Sumac Dry-Brined Roast Turkey Recipe

Sumac Dry-Brined Roast Turkey

• Difficulty: Easy
• Servings: 8 to 10
• Nutritional Information (per serving, 1 of 10): Calories 840, Total Fat 45 g, Saturated Fat 19 g, Carbohydrates 15 g, Dietary Fiber 3 g, Sugar 6 g, Protein 92 g, Cholesterol 356 mg, Sodium 1669 mg
• Total Time: 2 days 5 hr 20 min (includes brining and resting)
• Active Prep Time: 1 hr 30 min

Ingredients

Turkey:

• 3 tablespoons kosher salt, plus extra for seasoning
• 1 tablespoon herbes de Provence
• 1 tablespoon sumac
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• One whole turkey, 12 to 14 pounds
• 8 ounces unsalted butter, softened
• 3 tablespoons fresh thyme, minced, plus 10 fresh thyme sprigs
• 3 lemons, zested (one cut into quarters)
• 1 apple, quartered
• 2 shallots, halved
• 2 onions, quartered
• 2 large carrots, chopped
• 1/2 bunch celery, chopped
• 1 garlic clove, peeled and split

Gravy:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon soy sauce
• Kosher salt and freshly ground black pepper, to taste

Special Equipment:

• Kitchen twine

Instructions

1. Two days before roasting, combine kosher salt, herbes de Provence, sumac, and black pepper in a bowl. Rub the mixture evenly over the turkey inside the cavity and beneath the skin on the breast and legs taking care not to tear the skin. Place the turkey on a rimmed sheet tray with a rack or in a roasting pan fitted with a rack, and refrigerate uncovered for 2 days to dry brine.
2. Remove the turkey from the refrigerator about 1 to 2 hours before cooking to bring it closer to room temperature.
3. Preheat the oven to 350F (175C).
4. In a bowl, mix the softened butter with minced thyme and lemon zest, seasoning with salt and pepper. Gently loosen the skin from the breast and legs and spread the herb butter underneath. Stuff the cavity with quartered lemons, apple, shallots, and thyme sprigs, and tie the legs with kitchen twine. Scatter onions, carrots, celery, and garlic in the bottom of a roasting pan fitted with a rack, then set the turkey on the rack. Roast, basting every 30 minutes, until a thermometer inserted into the thickest part of the leg (avoiding bone) reads 155160F (6871C). This typically takes about 1214 minutes per pound (roughly 23 hours). Let the turkey rest for 90 minutes before carving.
5. To make the gravy, strain the pan drippings and juices into a bowl, discarding the vegetables. In a medium saucepan, melt the butter over medium heat, whisk in the flour and cook about 2 minutes to remove the raw flour taste. Add apple cider vinegar and soy sauce, then slowly whisk in the strained drippings to avoid lumps. Simmer until the gravy lightly coats the back of a spoon, about 57 minutes. Season with salt and pepper to taste. Carve the turkey and serve with the gravy.