No Time to Brine Turkey Recipe
The perfect recipe for those that wanted to brine their turkey but simply ran out of time. It's ok. It happens!
Ingredients
- 12-14 pound turkey fresh or frozen & defrosted
- 3 ½ tablespoons kosher salt
- 1 ½ teaspoons dried sage
- 1 ½ teaspoons dried thyme
- 1 ¼ teaspoons whole black peppercorns
- ½ teaspoon whole allspice berries
Instructions
- Preheat your oven to 425 degrees
- Start with a completely defrosted turkey. Make sure the neck and/or giblets have been removed (save for stock!)
- Butterfly the turkey by cutting down one side the backbone of the turkey with a sharp knife, meat shears, or electric knife. Cut down the other side. Remove the backbone (save for stock!)
- With both of your hands, put pressure down on the turkey until it flattens like a book.
- Combine your salt and spices in a small bowl. Mix well.
- Gently rub the spice mixture underneath the skin of the turkey. Try not to tear teh skin - don't panic if you do, just keep working.
- Cook the turkey in the oven for 30 minutes at 425 degrees
- Reduce the heat to 350 degrees. Roast until a probe thermometer registers at 155 degrees.
- Remove the turkey from the oven. The turkey will continue to cook to the proper temperature of 160-165.
- Allow 30 minutes for the turkey to rest before carving. You can cover it with foil to keep it warm.
- Carve and enjoy!