Directions:
- For a bird averaging 14-16 pounds, use a base of 1/3 cup kosher salt. Adjust the amount of salt proportionately for smaller or larger birds, ranging from 1/4 to 1/2 cup.
- Add the typical poultry seasoning herbs and spices. For 1/3 cup salt, I use 1 1/2 teaspoons each dried rosemary, sage, thyme, marjoram, celery seed, and 2 well crumbled bay leaves, and 1 teaspoon freshly ground black pepper. You could also add lemon or orange zest, Sichuan peppercorns, or other spice.
- Remove the giblets, neck, and excess fat (near the tail area) from the turkey and refrigerate for another use. Sprinkle the salt mixture all over the turkey, inside and out.
- Place turkey on a roasting rack in a roasting pan. Refrigerate, uncovered, for 1 hour per pound. This open refrigeration will dry out the skin a little, which is good because it helps the skin release more fat during roasting.
- Just before roasting, rinse the bird very well with lukewarm water. The lukewarm water will remove the salt, but also help the bird lose its chill.
- Pat the bird dry and cook it according to your favorite method and timing.
- No need to salt and pepper the skin, but I do still give it a rub with softened butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1203.23 Kcal (5038 kJ) | ||
| Calories from fat | 460.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.2g | 79% | |
|---|---|---|---|
| Cholesterol | 612.23mg | 204% | |
| Sodium | 2002.56mg | 83% | |
| Potassium | 1920.76mg | 41% | |
| Total Carbs | 0.78g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 187.23g | 374% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 9.1mg | 51% | |
| Calcium | 112.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 140.88 Kcal (590 kJ) | ||
| Calories from fat | 53.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 79% | |
|---|---|---|---|
| Cholesterol | 71.68mg | 204% | |
| Sodium | 234.46mg | 83% | |
| Potassium | 224.89mg | 41% | |
| Total Carbs | 0.09g | 0% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.05g | 2% | |
| Protein | 21.92g | 374% | |
| Iron | 1.1mg | 51% | |
| Calcium | 13.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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