Dry Cured Rosemary Turkey
Delight your holiday table with this Dry Cured Rosemary Turkey, a showstopping centerpiece bursting with herbaceous flavor. This recipe combines a simple yet aromatic dry brine made of kosher salt, fresh rosemary, garlic powder, and paprika to infuse the turkey with bold, savory notes. The 24-48 hour curing process ensures tender, juicy meat with a crispy, golden skin. Finished with a lemon and herb-stuffed cavity and basted with a buttery olive oil blend, this turkey roasts to perfection while remaining moist, thanks to a splash of chicken stock in the pan. Whether it's Thanksgiving or a celebratory feast, this deeply flavorful rosemary turkey pairs beautifully with your favorite sides, offering a fragrant, rustic twist to a classic dish. Perfect for gatherings, this recipe serves up to 10 and promises to impress every guest at your table!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 0.5 cups Kosher salt
- 2 tablespoons Granulated sugar
- 1 tablespoon Freshly cracked black pepper
- 4 tablespoons (chopped) Fresh rosemary
- 1 tablespoon Garlic powder
- 1 teaspoon Paprika
- 0.25 cups (softened) Unsalted butter
- 2 tablespoons Olive oil
- 1 (halved) Lemon
- 4 Fresh rosemary sprigs
- 4 Fresh thyme sprigs
- 2 cups Chicken stock
Instructions
Thaw the turkey completely if frozen, and pat it dry with paper towels.
In a small bowl, combine the kosher salt, granulated sugar, black pepper, chopped rosemary, garlic powder, and paprika to make the dry cure mixture.
Rub the dry cure mixture evenly all over the turkey, including under the skin around the breast area and inside the cavity. For the best results, let the turkey sit uncovered in the refrigerator for 24 to 48 hours to dry cure.
After curing, take the turkey out of the refrigerator and let it come to room temperature for 1 hour before cooking. Preheat the oven to 325°F (165°C).
In a small bowl, mix the softened butter and olive oil. Use your hands or a brush to coat the turkey with this mixture, ensuring it is evenly spread over the skin.
Stuff the turkey cavity with the halved lemon, fresh rosemary sprigs, and fresh thyme sprigs.
Place the turkey on a roasting rack in a large roasting pan. Pour the chicken stock into the bottom of the pan to keep the turkey moist while it cooks.
Roast the turkey in the preheated oven, basting with the pan juices every 30 to 45 minutes. Cook until the internal temperature of the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (80°C), about 3 1/2 hours for a 12-pound turkey.
Remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 minutes before carving to retain its juices.
Carve and serve the turkey alongside your favorite sides, garnished with additional rosemary sprigs if desired.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 5667 mg | 246% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.6 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
