Grammy's Kitchen · Roast Turkey · Dry Brine Turkey
One of 58 roast turkey recipes we measured
116 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 58.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 2% |
| salt | 1% | 0% |
| aromatics | 3% | 2% |
| sweetener | 1% | 0% |
| vegetables and beans | 3% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 5897 g | 1 (12 to 14-lb) turkey, patted dry (see note) |
| 53 g | 1/4 cup (packed) light brown sugar |
| 43 g | 3 tablespoons Morton kosher salt ((or 1/4 cup Diamond kosher salt)) |
| 4 g | 2 teaspoons dried thyme |
| 4 g | 2 teaspoons dried sage leaves or ground sage |
| 2 g | 1 teaspoon freshly ground black pepper |
| 85 g | 6 tablespoons unsalted butter, (at room temperature) |
| 150 g | 1 large yellow onion, (cut into wedges) |
| 122 g | 2 carrots, (cut into 2-in (5-cm) pieces) |
| 80 g | 2 stalks celery, (cut into 2-in (5-cm) pieces) |
Method: 9 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Like many commenters, I’ve tried many, many turkey recipes over the years. Jenn’s was excellent. The dry brine was great and it was no fuss, no muss. I would have given this 5 stars except for the 375 degree oven temperature. That was way too high! I inserted ” — a cook, 4★
“Jenn … I cant say enough about this recipe. I had a 24lb turkey, doubled the brine mix, rubbed it outside, inside as well as under the skin. In frig uncovered for 48 hrs. Followed your instructions for dusting off the brine but mixed lemon zest to the butter. ” — a cook, 5★