What kind of turkey should I buy?

Name: Dry Brine Turkey
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 1 (12 to 14-lb) turkey, patted dry (see note); ¼ cup (packed) light brown sugar; 3 tablespoons Morton kosher salt ((or ¼ cup Diamond kosher salt)); 2 teaspoons dried thyme; 2 teaspoons dried sage leaves or ground sage; 1 teaspoon freshly ground black pepper; 6 tablespoons unsalted butter, (at room temperature); 1 large yellow onion, (cut into wedges); 2 carrots, (cut into 2-in (5-cm) pieces); 2 stalks celery, (cut into 2-in (5-cm) pieces)

Question

Accepted Answer

There are a few types of turkeys you’ll typically see in stores: natural or plain, self-basting or injected, or kosher turkeys. Natural turkeys haven’t been pre-treated in any way, while self-basting and kosher birds have already been salted or injected with a brining solution to keep them juicy.
For most recipes (including the one below), a plain, untreated turkey gives you the most control over seasoning. That said, if you can only find a self-basting or kosher bird, don’t worry—you can absolutely still make any turkey recipe. Just keep in mind that these birds already contain salt, so if using a brine, you may want to dial back the salt to avoid over-salting.
You may also come across organic, free-range, or heritage turkeys, which usually have excellent flavor but can be leaner and cook a little faster.

Ingredients

Instructions