Dry-Brined Turkey

1. 1

   Two days before serving, rinse turkey and pat dry.

2. 2

   Rub all over with kosher salt, including under the skin, where possible, and in the cavities (use 1 tablespoon per 4 pounds of turkey).

3. 3

   Wrap turkey in a large plastic bag and place in the refrigerator.

4. 4

   On the second night, turn turkey over.

5. 5

   Before cooking, remove turkey from the refrigerator and bring to room temperature.

6. 6

   Preheat oven to 450 degrees F.

7. 7

   Pat chicken dry and season the main cavity with half the pepper.

8. 8

   Place thyme, parsley, half the onion and half the apples in the main cavity and truss legs with kitchen twine.

9. 9

   Put remaining apples and onion in the neck opening.

10. 10

    Rub butter under breast skin and onto thigh meat.

11. 11

    Sprinkle turkey with remaining pepper.

12. 12

    Roast for 30 minutes.

13. 13

    Remove turkey from oven, reduce heat to 350 degrees and cover breast and wing tips with foil.

14. 14

    Add a cup and a half of water or white wine to bottom of roasting pan and roast for another two hours, depending on size; about 12 minutes per pound.

15. 15

    Remove foil in last half-hour so breast browns.

16. 16

    A meat thermometer, inserted in the thigh, should register 160 degrees F when the turkey is done.

17. 17

    Remover turkey to a serving platter or cutting board and cover with foil and a damp kitchen towel and let rest about 30 minutes.

18. 18

    Pour fat and drippings from pan into a measuring cup. Deglaze pan with white wine or broth and pour that into same measuring cup. Fat and drippings can then be used to make gravy.

* Per serving · 4 servings · Values may vary.