Ingredients and Weight:
- 1 whole turkey (12-15 pounds)
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon dried thyme
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary
- 1 tablespoon black pepper
- 1/2 cup melted unsalted butter
Preparation Time:
1 hour
Cooking Time:
4-5 hours
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a small bowl, combine kosher salt, brown sugar, thyme, sage, rosemary, and black pepper.
- Pat the turkey dry with paper towels.
- Rub the salt mixture all over the turkey, including inside the cavity.
- Place the turkey on a wire rack fitted over a baking sheet and refrigerate, uncovered, for at least 12 hours or up to 24 hours.
- Remove the turkey from the refrigerator and let stand at room temperature for 1 hour before roasting.
- Roast the turkey for 1 hour at 425 degrees F (220 degrees C), then reduce the temperature to 350 degrees F (175 degrees C) and continue roasting until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh, 4-5 hours.
- Brush the turkey with melted butter every 30 minutes during the last hour of roasting.
- Let the turkey rest for 30 minutes before carving.
Nutritional Information:
- Calories: 280 per 4-ounce serving
- Fat: 15g
- Protein: 30g
- Carbohydrates: 0g
Dish Characteristics:
- Moist and flavorful turkey
- Crispy skin
- Herb-infused aroma
- Perfect for American Thanksgiving and Christmas celebrations
User Comments:
- "The best turkey I've ever had!"
- "So juicy and flavorful, it melted in my mouth."
- "The dry brine made all the difference, the skin was perfectly crispy."
- "This recipe is a keeper, I'll be making it every year."
- "It's a bit of a process, but it's totally worth it for the delicious end result."
Special Precautions and Tips:
- Make sure to use a food-grade thermometer to ensure the turkey is cooked to the proper internal temperature.
- If you don't have time to brine the turkey for 12 hours, you can brine it for as little as 4 hours.
- To avoid overcooking, start checking the turkey's temperature 30 minutes before the estimated cooking time.
- Let the turkey rest before carving to allow the juices to redistribute, resulting in a more tender and juicy bird.
