Easy Roasted Dry-Brined Turkey

Easy Roasted Dry-Brined Turkey

199 Ratings 5 star values: 19 4 star values: 25 3 star values: 106 2 star values: 35 1 star values: 14 Anonymous When is the 1 cup of water used? Anonymous Made this turkey recipe on Sunday. My 15 lb turkey took 2.5 hours to cook at 425 degrees after resting for an hour…

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199 Ratings

  • 5 star values:





    19
  • 4 star values:





    25
  • 3 star values:





    106
  • 2 star values:





    35
  • 1 star values:





    14




Anonymous

When is the 1 cup of water used?




Anonymous

Made this turkey recipe on Sunday. My 15 lb turkey took 2.5 hours to cook at 425 degrees after resting for an hour at room temp. Give yourself extra time.




Anonymous

It is impossible to roast an WHOLE 14 lb bird in one hour. I realize a moderator commented and confirmed this to be true. But, it takes 2+ hours to roast a full turkey breast, in a calibrated oven at 425 degrees. Either you guys need to fess up and edit this recipe to read one, split turkey breast, or prove it, with a video, because that is the only thing you can brine and roast in one hour at 425 degrees. This recipe may spell disaster for many novel cooks this Thanksgiving.

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Anonymous

The cook time (minimum 1 hour at 425 degrees F) is correct.

To ensure success on the big day: To determine whether your oven is accurately calibrated, use a mercury oven thermometer (sold at cooking supply stores). A thermometer will indicate how hot or cool your oven runs. Adjust the oven temperature up or down as needed; a service professional can re-calibrate your oven. Doneness should be determined by the result desired in the recipe – not the time. Happy Thanksgiving!




Anonymous

I haven’t made this recipe yet, but I am questioning the fact that it says to cook it for one hour? One hour for a fourteen-pound turkey just seems virtually impossible. Even with the “up to 30 minutes” more. When I’ve cooked a turkey without basting it was ready in about 2.5 hours, which seemed crazy.

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