thepioneerwoman
Dry Brined Roast Turkey
This easy dry brined roast turkey is the perfect addition to your Thanksgiving table!
👥 8 Servings⏱️ Prep & Cook: 4h🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●oven
- ●skillet
- ●cutting board
- ●saucepan
- ●whisk
📝 Preparation Steps
1
For the dry brine: Combine the salt, paprika, sugar, dried thyme, garlic powder, onion powder and pepper in a small bowl.
2
For the turkey: Pat the turkey dry. Sprinkle 1 tablespoon of the dry brine in the cavity and rub it in. Rub the rest of the dry brine all over the turkey. Place on a rack in a roasting pan, breast-side up, and refrigerate, uncovered, for 18 to ⏱️ 24 hours.
3
Remove the turkey from the refrigerator ⏱️ 30 minutes before roasting. Preheat the oven to 275˚. Tuck the wings under the body and tie the legs together with kitchen twine. Cover the pan with foil and roast ⏱️ 10 minutes per pound (about ⏱️ 2 hours for a 12-pound turkey).
4
Melt the butter in a small skillet over low heat. Add the paprika, dried thyme, garlic powder, onion powder and pepper and stir to combine.
5
Remove the turkey from the oven and remove the foil. Increase the oven temperature to 375˚. Brush the turkey all over with one-third of the flavored butter. Roast for ⏱️ 20 minutes, then brush with another third of the butter. Roast for 20 more minutes, brush with the remaining flavored butter and continue to roast until the skin is deep golden brown and a thermometer inserted in the thickest part of the thigh reads 165˚, 30 to 50 more minutes. Transfer the turkey to a cutting board, tent with foil and let rest at least ⏱️ 20 minutes before carving.
6
While the turkey is roasting, make the stock for the gravy. Combine the turkey neck and giblets (except the liver) in a medium saucepan and add the broth, onion, carrot, celery and thyme sprigs. Add 4 cups cold water. Bring to a simmer over medium-low heat; cook 1 to 1½ hours. Strain the stock, reserving the giblets and neck.
7
Pour the drippings from the roasting pan into a fat separator cup, then add 4 tablespoons fat back to the pan and set over medium-low heat. (Discard the remaining fat and save the drippings.) Sprinkle in the flour and stir to make a paste. Cook, stirring, until golden brown, 2 to ⏱️ 3 minutes. Pour in the wine and bring to a boil to thicken. Add the stock and whisk until smooth. Bring to a simmer and cook, whisking, until thickened, about ⏱️ 5 minutes. (If the gravy is too thick, add a little water; if it’s too thin, reduce for another minute or two.) Finely chop the giblets and shred any meat from the neck. Stir the reserved drippings, giblets and neck meat into the gravy. Season with salt and pepper to taste.
Nutrition Facts
calories
986 Calories
fat Content
48 g
fiber Content
2 g
sugar Content
3 g
sodium Content
2156 mg
protein Content
117 g
trans Fat Content
1 g
cholesterol Content
422 mg
carbohydrate Content
11 g
saturated Fat Content
19 g
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