Electrolux oven-perfect turkey with dry brine



Posted on August 15, 2009 at 3:26 PM

Updated Tuesday, Sep 15 at 2:16 PM


1 fresh turkey (about 12-16 lbs.)

2 - 3 Tbsp. Kosher salt

1 extra large re-sealable plastic bag to hold turkey

1 orange, sliced

1 onion, cut up

1 apple, cut up

Fresh sprigs of sage, rosemary and thyme

Butter, melted

Four days prior to cooking, remove turkey from wrappings. Remove neck and giblet bags. Rub salt over turkey, concentrating in thickest parts of breast and thighs. Place turkey in large re-sealable bag. Place in refrigerator. If desired, massage salt into turkey each day. After three days, remove turkey from bag and let sit in refrigerator uncovered for one day or overnight. When ready to cook, let turkey sit at room temperature for about 20 to 30 minutes.

Place turkey breast side up on roasting rack. Tuck wings under shoulders. Stuff cavity with oranges, onion, apple and herbs. Brush turkey with butter. Place on next to bottom rack in oven. Insert Electrolux meat probe into the bird at the thickest part of the thigh, below and parallel to the leg. Next connect other end of probe in the oven. Press "Oven" button to light up available cooking modes. Press "Perfect Turkey" button. A temperature can be entered if another value than the default is needed. Press "Start". Remove your turkey when the probe crime signals that the bird internal temperature has reached its target temperature.

* The probe default temperature for the Perfect Turkey feature is 180 degrees F. If you place the probe into the thickest part of the breast, set the desired temperature at 165 degrees F. With the Perfect Turkey feature, a 12-16 lb. turkey cooks in 8-10 minutes per pound.