Maple and Soy Glazed Dry-Brined Turkey
- Makes12-14 servings
- Cook Time3 to 3½ hours
- Active time plus coolingplus 24 hours to season
Dry brining a turkey is far easier than wet brining, and the flavor it produces is deeper and more concentrated. The texture of a dry-brined turkey is superior, too, as it isn’t waterlogged. Dry brining simply requires salting the bird and refrigerating it long enough for the salt to draw moisture from the proteins, dissolve in that moisture and, finally, be absorbed by the muscle fibers. The salt then breaks down some of the proteins, resulting in a more tender texture while also improving moisture retention. Our dry-brine contains a surprise ingredient: powdered buttermilk. The lactic acid in powdered buttermilk assists with tenderization, particularly in the meat nearest the surface, which otherwise tends to dry out. We also include sugar for browning and a hint of sweetness to offset the acidity of the powdered buttermilk. A turkey is a large bird with thick skin, so it is essential to apply the dry-brine mix under and over the skin before refrigerating for 12 to 24 hours. When figuring out how much dry-brine mix to make, go by the weight on the label of the turkey’s packaging, not the weight after removing the neck and giblets. The drippings are perfectly good for making gravy. And if you wish to skip the maple-soy glaze, feel free to do so. A 12-pound turkey will take about a total of 2½ hours to roast and 14-pounder will require about 3 hours.
Don’t dry-brine the bird for longer than 24 hours. There is a point at which a dry-brine begins to act like a salt cure, turning the protein dense, dry and salty. We found the upper limit to be 24 hours. Also, don’t cover the turkey during refrigeration. Allowing the skin to dry aids with crisping and browning.
Step 1
To prepare the dry-brine mix, based on the weight of the turkey, use the amounts listed above and stir together the powdered buttermilk, salt and sugar.
Step 2
To prepare the turkey, set a sturdy roasting rack in a roasting pan large enough to accommodate the bird. Using paper towels, pat the turkey dry inside and out. Tuck the wing tips to the back. Carefully loosen the skin over the breasts, thighs and drumsticks by sliding your hand between the skin and meat. Distribute half of the dry-brine mix evenly under the skin over those parts. Evenly sprinkle the remaining dry-brine mix over the exterior, rubbing it in. Set the turkey breast side up on the rack. Refrigerate, uncovered, for at least 12 hours or up to 24 hours.
Step 3
One hour before roasting, remove the roasting pan with the turkey from the refrigerator and let stand at room temperature. Heat the oven to 325°F with a rack in the lowest position. If desired, use kitchen twine to tie the ends of the drumsticks together.
Step 4
When the turkey has stood at room temperature for 1 hour, add 2 cups water to the roasting pan (do not pour the water over the bird). Brush the oil onto the surface and sides of the turkey; there is no need to oil the bottom. Sprinkle lightly with pepper. Roast for 1½ hours. Meanwhile, in a small bowl, sir together the maple syrup and soy sauce.
Step 5
Remove the turkey from the oven (make sure to close the oven door) and brush the top and sides with half of the maple-soy mixture. Roast for another 30 minutes. Once again, remove from the oven and brush with the remaining glaze. Roast until the thickest part of the breast reaches 165°F and the thighs reach 175°F to 180°F, about another 30 minutes for a 12-pound bird or about another 60 minutes for a 14-pounder.
Step 6
Remove from the oven, then tip the juices out of the cavity, letting them run into the pan. Transfer the turkey to a platter and let rest at least 30 minutes. When ready to serve, transfer to a cutting board. Remove and discard the twine, if used. Carve the turkey and arrange on the platter.
