Ingredients
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1 (15 pound) whole turkey, neck and giblets removed
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3 tablespoons kosher salt
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freshly ground black pepper to taste
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1 onion, cut into wedges
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4 stalks celery, halved
Directions
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Pat turkey dry with paper towels. Season inside and outside of turkey with kosher salt, focusing on breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
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Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
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Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
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Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
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Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
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Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
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Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Cook’s Note
I found that a dry brined turkey cooks a bit faster than a traditionally brined turkey. Start checking the doneness about 45 minutes earlier than you think.
Editor's Note:
Nutrition data for this recipe includes the full amount of salt. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 684 | Calories |
| 32g | Fat |
| 1g | Carbs |
| 92g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 684 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 9g | 47% |
| Cholesterol 268mg | 89% |
| Sodium 1383mg | 60% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 92g | 184% |
| Vitamin C 1mg | 1% |
| Calcium 91mg | 7% |
| Iron 6mg | 33% |
| Potassium 953mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
