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
Nov. 9, 2017