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Salt Crusted Turkey Recipe

Salt Crusted Turkey Recipe

Try out this easy and unique salt crusted turkey recipe this Thanksgiving for an ultimate moist and tender turkey.
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Prep Time 30 minutes
Roasting Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 6
Calories 21 kcal

Equipment

  • 1 Knife
  • 1 Cutting Board
  • 1 Skillet
  • 1 Oven
  • 1 Probe Thermometer
  • 1 Large Spoon
  • 1 Pastry Brush

Ingredients
  

  • 1 (5 to 6 lbs.) Turkey Breast with skin on
  • 2 teaspoon Olive Oil
  • 3 pounds Coarse Kosher Salt
  • 6 large Egg Whites
  • ¼ cup + 5 tablespoon Water
  • 1 large Shallot, halved lengthwise
  • 6 (6-inch) Parsley Sprigs, divided
  • 6 (6-inch) Thyme Sprigs, divided
  • 6 (6-inch)  Rosemary Sprigs, divided
  • 6 (6-inch) Sage Sprigs, divided
  • Freshly cracked black pepper (for garnish)

Instructions
 

  • Preheat the oven to 400°F. Place the turkey on a cutting board, breast side down.
  • Using a poultry knife, remove the backbone from the turkey. You can reserve it for making stock or discard it.
  • Turn the turkey breast side up. Press firmly against the turkey breastbone until it cracks, using the heels of your hands, and the turkey breast flattens slightly. Trim the excess turkey fat and skin around the neck.
  • Starting from the neck end of the turkey, lift and loosen the turkey skin from the breast by inserting the fingers gently and pushing between the skin and meat. Make sure not to detach the skin.
  • Add the remaining water, one tablespoon at a time, until the texture of the mixture resembles powdery snow or lightly wet sand. Roll the salt mixture into a small ball using your hands for a proper consistency check. If it holds its shape in hand but breaks if tossed into a bowl, you have achieved the right consistency.
  • In a 12-inch cast-iron skillet, place two cups of the salt mixture in a mound leaving a 2-inch border around the edges of the skillet.
  • Place one halved shallot, cut sides up, in the salt mixture in the skillet. Top it with two sprigs each of parsley, thyme, rosemary, and sage.
  • Place the turkey, skin side on the salt crust, and herbs mixture. Cover the turkey with the remaining salt mixture. Press the salt mixture, ensuring that the cavity around the turkey neck is filled and the sides are covered.
  • Insert a probe thermometer in the thickest part of the turkey breast. Press to seal the cracks or any holes in the salt crust, forming a tight seal around the thermometer.
  • Gently yet firmly press the salt mixture into the turkey breast. Smooth out the surface to repair any cracks or holes.
  • Roast the turkey for 1 hour and 25 minutes in the preheated oven until the thermometer reads 150°F.
  • Remove the cooked turkey from the oven. Let your roasted turkey rest for 10 to 15 minutes. The turkey will continue to cook from the heat trapped inside the salt crust and reach an internal temperature of 165°F.
  • Using the back of a large spoon, crack the salt crust on the turkey. Remove the salt crust in pieces and gently brush away any excess salt. Remove and discard skin.
  • Carve the turkey and place it on a serving platter. Garnish the turkey with remaining herb sprigs and black pepper.
  • Serve topped with gravy.

Nutrition

Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 87916mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg
Keyword Main Course, Salt Crusted Turkey Recipe
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