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Dry Brined Turkey

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PREP TIME
15 min
COOKING TIME
150 min
TOTAL TIME
5055 min
SERVINGS
15 servings
Dinner
Dry Brined Turkey
Ingredients
  • 1 (15 pound) whole turkey, neck and giblets removed
  • 3 tablespoons kosher salt
  • black pepper to taste
  • 1 onion, cut into wedges
  • 4 stalks celery, halved
Instructions
1
Dust the turkey with paper towels to remove excess moisture.
2
Apply a generous amount of kosher salt, focusing on the breast and thighs, to season the turkey both inside and out.
3
Position the turkey in a roasting pan with its breast side up, then cover it with plastic wrap.
4
Refrigerate the turkey for approximately 2 days to allow the seasonings to penetrate.
5
Flip the turkey over and cover it with plastic wrap, then refrigerate for an additional 24 hours to enhance the flavor.
6
Remove the plastic wrap and place the turkey on a rack over a baking sheet, allowing it to air-dry in the refrigerator for at least 8 hours before roasting.
7
Bring the turkey to room temperature, allowing it to sit for 1-2 hours before proceeding.
8
Pat the turkey dry with paper towels and sprinkle it generously with black pepper.
9
Add sliced onions and celery to the turkey's cavity for added flavor.
10
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
11
Carefully place the turkey in a roasting pan, breast side down.
12
Roast the turkey in the preheated oven until its skin is golden brown, approximately 30 minutes.
13
Remove the turkey from the oven and flip it over to breast side up.
14
Reduce the oven temperature to 325 degrees Fahrenheit (165 degrees Celsius) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit (74 degrees Celsius), approximately 2 hours.
15
Transfer the turkey to a large platter and loosely cover it with aluminum foil; allow it to rest for 30 minutes before carving.