Salt-Rubbed Roasted Turkey
Salt-Rubbed Roasted Turkey
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Salt-Rubbed Roasted Turkey

5 stars (71) Rate this recipe
Preparation
30 MIN
Cooking
2 H
Marinating
3 DAYS
Servings
10
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Ingredients

Salt Rub

Roasted Turkey

Preparation

Salt Rub

  1. In a bowl, combine all the ingredients.

Roated Turkey

  1. Place the turkey, breast side up, in a large glass dish. Rub the inside of the turkey with 1 tbsp of the salt rub. Sprinkle the remaining salt rub over the breast and legs of the turkey. Cover with plastic wrap and refrigerate for three days.
  2. With the rack in the lowest position, preheat the oven to 425°F (220°C).
  3. In large roasting pan with a wire rack, place the turkey, breast side up. Pat the skin of the turkey dry with paper towels and brush with 1/4 cup (55 g) of the butter.
  4. Pour half of the broth and the wine at the bottom of the pan. Roast for 30 minutes. Reduce the oven’s temperature to 325°F (165°C) and roast for 1 hour 30 minutes or until a meat thermometer inserted into the thigh without touching the bone reads 180°F (82°C). Place the turkey on a serving platter and let rest for 30 minutes, without covering with foil.
  5. Deglaze the pan with the remaining broth and skim off the fat. Set aside.
  6. In a pot, melt the remaining butter. Add the flour and cook, stirring constantly, until the mixture begins to brown, about 2 minutes. Add the turkey cooking juices and the honey and bring to a boil, stirring with a whisk. Simmer for 5 minutes, until the sauce thickens. Adjust the seasoning.

Note

The curing step may be done on a fresh or frozen turkey. Allow it to thaw and cure at the same time in the refrigerator.

Comments

  1. This Easter was my first time cooking the turkey. Watching me, my husband (who's been the "turkey guy" for the whole 45 years of our marriage) was sceptical, to say the least. It turned out beautifully, and husband was duly impressed !

  2. This was a easy recipe for my first time making a turkey! It was a hit this Christmas.

  3. Love this recipe...made the most gravy ever. Thank you!

  4. looking forward to this method, makes sense to me and don't have to have the turkey occupy the oven any longer than necessary ...thanks!

  5. I think the cooking time is right. It cooks quickly due to the salt rub.

  6. It's hard for me to believe that a 16 pound turkey would cook in 2 hours? Even though it's on 425F for 1/2 an hour … I'm pretty sure it would have to be cooked for more than 2 hours … I'm thinking more like 4 hours? What do others think?

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