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Dry-Brined Turkey (11/19/2010)

Dry-Brine Turkey

1 12-14 lb. turkey, thawed
1 packet of Cremer's Famous Rub
1 large plastic bag (I used a kitchen garbage bag)
Melted butter
Aluminum foil

You'll need to get this going at least 3 days before you cook your turkey. Make sure to thaw your turkey. Rinse and pat dry the bird. Then, rub Cremer's rub all over the outside and inside of the bird. Use about 1 tablespoon of rub for each 5 pounds of turkey. Wrap in the garbage bag and close. Place in refrigerator. After 1 day, turn the bird over.
The night before cooking, remove turkey from bag. You should not see any salt on the surface of the turkey, which should be moist but not wet. If salt is visible, rinse lightly under warm water. Allow to air dry in refrigerator overnight.

When you're ready to cook, preheat oven to 425-degrees F. Allow to come to room temperature for a half hour. Brush turkey with melted butter and place on a roasting rack in a roasting pan, breast side down. Cook for 30 minutes. After 30 minutes, flip the bird over and reduce oven temperature to 325-degrees. Using a meat thermometer, cook turkey until interior temperature at the deepest part of the thigh reaches 165-degrees F, about 2 hours 15 minutes longer. Remove from oven and tent with aluminum foil. Allow 30 minutes to settle to allow juices to redistribute. Carve and serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-Relax Riesling, 750ml bottle, $6.99 through 11-22-2010.

Turkey is $1.59lb. at Cremer's Grocery on Rhomberg Avenue through 11-21-2010 or while supplies last.


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