Description
Preparing a perfect roast turkey can be a daunting task, often riddled with challenges like dry meat and bland flavors. However, with the Genius Easy Juicy Roast Turkey with Dry Brine method, these problems become a thing of the past.
Ingredients
Scale
- 1 whole turkey (12–14 lbs)
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon olive oil
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1 lemon, halved
- 1 onion, quartered
- 1 head garlic, halved
- 1 cup chicken broth
Instructions
- To start, create your dry brine by combining kosher salt, brown sugar, black pepper, dried thyme, garlic powder, onion powder, and paprika in a small bowl. Mix well to ensure the flavors are evenly distributed.
- With the turkey on a baking sheet, use paper towels to thoroughly dry it, which helps the dry brine adhere. Gently rub the dry brine mix all over the turkey, ensuring you cover every inch, including the cavity. Rest the turkey uncovered in the refrigerator for 12 to 24 hours. This marination period is critical, as it locks in the flavors and tenderizes the meat.
- Once brined, remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes. This step ensures even cooking. Preheat your oven to 450°F (230°C) as you prepare the turkey for roasting.
- Fill the turkey cavity with lemon halves, quartered onion, halved garlic, and fresh herbs like rosemary and thyme. This aromatic stuffing infuses the meat with additional flavor as it cooks.
- Rub the turkey’s exterior with olive oil to achieve a golden, crispy skin. Place the turkey breast-side up on a rack inside your roasting pan. Pour chicken broth into the pan’s bottom to keep the turkey moist during roasting. Initially roast the turkey at 450°F (230°C) for 30 minutes, then lower the temperature to 350°F (175°C). Continue roasting for 2 to 2.5 hours, or until a meat thermometer reads an internal temperature of 165°F (75°C).
- Once cooked, let the turkey rest for about 20 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is exceptionally juicy.
Notes
Ensure the turkey is fully thawed if previously frozen. This ensures even cooking and use a good-quality meat thermometer for accurate temperature readings, guaranteeing your turkey is cooked to perfection.
- Prep Time: 15 minutes plus 12-24 hours resting
- Cook Time: 2.5-3 hours
- Category: Dinner
Nutrition
- Calories: 400-450 kcal
- Sodium: Moderate to high
- Protein: High