Recipes Ingredients Meat & Poultry Turkey Recipes Dry-Brined Roasted Broad Breasted White Turkey 3.5 (91) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 day 6 hrs Servings: 10 Dry-brining -- rubbing the turkey all over with a salt mixture and then letting it stand in the refrigerator for a day -- is simpler than the wet method but is as effective in terms of imparting lots of flavor and ensuring moist meat. Allow 24 hours for dry-brining, then another two hours to bring the turkey to room temperature before roasting. Ingredients For Dry-Brining 1 whole fresh or thawed frozen turkey (about 18 pounds), such as Broad Breasted White, neck and giblets reserved Coarse salt and freshly ground pepper 2 teaspoons coarsely chopped fresh thyme For Roasting ¼ cup finely chopped fresh sage, plus 6 sprigs 1 tablespoon finely chopped fresh thyme, plus 12 sprigs 4 tablespoons unsalted butter, softened 3 dried bay leaves 2 tart apples, such as Northern Spy or Granny Smith, sliced ½-inch thick (cores reserved) 1 onion, quartered 2 celery stalks, sliced crosswise into 1-inch pieces 2 cups water, plus more if needed Directions Dry-brine the turkey: One day before roasting, rinse turkey inside and out; pat dry with paper towels. Mix together 1/2 cup salt and the chopped thyme; season generously with pepper. Rub salt mixture on the following turkey parts in these amounts: cavity (2 tablespoons), legs (2 teaspoons each), wings (1 teaspoon each), breast halves (2 tablespoons each). Gently separate skin from breast. Rub remaining salt mixture under the skin on each side. Transfer to a deep pan, and cover, or to a large plastic bag set on a rimmed baking sheet (to catch juices). Refrigerate for 24 hours. Drain accumulated juices from cavity, and pat inside of turkey dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast-side up. Bring to room temperature, 1 1/2 to 2 hours. Pat inside and outside of turkey dry with paper towels. Roast the turkey: Preheat oven to 450 degrees, with rack in lowest position. Tuck wings under turkey. Stir chopped sage and thyme into butter, and rub over outside of turkey. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan. Roast turkey for 30 minutes. Baste with pan juices. Reduce oven temperature to 350 degrees; roast, basting every 30 minutes, for 1 1/2 hours more. Rotate pan, and add more water if pan is dry. Tent turkey with foil, and roast until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 1 hour more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy. Rate it Print