As everyone knows, the
turkey is the main event of the day—both in terms of preparation
and enjoyment. Cooks spend hours prepping and basting with the
hopes of a bird that puts the entire dinner crowd in awe. Guests
wait in anticipation of the grand unveiling, not to mention the
The end goal of every cook is succulent meat and a perfectly
browned skin, but it can be a feat to balance. A “dry brining”
process the day before and a creamy herb mix applied to the bird
right before cooking offer a simple way to achieve the ultimate
roasted look and juicy meat everyone will appreciate.
Time in the Kitchen: 40 minutes (plus brine
“set” time and cooking time)
- 12-pound turkey
- 2 Tablespoons kosher salt
- 1 Tablespoon black pepper
- 3 Tablespoon aluminum-free baking powder
- 1 Tablespoon rosemary
- 1 Tablespoon sage
- 1 Tablespoon thyme
- 2/3 jar of
Primal Kitchen Classic Mayo (or two sticks butter if
- 1/2 white or yellow onion
- 1 lemon (cut into wedges)
Prepare the bird by removing giblets and draining. Put in
Create the dry brine rub by mixing kosher salt with
aluminum-free baking powder and black pepper for a 12-pound bird.
Rub the bird thoroughly with the dry brine mixture inside and out.
If the turkey is too dry and the rub won’t stick, add a bit of
water to make the brine mix into a paste.
Refrigerate the bird uncovered for 24 hours to dry out the skin.
(This will help the skin turn crispy brown during roasting.)
On Thanksgiving Day, heat the oven to 350ºF/175ºC. Mix the
chopped herbs (rosemary, sage, thyme) into the 2/3 jar of
Primal Kitchen Mayo (or butter if you’re using that). Rub the
mayo mixture inside and out. Add aromatics to the cavity (onion and
lemon). Truss and roast approximately 3 hours. (Cooking time will
depend on the weight of the bird and how much the cavity is
Once out of the oven, brush the drippings over the bird and