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Ina Garten Dry Brine Turkey

Ina Garten Dry Brine Turkey - recipe card
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A crisp-skinned, deeply seasoned roast turkey made with a simple dry brine of kosher salt, brown sugar, and aromatics. The salt penetrates the meat for juicy results, while the sugar helps the skin caramelize to a deep golden brown.

Ingredients

Scale
  • 1 (12-14 lb) whole turkey, thawed if frozen, giblets and neck removed
  • 3 tbsp kosher salt
  • 1 tbsp light brown sugar
  • 1 tsp freshly ground black pepper
  • 2 tbsp fresh thyme leaves, chopped
  • 1 tbsp fresh rosemary leaves, chopped
  • 4 garlic cloves, minced
  • 1 medium onion, quartered
  • 1 lemon, halved
  • 2 tbsp unsalted butter, melted

Instructions

  1. Pat the turkey completely dry inside and out with paper towels. Place it breast-side up on a wire rack set in a rimmed baking sheet.
  2. In a small bowl, combine the kosher salt, brown sugar, black pepper, thyme, rosemary, and garlic. Mix well to distribute the herbs evenly.
  3. Sprinkle the salt mixture evenly over the entire turkey, including the cavity and under the skin on the breasts and thighs. Use your fingers to gently loosen the skin and rub the mixture directly onto the meat.
  4. Refrigerate the turkey uncovered for at least 12 hours and up to 24 hours. This allows the salt to penetrate and the skin to dry out, which ensures crispy skin.
  5. Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour before roasting. Preheat the oven to 425°F (220°C).
  6. Stuff the cavity with the quartered onion and lemon halves. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  7. Brush the melted butter all over the skin. Place the turkey breast-side up on a rack in a roasting pan.
  8. Roast at 425°F (220°C) for 30 minutes, then reduce the oven temperature to 350°F (175°C). Continue roasting until the internal temperature of the thickest part of the thigh reaches 165°F (74°C), about 2 to 2.5 hours more.
  9. If the skin is browning too quickly, tent the turkey loosely with aluminum foil. Baste occasionally with pan juices if desired.
  10. Remove the turkey from the oven and transfer to a carving board. Let it rest for at least 20 minutes before carving to allow the juices to redistribute.
  11. Carve the turkey and serve with pan juices or gravy.

Notes

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. Freeze carved turkey in freezer-safe bags for up to 3 months. Reheat in a 300°F (150°C) oven until heated through, about 15-20 minutes, or microwave individual portions.

Nutrition

Keywords: dry brine turkey, roast turkey, Thanksgiving turkey, crispy skin turkey, juicy turkey, holiday main, turkey recipe, easy turkey, herb roasted turkey, poultry brine

Find it online: https://inagartencooks.com/ina-garten-dry-brine-turkey/