Russ Parsons Dry Brined Turkey Recipes

Steps:

• 1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tbs of salt -- we used Diamond Crystal -- into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons). You can flavor the salt with herbs and spices if you like -- try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle. 2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. 3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side. 4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. (If you can't find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day. Rub the salt around once a day if you remember. 5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours. 6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat oven to 425 degrees. 7. Pat it dry one last time and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; in the oven. After 30 minutes, remove pan from oven and carefully turn the turkey so breast is facing up. 8. Reduce \oven to 325. til thigh, not touching the bone, reads 165d, about 2 3/4 hours ttl time. Rest 30 min.

Steps:

• Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey. Flavor salt w/ herbs and spices orange zest, bay leaf, thyme, or rosemary. Grind together salt 2. Sprinkle turkey lightly w/ salt. Salt the breasts, focus the salt in Middle where the meat is thickest. Use a little more than a tablespoon. 3. Sprinkle the entire side w/ salt, Focus on thigh. A little less than a TBL. Do the opposite side. 4. Place in a 2.5 gallon bag, Remove air and seal tightly. Place breast-side up in the refrigerator. Chill 3 days, turning onto breast for last day. Rub once a day if you remember. 5. Remove turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place breast-side up on a plate, refrigerate uncovered for at least 8 hours. 6. Remove turkey from refrig and leave at room temperature at least 1HR. Preheat oven 425. 7. Pat dry and baste with melted butter Place breast-side down on roasting rack in pan; Bake. After 30 minutes, remove turn so breast is up . 8. Reset oven to 325. Return turkey to oven, roast until the thigh reads 165 degrees F, about 2 3/4 hr. 9. Remove to carving board; tent w/ foil. Let rest 30 minutes.

Steps:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.