Dry-Brined Roast Turkey

Ingredients

• 12-13 lb Whole turkey (Thawed, giblets removed, patted dry)
• 3 tablespoons Kosher salt (For dry brine; do not use table salt)
• 1/2 cup Unsalted butter (Softened for rubbing on skin)
• 2 sprigs Fresh thyme (For cavity stuffing)
• 2 tablespoons Fresh parsley (Chopped, for cavity)
• 1 Lemon (Quartered, for cavity)
• 1 large Onion (Quartered, for cavity and pan)
• 2 Carrots (Cut into chunks, placed in pan)
• 2 Celery stalks (Cut into chunks, placed in pan)
• 1 cup White wine (Adds flavor to pan drippings)
• 1 teaspoon Freshly ground black pepper (Seasoning on top of turkey)
• 2 feet Kitchen twine (To tie legs and tuck wings)
• 1 sheet Aluminum foil (For breast shield and leg protection)

Instructions

1. Remove giblets and pat dry

   Take the turkey out of its packaging, remove the neck and giblet bag from the cavity, discard or save for stock, then pat the entire bird inside and out with paper towels.

   Time: PT5M

2. Apply dry brine

   Sprinkle 3 tablespoons of kosher salt evenly over the turkey, rubbing it into the skin and into crevices, especially the breast area.

   Time: PT5M

3. Refrigerate uncovered

   Place the salted turkey breast‑side up on a rack in a large container or tray and leave it uncovered in the refrigerator for 24 hours.

   Time: PT24H

4. Preheat oven

   About 30 minutes before roasting, preheat the oven to 450°F (232°C).

   Time: PT15M

   Temperature: 450°F

5. Butter the turkey

   Rub the softened butter all over the skin, under the wings, and under the legs for added flavor and browning.

   Time: PT5M

6. Stuff the cavity

   Fill the cavity with the quartered onion, lemon wedges, thyme sprigs, and chopped parsley. Do not pack tightly.

   Time: PT3M

7. Arrange pan and tie turkey

   Place carrots, celery, and remaining onion chunks in the bottom of the roasting pan, add 1 cup white wine, set the V‑rack on top, and position the turkey breast‑side up. Tie the legs together with kitchen twine and tuck the wings under the body.

   Time: PT5M

8. Initial high‑heat roast

   Roast the turkey at 450°F for 30 minutes to jump‑start skin crisping.

   Time: PT30M

   Temperature: 450°F

9. Cover breast and lower temperature

   After 30 minutes, drape a double layer of foil over the breast to prevent over‑browning, lower oven temperature to 350°F, and continue roasting for about 12‑13 minutes per pound (≈150 minutes for a 12.5‑lb bird).

   Time: PT2H30M

   Temperature: 350°F

10. Remove foil for final browning

    30 minutes before the estimated finish, remove the foil from the breast and, if needed, add foil tent over the legs to avoid burning.

    Time: PT5M

    Temperature: 350°F

11. Check internal temperature and rest

    Insert a meat thermometer into the thickest part of the breast (should read 165°F) and thigh (≈175°F). When reached, remove turkey, loosely cover with foil, and let rest for 30 minutes.

    Time: PT30M

12. Carve the turkey

    Place the rested bird on a cutting board, remove twine, then carve legs, thighs, breast slices, and wings using a sharp carving knife. Serve immediately.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g