Turkey is turkey, right? That’s pretty much what I thought until I made this recipe
The dry brining makes the turkey SO moist and imparts great flavor into the meat of the bird. The butter-soy basting gives the skin a beautiful dark color and gives the crispy skin that we love so much. This will be the third Thanksgiving in a row that I’ve made this recipe, adapted from the amazing chefs at Bon Appetit, and it’s hands down a family favorite
A couple of notes before we begin. After you safely defrost your turkey according to the directions on the package , you’ll need to factor in 2 days for the bird to dry brine in the refrigerator. So do the defrosting + brine math to make sure you’ll have it ready for the day you want to roast it
The next note is concerning the kosher salt. There are 2 major brands of kosher salt and the measurements vary depending upon the brand you choose
What is the difference between Diamond Crystal and Morton kosher salt?
The taste of the kosher salt is pretty much the same, but they differ in the size of the salt crystals Morton kosher salt has a much finer grind than Diamond Crystal. The best way to determine your measurement is by weight rather than cups
I’m using Diamond Crystal kosher salt for this recipe and 1 1/2 cups is equal to 7.5 ounces. If you’re using Morton kosher salt, 1 1/2 cups weighs 12 ounces
Weigh out the kosher salt and measure 1/2 cup of brown sugar (which weighs 3 1/4 ounce since the scale is already out)
Mix well. Place the cleaned, dry bird on a sheet pan and generously cover with the dry brine ingredients all over the outside and inside
My turkey is about 20 pounds and this was a good amount of dry brine mixture. It’s not an exact science, so if your bird is a little bigger or smaller, just do the math to adjust the amount of brine ingredients. At least cooking math is a little more forgiving than baking math
It’s a little messy so that’s why I use a sheet pan
Place the turkey uncovered in the fridge for 2 days prior to cooking in a roasting pan with a lip to contain any juices that accumulate
On cooking day, give the bird a quick rinse and pat dry with paper towels
Let the turkey sit out for 2-3 hours to get up to room temperature before roasting. Place on a rack in a roasting pan and add in 1 cup of water. I’m using a disposable aluminum pan to lessen the amount of post dinner clean-up so I’m placing the entire roasting pan onto a sheet pan for added stability
Lower the rack in the oven to the bottom third and preheat to 425 F degrees
Roast the turkey for about 40 minutes, rotating pan halfway through to ensure even browning. Make sure there is still some liquid in the bottom of the pan so the drippings don’t burn. Add water in 1/2 cup increments if necessary
While the initial roasting process is taking place, let’s make the basting mixture. We’ll need 1 stick of unsalted butter, 4 teaspoons of soy sauce, 3 roasted garlic cloves and 3 sprigs of of rosemary
Here’s our link to roast your own garlic cloves:
I’m using roasted garlic because I love the nutty flavor, but fresh garlic cloves will also work. Just smash them but leave intact. You don’t want to use chopped garlic because it will burn during cooking. We really just want the garlic flavor
I’ll be honest, the basting mixture sounds a bit unconventional at first but it’s absolutely amazing. My husband & I stood over the pot of ingredients just smelling. And smelling
Oh man. What else can we possibly use this mixture for??? We may or may not have dunked a chunk of crusty bread in the melted mixture
Heat all of the basting ingredients in a small saucepot over medium heat until melted and fragrant. Lower heat and keep warm
Lower the heat in the oven to 350 degrees and baste the entire turkey every 15 minutes with the basting mixture and rotate the entire pan every 30 minutes. Sounds very hands on, but if you set a timer, you’ll be sure not to forget
Remove the turkey from the oven when an instant read thermometer inserted in the thickest part of the breast reads 150 degrees. Let rest for at least 45 minutes before carving. The bird will continue to cook as it rests and will reach the desired temperature
Another note, this bird is unstuffed. We prefer to make the stuffing separately as a casserole so it has more of a crispy texture on the top. If you plan to stuff the bird with bread stuffing, the cooking time will vary
Here’s the link to our Bread Stuffing as well as a few other Thanksgiving favorites
Carve up the turkey, serve with your favorite sides and be thankful for the friends and family sharing this meal with you
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Enjoy!
Simply Sundays ~ The Ultimate Roast Turkey
Ingredients
18-22 pound turkey, defrosted if frozen
Dry brine
1 1/2 cups of kosher salt: (7.5 ounces: Diamond Crystal or 12 ounces Morton)
1/2 cup of brown sugar
Basting mixture
1 stick of unsalted butter
4 teaspoons of soy sauce
3 roasted garlic cloves (or fresh, smashed but intact)
3 sprigs of of rosemary
Directions
Weigh out the kosher salt and measure 1/2 cup of brown sugar for the dry brine
Mix well. Place the cleaned, dry bird on a sheet pan and generously cover with the dry brine ingredients all over the outside and inside
Place the turkey uncovered in the fridge for 2 days prior to cooking in a roasting pan with a lip to contain any juices that accumulate
When ready to roast, give the bird a quick rinse and pat dry with paper towels
Let the turkey sit out for 2-3 hours to get up to room temperature before roasting. Place on a rack in a roasting pan and add in 1 cup of water. If using a disposable aluminum pan, place the entire roasting pan onto a sheet pan for added stability
Lower the rack in the oven to the bottom third and preheat to 425 degrees
Roast the turkey for about 40 minutes, rotating pan halfway through to ensure even browning. Make sure there is still some liquid in the bottom of the pan so the drippings don’t burn. Add water in 1/2 cup increments if necessary
Measure out 1 stick of unsalted butter, 4 teaspoons of soy sauce, 3 roasted garlic cloves and 3 sprigs of of rosemary
Heat all of the basting ingredients in a small saucepot over medium heat until melted and fragrant. Lower heat and keep warm
Lower the heat in the oven to 350 degrees and baste the entire turkey every 15 minutes with the basting mixture and rotate the entire pan every 30 minutes
Remove the turkey from the oven when an instant read thermometer inserted in the thickest part of the breast reads 150 degrees. Let rest for at least 45 minutes before carving. The bird will continue to cook as it rests and will reach the desired temperature
Carve up the turkey & serve with your favorite sides
Tools used to make this recipe
OXO Stainless Steel Food Scale
Architec Carving Board, Gripperwood
Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
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This is the best Turkey recipe. Made it this way ever since it was posted on this blog. Follow the recipe exactly & prepare yourself for raves & compliments!
Thank you Amelia! So glad you like the recipe! It’s one of our favorite ways to enjoy turkey.
This is THE BEST tasting turkey! EVER. After the first year using this recipe, my family made sure the next November that I was using this recipe again. Have used this recipe ever since! The hardest part is remembering to take out the turkey ahead, which I write TURKEY? on the tenth day before Thanksgiving when I get a new calendar. I also write YOU HAVE ENOUGH XMAS DECOR on December 1st but that one doesn’t work as well. 🙂
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I’m ready. 🍁🍂🌾
Happy Thanksgiving!
Many blessings to you as well. 🍁🍂🌾