Dry-brined roast turkey with garlic herb oil
Chef Lola's Kitchen · ♥ 55 likes · 930 views · 6 min video
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Ingredients
Method
Techniques
- ¼ cup olive oil
- 4 cloves minced garlic
- 5 sprigs thyme
- 2 sprigs rosemary
- 1 tbsp paprika
- 2 tsp chili powder
- 2 tsp onion powder
- 2 tbsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp chicken stock powder
- 1 tsp black pepper
- 1 whole onion
- 1 head garlic
- 2 sprigs rosemary
- 5 sprigs thyme
Pat the turkey very dry inside and out with paper towel; trim excess fat and unwanted parts.
- 10 lb turkey
- 5 tsp kosha salt
Salt the turkey with the kosher salt and refrigerate to dry brine 24 to 48 hours, loosely covered with plastic wrap if longer than 24 hours.
Flavor olive oil with minced garlic, thyme and rosemary; mix the seasoning of paprika, chili powder, onion powder, garlic powder, cumin, oregano, sage, chicken stock powder and black pepper.
- sage
Rub the garlic oil over and under the skin, then massage the seasoning mix over the bird, under the skin and into the cavity.
Stuff lightly with onion, garlic, rosemary and thyme; truss the legs with twine.
Light stuffing and trussing
Set the turkey on a wire rack over a large baking sheet rather than in a deep roaster, so oven heat reaches it; tuck the wings to prevent burning.
- veggies
Bake: 350F for a turkey under 10 pounds, 325F for one over 10 pounds, to prevent drying out.