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Dry-Brined Roast Turkey (NYT Cooking)
A step‑by‑step guide to a perfectly juicy, crisp‑skinned Thanksgiving turkey using a simple dry‑brine. Includes tips for equipment, timing, carving, and make‑ahead gravy.
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Cost Breakdown
Critical Success Points
- • Applying the dry‑brine under the skin
- • Flipping the turkey during the 48‑hour brine period
- • Bringing the turkey to room temperature before roasting
- • Initial high‑heat blast (450°F) for color
- • Monitoring internal temperature with an instant‑read thermometer
- • Resting the bird for 30 minutes
Safety Warnings
- • Handle raw poultry with separate cutting board and wash hands thoroughly.
- • Use an instant‑read thermometer to avoid undercooking.
- • Hot oven and hot turkey can cause burns; use oven mitts or thick towels.
- • Do not reuse the same utensil for raw and cooked turkey without washing.
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