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Dry-Brined Roasted Broad Breasted White Turkey

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.

Source: Martha Stewart Living, November 2010
Total Time Prep Servings


For Dry-Brining

For Roasting


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How would you rate this recipe?
  • MS12444468
    16 OCT, 2017
    I adapted this recipe for a bone in turkey breast. It was fantastic. And smelled amazing.
  • mamasattva
    25 NOV, 2011
    i did this with a 20 lb. turkey and it was *perfection.* i will never do a wet brine again. thank you!
  • mamato6
    24 NOV, 2011
    I have failed at turkey every year before now. This recipe was fantastic. Thank you!!!
  • thetiffer
    10 OCT, 2011
    Fantastic. Thank you for this perfect bird.

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