Fresh Herb and Salt Rubbed Roasted Turkey

November 14, 2013

I don't know about you but imparting a lot of flavor while keeping a whole turkey moist for the long cooking time is always daunting to me. Every time I have hosted Thanksgiving I have worried about my turkey being moist and full of flavor. Worry no more, my friends. This dry brine will save your Thanksgiving! Instead of making several gallons of brine you just rub the turkey with salt and fresh herbs, let it sit a few days in the fridge and voila! A moist and flavorful turkey for your

2 T. fresh thyme, chopped
2 T. fresh sage, chopped
2 T. fresh rosemary, chopped
1 T. extra virgin olive oil
One (16 lb.) turkey, thawed (or by fresh, it's much easier that way!)
1/4 c. sea salt

Four days before you plan to roast the turkey, mix the herbs and oil in a small bowl. Loosen the skin around the shoulders of the bird and around the cavity. Carefully slide your hands underneath the skin...
See the full directions on my site

Nutritions

Calories
1032

Sodium
5618mg
234% DV

Fat
60g
92% DV

Protein
81g
163% DV

Carbs
7g
2% DV

Fiber
6g
25% DV