Jerk Brine Roasted Turkey

Southern Living
Skip the cumbersome wet brines that call for soaking turkey and making the skin flabby. This overnight dry brine--a simple herb, salt, and sugar mixture--gives the turkey deep flavor and a crackly crust. Be adventurous and create your own signature dry brine using our sugar and salt ratios as a guide.
Makes 8 to 10 servings


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3 tablespoons kosher salt
3 tablespoons dark brown sugar
2 teaspoons allspice
2 teaspoons dried thyme
2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
1 teaspoon onion powder
1 (12- to 14-lb.) whole fresh or frozen turkey, thawed
1/2 cup butter, softened
Wooden picks
Kitchen string
Vegetable cooking spray


Hands-on: 25 Minutes
Total: 13 Hours, 25 Minutes

1. Stir together first 7 ingredients.

2. Remove giblets and neck from turkey; pat turkey dry. Sprinkle 1 Tbsp. brine into cavity; rub into cavity. Reserve 1 Tbsp. brine, and sprinkle outside of turkey with remaining brine; rub into skin. Chill turkey 10 to 24 hours.

3. Preheat oven to 350°. Stir together butter and reserved 1 Tbsp. brine. Loosen skin from turkey breast without totally detaching skin; spread butter mixture under skin. Replace skin, securing with wooden picks.

4. Tie ends of legs together with string; tuck wing tips under. Place turkey, breast side up, on a lightly greased (with cooking spray) rack in a large roasting pan.

5. Bake at 350° for 2 hours and 30 minutes or until a meat thermometer inserted in thickest portion of turkey thigh registers 165°. Remove from oven; let stand 30 minutes before carving.

Created date

September 2014