Dry Brined Turkey
- 12 lb 12 lb 12 lb Turkey, whole, un-brined natural turkey
- 2 Tbsp 2 Tbsp 2 Tbsp Primal Palate Kosher Flake Salt, (Sub Pink Himalayan Salt or Sea Salt)
- 1 Tbsp 1 Tbsp 1 Tbsp Primal Palate Poultry Seasoning
- 1 head 1 head 1 head Garlic
- 1 whole 1 whole 1 whole Vidalia Onion, cut in half
- 1 whole 1 whole 1 whole Lemon
- 3 sprig 3 sprig 3 sprig Rosemary, fresh
- 3 Tbsp 3 Tbsp 3 Tbsp Butter, Unsalted, or ghee
- 4 cups 4 cups 4 cups Chicken Stock, free range, organic, or turkey stock
- If frozen, begin by defrosting your turkey in your refrigerator approximately 3 days before you plan to roast it.
- One day before roasting, mix the salt and Primal Palate Poultry Seasoning. Remove the giblets and neck if stuffed inside the turkey.
- Sprinkle the brine all over the turkey and rub it in, getting under the legs and wings. You can even lift up the skin and rub it directly on the meat.
- Leave the Turkey uncovered on a baking sheet in your refrigerator with the dry brine on it for up to 24 hours.
- On the day of roasting: preheat your oven to 350F.
- Arrange the racks inside the oven to accommodate the size Turkey you have purchased.
- Prepare a roasting dish with a rack in the bottom.
- Place the onion, garlic, and fresh rosemary inside the cavity of the turkey. Slice the lemon in half and also place inside the cavity. Then place the turkey on the roasting rack and cover with butter or ghee.
- Place the roasting pan with the turkey in the center of the oven, and roast until it measures 165F in the thickest part of the breast. A good rule of thumb is 12 minutes per pound.
- The chicken stock should be kept warm in a sauce pan on the stove, and used for basting throughout the roasting time.
- You can monitor the temperature with an integrated oven thermometer, or periodically measure it with a digital thermometer.
Alternate spice blend (in lieu of Primal Palate Poultry Seasoning): 1 tsp each of Rosemary, Sage, and Thyme.
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