Dry Brined Roasted Turkey
Dry Brined Roasted Turkey Recipe made in an oven bag with no need to baste. It sits and cooks in its own juices making it tender and juicy.
Servings 16 servings
Calories 543kcal
Equipment
Roasting Pan
Oven Bags
Turkey Lifter
Ingredients
Dry Brine Ingredients
- 4 tbsp Rosemary Wine Salt
- 3 1/2 tsp Powdered Sage
- 1 tbsp white pepper
- 2 tbsp granulated onion
- 6 tsp granulated garlic
- 2 tbsp powdered garlic
Dry Brined Roasted Turkey Ingredients
- 1 tbsp tapioca flour
- 1/2 cup white wine
- 1/2 whole cube of butter Room Temperature Butter
- 2 tbsp of butter to smear onto the turkey breast to crisp it up
Instructions
Thawing The Turkey First
- First, thaw the turkey in the refrigerator.
- The rule of thumb is 24 hours per 4 pounds to thaw.
Dry Brining Turkey
- First, place all the spices in a bowl and mix them together.4 tbsp Rosemary Wine Salt, 3 1/2 tsp Powdered Sage, 1 tbsp white pepper, 2 tbsp granulated onion, 6 tsp granulated garlic, 2 tbsp powdered garlic
- Second, dry the bird off with paper towels inside and out.
- Third, gently place your fingers under the skin and gently separate the skin from the meat.
- Next, place some rub in your hand.
- Finally, go under the skin and rub the spice mix directly on the meat.
- Continue with rubbing the spice all over the outside of the skin.
- Finally, rub the inside of the turkey with the remaining seasoning.
- Lastly, place the uncovered turkey on a cooking sheet and into the fridge for 48-72 hours.
Roasting the Dry Brined Turkey
- Once Turkey has been dry brined remove it from the fridge.
- Next, open an oven bag and add one tablespoon of tapioca flour to the bottom of the bag.1 tbsp tapioca flour
- Holding the bag shut shake the bag.
- Next, place the turkey into the oven bag.
- I usually have my husband hold open the bag while I rub the turkey with the room temperature butter.1/2 whole cube of butter
- It is easier to do it this way than to try to move a slippery turkey into the bag.
- Pour in the wine if using.1/2 cup white wine
- Next, place the tie on the bag and shut it tight.
- Next, make a couple of small slits in the bag to help some of the steam escape.
- If the bag has a lot of headroom cut about 1/2 an inch to one inch off; don't cut off too much.
- If there is no tie in the box use the excess you cut off to tie it shut.
- Next, make a couple of small slits in the bag to help some of the steam escape.
- In short, for best results, bring the turkey to room temperature about one hour before roasting
- Hence, place your oven rack on the bottom of your oven making sure there is enough room for the turkey.
- Preheat the oven to 350 F.
- Once preheated place the turkey breast side up into a roasting pan and into the oven.
- Cook approximately 2 hrs - 2 hrs and 15 minutes or until the timer pops up.
- Carefully, remove the turkey from the oven.
- Next, turn the broiler on.
- Wearing oven mitts, carefully cut off the top of the oven bag around the turkey breast and rub butter over the top of the skin.2 tbsp of butter
- Finally, return Turkey to the oven to crisp up the skin.
- It will only take a minute or two for the skin to crisp up.
- Once the skin is crisp remove the turkey from the oven.
- Finally, I use huge fork tongs to lift the turkey off the roasting pan and onto a plate to rest.
- Let rest 30-40 minutes. In conclusion, carve the turkey and enjoy.
- In conclusion, carve the turkey and enjoy.
- Lastly gently pour off the juices into a pan for gravy.
Notes:
- If the oven bag touches the oven element it will melt a little. Therefore, I highly recommend making sure the turkey is on the bottom rack. Most importantly if using an oven bag keep in mind it has hot steam inside be careful. Use oven mitts when handling
Notes
| Nutrition Facts | |
|---|---|
| Servings 16.0 | |
| Amount Per Serving | |
| Calories 545 | |
| % Daily Value * | |
| Total Fat 22 g | 34 % |
| Saturated Fat 1 g | 7 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 6 mg | 2 % |
| Sodium 543 mg | 23 % |
| Potassium 1 mg | 0 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 78 g | 156 % |
| Vitamin A | 4 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 16servings | Calories: 543kcal | Carbohydrates: 1g | Protein: 78g