Dry Brined Turkey With Sheet Pan Gravy Recipes

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DRY-BRINED TURKEY



Dry-Brined Turkey image

This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat - just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.

Provided by Kim Severson

Categories     dinner, roasts, main course

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 9

1 12- to 16-pound turkey, preferably a heritage or pasture raised bird
Kosher salt
1 tablespoon black pepper
10 sprigs fresh thyme
1/2 bunch flat-leaf parsley
2 small onions, halved
2 small apples, cored and halved
1/2 cup unsalted butter, softened
2 cups white wine (see tip)

Steps:

  • Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.
  • Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.
  • Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.
  • Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
  • Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.
  • When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.
  • When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.
  • Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup white wine (or use broth) and pour that into same measuring cup. Fat and drippings can then be used to make gravy.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 9 grams, Sodium 1233 milligrams, Sugar 3 grams, TransFat 0 grams

DRY BRINE TURKEY



Dry Brine Turkey image

Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.

Provided by hello angie

Categories     Meat and Poultry Recipes     Turkey     Brine

Time P3DT12h15m

Yield 15

Number Of Ingredients 5

1 (15 pound) whole turkey, neck and giblets removed
3 tablespoons kosher salt
black pepper to taste
1 onion, cut into wedges
4 stalks celery, halved

Steps:

  • Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
  • Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
  • Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
  • Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
  • Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
  • Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
  • Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.

Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g

DRY-BRINED TURKEY BREAST WITH GRAVY



Dry-Brined Turkey Breast with Gravy image

After trying this dry-brining method, you'll never prepare turkey breast any other way. The secret to the method is skipping the liquid in favor of seasonings and salt, which make this centerpiece dish incredibly tender, juicy and flavorful. Making gravy in the same skillet where you sear the turkey breast guarantees an equally delicious final touch!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 4

Number Of Ingredients 11

1 bone-in skin-on half turkey breast (2 to 3 lb), thawed if frozen
1 tablespoon chopped fresh thyme leaves
3 cloves garlic, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
4 tablespoons butter
1 cup chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)

Steps:

  • Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. Place turkey breast, skin side up, on rack in pan.
  • In small bowl, mix thyme, garlic, salt and pepper. Rub turkey breast all over with salt mixture. Cover with plastic wrap; refrigerate 2 hours. Remove plastic wrap; refrigerate uncovered at least 1 hour longer but no longer than 12 hours.
  • Heat oven to 350°F. In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Cook turkey breast skin side down 1 to 3 minutes or until browned; turn and cook 30 to 60 seconds longer or until browned. Remove from heat. Reserve skillet and drippings.
  • Place turkey skin side up on rack in pan. Roast uncovered 55 minutes to 1 hour 20 minutes or until thermometer inserted in thickest part of breast reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving.
  • Meanwhile, add remaining 2 tablespoons butter to drippings in skillet; melt over medium-high heat. Add onions, carrot and celery; cook 6 to 8 minutes or until softened. Stir in flour; cook 1 to 2 minutes longer or until thickened. Stir in broth; heat to boiling, stirring frequently. Boil and stir 2 to 4 minutes or until thickened. Strain; season with salt and pepper to taste; serve with turkey.

Nutrition Facts : Calories 340, Carbohydrate 8 g, Cholesterol 145 mg, Fat 2 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 0 g, TransFat 1/2 g

ROASTED DRY-BRINED TURKEY



Roasted Dry-Brined Turkey image

A dry-brined turkey is so much easier to prepare than a wet-brined turkey-and the clean-up process is easier, too. For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts, and cranberries around the roasted turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 12 to 14

