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Dry Brined Roast Turkey with Gravy

December 10, 2014

Dry brining seems to be very popular these days. I figured I would give it a shot this year, and so I updated my herb paprika roast turkey recipe. It’s got the same mixture of flavors but there is an extra salt rub about 24 hours before you are ready to roast that ups the ante on this holiday main dish.

You will need:

  • 1 stick unsalted butter, room temperature
  • 1 lemon, zested and quartered
  • 1/4 c fresh sage, finely chopped
  • 3 sprigs fresh sage
  • 3 T fresh rosemary, finely chopped
  • 3 sprigs fresh rosemary
  • 1 t paprika
  • 1/2 c kosher salt
  • 12-14 lb turkey (serves roughly 8)
  • 3 cloves garlic, peeled
  • 2 T olive oil
  • Salt and pepper, to taste
  • 1.5 c stock (I used turkey, but chicken would also work), divided
  • 1/3 c flour
  • 1/2 c water
  • 1/2 c white wine

Then you will…

  1. Put the butter in a small bowl.
  2. Stir in the lemon zest, sage, rosemary and paprika to make a compound butter.
  3. Clean your turkey. Pat dry.
  4. Spread the compound  butter under the turkey’s skin.
  5. Put a liberal pinch of kosher salt in the cavity.
  6. Rub the remaining salt on the outside of the turkey.
  7. Refrigerate (breasts up) uncovered for 24 hours.
  8. Brush off the extra salt and pat the turkey dry.
  9. Set the turkey on a roasting rack in a sided pan, breasts up.
  10. Fill the cavity with the quartered lemon, sage sprigs, rosemary sprigs and peeled garlic.
  11. Rub the olive oil on the outside of the turkey.
  12. Season the bird liberally with salt and pepper.
  13. Tie the legs together with kitchen twine.
  14. Allow the turkey to sit for 1 hour on the counter before roasting.
  15. Make sure your oven rack is in the lower third of the oven and that other racks are high enough to fit the turkey in the oven.
  16. Preheat the oven to 425 degrees.
  17. Roast for 30 minutes.
  18. Reduce the temperature to 325. Continue roasting until the thickest part of the thigh (not touching bone) registers 155 degrees. This should take 2 to 2.5 hours longer.
  19. Remove the turkey from the oven.
  20. Tilt the turkey to pour the juices from the cavity into the roasting pan.
  21. Move the turkey to your cutting board. Tent with tinfoil and allow to rest 30 minutes.
  22. Pour the drippings into a gravy separator.
  23. In a small bowl, whisk together 1/2 cup of the stock with the flour.
  24. Return the drippings (minus the fats) to the roasting pan.
  25. Heat the drippings over medium heat.
  26. Whisk in the flour/stock mixture, the water and wine.
  27. Cook until thickened to the desired consistency.
  28. Season with pepper to taste and serve with your roasted turkey!

20141127 Dry Brined Turkey

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