Dry Brine Turkey with Cheesecloth Method Ingredients:

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Dry Brine Turkey with Cheesecloth Method
Ingredients:
• Dry Brine: 4 tbsp sea salt, 1.5 tbsp brown sugar, fresh herbs (rosemary, thyme, mint, sage), 2 tsp granulated garlic, 2 tsp paprika, zest of orange & lemon.
• Turkey: 12 lb turkey, stuffing (apple, orange, onion, lemon, sage, thyme), for tray (carrot, onion, celery, chicken broth), cheesecloth, 1 can of beer, 1/2 cup melted butter.
• Herb Butter: 300g softened butter, zest of 1 lemon & orange, chopped fresh herbs (rosemary, thyme, sage), 2 tsp paprika, salt, pepper, 5 garlic cloves.
Instructions:
1. Mix dry brine ingredients. Rub over and under turkey skin. Refrigerate 24-48 hours.
2. Remove turkey 4 hours before cooking. Pat dry.Preheat oven to 340F.
3. Make herb butter, apply to turkey.
4. Stuff turkey with apple, orange, onion, lemon, sage, thyme. Tie drumsticks.
5. Arrange carrot, celery, onion, broth in tray. Insert Typhur Sync thermometers.
6. Mix melted butter and beer, soak cheesecloth, cover turkey.
7. Roast, basting every 45 min. Cook until internal temp is 165F. But for the best juicy breast I remove Turkey from oven when the temperature inside the breast is 155 and tight 160.
8. Rest 20 min, carve, serve with fruits and herbs.

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