The Best Turkey Ever

Submitted by Chef #.leithal

"This is a "dry salt brining" method, and it makes the most amazing turkey you've ever had. You have to start 2-3 days in advance but it's worth it and it's much less messy than wet brining. The turkey is juicy and tender with a great texture. This turkey can also be stuffed (unlike wet brined ones) because it's not too salty. The technique came from the LA Times with changes and additions of my own."

 

• Ready In: 52hrs
• Ingredients: 12
• Yields: 1 turkey
• Serves: 12-15

ingredients

• 1 (20 lb) fresh whole turkey
• 4 tablespoons kosher salt
• 6 tablespoons softened butter
• 3 tablespoons fresh thyme
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 lemon, halved
• 3 stalks celery, cut into chunks
• 2 medium onions, cut into chunks
• 2 cups chicken broth
• salt
• pepper

directions

1. Wash the turkey and remove the giblets. Pat it dry.
2. Put aside 1 tablespoon of salt for every 5 pounds of turkey. Add 1 TB chopped thyme.
3. Sprinkle the inside of the turkey lightly with the salt mixture. Put the turkey on its back and sprinkle the salt mixture on the breasts using 2 TB total.
4. Turn the turkey on one side and sprinkle it with the salt mixture, then turn it over and do the other side. This uses up the rest of the salt mixture.
5. Put the turkey in a plastic bag and put it in the fridge for 3 days. Turn it and rub the salt into the skin every day through the bag. You can do this for less then 3 days, but the longer it sits the better it will taste.
6. Remove the turkey from the bag. Pat the turkey dry with a paper towel, place it breast-side up on a plate and refrigerate uncovered for at least 8 hours or longer so the skin will crisp up during cooking. Remove 1 hour before baking.
7. Preheat the oven to 325 degrees. Put 1 onion, 2 celery stalks, and the lemon into the front and back turkey cavities.
8. Soften the butter and mix in rest of the chopped herbs. Loosen the skin (without tearing it) under the breast with the back of a spoon or a rubber scraper. Using a spoon, slide the butter/herb mixture under the skin as far as possible. Sprinkle the turkey with salt and pepper, or use your favorite seasoning salt.
9. Put the turkey in a roasting pan on a rack, breast side up. Pour the chicken broth in the bottom for basting and add the remaining vegetables. This broth can be used for gravy after cooking.
10. Roast the turkey until a thermometer in the thigh reads 165 degrees, basting periodically.
11. Remove the turkey from the oven and let it rest for 30 minutes before carving.