4-day Dry Brine Recipe
- 2 TBS chopped fresh thyme
- 2 TBS chopped fresh sage
- 2 TSP chopped fresh rosemary
- 2 large garlic cloves, large thin slices
- 1 TBS extra-virgin olive oil
- One turkey
- One large plastic bag (food-safe)
- 2 oz. kosher salt (1/2 cup if using Diamond Crystal; 1/4 cup if using Morton)
Dry Brine Instructions
- 4 days before you plan to roast the turkey: Mix the herbs, garlic, and oil in a small bowl. Spatchcock turkey.
- Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin to loosen it from the breast, thighs, and drumsticks. Rub the herb mixture on the meat under the skin. Make sure the garlic slices are evenly distributed. Pat the skin back into place. Rub the salt inside the cavity and on the skin. Put the turkey in a large food-safe plastic bag.
- Refrigerate the turkey, turning it over every day, for 3 days.
- Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the 4th day).
- Preheat oven to 450 degrees.
- Pat dry with paper towels. Transfer to a rimmed baking sheet, breast side up. (Does not need to be raised.) Let stand for 30 minutes.
- Brush turkey skin with oil and fresh-cracked pepper. Roast, rotating sheet halfway through and basting twice, until an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees. About 70 minutes.
- Let stand for 20 minutes before carving.