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#Juicy #Roast #Turkey

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Juicy Roast Turkey

 Dry brining is the best path to juicy roast turkey! Easier and more practical than wet brining (no bucket!), better turkey flavour, and you can even brine a partially thawed turkey. The results are exceptional - crispy skin and moist flesh. This recipe needs to be started two days before cooking. Use the RECIPE SCALER to change ingredients to the weight of your turkey (click/tap on servings and slide!).

 Ingredients

  • 10 lb / 5kg whole turkey , thawed (plain not pre brined) (Note 1)
  • DRY BRINE RUB:
  • 2.5 tbsp salt (Note 2)
  • 2 tsp dried thyme , or other herb of choice
  • 1 tsp paprika , sweet or ordinary
  • 1 tsp garlic powder (optional)
  • 1/2 tsp black pepper
  • FOR ROASTING
  • 150g / 10 tbsp unsalted butter , melted
  • 1 tbsp (in total) sage, rosemary and thyme , finely chopped (Note 3)
  • 3 garlic cloves , minced
  • 2 heads of garlic , halved horizontally
  • 1 onion , halved (brown, yellow, white)
  • 2 small bunch mixed herbs , sage, rosemary, thyme, parsley (optional, Note 3)
  • 1.5 cups / 375 ml dry white wine , or water (Note 4)
  • Salt & pepper
  • GRAVY (~ 4 CUPS/1L)
  • 4 cups (1 litre) chicken broth / stock , low sodium
  • 5 tbsp (60g) flour , plain / all purpose
  • Salt and pepper

Instructions
  • DRY BRINING PREPARATION.
  • Rub: Mix together the Rub.
  • Prep Turkey: Pat the turkey dry with paper towels., inside and out. Remove giblets or anything else inside the turkey. (Note 5)
  • Sprinkle: Sprinkle 1 teaspoon of salt inside and use you hand to spread it (roughly is fine). Turn the turkey upside down, then rub 1 teaspoon of the salt mixture on the underside.
  • Turn the turkey upright and rub the remaining salt on the turkey, using most on the breast - even some under the skin if you can.
  • Wrap turkey mummy-like in lots of cling wrap or place the turkey in a sealable plastic bag (Note 6).