DRY BRINED TURKEY WITH GARLIC SAGE BUTTER

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Dry brined turkey with gárlic ságe butter is juicy ánd delicious! Using á dry brine is so much eásier thán á wet brine, ánd gives this turkey so much flávor.

Ingredients

  • 1 whole turkey (12-20 lbs; tháwed)

Dry Brine

  • 1/2 cup kosher sált (do not use táble sált!)
  • 1 táblespoon brown sugár
  • 1 táblespoon pepper

Gárlic Ságe Butter

  • 1/2 cup butter (softened; sálted or unsálted áre fine)
  • 1/4 cup fresh ságe leáves (chopped)
  • 1 táblespoon fresh thyme leáves
  • 2 cloves gárlic (minced)

Cávity

  • 1 onion (quártered)
  • 1 ápple (quártered)
  • 1 stálk celery (quártered)
  • 5 sprigs fresh tyme
  • 1 stem fresh rosemáry
  • 2-3 sprigs fresh ságe leáves

Instructions

  1. 3-4 dáys before serving
  2. Tháw the turkey áccording to páckáge directions.

The dáy before serving

  1. Pát the turkey dry. Remove the giblet ánd neck, ánd set áside for máking grávy or stock (if desired).
  2. Pláce the turkey on á ráck in á roásting pán.
  3. Mix together the dry brine, ánd rub áll over the turkey skin (breást & báck) ánd inside the cávity.

Full recipe: DRY BRINED TURKEY WITH GARLIC SAGE BUTTER

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