Herb and Salt-Rubbed Dry Brined Turkey

kosher salt

💰Cheaper: table salt

Table salt is more readily available and less expensive.

fresh rosemary

💰Cheaper: dried rosemary

Dried rosemary is more cost-effective and has a longer shelf life.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Four days before roasting, mix the herbs and oil in a small bowl. Remove the neck and giblets from the turkey.

Loosen the skin around the shoulders and cavity of the turkey. Slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks.

Combine olive oil and herbs, then rub the mixture under the skin and on the meat. Pat the skin back into place.

Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen twine.

Place the turkey in a large food-safe plastic bag and refrigerate for 3 days, turning it over daily.

On the fourth day, remove the turkey from the bag and pat dry with paper towels. Transfer to a large roasting pan and refrigerate, unwrapped, overnight.

On the day of roasting, let the turkey temper on the counter for 1 to 3 hours. Preheat the oven to 350°F in convection roast setting.

Position the turkey breast side up on a rack in a shallow roasting pan. If using a probe thermometer, insert it in the thickest part of the thigh without touching the bone.

Roast until the breast reaches 160°F and the thighs reach 165°F, about 1 1/2 to 2 hours, depending on size. Let the turkey rest for 30 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens