Dry-Brined Roast Turkey (nyt Cooking)

Ingredients

• 12 lb Whole turkey (Prefer a natural or heritage bird; remove giblets and neck for stock)
• 2.5 tbsp Kosher salt (Approximately 48 g (4 g per lb); use coarse kosher salt for even distribution)
• 6 clove Garlic cloves (Finely grated (microplane) for dry brine; additional cloves for roasting pan)
• 2 tbsp Lemon zest (Zest of 2 lemons, finely grated)
• 2 tbsp Fresh rosemary (Packed, finely chopped)
• 2 tbsp Fresh thyme (Packed, finely chopped)
• 1 tsp Black pepper (Freshly ground)
• 1 tsp Ground coriander (Adds floral note)
• 2 tbsp Olive oil (For drizzling on skin before roasting; can substitute melted butter)
• 3 Bay leaves (Whole, placed in roasting pan)
• 2 Red onion (Quartered, added to pan and cavity for aromatics)
• 2 lb Sweet potatoes (Cubed; optional side roasted with turkey parts)
• 0.5 cup Dry white wine or chicken stock (Adds moisture to pan; optional)
• 1 Turkey neck (For stock; optional)
• 1 Turkey heart (For stock; optional)
• 1 Turkey gizzard (For stock; optional, do not add to gravy)

Instructions

1. Thaw the turkey

   Place the frozen turkey in the refrigerator, allowing 24 hours per 5 lb. For a 12‑lb bird, thaw for 2–3 days.

   Time: PT72H

2. Pat the turkey dry

   Remove the turkey from its packaging, discard the giblet bag (or set aside for stock), and pat the entire bird completely dry with paper towels.

   Time: PT10M

3. Prepare the dry‑brine mixture

   In a bowl combine kosher salt, finely grated garlic, lemon zest, chopped rosemary, thyme, black pepper, and ground coriander. Mix until it resembles a sandy texture.

   Time: PT15M

4. Apply the dry‑brine

   Loosen the skin over the breast and thighs by gently sliding your fingers between skin and meat. Rub the brine mixture all over the skin, under the skin where possible, and inside the cavity.

   Time: PT10M

5. Refrigerate for brining

   Place the seasoned turkey on a rack set inside a sheet pan, cover loosely with foil, and refrigerate uncovered for 48 hours. Flip the bird after the first 24 hours so the breast side is down, then flip again so the breast side is up for the final 12 hours.

   Time: PT48H

   Temperature: 4°C

6. Bring to room temperature

   Remove the turkey from the fridge 1 hour before roasting and let it sit uncovered on the rack.

   Time: PT1H

7. Preheat oven and prepare pan

   Preheat oven to 450°F (232°C). In the roasting pan, add bay leaves, quartered red onions, half the grated garlic, and ½ cup wine or stock. Add enough liquid to coat the bottom about ¼ inch high.

   Time: PT15M

   Temperature: 450°F

8. Roast at high heat

   Place the turkey breast‑side up on the rack. Roast at 450°F for 30 minutes to develop color.

   Time: PT30M

   Temperature: 450°F

9. Reduce heat and continue roasting

   Lower oven temperature to 325°F (163°C) and continue roasting until the thickest part of the breast reaches 155°F (68°C) and thighs reach 155°F. This usually takes 2 hours 30 minutes for a 12‑lb bird.

   Time: PT2H30M

   Temperature: 325°F

10. Rest the turkey

    Remove the turkey from the oven, tent loosely with foil, and let rest for 30 minutes. During resting the internal temperature will rise to the safe 165°F (74°C).

    Time: PT30M

11. Optional: Roast sweet potatoes

    While the turkey rests, toss cubed sweet potatoes with olive oil, salt, and a pinch of rosemary. Spread on a separate sheet pan and roast at 400°F (204°C) for 45 minutes, or until tender and caramelized.

    Time: PT45M

    Temperature: 400°F

12. Carve the turkey

    Transfer the bird to a large cutting board. Using a sharp chef’s knife, remove the legs and thighs at the joint, then the wings, and finally slice the breast meat against the grain. Keep the skin on the slices for presentation.

    Time: PT30M

13. Make gravy (make‑ahead optional)

    Degrease the pan drippings, add flour to make a roux, whisk in stock or water, and simmer until thickened. Adjust seasoning and keep warm.

    Time: PT20M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole turkey: Two 6‑lb turkeys
• Instead of Kosher salt: Sea salt
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Lemon zest: Lemon peel (dried)
• Instead of Fresh rosemary: Dried rosemary (1 tsp)
• Instead of Fresh thyme: Dried thyme (1 tsp)
• Instead of Black pepper: White pepper
• Instead of Ground coriander: Cumin (½ tsp)
• Instead of Olive oil: Melted butter (2 tbsp)
• Instead of Bay leaves: Dried thyme (1 tsp)
• Instead of Red onion: Yellow onion
• Instead of Sweet potatoes: Butternut squash
• Instead of Dry white wine or chicken stock: Water

Equipment Needed

• Roasting pan with rack
• Cooling rack (if no roasting pan rack) (optional)
• Large cutting board
• Chef's knife
• Instant‑read thermometer
• Microplane or fine grater (optional)
• Kitchen scale (optional)
• Tongs
• Dish towels or heat‑proof kitchen towels
• Aluminum foil (optional)
• Basting brush (optional)

Critical Steps — Do Not Skip

• Applying the dry‑brine under the skin
• Flipping the turkey during the 48‑hour brine period
• Bringing the turkey to room temperature before roasting
• Initial high‑heat blast (450°F) for color
• Monitoring internal temperature with an instant‑read thermometer
• Resting the bird for 30 minutes

Chef Tips from the Video

• Use a kitchen scale for precise salt measurement; 4 g per pound is key.
• If you don’t have a roasting rack, create a foil “cradle” to lift the bird off the pan.
• Save the aromatics from the pan (onions, garlic) for a richer gravy.
• Tuck the turkey’s feet under the skin flap for a tidy appearance; it’s optional.

Troubleshooting

Storage

Refrigerator: Carved turkey pieces store in an airtight container for up to 4 days.

Freezer: Uncooked, brined turkey can be frozen for up to 2 months; cooked leftovers freeze for 2–3 months.

Room temperature: Do not leave cooked turkey at room temperature longer than 2 hours.

Make-Ahead Tips

• Dry‑brine the turkey up to 3 days in advance; keep uncovered in the fridge.
• Prepare the gravy a day ahead and store in the refrigerator.
• Store the giblet stock in the freezer for future soups.