Description

This dry brine turkey roasts under a butter-soaked cheesecloth for an incredibly juicy and flavorful centerpiece. Perfect for Thanksgiving, it delivers crisp skin, tender meat, and reliable results every time.

Ingredients

12–15 pound turkey, not pre-brined
2 1/2 – 3 tablespoons kosher salt
1/2 small apple, halved
1/2 onion, halved
1/2 lemon, halved
4–5 sprigs fresh herbs (sage, thyme, rosemary, etc.)
3/4 cup unsalted butter, melted

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Instructions

1. 4–5 days before cooking, thaw the turkey in the refrigerator if frozen.

2. 24–48 hours before cooking, remove packaging, giblets, and neck from the turkey. Pat dry with paper towels.

3. Rub kosher salt all over the turkey, including inside the neck and body cavities and under the skin where possible.

4. Place the turkey breast side up on a rack in a roasting pan and refrigerate uncovered.

5. 1 hour before cooking, remove the turkey from the fridge and let it sit at room temperature.

6. Preheat the oven to 325°F. Position the rack on the lowest level.

7. Stuff the turkey with apple, onion, lemon, and herbs. Do not overstuff—keep the cavity half full.

8. Fold a large piece of cheesecloth into 4 layers to fit over the turkey. Soak the cheesecloth in melted butter and drape it over the turkey.

9. Roast the turkey for 2 3/4 to 4 hours, rotating the pan and basting every hour if desired, until the internal temperature reaches 165°F.

10. Remove the turkey from the oven and gently discard the cheesecloth. If it sticks, pour water over the area to loosen.

11. Tent the turkey with foil and rest for 30 minutes before carving.

Notes

Thaw your turkey in advance—allow 24 hours for every 4–5 pounds, plus one extra day for brining.

Avoid overstuffing the cavity to ensure even cooking and proper airflow.

Cook time is approximately 13–15 minutes per pound at 325°F.

To check doneness, insert an instant-read thermometer into the thickest part of the breast and the crease between the leg and thigh. The turkey is done at 165°F.

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for later use.