Sunset Magazines Dry Cured Rosemary Turkey Recipe

Name: Sunset Magazines Dry Cured Rosemary Turkey Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sea salt or kosher salt $; 3 tablespoons dried marjoram; 3 tablespoons dried thyme; 3 tablespoons dried juniper berries; 1 tablespoon black peppercorns $; 2 teaspoons anise seeds $; 1 turkey (14 to 15 lb.) $; 12 fresh rosemary sprigs (3 in. each); 12 cloves garlic, peeled; 1/2 cup (1/4 lb.) unsalted butter, at room temperature; PAN GRAVY; Preparation

Servings: persons

3 tablespoons sea salt or kosher salt $
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried juniper berries
1 tablespoon black peppercorns $
2 teaspoons anise seeds $
1 turkey (14 to 15 lb.) $
12 fresh rosemary sprigs (3 in. each)
12 cloves garlic, peeled
1/2 cup (1/4 lb.) unsalted butter, at room temperature
PAN GRAVY
Preparation

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1. Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds.
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2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.
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3. Preheat oven to 325u00b0 (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours.
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4. Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160u00b0, 45 to 60 minutes longer.
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5. Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey.
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Note: In nutritional analysis, sodium is N/A.
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Note: Use a turkey that hasn't been infused with broth or butter.Total time does not include curing.MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons sea salt or kosher salt $, 3 tablespoons dried marjoram, 3 tablespoons dried thyme, 3 tablespoons dried juniper berries, and more.

Yes, Sunset Magazines Dry Cured Rosemary Turkey Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!