Dry-Brined Roast Turkey with Tarragon Butter

Dry-Brined Roast Turkey with Tarragon Butter

This recipe needs to be started one day ahead of cooking if using the dry-brined technique. Both white meat and dark meat lovers are catered for with the meat from a juicy, lightly brined turkey.

Serves 8–10

Photography by Manja Wachsmuth
From issue #75
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get unlimited, online recipe access. From just $34.90 for 12 months.

Subscribe