Salt-Rubbed Roast Turkey

Name: Salt-Rubbed Roast Turkey
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 6 whole Baby Carrot; 1 tsp Black Pepper; 1 tbsp Brown Sugar; 3 stalk Celery; 14.5 oz Chicken Broth; 1 whole Cooked Turkey; 0.25 cup Salt; 2 tbsp Unsalted Butter; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American Low-Carb Heart-Healthy ❤️Gluten-Free Halal 🕌

Salt-Rubbed Roast Turkey pairs a deeply seasoned, juicy interior with beautifully crisp skin, balanced by a hint of sweetness from brown sugar and a gentle peppery finish. Roasted over aromatics, it develops rich pan flavors that complement the tender meat. It’s an impressive centerpiece for holidays or special gatherings when you want classic turkey with elevated depth.

Prep40 mins
Cook2 hrs 30 mins
Serves12
DifficultyMedium

1

Combine the salt, brown sugar, and pepper in a small bowl.
2

Rinse the turkey with cold water and pat it dry inside and out.
3

Place the turkey in a shallow baking pan.
4

Rub the outside with half of the salt mixture.
5

Loosen the skin from the breast meat and rub the remaining salt mixture between the skin and the breast meat.
6

Refrigerate uncovered for 8 to 12 hours.
7

Take the turkey out of the refrigerator.
8

Let it stand until it reaches room temperature, about 1 hour.
9

Preheat the oven to 450 degrees F (230 degrees C).
10

Rinse the turkey with cold water to wash off the salt mixture and place it in a roasting pan.
11

Stuff the turkey cavity with the celery, onion, and carrots.
12

Loosen the turkey skin from the breast meat and rub the softened butter onto the breast meat.
13

Pour the chicken broth over the turkey.
14

Bake the turkey in the preheated oven, breast side up, for 30 minutes.
15

Reduce the oven temperature to 325 degrees F (165 degrees C) and continue cooking, basting occasionally, until the bone is no longer pink and the juices run clear, about 2 hours.
16

Check with an instant-read thermometer inserted into the thickest part of the thigh; it should register 165 degrees F (74 degrees C).
17

Remove the turkey from the oven, cover it with a doubled sheet of aluminum foil, and let it rest in a warm place for 30 minutes before slicing.