By Kim SeversonUpdated Nov. 7, 2023Total Time3½ hours, plus 2 days’ briningRating5(5,125)NotesRead community notesThis fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.Featured in: After the Bird, Everything Else Is SecondaryLearn: How to Make GravyLearn: How to Cook a Turkey or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:12 to 14 servings112- to 16-pound turkey, preferably a heritage or pasture raised birdKosher...
