Eosinophilic Esophagitis Friendly Dry-Brined Turkey with Citrus and Sage
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Learn more →Ingredients
10 servings
For the dry brine
- 1 whole turkey (12–14 lb), thawed if frozen, giblets and neck removed
- 3 tbsp kosher salt
- 1 tbsp light brown sugar
- 1 tsp black pepper, freshly ground
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves, finely chopped
- 1 tbsp orange zest (from about 1 large orange)
- 1 tsp lemon zest (from about 1 lemon)
For roasting
- 4 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp fresh sage leaves, finely chopped
- 1 orange, halved
- 1 lemon, halved
- 4 fresh sage sprigs
- 1 cup low-sodium chicken broth
Instructions
- 1
In a small bowl, combine the kosher salt, brown sugar, black pepper, 1 tbsp chopped sage, thyme, orange zest, and lemon zest. Mix until evenly blended.
- 2
Pat the turkey completely dry inside and out with paper towels. Loosen the skin over the breast and thighs by sliding your fingers gently between the skin and the meat. Rub about two-thirds of the dry brine directly onto the meat under the skin, then rub the remaining third all over the outside of the bird, including the back, legs, and wings. Place the turkey breast-side up on a roasting rack set in a roasting pan. Refrigerate uncovered for at least 24 hours and up to 72 hours — the longer the brine, the more seasoned and dry the skin.
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