Dry brining is such a simple, quick technique and results in a turkey that is amazing tender and juicy and flavorful.
Course: Main Course
Author: Katie Workman
112- to 16-pound turkey
1 1orangecut into quarters
2medium yellow onionspeeled and halved
4sprigs fresh rosemary
8sprigs fresh thyme
4tablespoons(½ stick) unsalted buttersoftened
freshly ground pepperto taste
Rinse the chicken and pat it dry with a clean dishtowel or paper towels. Rub 1 tablespoon of the salt into the cavity of the turkey. Rub the skin with the remaining 2 tablespoons salt, lifting the skin from the breast as you can without tearing it, and rubbing some of the salt under the skin. Refrigerate, uncovered, for 1 to 3 days.
Preheat the oven to 450°F. Pat the bird dry, but do not rinse.
Place the orange sections, onions halves, and rosemary and thyme sprigs into the cavity of the bird. Tuck the wings behind the back of the bird and place it in a rack in a roasting pan breast side up. Tie the legs closed (some birds have a cool little plastic gadget that you can tuck the tips of the legs into, thus closing up the cavity).
Rub the softened butter all over the turkey, including the sides. Season generously with the pepper. Place into the oven.
After 10 minutes, when the pan is hot, pour the wine and chicken broth into the pan around the turkey. Roast another 30 minutes (40 minutes in all at 450°F) and then reduce the heat to 350°F. Start checking after 2 hours with an internal thermometer, sticking it into the deepest part of the thigh, and making sure that it does not touch bone. The temperature should be 160°F. If as the turkey is cooking the top starts to get too browned just tent a large piece of tin foil over the top of the bird.
When the turkey is finished cooking remove it to a cutting board with a moat, tipping any juices that have accumulated in the turkey back into the roasting pan. Let the turkey sit, tented with foil, for at least 30 minutes.
Pour all of the liquid from the roasting pan into a large measuring cup. If the bottom of the pan is burned in any way, skip the next step, but if not place the roasting pan over two burners on medium-high heat, and add another 1/2 cup of wine, broth or water to the pan, scraping to loosen any little bits stuck to the bottom of the pan. Add this liquid to the measuring cup. Put it into the fridge and when the fat has risen to the top, use a spoon to scrape off most of it and discard.