Dry-Cured Roast Turkey | Recipe Classic
First published almost a decade ago, this Yankee recipe for dry-cured roast turkey has earned its place at the Thanksgiving table.
By Amy Traverso
Oct 28 2021
Dry-Cured Roast Turkey
Photo Credit : Heath Robbins; Styling by Catrine Kelty (food), Caroline Woodward (props)Photo Credit : Heath Robbins; Styling by Catrine Kelty (food), Caroline Woodward (props)
Turkeys are tricky birds. The breast meat is delicate, the legs take longer to cook, and bringing the latter up to temperature often means overcooking the former. Brining (soaking the turkey in a salt-and-sugar solution) solves these problems, plumping up and seasoning the breast meat. However, it’s a messy process. Our favorite solution? The dry brine. In this method, you apply the seasonings right onto the skin of the meat. It’s simpler, and the bird comes out just as moist and flavorful. Just be sure to use a natural turkey, as many frozen ones come prebrined. You can even cure the turkey as it thaws. Happy Thanksgiving!