Description
Preparation and brining steps for a smoked or brined turkey.
Ingredients
Scale
- 1 14- to 16-pound turkey
- 3 tablespoons kosher salt
- 1 1/2 tablespoons minced fresh rosemary
- Zest of 2 small or 1 large lemon
Instructions
- Thaw the turkey in the refrigerator for 24 hours for every five pounds of turkey (about 3 days for a 15-pound bird), or for faster thawing place the turkey in a cold water bath and change the water every 30 minutes (about 8 hours for a 15-pound turkey).
- In a small bowl combine the salt, rosemary, and lemon zest. Remove the neck and giblets from the turkey and discard or reserve for gravy. Pat very dry with paper towels; no rinse is needed.
- Transfer the turkey to a rimmed baking sheet or shallow baking pan and sprinkle 1 tablespoon of the salt mixture inside the cavity.
- Rub the remaining salt mixture all over the outside of the turkey, including under the wings and legs, concentrating especially on the breast; do not salt the very backside that is touching the pan.
- Cover tightly with plastic wrap and refrigerate for 24 to 48 hours, until the day before or the morning of cooking depending on when you started.
- Uncover the turkey and return it to the refrigerator; refrigerate uncovered for 24 hours, or until 1 hour before cooking, to dry the skin and help it crisp. The skin will turn somewhat translucent.
- Remove the turkey from the refrigerator 1 hour before cooking to bring to room temperature. If you have not removed the plastic carrier attached to the legs, remove it now. Cook as desired.
- Prep Time: 24-48 hours brine, plus up to 24 hours drying