Gourmet Dry-Brined Turkey with Roasted Root Vegetables

Gourmet Dry-Brined Turkey with Roasted Root Vegetables

240 mins
medium
8 servings

A flavorful and juicy dry-brined turkey, roasted to perfection with crispy skin and tender meat. Served with a rich gravy and roasted root vegetables.

RoastedThanksgivingTurkey

Equipment Needed

  • Meat Thermometer
  • Roasting Pan
  • Roasting rack

Ingredients

  • 1.00 pieceTurkey (12-14 lbs)(Ensure turkey is not pre-brined or injected.)
  • 0.25 cupLight Brown Sugar(Packed)
  • 3.00 tablespoonsKosher Salt(or 1/4 cup Diamond kosher salt)
  • 2.00 teaspoonsDried Thyme
  • 2.00 teaspoonsDried Sage(or ground sage)
  • 1.00 teaspoonBlack Pepper(Freshly ground)
  • 6.00 tablespoonsUnsalted Butter(Room temperature)
  • 1.00 largeYellow Onion(Cut into wedges)
  • 2.00 mediumCarrots(Cut into 2-inch pieces)
  • 2.00 stalksCelery(Cut into 2-inch pieces)

Instructions

1

Preheat oven to 375°F (190°C). Prepare a roasting pan with rack and line a baking sheet with foil.

Estimated time: 5 minutes

2

Remove turkey trussing. Rinse and pat turkey dry.

Estimated time: 5 minutes

3

Mix dry brine ingredients. Rub mixture all over turkey, including cavity.

Estimated time: 10 minutes

4

Refrigerate turkey, uncovered, for at least 24 hours (up to 48 hours).

Estimated time: 240 minutes

5

Remove turkey from fridge 30 minutes before roasting. Brush off excess dry brine from exterior.

Estimated time: 10 minutes

6

Place vegetables in roasting pan. Place turkey on rack in pan, tuck wings underneath.

Estimated time: 5 minutes

7

Smear butter all over turkey.

Estimated time: 5 minutes

8

Roast for 1.5-2.5 hours, or until internal temperature reaches 165°F (74°C).

Estimated time: 180 minutes

9

Tent turkey with foil and let rest for 20-30 minutes.

Estimated time: 30 minutes

10

Make gravy with pan drippings. Carve and serve with gravy.

Estimated time: 20 minutes