This foolproof dry-brine turkey recipe produces a Thanksgiving centerpiece that’s glorious in each method different complete turkeys typically fall brief: It’s filled with taste and juicy as heck (that’s the dry brine). And two: Cooking the turkey on a rimmed baking sheet, not in a deep roasting pan, is nice for all-over browning. (Simply be additional cautious as you take away it from the oven so the drippings don’t slosh over the perimeters.)
You’ll begin by administering that turkey brine, a easy mixture of kosher salt and brown sugar, not less than 12 hours earlier than you propose to cook dinner the turkey. Should you can handle it, a full 2 days uncovered within the fridge will make this 12 months’s turkey the most effective turkey ever (belief us). We swear by the dry-brining course of, which ensures a well-seasoned, tender, succulent turkey. The moist brine technique, alternatively, might be messy, waterlogging the fowl and making a logistical nightmare (the place do you retailer it?!). Take note of the sort and quantity of salt you utilize. We’ve given measurements for Diamond Crystal and Morton kosher (the 2 most outstanding manufacturers in America), however you possibly can try Epicurious’s salt conversion chart when you’re utilizing one thing else—or just measure by weight. Phrase of warning: Keep away from desk salt, which has components that stop clumping and may trigger an disagreeable bitterness.
After the turkey goes into the oven, you’ll whip collectively a fast glaze with vinegar, Worcestershire sauce, honey, and some aromatics. The recipe requires contemporary rosemary, however when you have one other hearty contemporary herb, like sage or thyme, in your menu, be at liberty to make use of it as an alternative. Brushing with a glaze, quite than basting with the juices, will assist guarantee each inch of the fowl will get a good lacquer. Translation: extra crispy pores and skin to go round.
This roast turkey recipe calls for endurance, so plan accordingly. As soon as the fowl hits the optimum inside temperature (’tis the season for a meat thermometer when you don’t personal one), it should relaxation not less than half-hour and as much as 1 hour to present the juices time to settle. Don’t cowl the turkey in aluminum foil or the rest—doing so will trigger all that hard-earned crackling pores and skin to go limp. (We promise the cooked turkey won’t go chilly.) Use the time to place the ending touches in your mashed potatoes, cranberry sauce, inexperienced beans, and all the opposite aspect dishes on your Thanksgiving dinner (or to contemplate what you’ll do with all that leftover turkey within the days to come back).
Need to change up the flavour? Select a special dry brine recipe like garlic and herb, citrusy peppercorn, or maple and fennel. And when you’re nonetheless not satisfied that that is the excellent Thanksgiving turkey, strive your hand at our garlicky spatchcock turkey, roast your turkey in elements for white and darkish meat cooked to their explicit optimum doneness, or head exterior to make smoked turkey.
