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Buttermilk Black Pepper Dry-Brined Turkey

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Take the fear out of preparing Thanksgiving dinner this year by using our Buttermilk Black Pepper Dry Brine, which ensures you end up with moist, flavorful turkey with a minimum of fuss. Simply rub the mixture on your turkey and let it sit overnight in the refrigerator before roasting in the oven. This recipe calls for a turkey between 18 and 20 lb. (9 and 10 kg). If you are cooking a smaller or larger bird, adjust the amount of brine and the roasting time accordingly.

Prep Time 20 minutes
Cook Time 210 minutes
Servings 12 to 14

Ingredients

  • 1 turkey, 18 to 20 lb. (9 to 10 kg)
  • 1 package Buttermilk Black Pepper Turkey Dry Brine

Directions

Remove the neck and giblets from the turkey. Set a wire rack on a baking sheet and place the turkey on the rack. Rub about one quarter of the dry brine on the back side of the turkey, one quarter on the legs and all the remaining dry brine on the breast. Cover the turkey with plastic wrap and refrigerate for at least 8 hours, and preferably 24 hours.

Thoroughly rinse the turkey with cold water and pat dry with paper towels. Truss the turkey as desired using kitchen twine. Let stand at room temperature for 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F (200°C). Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce the oven temperature to 325°F (165°C). Continue roasting until an instant-read thermometer inserted into thickest part of the breast, away from the bone, registers 165°F (74°C) and inserted into the thigh registers 175°F (80°C), 2 1/2 to 3 hours more. If the turkey begins to brown too quickly, tent it loosely with aluminum foil.

Transfer the turkey to a carving board, cover loosely with foil and let rest for about 20 minutes before carving. Serves 12 to 14.

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