DRY-CURED ROSEMARY TURKEY
From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey.
Provided by Chef Tweaker
Categories Whole Turkey
Time P3DT5h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- THREE DAYS BEFORE serving, finely grind salt, marjoram, thyme, juniper berries, peppercorns and anise seeds.
- Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck and save them for gravy if desired. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half of the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.
- ON TURKEY DAY Preheat oven to 325 F (convection not recommended). Put rosemary sprigs and garlic inside body cavity. Gently separate skin from breast. Spread about half of the butter over breast under the skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in roasting pan. Place turkey, breast down, on the rack. Roast turkey for about 3 hours.
- Meanwhile you can boil the wing tips and giblits if you are making gravy.
- After 2 hours, turn turkey breast side up. Roast until a meat thermometer insterted into the thickest part of breast or thigh registers 185F (original recipe stated 160F but I got major flack for having an underdone turkey!).
- Tip turkey to drain juices from cavity into pan and transer to a platter. Let rest in a warm place, uncovered, for 15-30 minutes. Finish gravy, then carve turkey.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amoo Ibrahim
[email protected]This is the best turkey recipe I've ever tried. The dry-curing process makes the meat so moist and flavorful. I highly recommend this recipe!
Anthony Hesse
[email protected]This turkey recipe is a game-changer! The dry-curing process gives the meat an incredible flavor and the rosemary adds a delicious touch. It's a must-try for any turkey lover.
Ada Flores
[email protected]The turkey was a little dry, but the flavor was good.
Bereket Abi
[email protected]This recipe is a keeper! The turkey was so flavorful and juicy. I will definitely be making this again for my next holiday gathering.
Aslam Tanha
[email protected]The turkey was a bit too salty for my taste.
roger r
[email protected]I've made this turkey several times now and it's always a hit. The flavor is incredible and the meat is always so moist and tender.
Jeremy king of all videos Hopkinson
[email protected]This is my new go-to turkey recipe. It's so easy to make and the results are always amazing.
memory mukasera
[email protected]I tried this recipe for Thanksgiving and it was a huge success! The turkey was cooked to perfection and the rosemary gave it a delicious flavor. My guests raved about it.
Rich Man k
[email protected]The turkey was a bit dry, but the flavor was good.
Mirabel Njoku
[email protected]I followed the recipe exactly and the turkey turned out perfectly. It was so flavorful and moist. My family loved it!
Fatima Bakkali
[email protected]The turkey was delicious! The rosemary gave it a wonderful flavor. I would definitely recommend this recipe.
Vivian Jackson
[email protected]This dry-cured rosemary turkey was a hit! The flavor was amazing, and the meat was so moist and juicy. I will definitely be making this again.