Dry-Brined Turkey

READY IN: 51hrs
SERVES: 12-16




  • Two days before serving, rinse turkey and pat dry.
  • Rub all over with kosher salt, including under the skin, where possible, and in the cavities (use 1 tablespoon per 4 pounds of turkey).
  • Wrap turkey in a large plastic bag and place in the refrigerator.
  • On the second night, turn turkey over.
  • Before cooking, remove turkey from the refrigerator and bring to room temperature.
  • Preheat oven to 450 degrees F.
  • Pat chicken dry and season the main cavity with half the pepper.
  • Place thyme, parsley, half the onion and half the apples in the main cavity and truss legs with kitchen twine.
  • Put remaining apples and onion in the neck opening.
  • Rub butter under breast skin and onto thigh meat.
  • Sprinkle turkey with remaining pepper.
  • Roast for 30 minutes.
  • Remove turkey from oven, reduce heat to 350 degrees and cover breast and wing tips with foil.
  • Add a cup and a half of water or white wine to bottom of roasting pan and roast for another two hours, depending on size; about 12 minutes per pound.
  • Remove foil in last half-hour so breast browns.
  • A meat thermometer, inserted in the thigh, should register 160 degrees F when the turkey is done.
  • Remover turkey to a serving platter or cutting board and cover with foil and a damp kitchen towel and let rest about 30 minutes.
  • Pour fat and drippings from pan into a measuring cup. Deglaze pan with white wine or broth and pour that into same measuring cup. Fat and drippings can then be used to make gravy.