Classic Dry-Brine Turkey | Your turkey recipe this Thanksgiving!

Do not let the Thanksgiving turkey scare you! This classic dry-brine method s the perfect way to impart tons of flavor to the turkey. So rather than having a mediocre turkey, this one will live on in your memory for years to come!

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Skip ahead:

00:00 Intro
00:17 Preparing the dry brine
04:20 Preparing the turkey
05:22 Brining the turkey
07:58 Preparing the basting liquid
09:02 Preparing the pan
11:51 Preparing the cheesecloth
13:59 Removing the cheesecloth
15:13 Slicing the turkey
17:34 Tasting the turkey

INGREDIENTS

- 12-18 lb turkey
- 1 1/2 tsp coriander seed
- 1 tbsp black peppercorns
- 1/2 tsp fennel seed
- 4 bay leaves
- 1 1/2 tsp mustard seed
- 1 tbsp minced fresh sage
- 2 tsp fresh thyme leaves
- 1 tbsp sugar
- 1 tbsp kosher salt per every 4 lbs turkey (example: 3 tbsp for a 12 lb turkey)
- 4 ribs celery, roughly chopped
- 4 carrots, roughly chopped
- 1 large onion, skin left intact and chopped into quarters
- 1 head garlic, chopped in half

For the basting liquid:

- 1 1/2 cups unsalted butter
- 6 leaves fresh sage
- 3 sprigs fresh thyme
- 1 bottle (750 mL) dry white wine

INSTRUCTIONS

- Combine the coriander, black peppercorns, fennel seed, mustard seeds, and bay leaves in a small skillet. Set the mixture over medium-low heat. Stir the mixture until the spices are fragrant and toasted, 4-6 minutes. Once they are toasted, remove the skillet from the heat. Add the spices to a mortar and grind them into a coarse powder. Alternatively, the spices can be ground in a spice grinder. Once the spices are ground, add the minced sage, thyme leaves, sugar, and salt and mix to combine.

- Remove the giblets and neck from the thawed turkey and set the turkey on a small rimmed baking sheet that will catch any juices. Rub the salt mixture over the entire turkey, including the cavity. The salt mixture can also be rubbed underneath the skin. Once the salt is all used on the turkey, set the turkey in the refrigerator uncovered for 8 to 24 hours, with 24 hours being ideal. Leaving the turkey uncovered allows the skin to dry out and become crisp during roasting.

- After brining, preheat the oven to 425°F.

- In a medium saucepan, combine the butter, white wine, sage, and thyme and set over medium-low heat to melt the butter.

- In the bottom of the roasting pan fitted with a wire rack, lay the prepared celery, carrots, onion, and garlic. Place the turkey on the rack with the breast facing up. Bend the wings forward and underneath the breasts, protecting the tips from the heat. Tie the legs together with butcher's twine.

- Once the butter is melted, soak four 16-inch square pieces of cheesecloth in the butter mixture. Lay the soaked layers of cheesecloth over the breast of the turkey and down the sides, roughly covering halfway down the thighs. Baste more butter onto the cheesecloth as needed to ensure it is saturated.

- Place the turkey in the preheated oven. Roast at 425°F for 30 minutes and then lower the temperature to 375°F. During roasting, baste the cheesecloth-covered turkey every 30 minutes. In the final 45 minutes of roasting, remove the cheesecloth to evenly brown the turkey. Roast until the breast registers 160°F and the thighs register 170°F. Turkey takes approximately 15 minutes to roast per pound. Once the turkey is at temperature, remove it from the oven and allow the turkey to rest for 20-30 minutes. The turkey will continue to roast from the residual heat, bringing the breast to 165°F and the thighs to 175°F. Once the turkey has rested, carve and serve.

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