Dry-Brined (Dry-Cured) Turkey

Name: Dry-Brined (Dry-Cured) Turkey
Ingredients: 2-1/2-3 tablespoons kosher or sea salt (see "Note," above); 2 tablespoons dried rosemary leaves; 1-1/2 tablespoons dried thyme; 1-1/2 tablespoons dried crumbled sage; 1-1/2 teaspoons whole mustard seeds; 1-1/2 teaspoons freshly ground black pepper; 1 13- to 15-pound fresh (untreated) turkey; 3 tablespoons unsalted butter, at room temperature; 2 tablespoons unsalted butter, melted; 1 large firm-tart apple, such as 'Granny Smith' or 'Northern Spy' (unpeeled), cored and cut into large chunks; 1 small onion, peeled and cut into chunks; 1-1/4 cups reduced-sodium turkey or chicken broth; 3/4 cup medium-sweet hard cider, such as Harpoon brand; Garnishes: 'Pink Lady' apples, lemon leaves (optional)

www.almanac.com

Make dry-brined turkey with rosemary, thyme, sage, and a hard cider pan sauce. Start three days ahead for a flavorful centerpiece for your Thanksgiving table.

View full recipe on www.almanac.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.

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Cooking tools:

Spice grinder
Roasting rack
Roasting pan
Instant-read thermometer
Baster
Pastry brush
Carving knife
Oven
Refrigerator
Plastic wrap
Aluminum foil
Cutting board
Serving platter
Measuring spoon
Saucepan
Chef's knife

Ingredients

2-1/2-3 tablespoons kosher or sea salt (see "Note," above)
2 tablespoons dried rosemary leaves
1-1/2 tablespoons dried thyme
1-1/2 tablespoons dried crumbled sage
1-1/2 teaspoons whole mustard seeds
1-1/2 teaspoons freshly ground black pepper
1 13- to 15-pound fresh (untreated) turkey
3 tablespoons unsalted butter, at room temperature
2 tablespoons unsalted butter, melted
1 large firm-tart apple, such as 'Granny Smith' or 'Northern Spy' (unpeeled), cored and cut into large chunks
1 small onion, peeled and cut into chunks
1-1/4 cups reduced-sodium turkey or chicken broth
3/4 cup medium-sweet hard cider, such as Harpoon brand
Garnishes: 'Pink Lady' apples, lemon leaves (optional)