DRY BRINED AND OVEN ROASTED TURKEY 2024

Since we started doing this, we don't do it any other way.  It's the most amazing turkey every single time.  After the picture yesterday, several of you emailed to ask how we got it so perfect looking.

This year we used olive oil.  We have this new dispenser device that we LOVE.  It pours or sprays in a mist, no aerosol can needed.  Then we have some seasonings that 2nd Man puts together (it's a work in progress, who knows, we might sell it at some point) a blend of salt and seasonings that we call our farmhouse blend.

We rub the turkey (fresh, not frozen) all over (and under the skin) with olive oil.  It's a heart healthy oil as opposed to butter or duck fat which we have used in the past.  Then we do the same with the seasonings.  You can use any that you like of course, it's all about taste.

Here is a series of progress pictures.  We put it in the fridge just like this.

Day one...

Day two...

Day three...

The skin has almost melded to the meat and has become translucent.  We bring it to room temperature.

Then we just put in the oven at 425 degrees, bottom rack, and roast for one hour.  This was a 13.5 lb turkey.

It comes out amazingly well and it only takes one hour and it's done!

We said next year when we're living in the new house, we might do two at the same time (oops, did I give something away?) Golden, juicy, crispy skin, and just delicious.  Two days later, it was still moist and juicy when we reheated it.  It's crazy good and super easy!

Speaking of new house, tomorrow, the pantry!