Best brine ever – we’re hard-pressed not to make this EVERY year although we do try to change it up now and again. What does it do for the turkey? Everything but get it health insurance. Prepare yourself for the juiciest, most flavorful, and LEAST COMPLICATED turkey recipe you’ll ever do.
The Dry Brine is from Williams-Sonoma. Get some. Get lots. Use it throughout the year. Trust me.
*Featured in our Thanksgiving 2012 Menu.
Instructions from the enclosed booklet:
This recipe calls for a turkey between 18 and 20 lb. (9 to 10kg). If you are cooking a smaller or larger bird, adjust the amount of brine and the roasting time accordingly.
1 turkey, 18 to 20 lb. (9 to 10kg)
2 cups (255g) Dry Brine
Remove the neck and giblets from the turkey. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub ½ cup (64g) Dry Brine on the back side of the turkey, ½ cup (64g) on the legs and 1 cup (127g) on the breast. Cover the turkey with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours.
Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss the turkey as desired using kitchen twine. Let stand at room temperature for 1 hour.
Preheat an oven to 400 F (200 C).
Place the turkey, breast side up, on a rack in a large roasting pan and roast 30 minutes. Reduce the oven temperature to 325 F (165 C). Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165 F (74 C) and inserted into the thigh registers 175 F (80 C), 2½ to 3 hours more. If the turkey begins to brown too quickly, tent it loosely with aluminum foil.
Transfer the turkey to a carving board, cover loosely with foil and let rest for about 20 minutes before carving. Serves 12 to 14.