Well, here is the report on the new “dry-brined” turkey recipe. I have to admit I was having my doubts watching the bird uncovered in the refrigerator for 4 days after I butterflied it and applied the salt and spice rub. It looked like it was drying out and starting to shrivel up. I kind of wondered if I was making turkey jerky. While Alton Brown has never steered me wrong with a recipe before, I thought maybe we better have a backup plan for the approximately 25 people coming for Christmas brunch today. So my wife had sausages waiting in the wings.
This morning, I took the turkey out of the refrigerator at 8 am to let it warm up for 1 hour before placing it in the oven. Then at 9 am it went into the 425 degree oven with the heat then reduced to 350 degrees at 30 minutes. The delicious smell from the herb rub was hopefully a good sign. At 70 minutes after placing the bird in the oven, the deep white meat hit 155 degrees; it was done. So I took the turkey out of the oven and let it rest for 30 minutes.
Now it was time to see if everything was going to be okay. I started carving and instantly saw that the meat was juicy. A quick taste test told me I had achieved turkey nirvana — the best turkey I had ever tasted, even against the stiff competition of last year’s turkey. AND it was a hit with the guests. THIS is the turkey roasting recipe and method I will be using from now on with a combination of the EASIEST to make and BEST-TASTING recipe out there. I am sorry I ever doubted you, Alton.
The only downside for me was that the concept of butterflying the turkey was intimidating to me at first. However, after watching Alton’s video and then performing the procedure myself, I know how simple it really is. Okay, now that I think of it, there is one other downside; it takes prior planning. You have to thaw the bird for about 5 days in the refrigerator. And then after butterflying the turkey and applying the rub, you have to leave the bird in the refrigerator for another 4 days. But if you have the time, I cannot recommend this recipe highly enough. So check out my last blog post and give it a try! Also, if you do give it a try, I would love to hear how it worked out for you. Good luck! And Merry Christmas!