| Level: | Intermediate |
| Total: | 3 days 4 hr 40 min |
| Active: | 25 min |
| Yield: | 10 to 12 servings |
Ingredients
- One 12- to 14-pound fresh Amish turkey
- 3 tablespoons kosher salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon freshly ground black pepper
- 6 fresh bay leaves
- 2 sprigs fresh thyme, leaves removed
- Zest from 1 orange
- 1 sprig fresh rosemary, leaves removed
- 4 tablespoons unsalted butter, melted
Instructions
- Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly.
- In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side.
- Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days.
- On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out.
- On the day of, take the turkey out of the fridge 1 hour before cooking.
- Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack.
- Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 638 |
| Total Fat | 27 g |
| Saturated Fat | 9 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 90 g |
| Cholesterol | 310 mg |
| Sodium | 1009 mg |
Reviews
This was really good. I did add extra fresh herbs because the weather was so unseasonably warm, there was new growth on the sage, rosemary, & thyme. The aroma brought everyone to the table. Thank you!
Love this recipe, is has been a hit for the last 3 years since I have done it. I for I use this on a 22+ lbs turkey stuffed with a cranberry and apple stuffing which brings out the orange zest. Yes the prep is a little long and tedious; but you can’t argue with results.
This has been my go-to turkey recipe since I first saw it on the Kitchen. Everyone that has had it says it’s the best turkey they’ve ever had. Thank you for giving me a new tradition I can share with my family. ❤️
Every year I typically go to my best friend’s house for Thanksgiving however, I do make a Turkey that following Saturday to have leftovers in my house. I have to say, this was the most perfect recipe to make for this occasion! I started to dry brine my Turkey Wednesday with the knowledge of knowing I was coming home on Friday. Friday I got home and I took it out of the brine bag and let it air dry in the refrigerator uncovered for about 12 to 16 hours which was well worth it. Because of how long I left it uncovered in the fridge, I used about 2 sticks of melted butter before I was able to use the pan drippings to baste the turkey.
Jeff Mauro, this Turkey was PERFECT!!!!! It was juicy, the skin was nice and crispy (which I always struggled with) and this recipe will be used again & again because it was so perfect. The orange was not overpowering and it was nice a subtle along with the herbs that go into this recipe. Like I said the only change I made was the amount of melted butter I used and I did stuff the cavity with some more herbs and quartered an orange to tuck in there. Thanks for the recipe and making my Thanksgiving Turkey the best ever!!!!!!!!!
This was by far the best turkey I’ve made. Ours was a little over 13 pounds and was done in two hours, start to finish cooking time. I only had two days for the brine and it was still
The best turkey we have ever had! The flavor of the dry rub seeps through the turkey. Every bite was delicious and very tender. We used an oven bag.
What if I dont have 3 days to marinate my Turkey? Obviously this Thanksgiving is a bit different, wasn’t sure we were just staying home(10 lb Turkey for my husband and myself) how long should I marinate to get the same results?
Happy Thanksgiving to everyone!!
I made this last year and it was the best turkey we had eaten in a long time. I have tried so many brines over the years and this method produced the mot flavorful and moist turkey ever! I am making it again this year. Can’t wait to eat it!
Can I brine as described, then spatchcock and barbecue?
Question: I’m only doing a Turkey breast this year as we are having a covid ThanksgivingI would think this recipes should work on a Turkey breast, right? Thoughts? Thanks.