Why recepie famous for?
Dry brining is the best path to juicy roast turkey! Easier and more practical than wet brining (no bucket!), better turkey flavour, and you can even brine a partially thawed turkey. The results are exceptional - crispy skin and moist flesh. This recipe needs to be started two days before cooking. Use the RECIPE
Ingredients
10 lb / 5kg whole turkey , thawed (plain not pre brined) (Note 1)DRY BRINE RUB:
2.5 tbsp salt (Note 2)
2 tsp dried thyme , or other herb of choice
1 tsp paprika , sweet or ordinary
1 tsp garlic powder (optional)
1/2 tsp black pepper
FOR ROASTING
150g / 10 tbsp unsalted butter , melted
1 tbsp (in total) sage, rosemary and thyme , finely chopped (Note 3)
3 garlic cloves , minced
2 heads of garlic , halved horizontally
1 onion , halved (brown, yellow, white)
2 small bunch mixed herbs , sage, rosemary, thyme, parsley (optional, Note 3)
1.5 cups / 375 ml dry white wine , or water (Note 4)
Salt & pepper
GRAVY (~ 4 CUPS/1L)
4 cups (1 litre) chicken broth / stock , low sodium
5 tbsp (60g) flour , plain / all purpose
Salt and pepper
Instructions
Rub: Mix together the Rub.Prep Turkey: Pat the turkey dry with paper towels., inside and out. Remove giblets or anything else inside the turkey. (Note 5)
Sprinkle: Sprinkle 1 teaspoon of salt inside and use you hand to spread it (roughly is fine). Turn the turkey upside down, then rub 1 teaspoon of the salt mixture on the underside.
Turn the turkey upright and rub the remaining salt on the turkey, using most on the breast - even some under the skin if you can.
Wrap turkey mummy-like in lots of cling wrap or place the turkey in a sealable plastic bag (Note 6).
BRINING (NOTE 7):
Place turkey upside down in baking pan. Refrigerate.
24 hours later: Flip turkey so it's right side up.
24 (to 48 hours) later: unwrap turkey. The skin should be moist but not wet. If wet, pat dry. Leave out for 30 min before roasting.
PREPARE FOR ROASTING:
Preheat oven to 220C/425F (standard) or 200C/390F (fan).
Place the onions and garlic in a roasting pan. Place a roasting rack on top - if you have one (Note 8 for sub).
Stuff bunch of herbs + 2 garlic halves + 3 tbsp butter (45g) inside the turkey. Tie drumsticks together with kitchen twine (optional).
Place turkey UPSIDE DOWN on the rack. Twist the wings so they are on top - see video. Brush with a bit of melted butter. Sprinkle with a tiny bit of salt and pepper.
Pour wine in roasting pan.
ROASTING:
Roast for 30 minutes.
Use a tea towel to turn the turkey over. Brush with butter, sprinkle with a tiny bit of salt and pepper.
Turn oven down to 165C/325F (standard) or 150C/300F (fan). Roast turkey 45 minutes.
Mix remaining butter with garlic and herbs. Brush turkey generously with butter.
Roast turkey for a further 30 minutes or until a) the thermometer that comes with the turkey pops up (America) b) a thermometer inserted between the breast and leg reads 165F/75C. (Notes 9, 10). Cover loosely with foil if browning too much.
Remove turkey onto serving plate, cover loosely with foil and rest for 30 minutes before transferring to platter for presentation and carving (see in post for styling idea).
Serve turkey with gravy and/or Cranberry Sauce.
TURKEY GRAVY
Place roasting pan (with garlic, onion etc still in it) on the stove over medium high heat. Add flour and cook for 2 minutes.
Add broth and use a potato masher to mash the onion and garlic into the mixture. Use a wooden spoon to scrap the bottom of the pan. Cook for 3 to 5 minutes or until thickened.
Strain into a bowl, pressing down to extract all the flavour out of the onion and garlic. Transfer to gravy boat.
Recipe Notes:
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