If you're looking for turkey with beautiful crisp skin and tender, juicy meat that's seasoned all the way through, try a dry brine. All you do is coat the bird with a mixture of salt, sugar, and spices, and then chill it for two to three days to allow the rub to penetrate the meat. To put it over the top on flavor, we've added a garlic-sage butter. Be sure your turkey is thawed before applying the dry brine to the skin; otherwise, as the turkey thaws, the seasoning blend will weep. The recipe is a Yummly original created by David Bonom.
- 16 lb. turkey (fresh, or thawed frozen)
- 5 Tbsp. kosher salt (Diamond Crystal; or use 2 1/2 tablespoons Morton)
- 2 Tbsp. sugar
- 2 Tbsp. dried sage
- 1 tsp. black pepper
- 1/2 tsp. cayenne
- 1/3 cup unsalted butter (softened)
- 4 garlic cloves (finely grated or pressed)
- 2 Tbsp. fresh sage (chopped, for rub)
- 2 cups unsalted chicken broth (or water)
- fresh sage (sprigs, optional, for serving)
- Pat the turkey dry inside and out with paper towels. Combine the salt, sugar, dried sage, black pepper, and cayenne in a bowl. Rub the mixture over outside of entire turkey (top, bottom, sides) and inside the cavity.
- Set the turkey on a V-shaped rack in a roasting pan and refrigerate, uncovered, for 48-72 hours.
- Remove turkey from refrigerator and let stand at room temperature for 1 hour. Preheat the oven to 425°F.
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