Easy Dry-Brine Roasted Turkey Recipe | D’Artagnan

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Recipes Turkey

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At least 24 hours but up to 2 days before cooking, remove turkey from packaging and pat dry. Remove neck and giblets from the cavity and save for making stock.Season cavity with salt. Rub salt all over the outside of the bird, making sure to massage it under the wings and legs. Plan to use about a tablespoon of salt for every 4 pounds of turkey. Place the turkey on a rack set over a rimmed sheet pan that’s lined with a few layers of paper towels. Place in the refrigerator, uncovered.On cooking day, remove the turkey from the refrigerator about 3 hours before you need to get the bird in the oven. Pour out any liquid that’s collected in the cavity and pat the turkey dry all over with paper towels. There is no need to rinse the bird!Season the cavity with pepper and place onion, garlic, lemon, thyme, and parsley inside. Fold the wingtips under the bird and truss the legs with butcher’s twine. Rub about ½ of the softened butter over the legs, thighs, and wings and under the skin of the breast; season outside of turkey with pepper. Place the turkey in a rack set over a shallow roasting pan and allow to come up to room temperature.Preheat oven to 450 degrees F.To a small saucepan over medium heat, add wine and remaining butter; whisk until butter is melted, keep warm. Roast turkey for 30 minutes then remove from the oven. Lower heat to 350 degrees F. Baste the turkey all over with wine mixture and cover the breast and wings with foil. If any wine mixture remains, pour it into the bottom of the roasting pan with about a cup of stock. Place turkey back in the oven and continue to roast for about 10 minutes per pound. For the last 45 minutes, remove the foil and baste with pan drippings. When ready to remove from the oven, an instant-read thermometer inserted into the thickest part of the breast and thigh should register 150 degrees F. Remember, the turkey will continue to cook outside of the oven.Remove from the oven and tilt the turkey so juices that have collected in the cavity run into the roasting pan. Remove turkey to a rimmed tray and tent loosely with foil. Rest for at least 30 minutes before carving.Meanwhile, make the gravy. Pour the drippings from the roasting pan into a fat separator and set aside.Place the roasting pan over medium-high heat and deglaze with wine, scraping up any browned bits from the bottom of the pan. Stir in turkey stock; bring to a boil and reduce, about 10 minutes. Add separated drippings back to the pan, discard fat.Using the side of a chef’s knife or cleaver, press the black garlic against a cutting board to create a paste. Scrape the garlic paste into a small saucepan and add the butter. Whisk over medium-high heat until mixture is bubbly. Add flour and cook, whisking constantly, until roux is chestnut brown in color, about 3-5 minutes. Turn the heat under the roasting pan down to medium. Add about ¼ cup of stock to the roux, whisking until smooth; repeat. Add roux mixture to the roasting pan and whisk well; stir in soy sauce. Continue to cook until gravy is thickened, about 5-10 minutes. Taste for seasoning and add a touch more soy sauce and/or pepper, if needed.Carve turkey and serve with gravy on the side.