Thanksgiving Turkey Prep (Dry Brine Method)

  • Large Turkey rinsed and patted dry
  • Kosher salt
  • 2 tbsp sugar
  • Thyme
  • Oregano
  • Sage
  • Parsley
  • Black pepper
  • 1 cup of low sodium turkey broth, chicken broth or white wine
  • onion powder
  • garlic powder
  • Butter (softened)
  • 1 large onion
  • 1-2 apples sliced
  • fresh garlic minced
  • 2 stalks celery chopped
2 days before cooking, pat dry turkey and rub turkey with kosher salt/sugar mixture under skin, over skin and in all nooks and crannies. Place in bag and set in refrigerator. On second day, turn turkey over.
Preheat oven to 450, take turkey out of bag and pat dry(do not rinse). place turkey in a raised (with rack) roasting pan upside down (this will help dark meat juices to incorporate into breast meat) . In bowl, combined softened butter (about 1 stick or more, depending on turkey size) and all spices. Rub this in cavity, under and over skin of bird. Be liberal and coat as much as possible. Sprinkle more thyme and pepper in cavity. Add onion, apple, minced garlic and celery to cavity and neck area of turkey. If you want to go the extra step, melt 1/4 stick of butter and use a meat injector to inject in a few spots in the breast and other meat areas. Place in oven and cook for 25-30 minutes.
reduce oven to 350 and take turkey from oven to cover wings and breast with foil. Add stock or wine to bottom of pan. Cook for at least another 2 hours, checking periodically to baste juices over bird. remove foil in the last half hour to brown bird.
Remove from oven, tip turkey to remove juices from cavity. remove turkey to serving plate or baking sheet. Cover with foil and damp kitchen towel to rest for 30 minutes to preserve moistness.
You can use the drippings to make gravy. Enjoy!

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