Ingredients:

  • 1 tablespoon kosher salt (per 5 pounds of turkey)
  • 1 tablespoon granulated sugar (per 5 pounds of turkey)
  • 1 tablespoon black peppercorns, coarsely crushed (per 5 pounds of turkey)
  • 1 tablespoon dried rosemary, crushed (per 5 pounds of turkey)
  • 1 tablespoon dried thyme, crushed (per 5 pounds of turkey)
  • 2 teaspoons garlic powder (per 5 pounds of turkey)
  • 2 teaspoons onion powder (per 5 pounds of turkey)
  • 1 teaspoon smoked paprika (per 5 pounds of turkey)
  • 1/2 teaspoon cayenne pepper (per 5 pounds of turkey) (optional)
  • 1 (10-20 pound) whole turkey, thawed if frozen
  • 4 tablespoons (56 g) unsalted butter, softened
  • 1 medium yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 cup chicken broth (240 ml)
  • 2 tablespoons olive oil (30 ml)
  • Salt and Pepper to taste

Instructions:

  1. Prepare the Dry Brine: In a large bowl, combine kosher salt, sugar, crushed black peppercorns, crushed rosemary, crushed thyme, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
  2. Brine the Turkey: Remove the turkey from its packaging. Pat the turkey very dry inside and out with paper towels. This is KEY for crispy skin! Loosen the skin over the breast by gently running your fingers between the skin and the breast meat. Do the same for the thighs. Generously rub the dry brine all over the turkey, including under the skin on the breast and thighs. Place the turkey in a large resealable bag (if it fits) or wrap it tightly in plastic wrap. Alternatively, place the turkey on a roasting pan and leave it uncovered in the fridge. Refrigerate for 24-72 hours.
  3. Preheat Oven and Prep for Roasting: Preheat oven to 325°F (160°C). Remove the turkey from the refrigerator 1 hour before roasting to allow it to come to room temperature. Place quartered onion, chopped carrots, celery, fresh rosemary, and fresh thyme in the bottom of the roasting pan. Remove the turkey from the bag/plastic wrap and place it on the rack in the roasting pan, on top of the vegetables. Pat the turkey dry again, if needed.
  4. Roast the Turkey: Rub the softened butter all over the turkey skin. Drizzle with olive oil. Pour chicken broth into the bottom of the roasting pan. Roast for 2.5-4.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Baste the turkey with pan juices every 45 minutes to an hour. If the skin starts to brown too quickly, tent the turkey loosely with foil.
  5. Rest and Carve: Remove the turkey from the oven and let it rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Carve and serve.