(^66) | SOUTHERN LIVING
Easy Dry-Brined
Roast Turkey
ACTIVE 10 MIN. - TOTAL 28 HOURS,
10 MIN., INCLUDING 24 HOURS CHILLING
SERVES 12
Order a fresh bird if possible. If frozen is
a must, allow ample time (at least two
days) for it to thaw. This recipe yields a
very moist, well-seasoned turkey with
crisp, golden skin. The poultry seasoning
blend is a great all-purpose mix, and the
gravy is absolutely foolproof.
1⁄4 cup kosher salt
1 1⁄2 Tbsp. poultry seasoning
1 Tbsp. black pepper
5 Tbsp. olive oil, divided
1 (12-lb.) whole fresh turkey
4 cups chicken broth, divided
1⁄4 cup (about 1 oz.) all-purpose flour
- Combine the salt, poultry seasoning,
pepper, and 2 tablespoons of the oil in a
small bowl. Remove the turkey giblets
and neck; discard or reserve for another
use. Pat the inside and outside of the
turkey dry with paper towels. Starting at
the neck, gently loosen and lift the skin
from the meat without completely
detaching it. Spread the salt mixture
evenly under and on the skin. Cover and
chill 24 to 36 hours. - Remove the turkey from refrigerator;
let stand at room temperature 1 hour.
Loosely tie the turkey legs together with
kitchen twine, and fold the wing tips back. - Preheat the oven to 350°F. Place the
turkey, breast side up, on a wire rack in a
rimmed baking pan. Drizzle the turkey
evenly with the remaining 3 tablespoons
oil. Place in the preheated oven; pour 2
cups of the broth into the pan. Bake until
a meat thermometer inserted in the
breast registers 160°F and the skin is
golden brown, about 2 hours and 30
minutes, rotating the pan on the rack
after 1 hour and 15 minutes. If the skin
gets too dark, cover loosely with
aluminum foil. Remove from the oven; let
stand at least 30 minutes before carving. - Combine the pan drippings and 1 3⁄4
cups of the broth in a small saucepan;
bring to a boil over medium-high.
Reduce the heat to medium, and cook,
stirring occasionally, until reduced to
about 2 cups. Whisk together the flour
and remaining 1⁄4 cup of the broth in a
bowl until smooth. Add the flour mixture
to the drippings; bring to a boil, and
cook until thickened, about 1 minute. - Carve the turkey, and serve with gravy.
Standing Rib Roast
with Garlic-Porcini Rub
ACTIVE 20 MIN. - TOTAL 2 HOURS, 10 MIN.
SERVES 8
A standing rib roast is the same as a
prime rib roast and is an impressive
“Company’s Coming” cut for the holiday
table. Order the roast from your butcher
a week or two before you are ready to
pick it up and ask for it to be “frenched”
or trimmed for you.12 garlic cloves
1⁄2 oz. dried porcini mushrooms
2 tsp. kosher salt
1 1⁄2 tsp. black pepper
3 Tbsp. olive oil
1 Tbsp. whole-grain mustard
1 (5-lb.) bone-in standing rib roast,
frenched
1 cup water- Preheat the oven to 325°F. Process
the garlic, mushrooms, salt, and pepper
in a miniature food processor until very
finely chopped. Add the oil and mustard;
process until well combined. - Place the roast on a wire rack coated
with cooking spray in a rimmed baking
pan. Rub the garlic mixture evenly over
the roast. Place in the preheated oven,
and pour the water in the baking pan.
Roast until a meat thermometer
inserted in the thickest portion registers
110°F, about 1 hour and 30 minutes. If
the beef starts to become too dark,
cover loosely with aluminum foil. - Remove from the oven, and discard
the pan drippings. Increase the oven
temperature to 500°F. Return the beef
to the oven, and roast until well browned,
5 to 10 minutes. - Remove from the oven, and let stand
at least 15 minutes before slicing.