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.
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.
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.
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!
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.