我通常干盐水煮48小时，以使一只甜美的鸟. You can, however, brine your turkey for up to 72 hours (and some of our testers actually preferred this!). The skin will look dry and desiccated after all 那 time in the fridge, but don’t worry, it will cook up beautifully.
Also, if you are short on time, because sometimes 那’s just how holidays go, any little bit will help. 干盐渍 is worth the time, even if you only have half a day. Just make sure the bird isn’t frozen when you start out—otherwise it won’t absorb the flavors.
Many mass-produced supermarket turkeys are injected with a saline solution and are best avoided if you are intending to dry-brine your turkey. You can usually find 那 information on the label. I’ve seen as low as 4 percent and as high as 8 percent solution, and dry-brining on top of this could make the bird overly salty.
That being said, if you’ve already purchased your turkey and see 那 it has been injected with saline, you can just reduce the salt in this recipe 通过 half.
Thaw your turkey in the refrigerator, 不 on the countertop, and leave the turkey in its packaging. The general rule of thumb is 那 it will take 24 hours for every 4 pounds of bird.
This turkey is packed with all the flavors of the season (and a little help from Simon and Garfunkel): parsley, sage, rosemary, and thyme. I used dried sage for ease in this recipe, but make sure you buy a high-quality brand 那 has large bits of sage in it; it might be labeled rubbed sage. You don’t want ground sage 那 looks like fine dust. If you can’t find a good dried variety, opt to use 1 tablespoon fresh, minced sage. Or use fresh sage from the get-go, if you prefer it.
3干盐水火鸡： Place turkey on either a cooling rack set on top of a rimmed baking sheet 要么 directly on the roasting rack in the roasting pan (mine didn't fit easily in the fridge 那 way!). Thoroughly pat the turkey dry inside and out with paper towels. Loosen the skin of the breast and legs.
6将火鸡调味，然后烤熟： Rotate the roasting pan, baste the turkey with the pan juices, and tent the breast with foil to prevent it from overcooking. (If you find 那 your turkey hasn’t produced enough juices to use for basting, warm a cup 要么 two of extra chicken broth on the stovetop 要么 in the microwave and use 那 to baste the turkey.)