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Variety to Serving Perfect Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D

Do you want to know ways to get through the week with healthy but appetizing dishes that will cause you feel good? This healthful, simple but tasteful Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D recipe is the answer.

Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D

We hope you got benefit from reading it, now let's go back to dry brined turkey - you'll be giving thanks for this recipe for years to come :d recipe. You can cook dry brined turkey - you'll be giving thanks for this recipe for years to come :d using 7 ingredients and 11 steps. Here is how you cook it.

To prepare an extraordinary Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D, below are the materials needed:

  1. Use 1 of (12- to 16-pound) turkey.
  2. Provide of Kosher salt (1 Tablespoon for every 5 pounds of turkey weight).
  3. Prepare of onion powder (1/2 teaspoon for every 5 pounds of turkey weight).
  4. You need of dry sage (1/2 teaspoon for every 5 pounds of turkey weight).
  5. Prepare of dry thyme (1/2 teaspoon for every 5 pounds of turkey weight).
  6. Take of ground black pepper (1/4 teaspoon for every 5 pounds of turkey weight).
  7. Take of sugar (1/4 teaspoon for every 5 pounds of turkey weight).

After readying the materials, next you are ready to prepare your 5-star Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D by following the procedures below:

  1. Wash the turkey inside and out, pat it dry and weigh it. Measure and mix 1 tablespoon of kosher salt, 1/2 teaspoon of onion powder, sage, and thyme, and 1/4 teaspoon of black pepper and sugar for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons kosher salt)..
  2. Sprinkle the inside of the turkey lightly with salt mixture. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned but not oversalted..
  3. Turn the turkey on one side and sprinkle the entire side with salt mixture, concentrating on the thigh. Use a little less than a tablespoon. Flip the turkey over and do the same with the other side..
  4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, leaving it in the bag but turning it and massaging the salt into the skin every day..
  5. Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Wipe the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours..
  6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees..
  7. Place the turkey on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, reduce the oven temperature to 325 degrees, and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting..
  8. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve..
  9. Beautiful bird - delicious inside and out!.
  10. .
  11. .

Simply pat the turkey's skin dry before it goes into the oven, preferably a very hot oven—the hotter the oven, the more quickly the skin will dry out completely and the browning can begin. Once you've got the browning underway, you can lower the oven temperature for the remaining cooking time. Add a gallon of iced water, and. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.

Recipe : Dry Brined Turkey - you'll be giving thanks for this recipe for years to come :D

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