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Roasted Dry-Brined Turkey

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Recipe photo courtesy of Marcus Nilsson

Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.

Source: Martha Stewart Living, November 2013
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  • MaryEBJ
    24 NOV, 2014
    When is the 1 cup of water used?
    Reply
  • ktrose403
    27 NOV, 2013
    Made this turkey recipe on Sunday. My 15 lb turkey took 2.5 hours to cook at 425 degrees after resting for an hour at room temp. Give yourself extra time.
    Reply
  • FierroA
    22 NOV, 2013
    It is impossible to roast an WHOLE 14 lb bird in one hour. I realize a moderator commented and confirmed this to be true. But, it takes 2+ hours to roast a full turkey breast, in a calibrated oven at 425 degrees. Either you guys need to fess up and edit this recipe to read one, split turkey breast, or prove it, with a video, because that is the only thing you can brine and roast in one hour at 425 degrees. This recipe may spell disaster for many novel cooks this Thanksgiving.
    Reply
  • MSModerator601
    6 NOV, 2013
    The cook time (minimum 1 hour at 425 degrees F) is correct. To ensure success on the big day: To determine whether your oven is accurately calibrated, use a mercury oven thermometer (sold at cooking supply stores). A thermometer will indicate how hot or cool your oven runs. Adjust the oven temperature up or down as needed; a service professional can re-calibrate your oven. Doneness should be determined by the result desired in the recipe - not the time. Happy Thanksgiving!
    Reply
  • GooniesAndy
    28 OCT, 2013
    I haven't made this recipe yet, but I am questioning the fact that it says to cook it for one hour? One hour for a fourteen-pound turkey just seems virtually impossible. Even with the "up to 30 minutes" more. When I've cooked a turkey without basting it was ready in about 2.5 hours, which seemed crazy.
    Reply

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