She Strengthens

The Secret to a Perfectly Roasted Turkey

A Game-Changing Technique for Juicy, Crisp-Skinned Perfection

When it comes to roasting a turkey, many of us rely on traditional methods that can result in a dry, flavorless bird. But what if we told you there’s a better way? Enter dry brining, a simple yet powerful technique that yields a turkey that’s both juicy and crispy-skinned.

The Magic of Dry Brining

Unlike wet brining, which involves submerging the turkey in a saltwater solution, dry brining is a much easier and more effective method. By rubbing the turkey with kosher salt and letting it sit for at least 24 hours, you’ll end up with a bird that’s seasoned to perfection, from the skin to the bone.

Getting Started

To begin, you’ll need:

• 1/4 cup kosher salt
• 1 (14-pound) turkey, preferably organic and pasture-raised, defrosted if frozen
• 1/2 cup unsalted butter (1 stick), at room temperature

The Dry Brining Process

Between 24 and 48 hours before cooking, rub the kosher salt all over the turkey, making sure to get some under the skin and in the cavities. Place the turkey in a roasting pan, cover it tightly with plastic wrap, and refrigerate until you’re ready to cook.

Roasting to Perfection

On the day you plan to serve the turkey, remove it from the refrigerator about an hour before roasting. Use paper towels to dry the turkey inside and out, then rub the softened butter all over the skin. Place the turkey breast side down on a roasting rack inside a roasting pan, and preheat your oven to 400°F.

Roast the turkey for an hour, then reduce the heat to 350°F. Continue to roast, basting the turkey occasionally with the pan juices, for another hour. Remove the turkey from the oven, carefully turn it breast side up, and continue to roast until the internal temperature reaches 165°F in the breast or 170°F in the thigh.

The Final Touches

If the breast skin isn’t brown enough, increase the oven temperature to 500°F and roast for an additional 15 minutes. Once the turkey is done, remove it from the oven, transfer it to a carving board, and let it rest for 15 minutes while you prepare the gravy from the pan juices.

With this simple yet effective technique, you’ll be on your way to a perfectly roasted turkey that’s sure to impress your family and friends. So why settle for a mediocre bird when you can have a truly exceptional one? Give dry brining a try this holiday season!