Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli), this spectacular turkey calls for an easy dry brine.



Ingredient Checklist


Instructions Checklist
  • Rub 2 tablespoons salt evenly inside cavity of turkey, then rub outside with 1/4 cup salt. Place on a rimmed baking sheet; refrigerate 24 hours.

  • Rinse turkey inside and out; pat dry with paper towels. Season cavity with salt and pepper. Rub room-temperature butter evenly over outside of turkey; season with salt and pepper. Tuck wings under turkey; tie drumsticks together with kitchen twine. Transfer to a roasting pan fitted with a rack. Let stand 1 hour.

  • Preheat oven to 425 degrees with rack in lower third. Roast turkey 30 minutes. Baste with some of melted butter; lower oven temperature to 350 degrees. Continue roasting, basting with butter every 30 minutes, until a thermometer inserted into thickest part of breast near (but not touching) bone registers 165 degrees, 1 1/2 to 2 hours total, depending on size of bird.

  • Transfer turkey to a serving platter. Reserve pan with drippings for gravy. Let turkey rest at least 45 minutes; carve and serve with gravy and garnishes.

Reviews (1)

53 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 21
  • 2 star values: 18
  • 1 star values: 3
Rating: Unrated
I dry brined my turkey before I knew that was the term for it. My mom (& no doubt my gramdmother) did this old world treatment of salting the bird to kill bacteria. I once tried to wet-brine the bird and it was a messy disaster! (I also learned that the bunch of herbs, esp. thyme which has fine stems, will kill your garbage disposal!) I also store & roast the bird upside down to keep the breast juicy.