Thanksgiving is right around the corner which means my face will soon be planted into a dish of goodness! I’ve seen and done probably every method there is; deep fry, roasting, BBQ…(I’m actually not sure if there is any other way other than those 3!!) Anyway, this year I had the privilege to guest blog over on Whole30’s Instagram, which meant I HAD to come up with the perfect herb roasted turkey. Guys! I did and you will never, ever make your turkey any differently after this.
The secret…..DRY BRINING!! It is absolutely the best way to cook your turkey. You need to allow a couple days for your turkey to brine. So, don’t get your turkey out the day of and expect it to work.
Here is why I love dry brining over any other method!
1. You don’t have to stick your turkey in a bucket full of salt water. (I had a family member forget about the turkey that they were brining and it rotted in their garage. Major MAJOR gag)
2. The bird soaks up the water from the water bath method which will result in a juicy turkey, but its mostly water. Don’t water your bird down!!
3. It’s so so easy. Just rub your fave seasonings on it, make room in the fridge and forget about it for a couple of days!
- 1 12-16 pound turkey
- 1/2 cup ghee or butter
- 1/4 cup sea salt
- 2 tbl dried rosemary
- 1 tbl marjoram
- 1 tbl red pepper flakes
- 2 tbl dried thyme
- 2 tbl garlic powder
- 1 tbl dried basil
- 2 days before you cook it, take your dry rub and smear it all over the bird. Make sure you get under the skin by the breasts too.
- Place the turkey on a baking sheet and stick it in the fridge. If you are weird about having the raw bird just hanging out, lightly cover with plastic wrap.
- Leave it alone for a couple of days and let the salt do its thang. After the two days, preheat your oven to 425°
- While the oven is getting nice and toasty, take softened ghee or butter and rub it all over the turkey. Get under the skin too!! You can also sprinkle a little more herbs on it if you’d like.
- Place turkey on a roasting rack, or if you don’t have one on a wire rack over a baking sheet.
- Bake for 40 minutes at 425.° Once 40 minutes is up, turn oven down to 350° and baste your turkey.
- Every 15-20 minutes you will baste your turkey. After the 3rd time basting, take your meat thermometer and stick it in the thickest part of the bird between the breast and thigh. If the temp is 155° take it out. If the temperature is not quite there yet, baste again and cook another 15-20 minutes.
- Once turkey gets to 155° take it out and let rest for at least 10 minutes! The end temp will end up being between 160° and 165° which is the actual perfect temp. If you wait until your thermometer hit 165° your turkey before you take it out, the turkey will be dry.
Since you are not washing off the turkey afterwards be mindful of the amount of salt you use in your dry brine. I find that using 1/4 cup of salt is plenty for a 14 lb turkey, especially cause I like to rub some more seasonings over the turkey after the 2 days in the fridge.
Also, stuff that turkey with fresh herbs and even a lemon before you cook it!
A few notes:
Don’t forget to ave your drippings to make a delicious gravy and make sure to also save all ‘dem’ bones for broth. (psst: you can freeze the bones)
Save your bones too for broth!!