Dry Brined Turkey

ToutEpis Dry Brined Turkey

This dry brined turkey uses a simple salt and sugar rub plus ToutEpis flavor staples for juicy meat and crisp skin.

Ingredients

• 5 to 8 pound turkey
• 1 tablespoon sugar
• 2 tablespoons salt
• ¾ cup unsalted butter, softened
• 3 tablespoons oil or Konfi Lay Oil
• 3 tablespoons salt
• 1 garlic head, halved
• Tout Sos
• 1 onion, sliced
• Fresh rosemary
• Thyme
• Bay leaves
• Epis Seasoning (optional, for extra flavor)

Step by Step

1. Remove the turkey from the refrigerator and take out the giblets and neck.
2. Pat the turkey completely dry with paper towels.
3. In a small bowl, mix the sugar and 2 tablespoons of salt.
4. Rub this mixture all over the turkey, including inside the cavity.
5. Place the turkey on a rack over a tray and refrigerate for 24 hours.
6. Drain any liquid from the tray, leave the turkey uncovered, and refrigerate for another 24 hours so the skin dries.
7. When ready to roast, preheat the oven to 425°F.
8. Let the turkey sit at room temperature for about 1 hour.
9. Mix the softened butter with a generous spoonful of Tout Sos and, if you like, a pinch of Epis Seasoning.
10. Melt half of this butter mixture and let it cool slightly.
11. Gently loosen the skin over the turkey breast and thighs and spread the remaining softened butter mixture underneath the skin.
12. Arrange the sliced onion, garlic head, rosemary, thyme, and bay leaves in the roasting pan and drizzle with the oil or Konfi Lay Oil.
13. Place the turkey on top, stuff some aromatics inside the cavity if desired, and tie the legs together.
14. Cover the turkey loosely with foil and roast for 1 hour.
15. Remove the foil, brush the turkey with some of the melted butter mixture, and reduce the oven temperature if needed to prevent over browning.
16. Continue roasting for about 1½ hours more, brushing with butter as needed.
17. Cook until the thickest part of the breast registers about 155°F on a meat thermometer.
18. Transfer the turkey to a platter, tent loosely with foil, and rest for 30 minutes before carving.

Tips for Crisp Skin

• Leave the turkey uncovered during the final 24 hours in the refrigerator so the skin dries out.
• Make sure the skin is very dry before it goes into the oven.
• Start with higher oven heat to set the skin, then monitor closely so it does not burn.
• Brush with the butter and Tout Sos mixture after the first hour to add flavor and shine.