Dry-Brined Turkey

Ingredients for Dry-Brined Turkey

• One 12- to 7.3kg turkey, preferably a heritage or pasture-raised bird

• About 80g kosher salt

• 1 tablespoon freshly ground black pepper

• 10 fresh thyme sprigs

• 1/2 bunch fresh flat-leaf parsley

• 2 small onions, halved

• 2 small apples, cored and halved

• 8 tablespoons (1 stick) unsalted butter, at room temperature

• 475ml water or white wine

How to make Dry-Brined Turkey

Two days before serving, rinse the turkey and pat dry. Rub all over with the salt, slipping salt under the skin where possible and rubbing some into the cavities; use about 1 tablespoon per every 1.8kg of bird. Put the bird in a large plastic bag and refrigerate.

On the second night, turn the turkey over.

A couple of hours before cooking, remove the turkey from the bag and pat dry.

Put in a roasting pan and allow to come to room temperature.

Preheat the oven to 232°C.

Sprinkle half the pepper into the main cavity of the turkey and add the thyme, parsley, half the onions, and half the apples. Tie the legs together with kitchen twine. Put the remaining apples and onions in the neck opening and tuck the neck skin under the bird.

Rub the butter under the breast skin and over the thigh meat. Sprinkle the bird with the remaining pepper.

Roast for 30 minutes.

Remove the turkey from the oven and reduce the heat to 350 degrees. Cover the breast of the bird and the wing tips with foil. Add 350ml water (or white wine) to the roasting pan and roast the bird for another 2 hours or so, depending on size; figure on 12 minutes a pound for an unstuffed bird. Remove the foil from the breast in the last half hour so it browns.

When the turkey has roasted for 2 hours, begin to test for doneness by inserting an instant-read thermometer (digital is best) into two different places in the thigh, making sure not to touch bone; it should be at about 160 degrees.

When it is done, tip the turkey so the interior juices run into the pan. Remove the turkey to a rimmed baking sheet or a serving platter, cover with foil and then a damp kitchen towel, and allow to rest for at least 30 minutes.

Meanwhile, pour the fat and drippings from the pan into a measuring cup. Add the 120ml white wine (or broth) to the pan, stirring to deglaze it, and pour that into same measuring cup. The fat and drippings can then be used to make gravy.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.