Name: Dry Brined Roast Turkey
Cook time: 1 h
Total time: 4 h
Yield: 8 - 10 serving(s)
Ingredients: 3 tbsp. kosher salt; 1 tbsp. paprika; 1 tbsp. sugar; 1 1/2 tsp. dried thyme, crushed; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. black pepper; 1 12- to 14-pound turkey, neck and giblets removed and reserved; 1 1/2 sticks salted butter; 1/2 tsp. dried thyme; 1/2 tsp. garlic powder; 1/2 tsp. onion powder; 1/2 tsp. black pepper; 1 qt. low-sodium chicken broth; 1 small onion, halved; 1 small carrot, cut into chunks; 1 stalk celery, cut into chunks; 4 sprigs fresh thyme; 5 tbsp. all-purpose flour; 1/2 c. dry white wine; Kosher salt and black pepper, to taste

Step 1For the dry brine: Combine the salt, paprika, sugar, dried thyme, garlic powder, onion powder and pepper in a small bowl.

Step 2For the turkey: Pat the turkey dry. Sprinkle 1 tablespoon of the dry brine in the cavity and rub it in. Rub the rest of the dry brine all over the turkey. Place on a rack in a roasting pan, breast-side up, and refrigerate, uncovered, for 18 to 24 hours.

Step 3Remove the turkey from the refrigerator 30 minutes before roasting. Preheat the oven to 275˚. Tuck the wings under the body and tie the legs together with kitchen twine. Cover the pan with foil and roast 10 minutes per pound (about 2 hours for a 12-pound turkey).

Step 4Melt the butter in a small skillet over low heat. Add the paprika, dried thyme, garlic powder, onion powder and pepper and stir to combine.

Step 5Remove the turkey from the oven and remove the foil. Increase the oven temperature to 375˚. Brush the turkey all over with one-third of the flavored butter. Roast for 20 minutes, then brush with another third of the butter. Roast for 20 more minutes, brush with the remaining flavored butter and continue to roast until the skin is deep golden brown and a thermometer inserted in the thickest part of the thigh reads 165˚, 30 to 50 more minutes. Transfer the turkey to a cutting board, tent with foil and let rest at least 20 minutes before carving.

Step 6While the turkey is roasting, make the stock for the gravy. Combine the turkey neck and giblets (except the liver) in a medium saucepan and add the broth, onion, carrot, celery and thyme sprigs. Add 4 cups cold water. Bring to a simmer over medium-low heat; cook 1 to 1½ hours. Strain the stock, reserving the giblets and neck.

Step 7Pour the drippings from the roasting pan into a fat separator cup, then add 4 tablespoons fat back to the pan and set over medium-low heat. (Discard the remaining fat and save the drippings.) Sprinkle in the flour and stir to make a paste. Cook, stirring, until golden brown, 2 to 3 minutes. Pour in the wine and bring to a boil to thicken. Add the stock and whisk until smooth. Bring to a simmer and cook, whisking, until thickened, about 5 minutes. (If the gravy is too thick, add a little water; if it’s too thin, reduce for another minute or two.) Finely chop the giblets and shred any meat from the neck. Stir the reserved drippings, giblets and neck meat into the gravy. Season with salt and pepper to taste.

Dry Brined Roast Turkey

Ingredients

DRY BRINE

TURKEY

GRAVY

Directions

Thanksgiving