Sea Salt and Herb Brined Turkey
3 tablespoons San Fran Sea Salt
2 tablespoons Gourmet Bread Dipper
1 12-14lb whole turkey
3 cups chicken or turkey broth
Place salt and seasoning blend medium bowl and stir to combine the brine blend.
Remove the turkey from it’s packaging, remove the neck and giblets from the cavity, and pat the turkey dry with paper towels. Using your hands, gently loosen the skin around the breasts and thighs, being careful not to tear the skin. Rub half of the brine blend under the skin (breasts and thighs) and, then, rub the remaining half over the skin (top, bottom, and sides). Place the turkey on a wire rack lined roasting pan and place in the refrigerator, uncovered, for a minimum of 3 days.
Before roasting, remove the turkey from the refrigerator, and let rest for 1 hour at room temperature.
Preheat oven to 350°F. Add broth to the bottom of the pan (you can also line the bottom of the pan with foil to make clean-up easier). Flip the turkey so that is it breast-side down on the roasting rack and place in the oven. Roast for 1 hour, remove the turkey from the oven, carefully flip the turkey, breast-side up, and return to the oven. Continue to roast the turkey for 2-3 more hours or until the internal temperature (thickest part of the breast) reaches 165°F. If your turkey is beginning to get overly brown in places, tent those areas with aluminum foil. Remove the turkey from the oven and set aside to rest for 30 minutes before slicing and serving. Optional: use the broth and drippings on the bottom of the pan to make gravy.