A deliciously moist turkey packed with flavor and it’s easy!
The simple secret: brine it with a Dry Herbed Sea Salt Rub. Creating a dry brine using GC Napa Valley herb infused Sea Salts simplifies the process. The salt draws the natural juices from the turkey then turkey absorb the flavors from the salt rub into the meat to add extra flavor dimensions. The turkey will not be too salty.
THE DRY RUB
Note: The rule of thumb is 1 tablespoon of salt per 5 pounds of turkey, so increase or decrease according to your turkey weight. For a 10 lb. turkey:
- 2 tablespoons GC Napa Valley Sage Sea Salt
- 2 tablespoons GC Napa Valley Rosemary Sea Salt
- 2 tablespoons GC Napa Valley Lavender Sea Salt
- 2 tablespoons GC Napa Valley Lavender Tellicherry Pepper
- 1 tablespoon fresh Sage leaves coarsely chopped
- 1 tablespoon fresh Rosemary coarsely chopped
- 1 tablespoon fresh Lavender kernels (optional)
- 1 tablespoon fresh thyme leaves
- 4 bay leaves torn into pieces
- 10 pound Turkey
- 2.5-gallon resealable plastic bag or a clean, plastic garbage bag.
- 1 lemon
- GC Napa Valley Buttery Extra Virgin Olive Oil or unsalted butter
- For Cooking Giblets: 1 carrot diced, 1 stalk celery diced, 1 bay leaf, ½ onion diced and 4 cups water.
For Turkey cavity if not stuffing: 1 carrot 1” pieces, 1 stalk celery 1” pieces, 1 bay leaf, 1 onion sliced, 1 lemon sliced thickly.
If Stuffing: Stuffing of your choice
To Dry-Brine A Turkey – A 3-Day Process Before Roasting
Create the Dry Herbed Sea Salt Rub. Put the Sea Salts and herbs into a glass bowl and combine with a spoon.
Prepare the turkey:
- Thawed the turkey or use fresh.
- Remove the giblets and neck from the cavity. Cook with 1 carrot diced, 1 stalk celery diced, 1 bay leaf, ½ onion diced and 4 cups water unsalted. Reserve for making gravy.
- Cut lemon in half and rub over turkey inside & outside. Rinse with cool water.
- Pat the turkey dry and place it in the plastic bag
- Put the turkey on a tray to catch any bag leaks.
Apply Dry Herbed Sea Salt Rub to turkey:
- Sprinkle 1/3 of the Rub inside the cavity.
- Sprinkle 1/3 evenly over the turkey skin-rub into the skin, under the wings, inside the legs Sprinkle 1/3 under the skin- gently loosen the skin- do not break it and rub into the flesh.
- Close up the bag, put it on a tray or in a baking dish breast-side up, and place in the bottom of the refrigerator for 24 hours.
- Take the turkey in the bag out of the fridge.
- Turn it over a few times to distribute the juices that have accumulated in the bottom of the bag and return the fridge.
Optional: 3 days makes the best seasoned turkey)
- On the day three, return the turkey to the fridge breast-side down.
DAY 3 or 4: ROASTING THE TURKEY
- Heat oven to 400°F.
- Remove the turkey from the refrigerator 45 minutes before roasting.
- Open the bag and slowly remove turkey to let the juices drip into the bag.
- Place the turkey on a tray and pat it dry. Let it stand for 30 minutes, then rub the skin of the turkey with tablespoons unsalted butter or GC Napa Valley Buttery Extra Virgin Olive Oil.
- If Not Stuffing: Add diced onion, carrots and celery to the roasting pan, along with 1 cup of water.
- If Stuffing: Fill cavity with stuffing recipe of your choice. Do not salt stuffing. Option is to cook stuffing separately.
- Tie the turkey legs together to elevate them so they will cook more evenly.
- Turn the turkey breast-side down on a V-rack set inside a roasting pan.
- Roast the turkey, breast-side down for 45 min at 400°F- Roasting breast-side down is essential to keep it juicy because it is protected from the high heat during most of the roasting time and avoids drying out. The finish roasting allows the skin to brown and become crispy.
- Reduce oven temperature to 275°F and roast for 2 hours.
- Remove turkey from oven and turn it breast-side up (use oven to protect your hands from the heat) and return to oven.
- Set oven temperature back to 400°F and roast the turkey for another 3/4 to 1 hour- longer if the turkey is larger. If the breast browns too quickly, cover the turkey breast with foil while it roasts.
- When the internal temperature reaches 165°F in the breast and 170-175°F in the thickest part of the thigh, remove from the oven, cover with foil and let rest for 30 minutes before carving.
Making gravy from the drippings, use unsalted broth from the giblets. Carefully add the drippings, as they are salty.
Carve turkey and serve.