Dry Brine Roast Turkey

• Gluten free
• Paleo

• Meat

  • 1 Turkey

• Produce

  • 1 Rosemary or other herb

• Baking & Spices

  • 1 Kosher salt

• Dairy

  • 1 Butter

Found on goodinthesimple.com

Description

Ingredients

• 1 turkey
• kosher salt
• rosemary or other herb, finely diced (optional)
• butter (optional)

Directions

• Remove giblets, and rinse & pat dry your turkey.
• Measure out approximately 1 tbsp kosher salt per 4 lbs of turkey and place in a small bowl.
• If using herbs, stir 1 1/2 tsp diced herbs into the salt.
• Sprinkle a little salt into the cavity of the turkey. Distribute the remaining salt over all surfaces of the turkey, concentrating a little more on the meatiest areas.
• Refrigerate turkey on an uncovered platter for at least 1 hour per pound, but up to 48 hours.
• An hour before youre ready to cook, remove turkey from refrigerator and let sit at room temperature. Preheat oven to 425.
• Place turkey breast side down on a rack in a roasting pan. Cook for 30 minutes.
• Reduce temperature to 325. Flip turkey so the breast side faces up and return to oven.
• Cook for about 2 1/2 more hours or until internal temperature at the thickest part reaches 165.
• Let rest for about 30 minutes, carve, and serve.