Black Friday Turkey

Since I join my big extended family on Thanksgiving day, I only make side dishes and don't get that delicious leftover turkey.  I usually take advantage of cheap turkey and cook my own the day after.  This year I got started early and tried Ina Garten's Accidental Turkey recipe which required 2-3 days of sitting in the fridge.  It turned out pretty good, but I was very distracted with Black Friday shopping and probably let it cook a bit too long.  I learned that brined turkey actually cooks faster than regular.  Luckily the dry brine made the meat moist and the flavor was good.  My gravy was probably a bit salty but strangely I like it that way.  Not sure what to do about that since the turkey was brined.  I would probably make this recipe again.

Dry Brined Turkey

Dry Brined Turkey

Kosher salt

1 tablespoon minced fresh rosemary leaves

Grated zest of 1 lemon

1 (12- to 14-pound) fresh turkey

1 large yellow onion, unpeeled and cut in eighths

1 lemon, quartered

8 sprigs fresh thyme

4 tablespoons (1/2 stick) unsalted butter, melted

Freshly ground black pepper

Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.

Preheat oven to 450 degrees.

Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.

Roast the turkey for 45 minutes. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. 

Black Friday Meal