Dry-Brined Roast Turkey
A twelve-pound bird salted two days ahead, roasted hot then slow, and pulled when the breast reads 160°F. Start counting backwards from dinner: a frozen turkey needs three days in the fridge before the brine even begins, and that is where most turkeys are lost.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Dry-Brined Roast Turkey, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
