Dry-Brined Turkey with Roasted Onions
Total Time
4 to 5 hours from removing from fridge to serving, plus 1 to 2 days dry brine
Rating
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Ingredients
12-16 servings
- 1 12- to 16-pound fresh turkey
- Kosher salt
- 4 tablespoons maple syrup
- 1/2 cup unsalted butter, melted
- 1 tablespoon of a chile paste — gochujang, harissa, or chipotle — plus more to taste
- 8 to 10 medium onions, half red, half yellow, peeled and cut into quarters
- 1 to 2 tablespoons sunflower, safflower, or another high-heat friendly oil
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Preparation
Step 1
1 to 2 days before serving: Ensure giblets are removed from the turkey cavity. Sprinkle all over with kosher salt, using about 1 tablespoon per 4 pounds of bird, including some into cavities. Place on a rack in a roasting pan, cover loosely with plastic, and refrigerate for 1 to 2 days, until 4 to 5 hours before serving.
Step 2
1 to 2 hours before roasting: Remove plastic and discard any juices. Allow to come to room temperature (1 to 2 hours). No need to rinse any salt off.
Step 3
2 1/2 to 3 1/2 hours before serving: Preheat oven to 450°F with a rack on the lowest level. Stuff and truss the turkey if desired. Toss onions with a splash of oil and arrange around the turkey.
Step 4
Combine 1 tablespoon of melted butter with maple syrup and chili paste. Brush or coat all over the turkey.
Step 5
Roast for 25 to 30 minutes, then reduce the oven heat to 350°F. Continue to roast until a thermometer reads 150 to 155°F in the breast.
Step 6
Baste regularly with melted butter and then juices from the pan once butter is gone.
Step 7
Cover with foil if it browns too quickly, removing foil in the last 5 to 10 minutes to crisp the skin.
Step 8
Rest turkey for 15 to 20 minutes before carving.
Step 9
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Chef's notes
Using heritage- or pasture-raised turkeys is recommended for better flavor.
Use Diamond brand kosher salt for brining, or adjust if using other brands.
Allow turkey to rest 20 to 30 minutes before carving to keep juices intact.
If desired, add lemon, garlic, and herbs inside the turkey for extra aroma.
