Ingredients
The following ingredients have 13 Servings
- 1 fresh turkey, 18 to 20 lb. (9 to 10 kg), neck and giblets removed
- 2 cups (9 oz./255 g) dry brine
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
Instruction
- Set a wire cooling rack on a baking sheet and place the turkey on the rack. Rub 1/2 cup (64 g) dry brine on the back side of the turkey, 1/2 cup (64 g) on the legs and 1 cup (127 g) on the breast. Cover the turkey with plastic wrap and refrigerate for at least 8 hours, and preferably 24 hours.
- Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss the turkey as desired using kitchen twine. Let stand at room temperature for 1 hour.
- Position a rack in the lower third of an oven and preheat to 400°F (200°C).
- Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce the oven temperature to 325°F (165°C). Continue roasting, brushing the turkey with the melted butter and any juices that have accumulated in the pan every 30 minutes, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C) and into the thigh registers 175°F (80°C), 2 1/2 to 3 hours more. If the turkey begins to brown too quickly, tent it loosely with aluminum foil.
- Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. Serves 12 to 14.
- Williams-Sonoma Test Kitchen
