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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I've been reading about dry brining of turkey, which is more convenient as you don't have to deal with a large tub of liquid sloshing about. This recipe is from chef Lee Ann Whippen of Chicago q restaurant. I calculated the formula for a 10 lb bird. Just put the number of pounds of your bird into the servings box to recalculate the right amount of ingredients. Ingredients:
2 tablespoons kosher salt |
2 tablespoons chopped fresh rosemary |
2 tablespoons chopped fresh thyme |
2 teaspoons chopped fresh sage |
4 ounces unsalted butter |
Directions:
1. Combine all the ingredients, except the butter.
2. Coat the bird and place it in a releasable bag. Store in the refrigerator for two days.
3. Remove the turkey from the bag, and place it back in the refrigerator, uncovered, for one more day.
4. Carefully loosen the skin from the breast without tearing the skin.
5. Smear the softened butter under the breast skin. Roast breast side up. Several articles I read suggested the turkey should not be stuffed, and to watch the gravy - the juices will be saltier than usual, so use low sodium broth to augment the juices for gravy.
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