Ingredients
For the Dry Brine:
- 1 tbsp kosher salt per 5 pounds of turkey (ex. 3 tbsp for a 15 lb turkey)
- 1 sprig of rosemary
For Roasting:
- 1 apple, quartered
- ½ onion
- 3 sprigs of rosemary
- 3 tbsp butter, melted
Instructions
For the Brine:
- Remove any giblets from the turkey. Rinse the cavity and the outside of the turkey with cold water, then pat it dry. Set aside.
- Measure the correct amount of kosher salt based on the turkey's weight. Blend the salt and rosemary leaves together using a blender or mortar and pestle.
- Sprinkle a little of the salt mixture into the cavity. Then, turn the turkey onto its left side and sprinkle the right side with 2 to 3 teaspoons of salt, adding the most to the thigh. Turn the turkey over and repeat with the other side. Sprinkle the remaining salt over the turkey breasts.
- Place the turkey into a large zip-top bag or into a pan and cover with plastic wrap. Place the turkey into the fridge on its back and refrigerate for three days, turning the turkey over onto its breasts on the last day (optional).
- Dry the turkey by placing it breast-side-up on a plate in the refrigerator the day you plan on roasting it. Refrigerate uncovered for 6 to 8 hours.
Cooking the Turkey:
- Remove the turkey from the refrigerator an hour before roasting to bring it closer to room temperature.
- Preheat the oven to 425 degrees Fahrenheit.
- Pat the turkey dry with a paper towel, then stuff the apple pieces, onion, and rosemary into the turkey's body cavity. Place the turkey breast-side-down into a roasting pan. Bake uncovered in the preheated oven for 30 minutes.
- Remove the turkey from the oven and reduce the oven temperature to 325 degrees Fahrenheit. Carefully flip the turkey over so the turkey lays breast-side-up and brush with the melted butter. Return the turkey to the oven and roast until a thermometer inserted into the thickest part of the thigh reaches 165 degrees Fahrenheit.
- Remove the turkey from the oven and place on a serving platter to rest for 1 hour. Tent the turkey with foil to keep warm. Carve and enjoy!
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