This recipe is for my good girlfriend, Erin and anyone looking to switch up their turkey-making this holiday season. A few years ago I started salt rubbing my turkey instead of brining it (in a cooler with salt).
3 Reasons why I salt rub my turkey:
1) It’s easy.
2) It is not messy.
3) It packs good flavor
4) You don’t have a cooler in the middle of your kitchen for a day with a turkey in it.
Did I say 3 reasons? I meant 4.
This true salt rub recipe is from Bon Appetit Magazine from I believe a 2009 issue (I’m pretty sure I still have the issue somewhere around my house). Fortunately for me (and you) they put it online as well. Each year I go back and source the recipe, but now I am just going to put it up on G&G for everyone to enjoy (I did give some link love to BA for the recipe and thank them dearly for never archiving or deleting this page from the web).
This will yield a 14-18 lb turkey.
SALT RUB
Ingredients
1/3 cup plus 1 tablespoon coarse kosher salt
1 1/2 tablespoons dried rosemary
1 1/2 tablespoons dried rubbed sage
1 1/2 tablespoons dried thyme
1 teaspoon black peppercorns, crushed
3 small bay leaves, coarsely torn
1 teaspoon finely grated lemon peel
1 roasting bag
SAGE BUTTER from Grits & Grapeleaves
Ingredients
1/4 c. fresh sage, chopped
1 c. unsalted butter
TURKEY
Ingredients
14-18lb turkey
1/2 Onion
1/2 Lemon
DAY BEFORE Directions for Turkey Salt Rub
BA says to rub first 6 ingredients in small bowl to crush herbs finely (this can be done up to 1 week ahead of time but I usually do it the day of and let it sit for 30-60 minutes while I am prepping the turkey). Cover; store at room temperature. Stir in the lemon peel before using.
Rinse the turkey inside and out (do not pat dry). Place turkey in roasting bag; sprinkle inside and out with herbed salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours. Save the neck and gizzards for the gravy!
DAY OF Directions for Turkey
Set rack at lowest position in oven and preheat to 325°F.
Remove turkey from roasting bag.Rinse turkey inside and out; pat very dry. Take your onion, cut it in half and do the same with the lemon, stick it in the birds cavity. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely. Place turkey on rack set in large roasting pan.
In a small saucepan place 1 cup unsalted butter (1 stick) on low heat and let melt then add fresh chopped sage to butter once melted. Pour over turkey; use a basting brush to get the nooks and crannies (inside and around the legs and wings).
Roast turkey for 45 minutes. Baste with pan juices every 15-20 minutes. If the turkey is getting a nice golden brown tent and cover with tin foil and continue to roast, basting every 45 minutes. Add stock or water to pan (or white wine) if pan is dry.
Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F. 3 to 3 1/2 hours longer. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
I recommend using an all-clad or stainless steel roasting pan, not a non-stick. If you use a non-stick pan you don’t get any of the roasted brown bits. The roasted brown bits are what gives the gravy the color and adds to its flavor. As you can see below, we used a regular cheap-o pan and placed it on a cookie sheet for support (my dad was not pleased with this arrangement).
Add to Favourites
