Brined and Air-Dried Roasted Turkey with Crisp Browned Skin

Brined and Air-Dried Roasted Turkey with Crisp Browned Skin

  • Cook Time

    2/12 - 3 hours

  • servings


  • appliance

    Turkey Roaster


What You'll Need
  • 4 cups of kosher salt
  • 1 turkey (12-15 lbs)
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 3 medium onions, chopped
  • 2 small carrots, diced
  • 2 ribs celery, chopped
  • 6 sprigs fresh thyme
  • 6 tbsp unsalted butter, melted
What To Do
  1. Brine turkey; dissolve salt in 2 gallons of cold water in a heavy brining bag
  2. Add turkey to the bag, seal, place into the pan and refrigerate for 4-12 hours
  3. Remove turkey from brining bag, rinse well and pat dry inside and out
  4. Place bird breast side up on the rack and refrigerate for 8-24 hours
  5. Preheat the BELLA turkey roaster to 204°C/400°F
  6. Toss onions, carrots & celery with 2 sprigs of thyme & 1 tbsp butter in a medium bowl
  7. Fill the turkey cavity with oranges, lemons and then as much of the vegetable mixture as will fit
  8. Tuck wings behind the back to truss the turkey
  9. Scatter remaining vegetables and herbs in the pan; pour 1 cup over vegetables
  10. Brush turkey breast with butter, then turn breast side down to brush the back of the turkey with butter
  11. Cover with the lid and roast for 45 minutes at 204°C/400°F
  12. Brush turkey’s back with butter. Use 2 carving forks to flip the turkey over so that it is wing side up (turkey will be on its side)
  13. Roast 15 minutes at 204°C/400°F then brush exposed surfaces with butter and rotate again so that the other wing side is up (turkey will be on its other side)
  14. Roast another 15 minutes at 204°C/400°F
  15. Brush exposed surfaces with butter and rotate to breast side up
  16. Roast for 30-45 minutes until thickest part of the breast reaches 74°C/165°F on a meat thermometer & the juices run clear
  17. Carefully transfer the cooked turkey from the wire rack to a carving board and loosely tent with foil
  18. Allow the turkey to rest 20 minutes before carving