Dry-brining is a foolproof method that gives you tender, flavorful turkey every time. This recipe, infused with the flavors of garlic, lemon and thyme, is guaranteed to get raves as the centerpiece on your holiday table.
Lemon, Garlic and Herb Dry-Brined Turkey
- Prep Time 30 min
- Total 48 hr 0 min
- Servings 12
- Ingredients 10
Ingredients
Turkey
- 3 tablespoons kosher salt
- 5 cloves garlic, very finely chopped
- 1 tablespoon chopped fresh thyme leaves
- 1 teaspoon finely grated fresh lemon peel
- 1 whole turkey, not prebasted (11 to 13 lb), thawed if frozen
- 4 tablespoons butter, melted
Gravy
- 1/4 cup turkey drippings (fat and juices from roasted turkey)
- 1/4 cup Gold Medal™ all-purpose flour
- 1/2 teaspoon pepper
- 2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
Make With
Gold Medal Flour
Instructions
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Step1In small bowl, mix salt, garlic, thyme and lemon peel. Place turkey on rack in large roasting pan. Rub turkey inside and out with salt mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
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Step2Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
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Step3Place turkey, breast side down, on rack in large roasting pan. Brush entire back side of turkey with 2 tablespoons of the melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 2 tablespoons melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
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Step4Roast uncovered 3 hours to 3 hours 30 minutes, brushing twice with pan drippings during last 30 minutes of roasting. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
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Step5While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper.
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Step6Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened.
Nutrition
470
Calories
23g
Total Fat
61g
Protein
3g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 1/2g
- Cholesterol
- 200mg
- 66%
- Sodium
- 1990mg
- 83%
- Potassium
- 560mg
- 16%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 61g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
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