Dry-brined roasted turkey (recipe)
| Dry-brined roasted turkey (recipe) | |
|---|---|
| Name | Dry-brined roasted turkey |
| Ingredients | Kosher salt • Yellow onions • Carrots • Celery ribs |
| Cooktime (in hours) | 2 |
| Totaltime (in hours) | 2 |
| Keto friendliness | Keto friendly |
| Calories | 683.2 |
| Fat | 33.4 |
| Protein | 85.2 |
| Carbohydrate | 4.5 |
| Fiber | 1 |
| Net carbohydrates | 3.5 |
| Sugar | 2 |
| Saturated fat | 9.4 |
| Cholesterol (mg) | 282.2 |
| Sodium | 3825.8 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Dry-brined roasted turkey (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- THE NIGHT BEFORE:
- Remove giblets from the turkey, cut off the tail, if attached,and resserve them for making the turkey broth.
- Rinse the turkey thoroughly.
- Sprinkle the salt all over it, starting on the back side, then the cavity, and finally the breast.
- Put the turkey on a wire rack setover a rimmed pan and refrigerate uncovered overnight.
- ONE HOUR BEFORE ROASTING:
- Remove the turkey from the refrigerator and let stand at room temperature.
- Fifteen to 20 minutes before roasting, position a rack in the lowest part of the oven and heat the over to 400 degrees.
- Put half of the onions, carrots and celery in the turkey cavity.
- Tie the legs together with kitchen twine.
- Tuckthe wings behind the neck and under the turkey.
- Scatter the remaining onions, carrots and celery in a large flameproof heavy-duty roasting pan fitted with a large V-rack.
- Set the turkey, breast side down,on the V-rack.
- Roast for 30 minutes.
- Pour 1 cup of water into the roasting pan and roast for another 30 minutes.
- Remove the turkey from the oven and close the oven door.
- With two wads of paper towels, carefully turn the turkey over so that it's breast side up.
- Add another 1/2 cup water to the roasting pan.
- Return the turkey to the oven and continue to roast until an instant-read thermometer inserted in the thigh registers 170 degrees, about another 45 minutes for a 10-pounder, or another hour for a 12-pounder.
- Keep a close eye on the vegetables and pan drippings throughout the cooking process. They should be kept dry enough to brown and produce rich drippings, but moist enough to keep from burning, so add water as needed throughout.
-
Transfer the turkey to a carving board, tent with foil, and let rest for at least 45 minutes and up to 1 hour before carving and serving.
Food tags
Poultry, Meat, Very Low Carbs, High Protein, Easy
Dry-brined roasted turkey (recipe) details
Time:
Prep Time in Hours and Mins:20H
"
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