Number Of Ingredients 14

Coarse salt and freshly ground pepper
14 dried bay leaves, 10 crushed, 4 left whole
1 whole fresh turkey (22 to 24 pounds), giblets and neck reserved for Simple Giblet Stock
6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for baking dish if needed
1 cup dry white wine, such as Sauvignon Blanc
Leek-Celery Root Stuffing
1 cup water, plus more if needed
Pan drippings, reserved from turkey
1 cup dry white wine, such as Sauvignon Blanc
1/4 cup all-purpose flour
Simple Giblet Stock, or 4 cups homemade or store-bought low-sodium turkey or chicken stock
1 ounce (2 tablespoons) unsalted butter, softened
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Make the turkey: Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, and pat dry with paper towels. Rub 2 tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg portion, 1 1/2 teaspoons on each wing, and 2 tablespoons on each breast. Place turkey in a large oven bag and seal tightly, removing any trapped air. Place on a rimmed baking sheet, and refrigerate for 48 hours.
  • Remove turkey from bag, and let stand at room temperature for 1 hour. Combine 1 stick butter, the wine, and whole bay leaves in a small saucepan over medium heat. Bring to a simmer, then remove from heat.
  • Preheat oven to 425 degrees with rack in lowest position. Rinse inside and outside of turkey, and pat dry with paper towels. Place turkey, breast side up, on a rack in a roasting pan. Tuck wings under turkey. Season cavity with salt and pepper, and loosely fill it with 4 cups stuffing. (To bake remaining stuffing, see Leek-Celery Root Stuffing). Tie legs together with kitchen string. Rub remaining 1/2 stick butter on turkey, and season with salt and pepper. Pour water into roasting pan.
  • Place turkey, legs first, into oven. Roast for 30 minutes, then baste with butter-wine mixture. Reduce temperature to 350 degrees, and roast, basting with butter-wine mixture every 30 minutes, for 2 1/2 hours. (Add more water to roasting pan if necessary to prevent pan drippings from burning.) Rotate pan, and roast until skin is golden brown and thickest part of thigh (avoiding bone) and center of stuffing register 165 degrees on an instant-read thermometer 30 to 45 minutes more. (If turkey is done before the stuffing, remove turkey from oven, and spoon stuffing into a buttered baking dish, and continue to roast until golden and center registers 165 degrees.) Transfer turkey to a rimmed baking sheet, reserving pan juices and roasting pan, and let rest for 30 minutes before carving.
  • Make the pan gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until fat rises to the surface, about 10 minutes. Pour or spoon off fat.
  • Place reserved roasting pan on 2 burners over medium heat. Add wine, and bring to a gentle simmer, scraping browned bits with a wooden spoon. Whisk flour and giblet stock in a large bowl until combined. Add defatted pan juices, whisking to combine, then pour into roasting pan. Simmer, stirring occasionally, until reduced by half and thickened, 10 to 15 minutes.
  • Remove pan from heat, and whisk in butter. Strain through a sieve, and discard solids. Stir in parsley. Season with salt and pepper if desired.
  • To carve the turkey: Place the turkey in front of you, breast side up, and use your hand to hold it steady. Cut through kitchen string, and discard. Remove drumsticks first by placing a knife against the thigh, cutting alongside body, and slicing through the skin to expose the joint. Apply pressure at the joint with the tip of the knife, then twist the knife, and cut through the joint to release the drumstick. Repeat on the other side. (For a video how-to, see How to Carve Turkey Like a Pro.)
  • Use a long-handled spoon to scoop out the stuffing, and transfer it to a serving bowl. Slice the thigh meat from the bone.
  • Place the knife horizontally at the bottom curve of the breast, and slice in toward the rib cage along the length of the breast to create a "guide cut." Then make a vertical slice from the top down alongside the rib cage to loosen the breast meat. Cut the breast vertically into 1/4-inch-thick slices, being careful to preserve some skin. Repeat on the other side. Insert the knife tip at wing joint closest to the turkey, and twist to release wing. Repeat on the other side.

DRY-BRINED TURKEY WITH SHEET-PAN GRAVY



Dry-Brined Turkey With Sheet-Pan Gravy image

For those who want to let the side dishes do the talking, this is the bird for you. Delightfully simple, it's dry-brined (meaning highly seasoned) with only salt, pepper, some thyme and a little brown sugar, which helps with that golden-brown skin. It's roasted on a sheet pan, and cut-up onions, garlic, lemon and herbs are scattered in and around the turkey to cook at the same time. They're excellent served alongside the turkey, and are instrumental in flavoring the sheet-pan gravy.

