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dry brine turkey

Herbs de Provence Dry Brine Turkey

a super easy and crispy skin turkey recipe with an herbs de Provence dry brine from Williams Sonoma
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Course: Main Course
Cuisine: American
Keyword: dry brine, herbs de provence, thanksgiving, Thanksgiving meal, turkey
Prep Time: 3 days
Cook Time: 3 hours
Resting Time: 1 hour

Equipment

  • roasting pan
  • meat injector
  • turkey baster
  • food grade silicone brush

Ingredients

  • 1 10-15 lb turkey this depends on how many you are serving!
  • 1 can Williams Sonoma Herbs De Provence dry brine rub or make your own!
  • 8 tbsp butter melted
  • 1/2 cup Italian Dressing I love Olive Garden Italian Dressing

Instructions

Dry Brining

  • 3 days before cooking your turkey, it needs to be completely defrosted. Begin removing the turkey neck and giblets from the inside of the turkey.
  • Set the turkey on a cooling rack placed on a cookie sheet
  • Rub the entire turkey with the dry brine rub.
  • Wrap the whole bird and cookie sheet with plastic wrap and stick in the fridge for 3 days.
  • 8 hours before cooking remove the plastic wrap and put it back in the fridge to really dry out the skin.

Cooking The Turkey

  • 1 hour before cooking remove the turkey and let it come to room temperature.
  • Melt your butter in a microwave safe bowl and brush on the turkey.
  • Using your meat injector, inject the turkey all over with the italian dressing. I do about 6-8 injections in the breast and 3 in each thigh.
  • Preheat the oven to 425 degrees and roast the turkey for 30 minutes.
  • Remove the turkey and baste with more butter. Tent it with aluminum foil (Lightly place a sheet of foil on top)
  • Turn the oven to 325 and return the turkey to the oven. Cook for 15 minutes per lb. However, don't just go by this timing.
  • After 1 hour check the temperature with a meat thermometer and keep checking until the turkey reaches 165 degrees fahrenheit internal temperature.
  • Each time you remove the bird to check temperature, baste with more butter. (up to 3 times) The last 15 minutes remove the foil to continue crisping the skin.
  • After the turkey is cooked to temperature remove and cover with foil completely and let rest 30 minutes. Carve and enjoy!