As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….
The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate. The baking powder causes the skin to puff up and crisp—like turkey chicharrones.
Time in the Kitchen: 40 minutes (plus brine “set” time and cooking time)
Prepare the bird by removing giblets and draining. Put in roasting pan.
Create the dry brine rub by mixing kosher salt with aluminum-free baking powder and black pepper for a 12-pound bird. Rub the bird thoroughly with the dry brine mixture inside and out. If the turkey is too dry and the rub won’t stick, add a bit of water to make the brine mix into a paste.
Refrigerate the bird uncovered for 24 hours to dry out the skin. (This will help the skin turn crispy brown during roasting.)
On Thanksgiving Day, heat the oven to 350ºF/175ºC. Mix the chopped herbs (rosemary, sage, thyme) into the 2/3 jar of Primal Kitchen Mayo (or butter if you’re using that). Rub the mayo mixture inside and out. Add aromatics to the cavity (onion and lemon). Truss and roast approximately 3 hours. (Cooking time will depend on the weight of the bird and how much the cavity is filled.)
Once out of the oven, brush the drippings over the bird and serve.