dinner · gluten-free · dairy-free
Dry-brined roast turkey
The easiest route to juicy meat and crisp skin: salt, sugar and herbs rubbed on 1–3 days ahead, then a simple high-heat roast.
- Time
- 240min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
1–3 days ahead, pat the turkey dry and rub the brine all over and under the breast skin; set on a rack over a tray and refrigerate uncovered (the skin dries out, which makes it crisp).
-
2
Take out 1 hour before roasting; do not rinse. Heat oven to 220°C (425°F).
-
3
Fill the cavity loosely with onion, lemon and herbs, tuck wings, rub skin with oil.
-
4
Roast 30 minutes, then reduce to 160°C (325°F) and roast until the thickest part of the breast reads 68–71°C (155–160°F) and the thigh 77–79°C (170–175°F), about 2.5–3 hours total; tent the breast with foil if it browns too fast.
-
5
Rest 30–45 minutes before carving (it rises to a safe 74°C (165°F)); keep the drippings for gravy.
