How to Dry-Brine a Turkey
Make dry, overcooked turkey a thing of the past and brine your bird for a moist and succulent dinner. If you haven’t tried it before, fear not! Our Dry-Brined Herb & Garlic Turkey recipe outlines the ingredients and steps, and our video walks you through the process from start to finish.
Dry-Brined Herb & Garlic Turkey with Roasted Vegetables:
http://bit.ly/1y2E7yU
Recipe:
1/4 lb 1 fresh or frozen turkey, thawed if previously frozen
1/4 cup kosher salt
2 tsp pepper
2 onions, halved and divided
2 ribs celery
2 carrots, peeled
8 cloves garlic, peel on
6 sprigs fresh sage
6 sprigs fresh rosemary
Garlic Herb Butter: unsalted butter, softened
3 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
2 cloves garlic, minced
1 tsp paprika
3 cups Less-sodium chicken broth
3 tbsp all-purpose flour
1/4 cup Chopped fresh parsley
Directions
Pat turkey dry with paper towel. Transfer to large rimmed baking sheet or roasting pan. Stir salt with pepper until well combined and season cavity and turkey on all sides. Loosely cover with plastic wrap and refrigerate for 24 to 48 hours.
Preheat oven to 400°F (200°C). Add 3 onion halves, celery, carrots and garlic cloves to large roasting pan; set aside. Pat turkey dry with paper towel. Meanwhile, stir together butter with chopped sage and rosemary, garlic and paprika until well combined.
Loosen the skin from the breast with your fingers and rub Garlic Herb Butter under skin. Place remaining onion, sage sprigs and rosemary sprigs inside cavity.
Tie legs together with butcher twine and tuck in wing tips. Place turkey, breast side up, in roasting pan on top of vegetables and roast in lower third of oven for 30 min. Reduce temperature to 325°F (160° C) and continue to cook for 1 hr 40 min. to 2 hrs or until meat thermometer inserted into thickest part of inner thigh registers 185°F (85°C).
Transfer turkey to serving platter and tent chicken with foil for 20 min. before removing twine and slicing.
Meanwhile, skim fat off drippings and cook drippings in roasting pan set over medium heat. Whisk 1/2 cup (125 mL) chicken broth with flour until smooth. Whisk in remaining chicken broth and gradually stir flour mixture into pan, scraping bottom of pan to incorporate into sauce; simmer for 10 to 12 min. or until thickened. Stir in parsley.
Serve turkey with pan gravy.
TIP: Thaw turkey on tray in lower section of fridge to prevent cross-contamination and dripping for 2 to 3 days, until completely thawed. (Allow 5 hours per pound defrosting time).
This recipe is an excellent source of iron.
To learn more about wet- and dry-brining, click here: http://bit.ly/1CW0vBn
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