This dry brine turkey recipe roasts under a butter-soaked cheesecloth, guaranteeing juicy results for the perfect Thanksgiving feast.
Ingredients
- 12-15 pound turkey not pre-brined
- 2 ½ - 3 Tablespoons kosher salt
- ½ small apple halved
- ½ onion halved
- ½ lemon halved
- 4-5 sprigs fresh herbs sage, thyme, rosemary, etc...
- ¾ cup unsalted butter melted
Instructions
4-5 Days Before Cooking
- Thaw turkey in the refrigerator (if frozen).
24-48 Hours Before Cooking
- Remove packaging. Remove giblets package and neck from inside the turkey. Discard or save for making gravy, if desired.
- Pat the turkey dry with a paper towel.
- Rub kosher salt all over the turkey, including inside the neck and body cavities. Rub salt on as much of the breast and thigh meat as you can access without tearing the skin.
- Place the turkey breast side up on a rack in a roasting pan, uncovered, in the refrigerator.
1 Hour Before Cooking
- Remove from the refrigerator and allow turkey to sit at room temperature.
20 Minutes Before Cooking
- Preheat oven to 325℉ with a rack positioned on the lowest level. Stuff the turkey with the apple, onion, lemon, and fresh herbs (don't overstuff, the cavity shouldn't be more than half full).
- Unfold a cheesecloth completely. Then fold it in half, then half again, so it will have a total of 4 layers. Cut it to about the size of your roasting pan, so it will completely cover the top of the turkey. Soak the cheesecloth in melted butter and drape over the top of the turkey. Use a turkey baster to squeeze any remaining butter over the top of the cheesecloth.
- Roast turkey in the preheated oven for 2 ¾ hours - 4 hours, rotating the pan and basting the turkey with drippings about every hour, if desired. The turkey is done when it reaches an internal temperature of 165°F.
- Remove the turkey from the oven. Gently remove and discard the cheesecloth. If the cheesecloth sticks to the skin, pour a little water on the stuck part of the cheesecloth to help it release.
- Tent loosely with foil and let the turkey rest for 30 minutes before carving.
Notes
- Thawing the Turkey: Plan ahead! Thaw the turkey in the fridge for about 24 hours for every 4-5 pounds of turkey. For a 12-15 lb. turkey, this means 3-4 days. Then add a day since we want our turkey ready 24 hours earlier for bringing.
- Avoid Overstuffing: Keeping the cavity only half-full helps air circulate inside the turkey, ensuring even cooking.
- Cook Time Turkey takes approximately 13-15 minutes per pound at 325°F.
- How to Check for Doneness: Insert an instant read meat thermometer into the thickest part of the breast and the crease between the leg and thigh. Avoid touching bone with the thermometer, as this can give inaccurate readings. The turkey is done when it reaches a safe internal temp of 165°F.
- Leftovers: Leftover turkey is great for sandwiches, soups, turkey cranberry salad, or casseroles. Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Nutrition Note: The nutrition information below accounts for all ingredients used for both the turkey, including the salt for brining and the butter for the cheesecloth.
Nutrition
Calories: 740kcal | Carbohydrates: 2g | Protein: 124g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 401mg | Sodium: 2389mg | Potassium: 1309mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 5mg
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!