliced 1/2-inch thick (cores reserved) 1 onion, quartered 2 celery stalks, sliced crosswise into 1-inch pieces 2 cups water, plus more if needed

Gallery Dry-Brined Roasted Broad Breasted White Turkey

Recipe Summary prep: 35 mins total: 1 day 6 hrs Servings: 10

Gallery

Dry-Brined Roasted Broad Breasted White Turkey     

Dry-Brined Roasted Broad Breasted White Turkey

Dry-Brined Roasted Broad Breasted White Turkey

Recipe Summary prep: 35 mins total: 1 day 6 hrs Servings: 10

Recipe Summary

prep: 35 mins total: 1 day 6 hrs

Servings: 10

prep: 35 mins

total: 1 day 6 hrs

prep:

35 mins

total:

1 day 6 hrs

Servings: 10

10

Ingredients

Ingredients

• 1 whole fresh or thawed frozen turkey (about 18 pounds), such as Broad Breasted White, neck and giblets reserved Coarse salt and freshly ground pepper 2 teaspoons coarsely chopped fresh thyme

• 1/4 cup finely chopped fresh sage, plus 6 sprigs 1 tablespoon finely chopped fresh thyme, plus 12 sprigs 4 tablespoons unsalted butter, softened 3 dried bay leaves 2 tart apples, such as Northern Spy or Granny Smith, sliced 1/2-inch thick (cores reserved) 1 onion, quartered 2 celery stalks, sliced crosswise into 1-inch pieces 2 cups water, plus more if needed

Directions

Dry-brine the turkey: One day before roasting, rinse turkey inside and out; pat dry with paper towels. Mix together 1/2 cup salt and the chopped thyme; season generously with pepper. Rub salt mixture on the following turkey parts in these amounts: cavity (2 tablespoons), legs (2 teaspoons each), wings (1 teaspoon each), breast halves (2 tablespoons each). Gently separate skin from breast. Rub remaining salt mixture under the skin on each side. Transfer to a deep pan, and cover, or to a large plastic bag set on a rimmed baking sheet (to catch juices). Refrigerate for 24 hours.

Drain accumulated juices from cavity, and pat inside of turkey dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast-side up. Bring to room temperature, 1 1/2 to 2 hours. Pat inside and outside of turkey dry with paper towels.

Roast the turkey: Preheat oven to 450 degrees, with rack in lowest position. Tuck wings under turkey. Stir chopped sage and thyme into butter, and rub over outside of turkey. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan.

Roast turkey for 30 minutes. Baste with pan juices. Reduce oven temperature to 350 degrees; roast, basting every 30 minutes, for 1 1/2 hours more. Rotate pan, and add more water if pan is dry. Tent turkey with foil, and roast until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 1 hour more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy.

Reviews (4)

 Add Rating & Review     91 Ratings   5 star values:        20    4 star values:        24    3 star values:        33    2 star values:        13    1 star values:        1        

Reviews (4)

Add Rating & Review     91 Ratings   5 star values:        20    4 star values:        24    3 star values:        33    2 star values:        13    1 star values:        1       

Add Rating & Review

91 Ratings 5 star values: 20 4 star values: 24 3 star values: 33 2 star values: 13 1 star values: 1

91 Ratings 5 star values: 20 4 star values: 24 3 star values: 33 2 star values: 13 1 star values: 1

91 Ratings 5 star values: 20 4 star values: 24 3 star values: 33 2 star values: 13 1 star values: 1

• 5 star values: 20 4 star values: 24 3 star values: 33 2 star values: 13 1 star values: 1

  Martha Stewart Member     Rating: 5 stars       10/16/2017   I adapted this recipe for a bone in turkey breast. It was fantastic. And smelled amazing.  
  
  Martha Stewart Member     Rating: 5 stars       11/25/2011   i did this with a 20 lb. turkey and it was *perfection.* i will never do a wet brine again. thank you!  
  
  Martha Stewart Member     Rating: Unrated       11/24/2011   I have failed at turkey every year before now. This recipe was fantastic. Thank you!!!  
  
  Martha Stewart Member     Rating: Unrated       10/10/2011   Fantastic. Thank you for this perfect bird.  
  

  Martha Stewart Member

  Rating: 5 stars 10/16/2017

I adapted this recipe for a bone in turkey breast. It was fantastic. And smelled amazing.

Rating: 5 stars

Rating: 5 stars 11/25/2011

i did this with a 20 lb. turkey and it was perfection. i will never do a wet brine again. thank you!

Rating: Unrated 11/24/2011

I have failed at turkey every year before now. This recipe was fantastic. Thank you!!!

Rating: Unrated

Rating: Unrated 10/10/2011

Fantastic. Thank you for this perfect bird.

All Reviews for Dry-Brined Roasted Broad Breasted White Turkey

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Dry-Brined Roasted Broad Breasted White Turkey

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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