Thanksgiving Turkey Recipe - How to Dry Brine Turkey - How to cook turkey

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in sodium.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber.

Chop fresh sage, rosemary, and thyme for the dry brine.

Add brown sugar, 1/2 cup of salt, fresh black pepper, and the zest of 2 lemons to the herbs.

Rub the dry brine all around the turkey, getting into every nook and cranny.

Refrigerate the turkey overnight to let the brine work its magic.

After 12 hours, wash off the brine thoroughly and pat the turkey dry.

Preheat the oven to 350°F (177°C).

Stuff the cavity of the turkey with kosher salt, 1 stalk of celery, 1 onion, and 1 stick of cinnamon.

Take Citrus herb butter and stuff it under the skin on the breast meat.

Drizzle oil over the turkey and massage it all around.

Dust the turkey liberally with kosher salt.

Place the turkey on a bed of celery, carrots, and onions in the roasting pan.

Insert a probe thermometer into the deepest part of the turkey thigh.

Roast the turkey for about 2 to 2.5 hours until the internal temperature reaches 155°F (68°C).

Let the turkey rest for about 1 hour before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens