Cooks Country's salted Turkey recipe

I caught the tail end of it. I don't think the dry-brining makes a difference in the actual cooking. You'd cook it the same way as an unbrined or wet-brined bird.

FYI, here's an article on the same process, but they insist it's not necessary to get the salt under the skin.

I applied my salt last night, and mixed in some sage and bay.

http://www.latimes.com/theguide/holiday-guide/food/la-fo-calcook18-2009nov18,0,4954438.story

do you mean the one using salted pork?

I subscribe to Cooks' Country on the web and the only recipe that came close was one surrounding the bird with salt pork and covering it with cheesecloth. I'll check again. When did it air?

Ok, I'll check the other 2 sites.

nm

Roast Salted Turkey
Serves 10 to 12. Published November 1, 2006.

This recipe was developed and tested using Diamond Crystal Kosher Salt. If you have Morton's Kosher Salt, which is denser than Diamond Crystal, use only 4 1/2 teaspoons of salt in the cavity, 2 1/4 teaspoons of salt per each half of the breast, and 1 teaspoon of salt per leg. Table salt is too fine and not recommended for this recipe. If you are roasting a kosher or self-basting turkey (such as a frozen Butterball), do not salt it; it already contains a good amount of sodium.

Ingredients
1 turkey (12 to 14 pounds), giblets and neck reserved for gravy, if making
5 tablespoons kosher salt (see note above)
1 bag ice cubes (5 pound)
4 tablespoons unsalted butter , melted

Instructions
1. Following illustration 1 below, carefully separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin. Following illustrations 2 through 4, rub 2 tablespoons salt evenly inside cavity of turkey, 1 tablespoon salt under skin of each breast half, and 1 1/2 teaspoons salt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24 to 48 hours.

2. Remove turkey from refrigerator. Following illustrations 5 and 6, rinse off excess salt between meat and skin and in cavity, then pat dry inside and out with paper towels. Add ice to two 1-gallon zipper-lock bags until each is half full. Place bags in large roasting pan and lay turkey breast side down on top of ice. Add ice to two 1-quart zipper-lock bags until each is one-third full; place one bag ice in cavity of turkey and other bag in neck cavity. (Make sure that ice touches breast only, not thighs or legs; see photo below.) Keep turkey on ice for 1 hour (roasting pan should remain on counter).

3. Meanwhile, adjust oven rack to lowest position and heat oven to 425 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil.

4. Remove turkey from ice and pat dry with paper towels (discard ice). Tuck tips of drumsticks into skin at tail to secure and tuck wingtips behind back. Brush turkey breast with 2 tablespoons butter. Set prepared V-rack in roasting pan; set turkey breast side down on V-rack; brush back and legs with remaining 2 tablespoons butter. Roast for 45 minutes.

5. Remove roasting pan with turkey from oven (close oven door to retain oven heat); reduce oven temperature to 325 degrees. Using clean potholders or kitchen towels, rotate turkey breast side up; continue to roast until thickest part of breast registers 160 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 1 to 1 1/2 hours longer. Transfer turkey to carving board; let rest 30 minutes. Carve and serve.

Add to Cookbook
Shopping List
Print
Email
EMAIL THIS TO A FRIENDYour Name: Your E-mail: Friend(s) E-mail: Personal Message:


Videos
Carving a Turkey
Making Turkey Gravy
Menus
An Old-Fashioned Thanksgiving
Recipes
Roast Salted Turkey For a Crowd
Equipment Reviews
Carving Boards
How to Cook
Cleaner Turkey Prep
Turkey Lifting Leverage
Alternative Turkey Tool
Salting Poultry
Salt Varieties
Step-by-Step
How to Salt a Turkey Rubbing the meat with salt 24 to 48 hours prior to cooking flavors the turkey and breaks down some of the proteins, allowing them to retain more moisture. It's imperative that you massage the salt evenly inside the cavity and directly onto the meat.


1. LIFT SKIN: Use chopstick or thin wooden spoon handle to separate skin from meat over breast, legs, thighs, and back.

2. SALT CAVITY: Rub 2 tablespoons (3 tablespoons if making larger turkey ) kosher salt inside main cavity.

3. SALT BREAST: Lift skin and apply 1 tablespoon (1 1/2 tablespoons for larger turkey) kosher salt over each breast half, placing half of salt on each end of each breast, then massaging salt evenly over meat.

4. SALT EACH LEG: Apply 1 1/2 teaspoons kosher salt to each leg, adding half of salt while bird is breast up, flipping bird, and then applying remaining salt to underside of thigh.

5. RINSE: After 24 to 48 hours, rinse bird well to remove excess salt trapped under skin.

6. DRY: Use paper towels to blot excess moisture from skin so it can crisp and brown in oven.

I just came across this. Do you think this process will work ok if I just do it over night?