Roast Salted Turkey For a Crowd
Why This Recipe Works
We wanted to develop an alternative method to brining—a salted turkey recipe that would both season the meat and keep it moist. We discovered that salting the turkey and refrigerating it for 24 to 48 hours left most of the meat nicely seasoned but not as moist. Since the dryness was concentrated in the breast, we iced the breast before the turkey went into the oven, allowing us to remove the turkey when the dark meat was thoroughly cooked but the breast wasn’t overdone.