Dry Brined Turkey

Recipe:  Dry Brined Turkey

Adapted From: Food Network

Tested: November 2012

Servings:    varies   Prep Time: 15-20 min

Note: This was my 2nd attempt roasting turkey and it did not disappoint. Granted, my mom was there to help out, but I like to think I did most of the planning. The turkey was moist and flavorful! 2013 Update: This time I really did cook this one all by myself, all while fielding (awkward) questions from my curious toddler such as, "Mommy, where is his head?" Oh, but now that I think about it, hubby helped out at the tail end by checking the temperature.

Ingredients: 1 12-14 lb turkey 1/4 cup sea salt 1 tbsp date sugar 1 tsp pepper 1/2 cup butter (we used Earth Balance) 2 tbsp chopped fresh parsley 1 tbsp dried sage 1 tbsp dried thyme 1/4 tsp paprika 1/8 tsp ground cloves

Instructions: 1. Unwrap the turkey and remove the neck and giblets. 2. Rinse the turkey inside and out with cold water and pat dry. 3. Combine sea salt, date sugar, and pepper in a bowl, then rub all over the turkey and inside the cavity. 4. Place in a big stockpot or rimmed baking sheet and refrigerate uncovered at least 8 hours. 5. Rinse well and pat dry. 6. Let the turkey come to room temperature, about 1-4 hours. 7. Mix butter with remaining ingredients until well combined then rub all over the turkey and under the turkey skin on the breasts and legs. 8. Put the oven rack in the lowest position and cook the turkey breast side up in a large roasting pan at 425 degrees for 30 min. 9. After 30 minutes, flip the turkey over and reduce oven temperature to 300 degrees, then roast until the thermometer inserted into the deepest part of the thigh but not touching the bone reads 165 degrees (usually about 15 minutes per pound). Periodically baste the turkey with the drippings. 10. Remove the turkey from the oven and let stand for at least 30 minutes before carving.