Time: 8 o'clock
Complexity: easily
Quantity: 1 turkey

Dry-Brine Roasted Turkey with Herbs - A Detailed Recipe.

Ingredients:

• 1 (5-6 kg) defrosted and gutted turkey
• 240 g butter, room temperature
• 1 tbsp. sugar
• 2 tbsp chopped fresh parsley
• 1 tbsp dried sage
• 1 tbsp dried thyme
• 1/4 tsp paprika
• 1/8 tsp ground cloves
• Salt
• Freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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turkey, parsley, sage, thyme, paprika, carnation

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Preparation:

Step 1
• Rinse the turkey under cold water and pat dry. In a bowl, combine 1/3 cup salt, sugar, and 1 teaspoon pepper. Rub the dry brine inside and out. Place the turkey, uncovered, on a baking sheet and refrigerate for 8-10 hours. This dry brining method is great for saving space in the refrigerator.
Step 2
• Get it turkey Remove from the refrigerator, rinse off the brine, and pat dry. In a bowl, combine the butter, parsley, sage, thyme, 1 teaspoon ground pepper, paprika, and cloves. Rub the mixture generously all over the turkey, inside and out, and under the skin. Let the turkey sit at room temperature for 30 minutes.
Step 3
• Preheat oven to 180°C (350°F). Place the turkey breast-side up on a baking sheet, truss the legs, and tuck in the wingtips. Place in the bottom of the oven and roast until golden brown and a thermometer inserted into the thickest part of the thigh registers 165°F (75°C). This will take approximately 35 minutes per kilogram (1.5 lb) of turkey. Place on a cutting board and let rest for 30 minutes.
  
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