How To Make A Turkey For Thanksgiving - Dry Brine Turkey Recipe

Research dry brining techniques online for turkey.

Measure out 4 tablespoons of kosher salt for a 20-pound turkey.

Measure out 1 teaspoon of pepper and 2 teaspoons of herb de Provence.

Mix the salt, pepper, and herbs together in a bowl.

Poke holes all over the turkey using a toothpick or skewer to avoid tearing the skin.

Season the turkey all over, including inside the cavity and the bottom side.

Place the turkey on a raised pan for better circulation and refrigerate for 4 days.

Melt 4 sticks of butter in a pot on the stove.

Add 1 clove of minced garlic, fresh rosemary, fresh thyme, and 1/2 tablespoon of ground sage to the melted butter.

Strain the butter mixture through a paper towel-lined strainer to clarify it.

Inject the turkey with the clarified butter using a turkey injector, focusing on thighs and legs.

Preheat the oven to 375 degrees Fahrenheit.

Cook the turkey until it reaches an internal temperature of 168 degrees Fahrenheit, checking it in about 1.5 hours.

After 2 hours and 54 minutes, check the turkey's temperature; it should be around 170 degrees Fahrenheit.

Equipment Needed

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