Provided by Alison Roman

Categories     dinner, poultry, main course

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 16

1 bunch fresh thyme
1 (12- to 14-pound) turkey
1/3 cup kosher salt
1/3 cup light brown sugar
2 tablespoons coarsely ground black pepper
4 to 5 medium red onions, quartered
3 lemons, halved crosswise
2 heads garlic, halved crosswise
1/3 cup olive oil
6 tablespoons unsalted butter
3 cups Cheater's Turkey Stock (see recipe), or low-sodium chicken, turkey or vegetable broth, plus more as needed
6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 tablespoons low-sodium soy sauce, plus more to taste
2 tablespoons apple cider vinegar or white wine vinegar, plus more to taste
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the turkey: Strip the leaves from 4 sprigs of thyme, and coarsely chop the leaves. Place in a medium bowl along with salt, brown sugar and pepper; mix to blend well.
  • Place the turkey on a rimmed baking sheet lined with a wire rack. (If you do not own a wire rack, just place the turkey directly on the baking sheet.) Make sure the giblets (the bagged heart, kidneys and liver, and the neck) are removed from the cavity. Using paper towels, pat the turkey dry on all sides. Sprinkle with the salt mixture, making sure to distribute the seasoning evenly to all the bits and parts.
  • Refrigerate turkey, uncovered, for 8 to 24 hours - the longer, the better.
  • Heat oven to 325 degrees.
  • Remove turkey from the fridge, and transfer it to another clean rimmed baking sheet (discard any liquid that has accumulated on the first baking sheet). Stuff turkey with remaining bunch of thyme, a few of the quartered onions and half of the lemons and garlic. Scatter remaining onion quarters, lemons and garlic around the turkey.
  • Combine olive oil and 6 tablespoons butter in a small pot over medium heat until butter is melted. Pour half of the mixture over the turkey and onions. Toss the onions lightly to evenly coat; season everything with salt and pepper.
  • Roast, rotating the baking sheet every hour or so, until the turkey has reached 160 degrees when a thermometer is inserted in the deepest part of the thigh, 2 1/2 to 3 hours. The turkey will be cooked through and tender, and the skin will be brown, but you can and should get it browner.
  • Increase temperature to 425 degrees. Pour remaining butter mixture over the turkey (warm it slightly if solidified) and continue to cook until the internal temperature reaches 165 degrees and the skin is very deeply browned all over, 20 to 25 minutes. It's O.K. if the internal temperature is just shy of 165 degrees, it will come to temperature as it rests. (If you find the skin is browning too quickly, especially on the top at the breast, feel free to place a sheet of foil over the breast.)
  • Remove turkey from the oven and let rest on the baking sheet for 30 minutes (and upward of 45 minutes). Tip the turkey, cavity-side down, making sure the aromatics stay inside the cavity and letting any juices run out onto the rimmed baking sheet. (This is what we will use to make our gravy.)
  • Transfer the roasted onions, lemons and garlic to another dish and set aside. Transfer the turkey to a cutting board and let it continue to rest while you make the gravy.
  • Make the gravy: Pour about 1 cup Cheater's Turkey Stock or chicken broth onto the baking sheet. Using a spatula (a fish spatula is great for this), scrape up the bits from the turkey drippings, just like you're deglazing a skillet after searing a piece of meat.
  • Carefully pour the contents of the baking sheet into a large measuring cup or other spouted vessel. Add remaining stock until you have 4 cups of liquid; you may need more or less stock depending on how juicy the bird was.
  • Melt 6 tablespoons butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until flour is sizzling furiously and well toasted, about the color of a graham cracker, 4 to 6 minutes. (The mixture will be thick at first but will thin as the flour cooks.)
  • Slowly whisk in fortified stock mixture, about 1/2 cup at a time, letting it bubble, thicken and incorporate completely between additions until all of it has been added.
  • Add soy sauce and vinegar, and season with salt and pepper. Continue simmering until gravy is at your desired viscosity and the flavors have all melded together, 5 to 8 minutes. Add more soy sauce if you feel like it needs more depth of flavor, vinegar if you want more acidity, and salt and pepper for seasoning. Remove from heat and set aside until ready to serve.
  • To serve, carve the turkey and arrange on a large platter (or two of your largest plates) with the onions, lemons and garlic. Reheat the gravy until it's very hot and transfer to two gravy boats (glass measuring cups or coffee mugs work well if you do not own a gravy boat) and serve alongside.

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