Equipment
* optional
Ingredients
Main
- 1 turkey, thawed
- 54 g kosher salt
- 6 g black pepper
- 30 g fresh thyme
- 15 g fresh parsley
- 200 g onion, halved
- 150 g apple, cored and halved
- 113 g unsalted butter, softened
- 480 ml dry white wine
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 759 kcal
- Protein
- 77 g
- Carbohydrates
- 7 g
- Fat
- 42 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 2342 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 1052 mg
- Potassium
- 918 mg
- Calcium
- 108 mg
- Iron
- 17.7 mg
- Magnesium
- 108 mg
- Phosphorus
- 859 mg
- Zinc
- 14.9 mg
- Vitamin A
- 452 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 1.7 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 2.3 mg
- Vitamin B12
- 61.0 mcg
- Thiamin
- 0.80 mg
- Riboflavin
- 5.21 mg
- Niacin
- 29.7 mg
- Folate
- 7 mcg
- Water
- 406 g
- Alcohol
- 4 g
Sources: USDA FoodData Central
Method
Rinse the turkey and pat the skin completely dry with paper towels.
Rub the salt over the entire bird, ensuring coverage under the skin and inside the cavities.
Seal the turkey in a large plastic bag and refrigerate for 48 hours, turning the bird over after 24 hours.
Remove the turkey from the bag and pat dry again. Place in a roasting pan and let sit at room temperature for 2 hours.
Preheat the oven to 230°C (450°F).
Place 3g of black pepper, the thyme, parsley, and half of the onions and apples into the main cavity.
Truss the legs together with kitchen twine and stuff the remaining fruit and vegetables into the neck opening.
Apply softened butter under the breast skin and over the thighs, then season the exterior with the remaining 3g of pepper.
Roast the turkey for 30 minutes at 230°C (450°F).
Reduce oven to 175°C (350°F). Cover the breast and wings with foil, add 360ml of wine to the pan, and roast until the internal temperature reaches 71°C (160°F).
Transfer the turkey to a platter, cover loosely with foil and a damp towel, and rest for 30 minutes.
Deglaze the roasting pan with the remaining 120ml of wine and combine with pan drippings for gravy.
Chef's Notes
- For optimal crisping, ensure the turkey is completely dry before brining and again before roasting. Moisture is the enemy of crisp skin.
- Don't be afraid to generously salt the entire bird, including under the skin. This is crucial for seasoning the meat throughout.
- The initial high heat blast at 450°F (230°C) is key for rendering fat and starting the crisping process. Adjusting the oven rack to the lower third can help prevent the top from burning.
- Resting the turkey is non-negotiable. It allows the juices to redistribute, ensuring a moist bird. A loose tent of foil and a damp towel traps steam without making the skin soggy.
- When checking for doneness, insert the thermometer into the thickest part of the thigh, avoiding the bone. The temperature will continue to rise a few degrees as it rests.
Storage
Refrigerator: 4 days — Store carved meat in airtight containers.
Freezer: 3 months — Freeze meat without bones for best results.
Reheating: Reheat gently in the oven with a splash of broth to prevent drying.
Troubleshooting
Skin is not crispy
Cause: Residual moisture on the skin before roasting
Fix: Increase oven temperature for the final 10 minutes of cooking, monitoring closely to prevent burning.
Prevention: Ensure the turkey is patted completely dry after removing it from the brine bag.
Meat is dry
Cause: Overcooking or failure to tent with foil
Fix: Serve with extra gravy to add moisture.
Prevention: Use a meat thermometer and remove the bird as soon as it hits 71°C (160°F).
Cultural Context
The practice of dry-brining turkey, while seemingly modern, has roots in historical preservation techniques. By drawing out moisture and concentrating the salt, it mimics methods used before refrigeration. This American adaptation focuses on achieving a succulent bird with exceptionally crispy skin, a highly prized outcome for holiday meals.
