How much salt does a dry brine need per pound of turkey?

About 3/4 teaspoon of kosher salt per pound, which is 3 tablespoons for a 12 to 14 pound bird. Fine table salt packs much denser, so use half that amount or the turkey will taste oversalted.

Do I rinse the dry brine off before roasting?

No. The salt has dissolved and seasoned the meat during the 48 hours, and rinsing would wet the skin you dried on purpose. The surface salt that remains is exactly what crisps and flavors the skin.

My turkey is still icy in the center on Wednesday. Can I still brine it?

Yes, with a cold water rescue: submerge the wrapped bird in cold water, changing the water every 30 minutes, until the center thaws, then salt it and give it at least an overnight brine. A shorter brine still beats none.

Why start at 450 degrees and then drop to 325?

The hot start sets the skin and starts the browning before the butter melts away, and the lower finish cooks the breast gently so it stays juicy. It is the same logic as searing a steak before finishing it in a moderate oven.

Should the turkey rest covered or uncovered?

Tented loosely with foil, for 40 minutes. A tight wrap steams the skin soft, and no cover at all lets the surface cool too fast. The loose tent keeps the heat in while the skin stays crisp.

Herb Butter Roast Turkey, Dry Brined 48 Hours

Ingredients

Scale

1 whole turkey, 12 to 14 pounds, fully thawed, neck and giblets removed
3 tablespoons kosher salt, for the dry brine (use half if using fine table salt)
2 teaspoons black pepper, divided
3/4 cup unsalted butter, softened
2 tablespoons fresh sage, finely chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh parsley, finely chopped
4 cloves garlic, minced
1 teaspoon lemon zest
1 yellow onion, quartered
1 lemon, halved
1 head garlic, halved crosswise
6 sprigs fresh herbs (sage, thyme and rosemary)
2 cups low sodium chicken broth, for the pan

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Instructions

Dry brine, 48 hours ahead: pat the turkey dry inside and out. Rub the salt and 1 teaspoon of the pepper over every surface, including the cavity and under the wings. Set the turkey breast side up on a rack over a rimmed sheet pan and refrigerate uncovered for 48 hours, or at least overnight.
Herb butter, up to 3 days ahead: mash the softened butter with the sage, thyme leaves, rosemary, parsley, minced garlic, lemon zest and the remaining 1 teaspoon pepper. Scrape onto parchment, roll into a log and refrigerate until firm.
On roasting day, take the turkey out of the refrigerator 1 hour before it goes in the oven. Heat the oven to 450 degrees F with a rack in the lowest third.
Slice the cold herb butter log into coins. Loosen the skin over the breast with your fingers, working from both ends without tearing it, and push about two thirds of the butter coins under the skin, flattening them with your palm from outside. Rub the remaining butter over the skin.
Fill the cavity with the onion, lemon halves, halved garlic head and herb sprigs. Tuck the wing tips under the bird and tie the legs loosely with kitchen twine. Set the turkey on a rack in a roasting pan and pour the broth into the pan.
Roast at 450 degrees F for 30 minutes, until the skin takes on deep golden color at the edges.
Reduce the heat to 325 degrees F and continue roasting until an instant read thermometer reads 160 degrees F in the thickest part of the breast and 165 degrees F in the innermost thigh, about 2 to 2 1/2 hours more. If the breast browns too fast, tent it loosely with foil.
Rest the turkey, tented with foil, for 40 minutes. Do not skip this: the juices settle, the temperature evens out, and the oven is free for the side dishes.
Carve: cut each breast lobe away from the bone in one piece, then slice it crosswise into thick slices so every slice keeps its skin. Separate the thighs and drumsticks at the joints and slice the thigh meat.
Strain the pan juices into a measuring cup, let the fat rise, and skim. Use the juices as the base of your gravy and serve the turkey warm.

Author: Chef Rita
Prep Time: 45 minutes
Cook Time: 3 hours

Nutrition

Serving Size: 6
Calories: 480
Sugar: 0
Sodium: 890
Fat: 28
Saturated Fat: 10
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 1
Fiber: 0
Protein: 52
Cholesterol: 165