This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own.
The star of a Thanksgiving meal is arguably the turkey. This year we are enjoying a delicious Grass Roots Farmers’ Cooperative turkey. Grass Roots turkeys are pasture raised on small family farms across the US.
To prepare the turkey, I did a dry brine. I find it to be the easiest way to keep my turkey moist and delicious with extra crispy skin. A dry brine involves rubbing salt and herbs directly onto the skin and meat. and it’s my favorite way to brine meat. You get a similar result to a wet brine, without the mess.
Grass Roots recommends 1.5 pounds of turkey per person so you’ll have left overs. Each turkey comes with a handy guide to storing, thawing, brining and roasting your bird. There are only a few days left to order a Grass Roots turkey in time for thanksgiving so visit their site today.
Ingredients
1 Grass Roots Farmers’ Cooperative Turkey
Kosher salt
mix of dry spices like black pepper, rosemary, sage, thyme
½ cup unsalted butter at room temperature
1 sprig fresh rosemary
1 yellow onion, quartered
1 carrot, cut into quarters
Step 1: Dry brine turkey 1-2 days before cooking.
Let frozen Grass Roots turkey thaw in fridge for 24 hours for every 4 to 5 pounds of turkey. Remove turkey from fridge and remove giblets from cavity. Pat dry with paper towel. Combine 1 tablespoon of kosher salt and 1 teaspoon of herb mix for every 4 pounds of turkey in a small bowl. Place turkey in a shallow pan and rub salt mixture all over bird, including under breast skin. Place in fridge, uncovered for at least 1 day, ideally 2.
Step 2: Prepare turkey.
Remove turkey from fridge and place in on a roasting rack in a roasting pan. Do not rinse. Stuff 1 sprig of rosemary and ¼ of onion into cavity. Rub butter all over the turkey and under breast skin. Truss legs with kitchen twine. Place remaining onion and carrots in bottom of pan and add 3 cups of water.
Step 3: Bake turkey.
Preheat oven to 425 degrees. Cook turkey uncovered for about 30 minutes. Reduce heat to 350 degrees. Cook turkey for about 12 minutes per pound, until turkey reaches an internal temperature of 160 degrees. To measure temperature, place thermometer into thickest part of thigh. When turkey is done, remove from oven and let rest for 30 minutes before carving. Save the turkey drippings to make gravy. Enjoy!
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