I mixed together different recipes to try a dry brined turkey this year.
Ingredients
Brine
- ¼ cup salt
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 (12 pound) thawed whole turkey, neck and giblets removed
- 3 stalks celery, chopped
- 1 yellow onion, quartered
- 6 baby carrots, cut in half
- 2 tablespoons softened butter
- 1 (14.5 ounce) can chicken broth
Directions
Step 1
Mix salt, brown sugar, and pepper together in a small bowl.
Step 2
Rinse turkey in cold water; pat dry inside and out. Place turkey in a shallow baking pan. Rub outside with half of the salt mixture. Separate skin from the breast meat; rub remaining salt mixture between skin and breast meat. Place uncovered in the refrigerator, 8 to 12 hours.
Step 3
Remove turkey from refrigerator. Let sit until room temperature, about 1 hour.
Step 4
Preheat oven to 450 degrees F (230 degrees C).
Step 5
Rinse turkey with cold water to remove salt mixture; place into a roasting pan. Stuff turkey cavity with celery, onion, and carrots. Separate turkey skin from the breast meat; rub softened butter onto breast meat. Pour chicken broth over the turkey.
Step 6
Bake turkey in preheated oven, breast side up, for 30 minutes. Reduce heat to 325 degrees F (165 degrees C); cook, basting occasionally, until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 30 minutes before slicing.
Editor’s Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 704 | |
% Daily Value * | |
Total Fat33g | 43% |
Saturated Fat10g | 52% |
Cholesterol270mg | 90% |
Sodium387mg | 17% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 2% |
Total Sugars2g | |
Protein91g | |
Vitamin C2mg | 9% |
Calcium95mg | 7% |
Iron6mg | 33% |
Potassium961mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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