Servings:8 to 10, with leftovers
干盐(一种药草和盐搓直接应用to the turkey) creates satiny leg meat and juicy, perfectly seasoned breast meat. Air-drying the turkey on the last day of the 4-day process will make its skin super crisp when roasted. This recipe can be adapted to turkeys of all sizes—use 1/8 oz. of kosher salt per pound.
For more turkey recipes visitThe Guide to Thanksgiving Dinner.
Rub the herb mixture on the meat, under the skin. Pat the skin back into place.
Rub the salt inside the cavity and on the skin. Tuck the wing tips behind the neck and tie the legs together with kitchen string. Put the turkey in a large food-safe plastic bag (such as a turkey-size roasting bag) and tie. Put the bag inside a second bag and tie.
Refrigerate the turkey, turning it over every day, for 3 days.
Remove the turkey from the bags and pat dry. Put it in a flameproof roasting pan and refrigerate, unwrapped, to let the turkey air-dry overnight (for the fourth day).
Store leftover meat and the turkey carcass in the refrigerator for up to 3 days and in the freezer for up to 3 months.
Two questions:
1) Do you roast the bird on a rack in the roasting pan, or just in the pan with no rack?
2) Do you roast it breast side up the entire time? I've had great results in the past roasting breast side down for about the first 2/3 of the cooking time, but always when I did that I had 6-8 cups of chicken broth in the bottom of the roasting pan. Thus the breast was protected because it was submerged in the chicken broth and not in direct contact with a dry roasting pan bottom. I'm worried if I try this recipe breast side down, the breast skin might get overcooked before I even turn it breast side up.
Best turkey recipe ever! Purchased a fresh Bell and Evans turkey, and followed this recipe for perfect results. (Adjusting cooking time for convection oven.) So moist, you could see the juices as you sliced the breast meat. And the real work is done days before cooking and entertaining, freeing up time and space in the kitchen. I've used this recipe a few times now, definitely my go to!
Remember to adjust the salt to the size of your bird and the cooking temperature for fan assisted ovens and this will do well. I would really recommend a temperature probe that stays in the bird as the cooking time is WAY less than you would expect. Our Bronze free range 12.5 lb turkey plus stuffing at neck end took just 1hr 40 mins. It did sit then for over an hour (as it was done so quickly) and that made it slightly overdone. I know this sounds crazy but it is true. 15/$20 on a probe is worth it as otherwise you will waste your effort.Herbs only really came through with cold leftovers
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