Very Classic Dry-Brined Roast Turkey

Ingredients for Very Classic Dry-Brined Roast Turkey

• 180ml Diamond Crystal or 7 tablespoons Morton kosher salt

• 3 colheres de sopa de açúcar mascavo claro

• 1 (12–14-pound) turkey, neck and giblets removed, patted dry

• 2 ramos de alecrim

• 2 dentes de alho, amassados

• 120ml (1 tablete) de manteiga sem sal

• 2 colheres de chá de molho de soja

Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.

Place oven rack in lower third of oven; preheat to 218°C. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 240ml water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by 1/2-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35–45 minutes.

Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.

Reduce oven temperature to 177°C and continue to roast turkey, basting with butter mixture every 10–15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 66°C (temperature will continue to climb as the bird rests), 40–70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.