Crispy skin. Juicy meat. Full flavor. You’ll get it all with our Dry Brine. We love this technique and especially love the results. We load up the roasting pan with aromatics, herbs and stock. The dripping from the turkey and the liquid in the pan will mean a very delicious gravy later on. Crispy skin? Juicy meat? Lots of gravy? That sounds like a very Happy Thanksgiving!
Time: 2.5 hrs
Serves 4-6Rating
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Loading...| 14-16 lb turkey | |
| Dry Brine | |
| Roasted Garlic Avocado Oil | |
| 1 orange, quartered | |
| 1 onion, quarted | |
| 1 bunch celery, chopped | |
| 2 carrots, rough chopped | |
| 2 onions, peeled and sliced | |
| 6 rosemary sprigs | |
| 6 cups stock |
| 1. | Two days prior to roasting, rub the turkey on all sides, inside and out with the Dry Brine. We recommend trussing the turkey for even cooking. Use 1 Tbl Dry Brine for every 5 lbs of turkey. So, for a 15 lb turkey, use 3 Tbl Dry Brine. It seems like quite a bit, but this method is tried and true. |
| 2. | Place the raw, dry brined turkey in a roasting pan on the bottom shelf of the refrigerator, uncovered, open to the chilled air. Allow to air dry for up to two days. |
| 3. | When ready to roast, remove from the fridge and allow to sit at room temp for 1 hour to remove the chill. Preheat the oven to 425° F. |
| 4. | Strain the aromatics from the pan and use the liquid to make gravy. |
| 5. | Rub the turkey with the Avocado Oil. Roast for 1 hour at 425° F then reduce the heat to 325° F. If the skin is getting too brown, tent with foil. Check the liquid in the pan often. Add water or stock if the liquid has evaporated or if the vegetables are scorching. |
| 6. | Remove from oven. The turkey will continue to cook while resting. The internal temp for the thigh meat should be 165° F for serving. |
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